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.
Directions
- Peel and grate carrots.
- Chop onions.
- Preheat a pan and add oil. Fry onions until transparent.
- Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
- Combine eggs, carrots and onions in a bowl. Season with salt and freshly ground pepper.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
Directions
- Wash and roughly chop the cabbage. Put it in a pan and steam on low heat until soft.
- Finely chop onions. Preheat a pan and add 2 tbsp of oil. Fry onions until transparent.
- Add the rest of the oil. Sear cabbage for a couple of minutes.
- Wash and chop chives, mix them with cabbage and onions. Season with freshly ground pepper, caraway and salt.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
Directions
- Wash and finely chop green onions.
- Preheat a pan and add butter. Stir fry green onions until they are tender but still green.
- Hard boil the eggs, cool them using cold water. Peel and finely chop the eggs.
- Combine eggs and green onions. Season with salt and pepper.
- Allow the mixture to cool and put 1 tbsp of the filling on each dough circle to make pierogi.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
