Description

This recipe is for Egg and Cheese-Filled Piroshki, a Ukrainian dish consisting of savory dough pockets filled with a cheesy, eggy filling.

Ingredients

Scale

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

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Instructions

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

Nutrition

Serving Size: 1fried pie
Calories: 454kcal