Pierogi with layered filling according to an old Russian recipe

Ingredients for 6 servings:

• ¾ cup rice
• 4 eggs
• some butter
• 3 chicken breasts
• some broth (approx. 1/3 – 1/2 cups)
• 3 onions
• 3 carrots
• salt and pepper
• Oil, for frying
• Herbs, chopped (dill, parsley, chives)
• Dough (yeast dough)*

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kulebjaka

Old Russian kulebyaka were first mentioned in the 17th century. I read somewhere that the word “kulebyaka” comes from the German “Kohlgebäck” (Kohl pastry) – since the early fillings were quite simple: cabbage (sauerkraut), hard-boiled eggs, buckwheat, mushrooms, onions, fish, etc. In the 19th century, French gourmet chefs working in Russia refined the recipe and made it world-famous. They also created new fillings: with game, mushrooms, rice, salmon, etc. In Old Russia, kulebyaka was served in almost every inn. Even the tsar’s banquet table featured kulebyaka. Unfortunately, kulebyaka is now a nearly forgotten dish and hard to find anywhere – unless you make it yourself. *You need yeast dough for kulebyaka – everyone probably has a good recipe. But if you don’t have one, you can use my recipe “The Perfect Yeast Dough” – it always turns out well and is very tender. However, I only use half the specified amount of ingredients for the kulebyaka dough – then one kulebyaka is enough for 6-8 servings. While the dough is rising, we make the fillings. There’s actually quite a lot of it. The following principles are important: a) choose suitable filling combinations and b) the bottom layer of filling must always be dry (e.g., buckwheat or rice) so the kulebyaka doesn’t become mushy. To make the kulebyaka less heavy on the stomach and still taste delicious, I chose the following fillings: 1. Filling: Pour twice the amount (about 1 1/2 cups) of cold water over the rice, add a little salt and a knob of butter, bring to a boil, reduce the heat, and cook until the water is completely absorbed; then fluff with a spoon and let cool. Boil 3 hard-boiled eggs, chop them, and add them to the rice with the herbs. 2. Filling: Cut the chicken breasts into strips, fry in a little oil, mince, and add the broth and chopped herbs. 3. Filling: Chop the onion, coarsely grate the carrot, and fry in a little oil. Now we take the dough and roll it out on a floured cloth into a rectangle, about 1 cm thick. Cut a strip of it about 2 cm wide for decoration and set it aside. Mentally divide this flatbread lengthwise into 3 equal strips. We place the rice filling in the middle strip, then the chicken filling on top, then the onion and carrot filling. Season each layer with salt and pepper – not too sparingly. Then pull the edges of the dough up with the cloth and seal them lengthwise and sideways. Carefully take the kulebyaka and cloth (best done in pairs) and place it seam-down on a baking sheet lined with parchment paper. Beat an egg and brush the kulebyaka with it. Cut the dough strips about 1 cm deep with a sharp knife and divide into 5 to 7 pieces. Turn each piece into a “flower” shape with the cut side facing out and place it on the kulebyaka. Brush with beaten egg. Bake in the preheated oven for about 15-20 minutes. Remove from the oven, cover with a tea towel, let stand for about 15 minutes, and serve.