Ukrainian pierogies (Пиріжки | Pyrischky)

Ukrainian pierogies (Пиріжки | Pyrischky)

Based on 1 ratings

"My mother and Aunt Zhenia used to bake mountains of pyrischky (pirogi) when we I was little, small fried dumplings with every filling imaginable. Here, alternatively, are three of my favorites: Eggs and spring onions, potatoes, and chicken heart and liver - I love giblets, chicken stomachs have always been my favorite. The hearts add texture and the livers add flavor. There were also sweet pyrischky - ripe apricots and sour cherries as a filling were our favorite. This recipe is from Olia Hercules' book "Mamusia" - you can find more recipes from her home country on her profile."

Difficulty

Medium 👍

Preparation

120 min

Baking

0 min

Resting

45 min

Ingredients

2Servings
7⅛ ml
sunflower oil
tbsp
sunflower oil
17⅞ ml
milk
¾ g
fresh yeast
tbsp
sugar
tsp
sea salt
25 g
flour
¼
hard boiled eggs
3⅝ g
scallions
1⅜ g
dill
sea salt
21⅜ g
potatoes
3⅝ g
butter (melted)
3⅝ ml
milk (lukewarm)
tbsp
sunflower oil
7⅛ g
shallots
pepper
tbsp
sunflower oil
7⅛ g
shallots
tbsp
Madeira wine
10¾ g
chicken hearts
10¾ g
chicken livers
flour (for dusting)
MetricImperial

Utensils

bowl (large), fork, sieve, plastic wrap, pot, potato masher, frying pan, cooking spoon, bowl, frying pan (large), slotted spoon, paper towels

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How-To Videos

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How to make yeast dough rise faster

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How to reach the perfect temperature for frying

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How to knead dough

Nutrition per serving

Cal149
Fat8 g
Protein5 g
Carb14 g
  • Step 1/6

    • tbsp sunflower oil
    • 17⅞ ml milk
    • ¾ g fresh yeast
    • tbsp sugar
    • tsp sea salt
    • bowl (large)
    • fork

    First prepare the dough: whisk 1⁄2 tbsp oil with milk, yeast, sugar and salt in a bowl with a fork for 1 minute to incorporate some air.

  • Step 2/6

    • 25 g flour
    • sieve
    • plastic wrap

    Sift the flour, gradually add it to the liquid and work everything into a soft, smooth dough in the bowl. Add more flour if needed - the dough may still be a little wet, but don't worry, more flour can be incorporated later when kneading. Cover the bowl with plastic wrap and let the dough rise in a warm place for 45 minutes, until it has doubled in volume.

  • Step 3/6

    Knead the dough on the well-floured work surface until it is nice and smooth and is no longer sticky. Divide into eight to ten pieces (60-80 g each), depending on which filling you have chosen.
    • flour (for dusting)

    Knead the dough on the well-floured work surface until it is nice and smooth and is no longer sticky. Divide into eight to ten pieces (60-80 g each), depending on which filling you have chosen.

  • Step 4/6

    Next, prepare the filling.

For the egg-spring onion filling, mix the hard-boiled eggs (peeled and finely chopped) with the spring onions (finely chopped) and the dill (including the stems, finely chopped) and season with salt.

For the potato filling, cover the potatoes (peeled and diced) with cold water in a pot, salt generously, bring to a boil and cook for 15 minutes until they can be easily pierced with a knife. Drain and carefully mash with butter (melted) and milk (warm).
Heat the sunflower oil in a pan and fry the shallots (diced) in it for about 10 minutes, until they are soft and appetizingly brown. Mix into the potato mixture and season to taste.

For the heart and liver stuffing, heat 1 tablespoon of sunflower oil in a frying pan and sauté the shallots (cut into strips) over moderate to high heat until they turn golden-yellow. Deglaze with the Madeira and let the liquid boil until it is almost completely evaporated. Remove the shallots from the pan.
Heat the remaining tablespoon of oil and fry the chicken hearts over moderate to high heat for 5 minutes, stirring occasionally until they begin to color. Add the livers, season well, and fry over moderately high heat for another 5 minutes. Reduce the heat, add the shallots back to the pan and cook, covered, for another 7 minutes. Let it cool in a bowl, then chop.
    • ¼ hard boiled eggs
    • 3⅝ g scallions
    • 1⅜ g dill
    • sea salt
    • 21⅜ g potatoes
    • 3⅝ g butter (melted)
    • 3⅝ ml milk (lukewarm)
    • tbsp sunflower oil
    • 7⅛ g shallots
    • sea salt
    • pepper
    • tbsp sunflower oil
    • 7⅛ g shallots
    • tbsp Madeira wine
    • 10¾ g chicken hearts
    • 10¾ g chicken livers
    • sea salt
    • pepper
    • pot
    • potato masher
    • frying pan
    • cooking spoon
    • bowl

    Next, prepare the filling. For the egg-spring onion filling, mix the hard-boiled eggs (peeled and finely chopped) with the spring onions (finely chopped) and the dill (including the stems, finely chopped) and season with salt. For the potato filling, cover the potatoes (peeled and diced) with cold water in a pot, salt generously, bring to a boil and cook for 15 minutes until they can be easily pierced with a knife. Drain and carefully mash with butter (melted) and milk (warm). Heat the sunflower oil in a pan and fry the shallots (diced) in it for about 10 minutes, until they are soft and appetizingly brown. Mix into the potato mixture and season to taste. For the heart and liver stuffing, heat 1 tablespoon of sunflower oil in a frying pan and sauté the shallots (cut into strips) over moderate to high heat until they turn golden-yellow. Deglaze with the Madeira and let the liquid boil until it is almost completely evaporated. Remove the shallots from the pan. Heat the remaining tablespoon of oil and fry the chicken hearts over moderate to high heat for 5 minutes, stirring occasionally until they begin to color. Add the livers, season well, and fry over moderately high heat for another 5 minutes. Reduce the heat, add the shallots back to the pan and cook, covered, for another 7 minutes. Let it cool in a bowl, then chop.

  • Step 5/6

    Dust the work surface generously with flour and roll out the dough pieces into patties 10 cm in diameter. Place about 1 tablespoon of filling in the center of each, fold the dough into a semicircle and press the edges firmly. Turn the patties over so that they rest with the seam on the work surface and gently flatten them with your hand.
    • flour (for dusting)

    Dust the work surface generously with flour and roll out the dough pieces into patties 10 cm in diameter. Place about 1 tablespoon of filling in the center of each, fold the dough into a semicircle and press the edges firmly. Turn the patties over so that they rest with the seam on the work surface and gently flatten them with your hand.

  • Step 6/6

    Heat the sunflower oil in a large frying pan until it is hot and fry the pyrischky in batches for 3 minutes on each side until golden brown. Reduce the temperature slightly if they get too dark. Drain the pyrischky on paper towels and serve immediately instead of bread with soup or as a snack.
    • 7⅛ ml sunflower oil
    • frying pan (large)
    • slotted spoon
    • paper towels

    Heat the sunflower oil in a large frying pan until it is hot and fry the pyrischky in batches for 3 minutes on each side until golden brown. Reduce the temperature slightly if they get too dark. Drain the pyrischky on paper towels and serve immediately instead of bread with soup or as a snack.

  • Enjoy your meal!

    Ukrainian pierogies (Пиріжки | Pyrischky)

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