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This cheesy egg and cheese piroshki recipe brings the comfort of Eastern European cuisine right to your kitchen. These golden pastries filled with creamy cheese and eggs make for a delicious breakfast, lunch, or appetizer that will impress friends and family alike.
I first learned to make these piroshki from my Russian grandmother who insisted the dough must be soft as a pillow. Now whenever I make them, the aroma takes me right back to her tiny kitchen where we would spend hours folding and shaping these little pockets of joy.
Ingredients
- Whole milk: Provides richness and helps create tender dough
- Dry active yeast: Gives the perfect rise
- Butter: Adds flavor and softness to the dough
- All purpose flour: Works best for the right texture and elasticity
- Hard boiled eggs: Create texture and substance in the filling
- Farmers cheese: Adds authentic flavor and creaminess
- Mozzarella: Helps bind the filling and adds stretchy goodness
- Fresh herbs like dill and parsley: Bring brightness and color
- Dried garlic and onion powder: Provide depth of flavor without moisture
Step-by-Step Instructions
- Prepare the Yeast Dough:
- Warm the milk to the perfect temperature between 120°F and 130°F. This specific temperature range activates the yeast without killing it. Add sugar and sprinkle yeast over the top, allowing it to bloom for about 5 minutes until foamy. This indicates your yeast is alive and ready to work its magic.
- Create the Dough Base:
- Add the egg, cooled melted butter and salt to the yeast mixture, whisking thoroughly. Gradually incorporate flour until a soft dough forms. The key is developing just enough gluten without overworking the dough. Knead for 4 to 6 minutes until smooth and elastic but still soft.
- First Proofing:
- Place the dough in a bowl covered with a clean towel in a warm spot for 1 to 1½ hours. Patience is crucial here as the dough needs to double in size. This slow fermentation develops flavor and creates the perfect texture.
- Make the Filling:
- Hard boil eggs for exactly 10 minutes, then cool in ice water for easy peeling. Dice them finely and combine with both cheeses, mayo, fresh herbs, and seasonings. The mixture should be creamy yet substantial enough to hold its shape when placed in the dough.
- Shape the Piroshki:
- Divide the proofed dough into equal portions. Roll each into a circle about 6 inches in diameter. Place filling in the center and bring the four corners together, pinching firmly to seal all seams. Turn over and gently shape into squares, being careful not to tear the dough.
- Second Proofing and Cooking:
- Allow the shaped piroshki to rest for 30 minutes until puffy. Choose between frying in oil at 275°F to 300°F until golden brown or brushing with egg and baking at 350°F for 28 to 35 minutes. Both methods produce delicious results with slightly different textures.
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My grandmother always insisted that farmers cheese makes all the difference in this recipe. When I was young, she would send me to a special Russian market across town just to get the freshest cheese possible. The first time I made these with my own children, seeing their excitement as the dough puffed up during frying brought back all those special memories.
Make Ahead and Storage
These piroshki are perfect for meal prep. After shaping but before the second rise, you can freeze them on a baking sheet until solid, then transfer to freezer bags. They will keep for up to 3 months. When ready to cook, thaw in the refrigerator overnight, allow to rise at room temperature for about an hour, then fry or bake as directed.
Common Substitutions
If farmers cheese is unavailable, you can substitute with a mixture of cottage cheese that has been drained and mashed with a fork, combined with a bit of cream cheese for richness. For a lighter version, you can use Greek yogurt instead of mayonnaise. The herbs can also be adjusted based on your preference or availability.
Serving Suggestions
In Russia, these piroshki are often enjoyed with a simple side of sour cream for dipping. They also pair beautifully with a light cucumber and tomato salad dressed with sour cream and dill. For a complete meal, serve with a bowl of borscht or mushroom soup. They are delicious warm or at room temperature, making them perfect for picnics or packed lunches.
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Recreate family traditions and enjoy these scrumptious piroshki together with loved ones.
Frequently Asked Questions
- → Can I prepare the dough in advance?
Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Just bring it to room temperature before rolling and shaping the piroshki.
- → What can I substitute for farmer's cheese?
If farmer's cheese (tvorog) is unavailable, you can substitute with cottage cheese (drained), ricotta, or a mix of cream cheese and feta for a similar texture and flavor profile.
- → How long do these piroshki stay fresh?
These piroshki will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. They can also be frozen for up to 3 months.
- → What's the best way to reheat piroshki?
For the best texture, reheat fried piroshki in a 350°F oven for 10-15 minutes until warm throughout. Baked versions can be reheated the same way. Avoid microwaving as it can make the dough soggy.
- → Can I add other ingredients to the filling?
Absolutely! Traditional additions include sautéed mushrooms, cooked ground meat, or spinach. Just make sure any added ingredients aren't too wet, as this could make the dough soggy during cooking.
- → Why is it important to pinch the seams properly?
Properly sealed seams prevent the filling from leaking during frying or baking. Any filling that gets on the seams can prevent them from sticking together, potentially causing the piroshki to burst open during cooking.