Golden brown pirogs with potato-pilt filling and mash
Russian Recipe

Pirozhki

For pirogges a soft yeast dough is prepared, filled and golden brown baked. The potato-pilt filling should be cooled so that the dough does not become soft and the dough pockets close well.

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Total time 1 hr 30 min
Calories 420 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Bake pirogs with potato-pilt filling

Pirogges are ideal for preparing and taking away. The dough needs rest, the filling can be spicy and should evaporate before forming. Baked the Pirogges are golden brown; warm they taste particularly good with smear or a simple broth.

Quick Dinners Lunch Dinner Meat

Recipe

Pirozhki

Pirogs are stuffed dough bags or small yeast dough pieces that are baked or fried. This version gets a hearty potato mushroom filling with onions and dill.

Ingredients

6 servings

Method

  1. 1

    Knead yeast dough

    Knead flour, yeast, milk or water, egg, butter, sugar and salt to a soft dough. Let go for 60 minutes.

  2. 2

    Prepare Filling

    Boil and stomp potatoes. Fry mushrooms and onions in butter or oil and mix with potatoes and dill.

  3. 3

    Cool filling

    Allow to completely evaporate the potato-pilt filling so that the dough does not become soft when forming.

  4. 4

    Forming pirogs

    Divide the dough into portions, press flat, fill and close well. Place the seam down on a sheet.

  5. 5

    Bake

    Sprinkle with egg yolk and bake golden brown for 20 to 25 minutes at 190 degrees top/bottom heat.

Kitchen know-how

Tips for Pirozhki

Evaporate the filling

Hot or damp filling makes the dough soft and makes it difficult to form.

Close the edges well

Squeeze the seam vigorously so that nothing comes out when baking.

Brush with egg yolks

Egg yolks provide a beautiful golden brown surface.

Variations

How to adapt this recipe

Steamed white cabbage with onions and dill is a classic hearty alternative.

Pirogs can also be fried in little oil. Then form smaller and turn more often.

Nutrition per serving

420kcal
62.0 gCarbohydrates
11.0 gProtein
13.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pirozhki

Yes, you can mold them and let them go chilled or heat them up later, baked.

The filling was too wet or the seam was not tightly closed. Let the filling cool and squeeze the edges well.

Both are possible. This version is baked, small pirogs can also be fried in the pan.

Potato mushroom, cabbage, minced meat, egg with spring onion or quark fillings fit well.

Keep cooking

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