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Russian Pierogi with Various Fillings

Russian Pierogi with Various Fillings
60 min.
120 min.
180 min.
"The whole world`s gone crazy for these Russian Pierogi with Fillings. Try them and join the culinary euphoria."


  • for the mince stuffing
  • mince - 17.5 oz (500 g), 1:1 mixture of pork and beef
  • onions - 1 head
  • parsley - 1 bunch
  • green onions - 1 bunch
  • eggs - 2, hard boiled
  • salt
  • black pepper
  • for the leek stuffing
  • leeks - 3 medium - size stalks
  • feta cheese - 2 oz (55 g)
  • eggs - 2, hard boiled
  • black pepper
  • spearmint
  • for the cabbage stuffing
  • cabbages - 1 small cabbage
  • eggs - 2, hard boiled
  • black pepper
  • for the dough
  • milk - 1 cup
  • yeast - 1/4 cube
  • flour - 3 cups (700 g)
  • eggs - 3
  • butter - 2/5 cup (100 g)
  • salt
  • sugar

How to cook

First make the mince filling as follows. Boil, peel, and cut 2 of the eggs into small pieces and add the finely chopped green onions and parsley to them. Fry the onion head with a little oil, add the minced meat and braise gently. After removing it from the fire, add a little water (about a cup of coffee’s size) and mix, so the filling becomes juicy.

Add salt and pepper, and then the eggs with green onions and parsley. Let it sit while you make the dough.

To make the leek filling:

Clean, wash, finely cut the leeks and stew them with a little butter and a little oil until the water evaporates. Once cooled, add the chopped eggs and crumbled feta cheese, and then - the black pepper and spearmint, plus a little salt. The cabbage stuffing is made the same way as the leek one but instead of leeks, saute the finely chopped cabbage and don't add spearmint or feta cheese.

The dough is made as follows:

Dilute part of the milk with a teaspoon of sugar and yeast plus one tablespoon of flour, make a mash and leave it in a warm place to rise. In the meantime, sift the flour and make a well in it, melt the butter.

Once yeast is effervescent, add it to the flour together with the 3 eggs (beat them in advance, leave a little aside for coating the pierogi before baking), the remaining milk, melted butter and 1 1/2 teaspoons of salt and knead a dough, so soft that it almost sticks to your hands.

If you ended up with a harder dough, add milk, but very careful! Knead at least 200 times, place it in an oiled container, cover and leave in a warm place to rise until doubled in size. Roll out half the dough into a sausage and cut it into 20 balls (golf ball sized).

Roll out each one with a rolling pin, add about a tablespoon of stuffing evenly (or a little more), raise the 2 opposite sides of the circle, stick them evenly to the other two sides tightly, so there's no opening. Turn the Pierogi with the stitches facing down and place them in an oven dish, greased with oil and sprinkled with flour.

The seam needs to be closed very well stuck so the stuffing doesn't leak out! Arrange the first twenty Pierogi in this way and do the same with the rest of the dough and filling. You will get 40 Pierogi, which should not be arranged too close to each other in the tray. Finally, smear the rest of the beaten eggs over the Pierogi and put them in a preheated oven.

Once they start changing color, switch the oven to 390°F (200 °C) and baked finished. Eat while still warm!

In Russia, they believe that any woman who can make these is the perfect woman in the world.


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