Wednesday, February 15, 2017


This time we tried a different recipe for pirojki. We also did both baked and fried. Fried is definitely better. This dough recipe used eggs and was not the standard "bread" like dough. It was a lot easier to work with in regards to rolling it out and making the pirojki as it was not as sticky. However, it was more of a layer, puff type of dough which we are not sure is the best. We prefer the original ones with the "bread" like dough better.
We did make two fillings - potatoes + fried onions (in butter)
cabbage + saurkraut + fried onions + carrots - all sauteed in butter until desired done-ness.
However, we made waaaay too much filling and not enough dough as this dough did not produce enough for all the filling, so most of our pirojki were potatoes (Nick's favorite).
We served them with a dipping side of sour cream, but you can eat them plain or with salsa or however you'd like! They are a great and versatile dish.


Approx 3 cups flour
1 stick butter
1/3 cup oil (we used olive)
2 eggs
3/4 cups milk
2 tbsp yeast
2.5 tbsp sugar
1 tsp salt

Potato Filling:
1 large onion
5 large potatoes - cooked (we usually steam)
salt and pepper
4 tbsp butter to fry the onion

Cabbage & carrot filling
2 cups cabbage
1 cup shredded carrot
1 cup saurkraut (to taste)
1 onion
4 tbsp butter for frying


for the dough:
1. Melt the butter. Mix butter, room temperature milk, yeast and sugar together. Let sit for about 15 minutes.
2. Mix salt and flour together. Make a well and pour in the milk yeast mixture, oil and eggs. Mix well. The dough should be soft and not stick to your hands.
3. Let the dough sit for about 1 -2 hours before cooking. The dough will rise.

1. Mash the potatoes.
2. Saute onions until softened and add onion plus any remaining butter in the pan to the potatoes. Add salt and pepper to taste.

1. Mix all ingredients together and sautee until cooked.

1. Roll out the dough to about 3" circles.
2. Add filling.
3. Pinch ends together by bringing the two sides of the circle together and rolling over the edge to make a pretty folded edge.
4. Fry in oil (should come up about 1/2 way to the pirojok, we like canola oil) until the first side is golden brown. Flip, fry until the second side is golden brown. Take out onto a drying rack or paper towels to allow oil to drip off. 

What we liked:

We liked trying the new recipe for the dough. 

What we didn't like:

We liked the old recipe much better. 

What Kaspian thought about it:

He actually loved them and enjoyed them for lunch a few days later as well. 

Next time:

Use previous dough recipe. Do not bake!

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