7-8 pieces, 15 cm
Pierogi are dumplings with rich filling – sweet or salty, they can be baked or fried … Russian cuisine abounds with delicious recipes of pierogi. Watching Russian culinary channels, I adapted the interesting ideas for me in my version, which was admired at home. Often in the dough there may be cream (I put only fresh milk, however, if you are not interested in calories, you can enrich the recipe).
Products for the dough:
2 and 1/4 cups flour, sifted
1 cup warm fresh milk
50 g fresh yeast
a pinch of sugar
2 pinches of salt
2 tbsps. sunflower oil
1-2 yolks for spreading
Products for the filling:
7-8 stalks of spring onion, finely chopped
4 large boiled eggs, finely chopped
salt to taste
smoked red paprika to taste (wonderfully matches the eggs)
black pepper to taste
Preparation of the filling:
Mix all the products in a bowl – that’s all!
Preparation of the dough:
Add the yeast to the milk, stir, sprinkle with a pinch of sugar and wait for a few minutes to activate.
In a large bowl, put the flour and the salt (to be on the periphery of the bowl). I make a well in the middle of the flour and pour the ready yeast mixture into it. Add the sunflower oil on the periphery. I knead soft dough.
Let it rise (in a warm, but turned off oven and covered with a cotton cloth).
After it rises, cut off balls. On a slightly floured surface and with previously greased hands of each ball, I form a flat oval-shaped bun.
I put the filling along the length.
Close the bun in length so that the filling remains inside and does not leak.
When I close the bun, with my fingers I do something like a brim on the edge (pinching and turning) to seal it well.
I place the buns at a distance in a tray, on the bottom of which I have previously put greased baking paper. The brim should be underneath. I spread them with yolk.
Bake in a preheated oven at 200ᴼC for 10 minutes, then lower the temperature to 175ᴼC and bake for another 15 minutes. As always, baking time is indicative (depending on the oven and the baking tray).
The amount of filling is not strictly fixed. You can increase or improvise with other products. I provide ½ egg and 1 sprig of spring onion per pierogi.
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