Pierogi - small filled pies

Ingredients for the dough
750 g (= 6 cups) flour
350 ml (=1.5 cups) water
30 g yeast (room temperature)
170 ml (=5.5 oz) sunflower oil
3 tsp salt
1 1/2 tsp sugar
1 egg
1 tbsp butter

This dough is best for pierogi with vegetable fillings, for example, with mashed potatoes, carrots, cabbage or green onion.

Good to know: In Russia a pierog (russ.: пирог) is a big pie with one filling. Small pierogi are called pierozhkí (russ.: пирожки).

Pierogi - step by step

Combine yeast, sugar, 2 tsp of flour and 50 ml (= 3 tbsp) of water in a bowl and stir until well blended. Cover the bowl with a dishtowel and let it rest for about 15 minutes.
Gradually add oil, water, salt and flour mixing well until soft and smooth dough is formed. The dough shouldn’t get too dry as this makes pierogi also dry. Cover dough with a dishtowel and let it rest in a warm place for about 2 hours.
Knead the dough, cut it in small pieces. Place dough pieces on slightly floured surface and roll each piece into a thin circle.
Put 1 tbsp of the filling in the middle of each circle. Form the circles to pockets, pressing the edges to seal tightly.
Arrange pierogi on a greased backing sheet leaving enough space between the pierogi so they can rise. Cover with a dishtowel and let pierogi rest for about 20 minutes. Mix an egg yolk with butter and brush pierogi with this mixture.
Preheat the oven to 200-220°C (390-430 F). As soon as pierogi turn light brown, reduce the heat to 150°C (300 F). Bake for about 20 minutes.

Tip: Let ready pierogi rest on the baking sheet uncovered for about 20 minutes. This makes them soft and juicy.

Serving idea: The Russians dip pierogi into sour cream or melted butter. When served like this pierogi taste especially yummy.

Pierogi filling: Carrot with onion and egg

Ingredients
500 g (=1.1 lb) carrots
2 onions
2 eggs
2 tbsp oil
  salt, pepper

Directions

  1. Peel and grate carrots.
  2. Chop onions.
  3. Preheat a pan and add oil. Fry onions until transparent.
  4. Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
  5. Combine eggs, carrots and onions in a bowl. Season with salt and freshly ground pepper.
  6. Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.

Pierogi filling: Cabbage with onion

Ingredients
1 small cabbage
2 big onions
1 bunch chives
4 tbsp oil
  salt, pepper, caraway

Directions

  1. Wash and roughly chop the cabbage. Put it in a pan and steam on low heat until soft.
  2. Finely chop onions. Preheat a pan and add 2 tbsp of oil. Fry onions until transparent.
  3. Add the rest of the oil. Sear cabbage for a couple of minutes.
  4. Wash and chop chives, mix them with cabbage and onions. Season with freshly ground pepper, caraway and salt.
  5. Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.

Pierogi filling: Green onions with egg

Ingredients
1 bunch green (spring) onions
2 eggs
50 g (= 2 oz) butter
  salt, pepper

Directions

  1. Wash and finely chop green onions.
  2. Preheat a pan and add butter. Stir fry green onions until they are tender but still green.
  3. Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
  4. Combine eggs and green onions. Season with salt and pepper.
  5. Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.

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Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes
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