I’m so excited to share my mom’s piroshki recipe with you all! It’s one of my childhood favorites that my kids now absolutely love.

Mom’s Piroshki

yield

time

Ingredients

– 1 1/2 cup water warm – 1 tablespoon sugar – 1 tablespoon olive oil – 1/2 tablespoon dry active yeast – 1 teaspoon sea salt – 3 cups flour more for dusting – oil for frying (I like to use avocado or olive oil) Piroshki Filling – 7 eggs cooked for 10 mins, peeled and chopped – 5.5 oz green onion chopping – salt to taste

18 piroshki

1 hr 20 mins

Step 1

In a mixing bowl, combine water, sugar, oil, yeast, and salt. Stir with a wooden spoon.

Step 2

Mix in the flour until it’s all combined. The dough will be quite sticky (like pizza dough), and that’s ok. Cover it with plastic wrap, a lid, or a kitchen towel, and let it rise in a warm dry area for 1-2 hours. By then it should grow in bulk.

Step 3

In the meantime, make your piroshki filling by combing all of the ingredients in a bowl, giving it a good stir, and put it in the fridge if you’re not quite ready to use it yet.

Step 4

Once the dough has risen, oil your hands or dust the dough with a bit of flour to help keep the dough from sticking while you work with it. Pinch about ¼ cup of dough and place it on a floured surface.

Step 5

Flip over the dough and press it into a circle, then add 2 teaspoons full of filling to the center of the dough.

Step 6

Fold the dough over the filling and pinch the edges together to form the piroshki.

Step 7

Preheat 1 inch of oil in a deep skillet over medium heat. Carefully place the filled dough into the hot oil until golden. Flip and cook until golden on the other side. Transfer each one to a paper towel-lined plate. Repeat until all remaining dough is used and enjoy!

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