Orsk Pies from “Liquid” Dough, with Liver

by Editorial Staff

The city of Orsk is famous for these ruddy pies with liver. And for good reason – the pies are very appetizing and tasty. Of course, you have to tinker, because Orsk (they are also called old town) pies are made from batter, or rather, very sticky, and they are molded without adding additional flour. But the result is definitely worth the effort!

Servings: 12

Cook: 2 hours 40 minutes


For the dough:

  • Flour – 500 g
  • Water – 400 ml
  • Dry yeast – 6-7 g
  • or fresh yeast – 18-20 g
  • Sugar – 18 g
  • Salt – 0.25 tbsp
  • Vegetable oil – for working with dough

For filling:

  • Pork liver (lung) – 800 g
  • Sunflower oil – 30 ml
  • Large onions – 1 pc.
  • or medium onion – 2 pcs.
  • Salt to taste
  • Ground black pepper – to taste

For deep fat:

  • Vegetable oil – 400 ml


  1. The first step is to boil the pork lung. You can boil it in advance, for example, in the evening.
    Cut the pork lung into medium-sized pieces and soak in cold water for 30-60 minutes. Then transfer the pieces of lung to a large saucepan, cover with cold water (2 L) and bring to a boil. Skim off the foam, add salt water and cook the lung, without covering the pan with a lid, for 1 hour. Periodically skim off the foam, which will be a lot.
    Remove the prepared lung from the broth, leave to cool.
  2. To prepare the dough, pour warm water into a bowl, add sugar and yeast to it.
  3. Stir and let stand for 5 minutes.
  4. Then add all the flour and salt at once.
  5. Knead the dough. The dough is sticky, it is best to knead it in a food processor with a hook attachment.
  6. This is a yeast dough. Cover the bowl with a clean tea towel and place the dough in a warm place for 45 minutes.
  7. While the dough is settling, pass the cooled pork lung through the meat grinder. Fry the onion cut into small cubes in sunflower oil and add to the liver. Add salt and black pepper.
  8. Stir. The liver filling for Orsk pies is ready.
  9. After 45 minutes, the “thin” dough rose well.
  10. Now brush your hands with sunflower oil and wrinkle the dough. Oil your hands often, as soon as you see that the dough begins to stick. Tear off a piece of dough from the total volume and stretch it into a cake in the palm of your hand.
  11. Place liver filling on top of the dough, about 1.5 tbsp.
  12. Blind the edges to form an oval patty.
    Do not form all the pies at once. The required number of them at a time depends on the volume of dishes in which the pies will be fried. The volume of my dishes allowed me to fry two pies at a time, so I sculpted two pies, fried them, put them on a napkin, and then sculpted two more, etc.
  13. You need to fry the pies in a large amount of sunflower oil until a confident golden brown crust.
  14. The fire should not be strong so that the liver pies have time to fry inside.
  15. A total of 12 fairly large liver pies turned out.

Orsk pies with liver are ready.
Bon Appetit!

Also Like

Spaetzle Dough, Liquid

The perfect spaetzle dough, liquid recipe with a picture and simple step-by-step instructions. More...

Pies with Apples, from Curd Dough

Here’s a recipe for our favorite cottage cheese dough pies with apple filling. They turn out to be incredibly tender and tasty. When I start to cook them, children already ask when I will cook more. Ingredients For the dough: Cottage cheese – 140 g Butter...

Filling For Pies with Liver and Rice

Pies with liver and rice are tasty, satisfyin Cook: 30 mins Ingredients Liver – 170-200 g Rice – 100 g Carrots – 1 pc. Onions – 1 pc. Parsley greens – 0.5 bunch Salt – 1 teaspoon Pepper – 1-2 pinches Vegetable oil – 2 tbsp Directions Prepare food. Pour th...

Yeast Pies with Chicken Liver

I am sharing a universal test of pies, for which this time I am making a filling of chicken liver, fried with onions and carrots. Such pies can not only be baked in the oven, but also fried. Airy brownies remain delicious even the next day. In the oven an...

Choux Yeast Dough Pies

It would seem that the same ingredients, but thanks to a slightly modified technology, no long kneading, and absolutely no proofing is required. And the pies remain fresh even after a day. Ingredients Wheat flour / Flour (250 ml each) – 4 stack. Water (1 ...

Apple Pies, Viennese Dough

If you are not yet familiar with Viennese yeast dough, I highly recommend studying the detailed recipe and adopting it! Today I made pies with apples and cinnamon from this wonderful yeast dough – fragrant, ruddy and very tasty! It takes a lot of time, bu...

Nagisaer (Potato Dough Pies)

Do you want an unusual dish made from ordinary ingredients? Pies with meat and curd filling, which have potatoes instead of dough. Very juicy and tasty! Cook: 60 min. Servings: 8 Ingredients Potatoes – 3 kg Salt to taste Vegetable oil – for frying For the...

Pies on Choux Yeast Dough

The dough is simply incomparable, delicious. You can not only fry, but also bake in the oven. Fillings can be different: sweet, meat, vegetable. Here the choice is yours! Ingredients Stage 1 Salt – 1 teaspoon Water – 1 stack. Wheat flour / Flour – 3 tbsp ...

Meat Pies (Made from Yeast-Free Dough)

Delicious meat pies are made from yeast-free yogurt dough. Pies are baked in the oven. They are good both hot and cold and remain tasty and soft the next day if stored in a tightly closed bag. Ingredients For the dough: Flour – 3.5 cups (200 ml glass) Egg...

Cheese Pies Made from Yeast-Free Yogurt Dough

Very quick, soft pies with cheese filling. The dough is yeast-free, kneaded with the addition of yogurt. Delicious and aromatic homemade cakes! Servings: 12 Cook: 50 minutes Ingredients For the dough: Yogurt (no additives) – 100 ml Butter (warm) – 100 g V...

Cheese Pies with Chicken (Made from Yeast-Free Dough)

Pies for all pies, pies! Cheese, delicious, yeast-free dough and chicken filling. I don’t know about others, we don’t have such cheese pies with chicken on the second day! I won’t go to sleep until I check it! Cook to your health and enjoy! Ingredients Fo...

Curd Dough Pies with Raspberry Jam

For lovers of yeast-free homemade baking, we suggest making juicy pies. The basis of the pies is curd dough, and as the filling we take the delicious jam Maheev “Raspberry”. Servings: 10 Cook: 1 hour Ingredients Flour – 1 glass (you may need a little more...

Fried Cottage Cheese Dough Pies

Curd dough for patties is not often used in home cooking. And in vain, professional chefs assure, since such a dough is incredibly easy to prepare and divinely delicious when consumed. Fried meat pies made from curd dough are very good. Servings: 8 Cook: ...

Khrushchev Dough Pies with Cabbage and Eggs

They say that Khrushchev loved pies made from this dough. Products made from “Khrushchev” dough are soft, fluffy, do not stale for a long time. This yeast dough is as good in the refrigerator as ordinary dough in a warm place. But its main advantage is th...

Apple Mini Yeast Dough Pies

Small yeast dough pies with juicy apple filling and delicate cream filling – incredibly tasty and aromatic! Ingredients For the dough: Egg – 1 pc. Butter – 30 g + for greasing forms Milk – 90 ml Sugar – 1 tbsp Fast-acting yeast – 3-4 g Flour – 260-300 g F...

Shortcrust Cheese Dough Pies with Apples

These delicious juicy pies are an amazing combination of unusual shortcrust pastry with grated cheese and delicious apple filling! The addition of aromatic spices to the apple gives a special charm to the filling. Servings: 4 Cook: 2 hours 30 minutes Ingr...

Liquid Domino

The perfect liquid domino recipe with a picture and simple step-by-step instructions. More...

Butter Dough with Sour Cream (for Pies and Cheesecakes)

Excellent sour cream pies or delicious pastry cheesecakes can be made with sour cream dough for pies according to this recipe. Servings: 6 Cook: 10 minutes Ingredients Wheat flour – 500 g Butter – 2 tbsp Sour cream – 1 glass Eggs – 1-2 pcs. Sugar – 1 tbsp...

Liver Dumplings Made from Poultry Liver

The perfect liver dumplings made from poultry liver recipe with a picture and simple step-by-step instructions. More...

Rhubarb Filling (for Pies and Pies)

The simple yet tasty rhubarb filling is perfect for open and closed pies, fried or baked pies. The recipe is so basic that even a child can handle it. Cook: 10 mins Servings: 4 Ingredients Rhubarb – 300 g Sugar – 3-4 tbsp Ground cinnamon – 1 teaspoon (no ...

Comments for "Orsk Pies from “Liquid” Dough, with Liver"