Savory Egg and Cheese-Filled Piroshki: A Ukrainian Delicacy
Piroshki is a famous dish in Eastern Europe, Russia, and Ukraine, and it comes in a variety of flavors, both sweet and savory. It is a pastry made of soft yeast dough that is filled with various ingredients and either baked or fried. In this article, we will discuss a recipe for savory piroshki that is filled with eggs and cheese.
How to Make Egg & Cheese Piroshki
Preparing the Yeast Dough
The first step in making piroshki is to prepare the yeast dough. To start, heat one cup of whole milk in the microwave until it reaches a temperature of 120-130 degrees Fahrenheit. Pour the milk into a large mixing bowl, add two teaspoons of sugar, and one tablespoon of dry active yeast. Pat the yeast down into the milk and let it stand for about five minutes. Once the yeast has started to proof, add one teaspoon of sea salt, a third-cup of melted butter, and one large egg, whisking everything together. Gradually add two and a half to three cups of all-purpose flour, whisking after each addition, until a soft and slightly sticky dough forms. Knead the dough for four to five minutes until it is smooth, and then place it back into the mixing bowl, cover it with a tea towel, and let it proof in a warm corner of your kitchen for an hour and a half until it doubles in size.
Preparing the Cheesy Filling
While the dough is proofing, we can start preparing the cheesy filling. Start by dicing six hard-boiled eggs and adding them to a large mixing bowl. To the eggs, add a third-cup of mayonnaise, one cup of grated mozzarella cheese, three diced green onions, a couple of tablespoons of fresh parsley, a quarter-cup of fresh dill, one teaspoon of garlic powder, one teaspoon of onion powder, ground black pepper, and two teaspoons of sea salt. Mix all the ingredients together, and then add two and a half cups of tvorog (farmer cheese or Quark) to the mixture. Mix everything together until a uniform filling is achieved.
Filling and Cooking the Piroshki
Once the dough has doubled in size, flour your work surface and turn the dough out. Gradually add flour as needed, kneading it in until you have a smooth and elastic dough. Roll the dough out into a thin sheet and cut it into small rounds using a cookie cutter. Place a spoonful of filling in the center of each round and fold the dough over to form a small pocket. Pinch the edges to seal them and then deep fry the piroshki until they are golden brown. Alternatively, you can also bake them in the oven. The result is a delicious, savory piroshki with a creamy, melted filling that is sure to delight your taste buds.
Tools and Equipment
List of required kitchen tools and equipment for making Egg and Cheese-Filled Piroshki:
- Large mixing bowl
- Measuring cups and spoons
- Microwave-safe bowl
- Cutting board
- Cheese grater
- Large pot or deep fryer (for frying)
- Baking sheet (for baking)
- Pastry brush (for brushing with egg wash)
- Rolling pin
Tips and variations:
- Instead of frying or baking, you can also try steaming the piroshki for a healthier option.
- You can switch up the filling by using different types of cheese or adding in cooked meats or vegetables.
- For a sweet version of piroshki, you can use a sweetened dough and fill it with fruit, jam, or sweetened cheese.
Frequently Asked Questions:
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the fridge for up to a day. Just be sure to let it come to room temperature and proof again before using.
Q: Can I freeze the piroshki?
A: Yes, you can freeze the piroshki after they have been filled and shaped. Just be sure to freeze them on a baking sheet first, then transfer them to a freezer bag once they are solid. They can be stored in the freezer for up to a month.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese you like. Just be sure to use a cheese that will melt well, like cheddar or Swiss.
Q: Can I bake and fry the piroshki?
A: Yes, you can bake and fry the piroshki. To bake, preheat the oven to 375°F and bake for 20-25 minutes, or until golden brown. To fry, heat oil in a large pot or deep fryer to 350°F and fry the piroshki for 3-4 minutes, or until golden brown.
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In conclusion, piroshki is a popular dish in Eastern Europe, Russia, and Ukraine that can be prepared in many different ways, both sweet and savory. This recipe for savory piroshki with egg and cheese filling is sure to be a crowd-pleaser. The soft, yeasty dough and the creamy, melted cheese filling make for a perfect combination of flavors and textures. Try this recipe today and enjoy a taste of Ukraine in your own home!Print
Cheesy Egg & Cheese Piroshki Recipe
- Total Time: 3 hours
This recipe is for Egg and Cheese-Filled Piroshki, a Ukrainian dish consisting of savory dough pockets filled with a cheesy, eggy filling.
For the dough:
1 cup whole milk
2 tsp sugar
1 tbsp dry active yeast
1 tsp sea salt
1/3 cup melted unsalted butter
1 large egg
2.5–3 cups all-purpose flour
For the filling:
6 hard-boiled eggs, diced
1/3 cup mayonnaise
1 cup grated mozzarella cheese
3 diced green onions (green parts only)
2 tbsp fresh parsley
1/4 cup fresh dill
1 tsp garlic powder
1 tsp onion powder
2 tsp sea salt
Ground black pepper
1 large egg
2.5 cups tvorog (farmer cheese) or cottage cheese
- Heat 1 cup of whole milk in the microwave to between 120-130°F.
- Pour the milk into a large mixing bowl and add 2 tsp sugar and 1 tbsp dry active yeast. Pat the yeast down into the milk so it’s completely covered and let this stand for 5 minutes.
- Once the yeast has started to proof and is foamy on the top, add 1 tsp sea salt, 1/3 cup melted unsalted butter, and 1 large beaten egg. Whisk together.
- Gradually add in 2.5-3 cups all-purpose flour, whisking after each addition until a soft, slightly sticky dough forms. Knead the dough for 4-5 minutes until smooth and elastic, then place it back into the mixing bowl.
- Cover the dough with a tea towel and set it aside in a warm corner of your kitchen to proof for 1-1.5 hours, until doubled in size.
- While the dough is proofing, prepare the filling. In a large mixing bowl, combine 6 diced hard-boiled eggs, 1/3 cup mayonnaise, 1 cup grated mozzarella cheese, 3 diced green onions, 2 tbsp fresh parsley, 1/4 cup fresh dill, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp sea salt, ground black pepper, 1 large beaten egg, and 2.5 cups of tvorog or cottage cheese. Mix everything together well.
- Once the dough has proofed, gently punch it down and turn it out onto a floured work surface. Use a knife or bench scraper to divide the dough into 12 equal pieces.
- Roll each piece of dough into a ball and then flatten it out into a small circle. Place a spoonful of filling in the center of the circle and then fold the edges up and over the filling to create a small dough pocket.
- Repeat with the remaining dough and filling until you have 12 filled dough pockets.
- To fry the piroshki, heat vegetable oil in a deep pot to 350°F. Fry the piroshki in batches until golden brown on all sides, then remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- To bake the piroshki, preheat the oven to 375°F. Place the filled dough pockets on a baking sheet lined with parchment paper and bake for 20-25 minutes, until golden brown.
- Serve the piroshki hot and enjoy!
- Prep Time: 1 hours
- Proofing Time: 90 minutes
- Cook Time: 30 minutes
- Serving Size: 1fried pie
- Calories: 454kcal