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These puffy egg and cheese pastry pockets bring a taste of Eastern European home cooking straight to your table. The golden, fluffy bundles packed with creamy cheese and eggs work great for morning meals, midday bites, or party starters that'll wow your guests.
My Russian grandma taught me this piroshki recipe, always saying the dough should feel as soft as a baby's pillow. Now when I cook them up, the smell instantly takes me back to her cramped kitchen where we'd spend afternoons together folding these little pockets of happiness.
Ingredients
- Whole milk: Makes the dough rich and extra tender
- Dry active yeast: Creates that perfect puffy texture
- Butter: Gives the dough its rich taste and softness
- All purpose flour: Creates just the right chew and stretch
- Hard boiled eggs: Add hearty chunks and body to the filling
- Farmers cheese: Brings that traditional tang and creaminess
- Mozzarella: Creates that irresistible cheese pull
- Fresh herbs like dill and parsley: Add pops of color and freshness
- Dried garlic and onion powder: Pack flavor punch without making things soggy
Step-by-Step Instructions
- Prepare the Yeast Dough:
- Heat your milk until it's just right - between 120°F and 130°F. This sweet spot wakes up the yeast without killing it. Toss in sugar and sprinkle yeast on top, then wait about 5 minutes until it gets foamy. That foam tells you your yeast is alive and ready to work.
- Create the Dough Base:
- Mix the egg, cooled melted butter and salt into your yeast mixture and whisk it all together. Slowly add flour until you've got a soft dough. Don't overwork it - just knead for 4-6 minutes until it feels smooth and stretchy but still soft to touch.
- First Proofing:
- Put your dough in a bowl, cover it with a clean kitchen towel, and find a cozy warm spot for it to rest for 1 to 1½ hours. You'll need to wait until it doubles in size. This slow rise builds amazing flavor and creates that cloud-like texture.
- Make the Filling:
- Boil your eggs for exactly 10 minutes, then cool them fast in ice water so they peel easily. Chop them up small and mix with both cheeses, mayo, herbs, and seasonings. You want the mix creamy but firm enough that it stays put when spooned onto dough.
- Shape the Piroshki:
- Cut your risen dough into even chunks. Roll each piece into a circle roughly 6 inches across. Spoon filling in the middle, then bring all four corners together and pinch all edges tight. Flip them over and gently shape into squares, taking care not to tear the dough.
- Second Proofing and Cooking:
- Let your shaped pastries rest another 30 minutes until they look puffy. Then either fry them in oil at 275°F to 300°F until they turn golden brown, or brush with beaten egg and bake at 350°F for 28 to 35 minutes. Both ways taste great but give slightly different textures.
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Grandma always told me the farmers cheese was what made these special. When I was little, she'd send me all the way across town to a tiny Russian grocery just to get the freshest cheese possible. The first time I made these with my kids and saw their faces light up watching the dough puff up in the oil, it brought all those warm memories flooding back.
Make Ahead and Storage
These little pockets are perfect for busy weeknights. After you shape them but before the second rise, you can pop them on a baking sheet and freeze until hard, then toss into freezer bags. They'll keep good for up to 3 months. When you're ready to eat them, just let them thaw in the fridge overnight, sit at room temp for about an hour, then cook as normal.
Common Substitutions
Can't find farmers cheese? No problem. Just take some cottage cheese, drain it well, mash it with a fork, and mix in a spoonful of cream cheese for richness. Want it lighter? Swap Greek yogurt for the mayo. And feel free to play around with whatever fresh herbs you've got on hand or prefer.
Serving Suggestions
In Russia, folks often dunk these piroshki in a dollop of sour cream. They also taste amazing with a simple cucumber and tomato salad dressed with sour cream and fresh dill. For a full dinner, serve them alongside a steaming bowl of borscht or mushroom soup. They taste great warm or room temp, so they're perfect for picnics or packed lunches too.
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Bring back old family memories and share these tasty piroshki with the people you care about most.
Frequently Asked Questions
- → Can I prepare the dough in advance?
You can definitely make the dough up to a day ahead and keep it in the fridge. Just let it sit at room temperature before you start working with it for the hand pies.
- → What can I substitute for farmer's cheese?
If you can't find farmer's cheese (tvorog), try drained cottage cheese, ricotta, or mix some cream cheese with feta to get a similar taste and texture.
- → How long do these piroshki stay fresh?
They'll stay good for 2-3 days when kept in a sealed container in your fridge. You can also freeze them for up to 3 months if you want to save some for later.
- → What's the best way to reheat piroshki?
To keep them crispy, warm fried hand pies in your oven at 350°F for about 10-15 minutes until they're heated through. Do the same with baked ones. Don't use the microwave as it'll make them soggy.
- → Can I add other ingredients to the filling?
Sure thing! You can add cooked mushrooms, browned ground meat, or even spinach. Just make sure whatever you add isn't too wet or it might make your dough soggy while cooking.
- → Why is it important to pinch the seams properly?
Good sealing stops the filling from escaping during cooking. If filling gets on the edges, they won't stick together well, and your hand pies might burst open while they're cooking.