Baked Pierogi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 230 g flour (type 405)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ sugar, fine
- 1 teaspoon yeast
- 2 tablespoon butter, soft
- 2 egg (s)
- 6 tablespoon milk, warm
For the filling:
- 1 onion (s), small, finely chopped
- 175 g minced beef or chicken
- 1 tablespoon oil
- 5 tablespoon broth
- 2 tablespoon parsley, fresh, chopped
- Salt and pepper, black, freshly ground
- Nutmeg, grated
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Every family has their favorite recipe for Russian piroshki, which is passed on from generation to generation. Here is a recipe with yeast dough.
- Sift the flour, salt and sugar into a bowl. Mix in the dry yeast, then form a well. Add the butter, 1 egg and the milk and stir into a soft batter. Then knead the dough on a floured surface until smooth. Cover and let rise in a warm place for about 1 hour until the dough has doubled in volume.
- In the meantime, fry the onions and meat in the oil for about 10 minutes, add the stock and simmer for 10 minutes. Mix in the parsley and spices and let cool. Preheat the oven to around 200 ° C (top and bottom heat).
- Now knead the dough briefly and roll out about 3 mm thin. Cut out circles about 7 cm in diameter (glass). Brush the edges of the dough with the rest of the egg (whisked), put the filling in the middle and then press the edges together to form small crescents. Cover the pierogi and let rise on the baking tray for about 15-20 minutes.
- Then brush all over with the rest of the egg and bake for about 15 minutes until golden brown.
- Tip: It becomes even more real if you mix finely planed white cabbage, briefly sweated in a little fat, with the meat mixture. You can also fill these dumplings with ham and cheese, with spinach and feta or with cream cheese, sunflower seeds and diced red pepper.
- If this dough is too expensive for you, you can also use the greasier version made of 500 g each of low-fat quark, flour and margarine / butter. This dough does not require any standing time and can be processed and baked immediately after kneading.
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