Piroshki with Egg and Spring Onions
There are a thousand variations of Piroshki and other traditional recipes for fried filled breads from Russia. This variation is a simple vegetarian option. The combination of hard boiled egg and fresh bright herbs is lovely inside the fluffy and crispy exterior.
Piroshki
Adapted from Leite’s Culinaria and Alla’s Yummy Food
Makes 6
Filling
2 eggs, hard-boiled
5 green onions, green and white parts, sliced thinly
2 Tbsp dill, minced
1/4 - 1/2 tsp salt and pepper
2 tsp olive oil
Dough
1/8 ounce active dry yeast (1/2 package)
1/2 tsp sugar
1/2 + 1/8 cups warm water
1 1/2- 2 cups all-purpose flour, plus more for dusting
1 Tbsp unsalted butter
1 small egg (or ½ large egg)
1/2 tsp salt
Vegetable oil, for frying
To make the filling:
1. Dice the eggs. Combine with remaining ingredients adding just enough oil to moisten and combine. Set aside.
To make the dough and form the piroshki:
1. In a small bowl, combine the yeast, sugar, and 1/8 cup of the warm water; stir gently to dissolve. Let the mixture stand until the yeast starts to foam, about 10 minutes.
2. In the bowl of a stand mixer, add the egg, butter, and remaining water to a stand mixer bowl and stir to combine. Pour in yeast mixture and stir again. Add flour ½ cup at a time until the dough comes away from the sides of the bowl. Prepare another bowl by lightly oiling the sides. Remove the dough from the mixing bowl with lightly floured hands and form into a ball, set in prepared bowl and let the dough rest for 30-60 minutes until puffy and risen.
3. Remove the dough from the bowl and set on a lightly floured surface. Cut the dough into 6 equal pieces and roll into balls.
4. Pat or roll each dough piece into an oblong about 4 inches long and 2 inches wide.
5. Mound about 2 tablespoons of the egg/herb filling evenly down the length of each piece, keeping a small border all the way around. Bring the long edges up to enclose the filling, pinching them together to form a tight seal. Check for any holes or tears, making sure the piroshki are completely closed.
6. Gently pat the piroshki into long pies by turning the piroshki seam side down and gently patting the tops to spread them out. Lightly dust with flour, cover, and let rest while heating the oil.
7. Pour oil into a cast-iron or heavy-bottomed skillet to a depth of about 2 inches and heat to 375°F over medium heat. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. Fry the piroshki on the first side until golden brown, about 2-3 minutes, then gently turn and fry the other side for 1-2 minutes longer. Transfer to a plate lined with paper towels and let drain. Serve warm or at room temperature.
