Cheesy Egg & Cheese Piroshki Recipe

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Looking for a savory snack that’s both indulgent and comforting? These Cheesy Egg & Cheese Piroshki are the perfect solution. A classic dish from Ukrainian cuisine, these hand pies feature a tender, fluffy dough wrapped around a creamy, cheesy filling made with hard-boiled eggs, farmer’s cheese, and mozzarella. Whether you choose to bake or fry them, these piroshki deliver a golden, crispy exterior and a melty, flavorful interior that’s sure to satisfy your cravings. They’re perfect as an appetizer, snack, or even a light meal that will transport your taste buds straight to Eastern Europe.Let’s walk through how to make these irresistible piroshki from scratch, including tips on shaping, filling, and cooking methods.

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Ingredients

For Yeast Dough:

• 1 cup whole milk – This is the base liquid that activates the yeast and creates a soft, rich dough.
• 2 tsp white sugar – Feeds the yeast for optimal activation.
• 1 tbsp dry active yeast – The key to a light, airy dough.
• 1 tsp sea salt – Balances the sweetness and enhances flavors.
• 1/3 cup butter, melted – Adds richness and helps to create a tender dough.
• 1 large egg – For structure and a soft, cohesive dough.
• 3 cups all-purpose flour – The main flour for the dough, giving it structure and texture.

For Cheese Filling:

• 6 large eggs, hard-boiled and diced – Provides a hearty, protein-rich base for the filling.
• 1/3 cup mayonnaise – Adds creaminess and a bit of tang.
• 1 cup grated mozzarella cheese – A melty, stretchy cheese that blends well with the other ingredients.
• 3 green onions, diced (green parts only) – A burst of freshness and a slight sharpness.
• 2 tbsp fresh chopped parsley – Adds herbal notes to balance the richness of the cheese.
• 1/4 cup fresh chopped dill – A traditional herb that pairs wonderfully with eggs and cheese.
• 1 tsp EACH: dried garlic, dried onion powder – For an extra depth of flavor.
• 2 tsp sea salt – To season the filling perfectly.
• Ground black pepper – To taste, for a little spice.
• 1 large egg – Used to bind the ingredients together.
• 2 1/2 cups farmer’s cheese (tvorog) – A soft, slightly tangy cheese that gives the filling a creamy texture.

Other:

• 3 to 5 cups canola oil – For frying, ensuring a golden, crispy exterior.
• 1 large egg, beaten – For brushing over baked piroshki for a beautiful, glossy finish.

Step-by-Step InstructionsPreparing the Yeast Dough:

1. Activate the yeast:
   • Heat the milk in the microwave or on the stovetop until it reaches 120°F to 130°F (warm to the touch but not too hot).
   • Pour the warm milk into a large mixing bowl, whisk in sugar, then sprinkle yeast over the top. Let the yeast proof for about 5 minutes until it becomes foamy.
2. Mix the dough:
   • Add the egg, melted butter, and salt to the yeast mixture. Whisk to combine.
   • Gradually add the flour, stirring initially with a whisk and then switching to a spatula once the dough starts forming.
   • Once a dough ball forms, turn it out onto a floured work surface. Add more flour as necessary to ensure the dough is soft but not sticky.
3. Knead the dough:
   • Knead the dough for 4 to 6 minutes until it’s smooth and elastic.
   • Place the dough back in the mixing bowl and cover with a clean towel. Allow the dough to proof in a warm area for about 1 to 1½ hours, until it doubles in size.

Making the Cheese Filling:

1. Boil and peel the eggs:
   • Place the eggs in a pot of cold water, bring to a boil, and let them cook for 10 minutes.
   • Once done, transfer them to cold water with ice to cool quickly, then peel and dice them.
2. Prepare the filling:
   • In a large mixing bowl, combine the diced eggs with mayonnaise, mozzarella cheese, and farmer’s cheese.
   • Add the green onions, parsley, dill, garlic powder, onion powder, salt, and pepper.
   • Stir well until the filling is uniform and creamy, adding the beaten egg last to bind everything together.

Shaping the Piroshki:

1. Shape the dough:
   • Gently punch down the proofed dough and transfer it to a floured work surface.
   • Divide the dough into 12 to 16 equal pieces (12 for larger piroshki, 16 for smaller ones). Cover the pieces with a towel to prevent them from drying out.
2. Roll out the dough:
   • Using a floured rolling pin, roll each piece into a 6-inch circle (4-inch for smaller piroshki).
3. Fill the dough:
   • Place a generous amount of the cheese filling (about 1/3 to ½ cup) in the center of each dough circle.
   • Carefully fold the dough over the filling, bringing the edges together and pinching the seams tightly to prevent any filling from spilling out.
   • Turn the piroshki over and gently pat them to shape into squares. Place them on a floured baking sheet.

Cooking the Piroshki:Frying Instructions:

1. Allow the piroshki to proof for about 30 minutes until the dough becomes fluffy again.
2. Heat about ½-inch of canola oil in a deep pan or pot over medium heat until it reaches 275°F to 300°F.
3. Carefully fry the piroshki, starting with the seam side down. Fry for a few minutes until golden brown, then flip and fry on the other side.
4. Fry 2 to 3 piroshki at a time to avoid overcrowding. Remove them onto a wire rack to cool, placing paper towels underneath to absorb excess oil.

Baking Instructions:

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
2. Arrange the piroshki seam side up on the baking sheets, ensuring they’re spaced apart.
3. Brush the tops of the piroshki with the beaten egg for a golden finish. If desired, sprinkle sesame seeds or fresh dill on top.
4. Let them proof for 30 to 45 minutes, then bake for 28 to 35 minutes, until they’re golden brown on top.

Serving & Storing:

• Serving: Allow the piroshki to cool for 10 to 15 minutes before serving, as they’ll be very hot straight from the fryer or oven.
• Storage: Leftovers can be stored in an airtight container in the refrigerator. These cheesy piroshki are delicious even when cold! To reheat, use a microwave for 30 seconds or an oven at 425°F for about 7 to 9 minutes.

Why You’ll Love This Recipe:

Cheesy Egg & Cheese Piroshki are a perfect blend of textures and flavors. The soft, pillowy dough gives way to a rich, creamy filling that’s both comforting and satisfying. Whether you fry or bake them, these little pies are an indulgent treat that can be enjoyed as a snack, appetizer, or light meal. Perfect for gatherings, picnics, or simply as a hearty snack, these piroshki are sure to please everyone at the table. Try them today and enjoy a slice of Ukrainian comfort food!