It’s time for an epic weekend post, don’t you think so? After spending the whole Friday making cold soup (not featured today), preparing dough, preparing fillings, wrapping pirogi and baking, I thought this would be a wonderful opportunity to share a Russian recipe with you, that is so versatile you could have it for breakfast, dessert, lunch and dinner or a snack, depending on the filling and what you are craving.
What do you need for making a huge batch of various pirogi? Four helping hands, two bottles of red wine and a long afternoon and evening. Hour lasting topics of conversation also won’t hurt.
Russian Pirogi (savory and sweet)
ingredients for dough:
- 1.5 cups water
- 0.5 cups oil
- 0.5 sugar
- 1 tsp salt
Place this ingredients in a small pot and bring to a boil. Let cool down until lukewarm.
- 1 1/2 packets (~15 g) instant yeast
- 1 packet vanilla sugar (or 1 T sugar and 1 tsp vanilla essence)
- 700 g flour
Place dry ingredients in a bowl, add the lukewarm liquid mix. Knead the dough and wrap in clear film. Let sit in the fridge for 1.5 hours.
Divide the dough in 3 parts, leave two in the fridge so that they stay cool and firm and start working with the third. Cut in four parts again, form a long roll and cut the roll in egg-sized rounds. Roll out until 1/2 inch thick.
Ingredients for meat filling (enough for 1/3 of the dough; this also counts for all the other filling recipes described below, so if you plan to make all of them – prepare more dough):
- 1/2 pound minced meat
- 1 onion, finely diced
- 1/2 cup cooked rice
- 1 T olive oil
Heat the oil in a pan, fry the onion for 1 minute, add the minced meat, fry until browned from all sides. Turn the heat down to medium-low, cover with a lid and let simmer for 5 minutes. Remove the lid and let fry for additional 3-5 minutes until liquid evaporates. Set aside.
Place a tablespoon of filling in the middle of the round.
Ingredients for shallot-egg filling:
- 5 eggs (cooked)
- 1 bunch of shallots
- 1 tsp salt
- 2 T sour cream
Cut the eggs in small dices, slice the shallots. Place the shallots in a bowl with the salt. Mash with a spoon until they are a bit mushy. Add the sour cream and the diced eggs. Mix and set aside.
- 4 medium sized potatoes
- 1/2 tsp salt
- 1 tsp butter
- 1 T sour cream
Cook the potatoes as usual. Drain the water and pour milk over the potatoes until half covered. Place the pot on the stove again, close the lid, wait until the milk is cooking. Then turn the heat down to medium low and let simmer for 5 minutes. Take from the stove, add butter, sour cream and salt and start mashing away. You might need to add a bit more milk, but don’t overdue it. If the mashed potatoes get to runny they will run out in the oven.
Use the same method to roll out the dough as described above, but keep it in circle shape, press the inner circle a bit down with your finger tips, fill with one tablespoon of the mashed potato filling and place on a baking sheet to rise. Same baking instructions as described above.
This variation is actually called Schangi and works with different kinds of dough, since we had this one at hand we used it. With the same concept you can make curd filled Schangi, which are a sweet variation:
Ingredients for curd filling:
- 1/2 pound curd
- 2 packets vanilla sugar (or 2 T sugar plus 2 tsp vanilla essence)
Mix until smooth and use instead of the mashed potatoes.
And the last sweet variation is actually how we always use up the remaining dough.
Ingredients for jam filling:
- your favorite jam (or whatever you have at hand)
Fill and bake the pirogi the same way as with the meat or shallot-egg filling, be careful not to use a too runny jam, or folding them will be a mess.
Now all you have to do is to freeze half of these for later and invite a bunch of friends over to enjoy the others!
Please excuse the two days of absence: I spend Friday cooking and taking pictures of it, as you see above, and Saturday picking out which pictures I am actually going to use, and writing half of the post, before leaving for a birthday party. It won’t be our loss: Health Ninja Weekly will be up later today and feature a few amazing link ups!