Baked pierogi

Ingredients for 1 servings:

• 230 g flour (type 405)
• ½ tsp salt
• ½ tsp sugar, fine
• 1 tsp yeast
• 2 tbsp butter, soft
• 2 eggs
• 6 tbsp milk, warm
• 1 onion(s), small, finely chopped
• 175 g minced beef or chicken
• 1 tbsp oil
• 5 tbsp broth
• 2 tbsp fresh parsley, chopped
• Salt and pepper, black, freshly ground
• Nutmeg, grated
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Piroschki, dough or basic recipe

Every family has its favorite recipe for Russian piroshki, passed down from generation to generation. Here’s a recipe using yeast dough. Sift flour, salt, and sugar into a bowl. Mix in the dried yeast, then form a well. Add the butter, 1 egg, and the milk and stir to form a soft dough. Then knead the dough on a floured surface until smooth. Cover and let rise in the bowl in a warm place for about 1 hour, until the dough has doubled in size. Meanwhile, fry the onions and meat in the oil for about 10 minutes, add the broth, and simmer for 10 minutes. Mix in the parsley and spices and let cool. Preheat oven to about 200°C (top and bottom heat). Knead the dough briefly and roll it out about 3 mm thick. Cut out circles about 7 cm in diameter (using a glass). Brush the edges of the dough with the remaining beaten egg, add the filling to the center, and then press the edges together to form small half-moons. Cover the pierogi and let them rise on the baking sheet for about 15-20 minutes. Then brush all over with the remaining egg and bake for about 15 minutes until golden brown. Tip: You can get an even more authentic experience by mixing finely shredded white cabbage, briefly sautéed in a little fat, into the meat mixture. You can also fill these dumplings with ham and cheese, spinach and feta, or cream cheese, sunflower seeds, and diced red bell peppers. If this dough is too complicated for you, you can also use the fattier version made with 500g each of low-fat quark, flour, and margarine/butter. This dough doesn’t need any rising time and can be used and baked immediately after kneading.