Pierogi – small filled pies

Pierogi

The stuffed buns pirozhki (Russian: пирожки) are probably one of the most famous dishes of Russian cuisine. They are made of yeast dough and stuffed with meat, vegetable or fruit filling. Usually pirozhki are baked, but it is also possible to fry them. This is a recipe for basic yeast dough and three vegetable fillings (Carrot with onion and egg, Cabbage with onion, Green onions with egg). In Russia, pirozhki are served with sour cream or melted butter.

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

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

Pierogi filling: Carrot with onion and egg

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

Directions

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  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

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

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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