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Russian Pierogi Recipe

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This Pierogi recipe came from my Dad’s Mother My GrandMa. this is one dish that she really put all her heart in when she made it , which was very often.

Provided by: EasyRecipesCooking.com

Categories: Other Appetizers

Prep time: 20 minutes

Cook time: 45 minutes


2 to 2 1/2 cup(s) all purpose flour
1 large egg
1 teaspoon(s) salt
1/2 to 1 cup(s) water
3 large potatoes cooked and mashed
1 cup(s) cottage cheese
1 medium onion diced and satteed in butter until clear
3 slice(s) bacon diced and freid until crispy
1 – egg yolk
1 tablespoon(s) butter melted
1/4 teaspoon(s) salt
– pinch of pepper to taste


  • Combine all ingredients for the filling put into a bowl cover and set aside in the fridge until ready to use.
  • Place 2 cup flour in a large bowl of a work surface and make a well i the center . Break the eggs in it, add the salt and a little lukewarm water at a time( 1/2 should be enough) bring the dough together, kneading well and adding more flour or water as needed. Cover the dough with a soft towel, you are aiming for soft dough. Let it rest for 20 minutes.
  • On a floured work surface roll the dough out thinly 1/8 inch. Cut with a 2 inch round glass. Spoon a portion of the filling onto the middle of each dough circle. Fold dough in half and pinch edges together. Gather scrap and re roll and fill.
  • Bring a large saucepan of salted water to a boil. Drop in the Pirogi not to many at a time only a single layer in the pan. Return water to a boil and reduce heat. When Pirogi rise to the surface continue to simmer a few more minutes.
  • Remove one dumpling with a slotted spoon and taste , if ready remove remaining Pirogi from water.
  • Serve immanently preferably with cream franchise or fry. Cold Pirogi can be fried. Boiled Pirogi can be easily be frozen taken straight out of the freezer.

Simple Russian pierogi with meat and cabbage filling

These dumplings with meat and white cabbage filling are a traditional dish of Russian cuisine . In this recipe, they are made with yeast dough and ground beef and are simple and easy to make. The pierogi are super tasty, the dough soft and airy, the filling tender and juicy.

Provided by: EasyRecipesCooking.com

Total time: 125 minutes

Prep time: 30 minutes

Cook time: 35 minutes

Yield: 6


Dough 1 tbsp sugar
450-500g flour
2 tbsp dry yeast
240ml milk + 1 tbsp for brushing
2 tbsp butter, melted
1 egg
¾ tsp salt
Stuffing 250g ground beef
½ onion
¼ medium cabbage
¼ tsp salt
¼ tsp black pepper, ground


  • Prepare the dough Sift the flour.
  • In a bowl, mix the sugar with 1-2 tablespoons of flour, yeast and 240 ml warm milk.
  • Let stand for 5-10 minutes until the yeast has dissolved.
  • Pour the dissolved yeast milk into a kneading machine.
  • Add half of the flour and mix with the dough hook.
  • Add the melted butter, egg and salt.
  • Mix everything well using the kneading machine.
  • Gradually add the remaining flour and knead a soft dough.
  • The dough should still be sticky, simply add a little more flour.
  • Form the dough into a ball, place in a greased bowl and cover with cling film.
  • Let the yeast dough rise in a warm place for 1 hour.
  • Prepare the filling Peel the onion and finely dice.
  • Clean and finely grate the white cabbage.
  • Fry the minced meat in a coated frying pan for approx. 5-7 minutes while stirring.
  • Mash the meat with a wooden spoon so that no large lumps of meat form.
  • Pour off the frying fat from the pan.
  • D Add the onions to the meat and sauté for 3-4 minutes.
  • Now add the cabbage and mix well with the meat.
  • Fry for 7-10 minutes, stirring occasionally.
  • Salt and pepper the filling to taste and allow to cool.
  • Prepare the dumplings Dust the work surface with some flour.
  • Divide the dough into 8 roughly equal pieces.
  • Roll out a 10-12 cm diameter flatbread from each piece of dough with a rolling pin and leave to rest for about 5 minutes.
  • Put some filling in the middle, the Press the edges together firmly.
  • Line a baking tray with baking paper.
  • Place the pierogi on the tray, seam side down, leaving some space between them.
  • Cover with cling film and leave to rest for 30 minutes.
  • In the meantime, preheat the oven to 180°C.
  • Brush the pierogi with milk and bake in the oven for 20-25 minutes until golden and crispy.
  • Enjoy the warm pierogi with warm tea, coffee or a glass of milk.

Nutrition Facts:

Calories 473

Russian Pierogi with Various Fillings - Recipe | Tastycraze.com

The whole world`s gone crazy for these Russian Pierogi with Fillings. Try them and join the culinary euphoria.

Provided by: EasyRecipesCooking.com

Total time: 180 minutes

Prep time: 60 minutes

Cook time: 120 minutes

Yield: 40


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
black pepper
for the leek stuffing
leeks – 3 medium – size stalks
feta cheese – 2 oz (55 g)
eggs – 2, hard boiled
black pepper
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)


  • 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 dont 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 theres 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 doesnt 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.

How to cook pierogi?

Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.

What is pierogi dough made of?

Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg. There are two ways of making the pierogi dough – with or without an egg.

How long do you knead pierogi dough for?

I really dislike dough that is rolled out too thick. When the dough is thinly rolled out it literally melts in your mouth after you cook the pierogi. How long do you knead pierogi dough for? It will take a minimum of 5 minutes by hand and about 3 minutes in a stand mixer. It can take longer or shorter.

How do you make perogie dough?

Flour your hands and knead your dough ball until smooth. Then let it rest, covered, for about half an hour. When perogie dough is ready, roll it out to about 1/8 of an inch thick. You want it thin, but be careful not to roll it too thin as it could break. Either use a biscuit cutter or an upside-down cup to cut your circles out.

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