Ingredients
Scale
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.
Instructions
- 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.
- 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.
- 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:
- 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.
- 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:
- 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.
- Roll out the dough:
- Using a floured rolling pin, roll each piece into a 6-inch circle (4-inch for smaller piroshki).
- 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:
- Allow the piroshki to proof for about 30 minutes until the dough becomes fluffy again.
- Heat about ½-inch of canola oil in a deep pan or pot over medium heat until it reaches 275°F to 300°F.
- 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.
- 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:
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Arrange the piroshki seam side up on the baking sheets, ensuring they’re spaced apart.
- Brush the tops of the piroshki with the beaten egg for a golden finish. If desired, sprinkle sesame seeds or fresh dill on top.
- Let them proof for 30 to 45 minutes, then bake for 28 to 35 minutes, until they’re golden brown on top.
Notes
- 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.
- Prep Time: 1 hour
- Cook Time: 30 minutes