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Fluffy with a crispy top layer are these hearty piroshki with egg and leek. They taste juicy, spicy and are very aromatic. You can easily make the fried Russian buns yourself at home from ordinary ingredients. You can find a detailed recipe for piroshki with egg and leek filling with exact quantities and step-by-step instructions here at the bottom.
Crispy crust, fluffy crumb, hearty filling
These pan fried piroshki taste crispy on the outside and fluffy on the inside. They get the crispy top layer by deep frying in vegetable oil. The crispy fluffy dough is perfectly complemented with the hearty juicy egg and leek filling. Just looking at these buns makes you want to bite into them!
Especially in spring, when leek onion season is just starting, piroshki with egg-leek filling are popular in Russia. They are, so to speak, the heralds of spring on the dining table and taste like it. Fresh young leeks give the buns a special aroma and a unique taste.
Delicious warm and cold
Especially still warm, straight from the pan, the piroshki with egg-leek filling taste heavenly delicious. But you can also enjoy them the next day, if any are left over. They are delicious both cold and warmed up. You can reheat them briefly in the oven or in the microwave.
Adjust egg-leek proportions as desired
You can adjust the amounts of leeks and eggs for the filling according to your taste. For example, if you prefer a lot of onions in the filling, just use more of them and less cooked eggs. It works the same way the other way around. You can also add cooked rice to the egg and leek filling, which is also popular in Russia.
If you don’t have kefir at home and still want to make the piroshki with egg and leek filling, you can use plain yogurt or buttermilk instead. Depending on what you substitute kefir with, the amount of flour given in the recipe might differ greatly. In this case, mix less flour than specified with dry yeast and then add more as needed while kneading the dough.
Fresh yeast instead of dry yeast
Instead of dry yeast you can also use fresh yeast for the piroshki dough. For the recipe below you need 21 g of it. You don’t have to mix the fresh yeast with flour, but dissolve it in the kefir-milk mixture together with sugar. Then add the rest of the ingredients.
Oven piroshki with egg and leek filling
Instead of fried ones, you can make baked piroshki with egg and leek with this recipe. In this case, let the buns rise in a warm place for about 20 – 30 minutes before baking. Then you can bake them in a preheated oven at 180 °C or 200 °C top and bottom heat for about 20 – 30 minutes. Alternatively, you can brush the piroshki with a beaten egg before baking to give them a nice golden brown color.
Piroshki with leek filling vegan
If you want to make these piroshki vegan, you can use only leek onions for their filling and omit eggs. Or you can add cooked rice to the leeks. The piroshki dough is also very easy to prepare vegan. Replace the milk in the recipe below with a plant-based milk alternative, such as soy, lupine, coconut, oat or almond drink. Instead of kefir, use soy yogurt or another plant-based yogurt. Again, note that with yogurt you might need less flour for the dough – it’s best to take a smaller amount of flour first, mix it with yeast, and then add some more as you knead.
These piroshki with egg and leek are
- with a crispy crust,
- heavenly delicious,
- from the pan – also possible in the oven,
- easy to make with common ingredients,
- perfect as a main course, appetizer, snack, to go,
- classic of Russian cuisine.
Simple recipe for piroshki with egg and leek filling
The vegetarian recipe for piroshki with egg and leek that you can find below is simple. Besides, you need only a few ingredients for it. However, you should allow enough time for the preparation, because the yeast dough has to rise for about an hour. In this time you can prepare the filling for the buns.
How to make piroshki with egg and leek filling: tips and tricks
- Instead of dry yeast you can use fresh yeast for the dough. For this recipe you need 21 g of it. See my notes above.
- It is important that the kefir and milk are lukewarm and the rest of the ingredients for the dough are room warm, so that the yeast dough can rise quickly.
- The amount of flour listed in the recipe may vary. Therefore, add the flour mixed with dry yeast in batches until the yeast dough reaches the right consistency. It should be soft, not mushy, and not too firm or dry.
- Be sure to knead the yeast dough for about 10 minutes to make it elastic and smooth.
- Since the egg and leek filling is easy to scatter, you’ll have to get a little clever when filling the dough.
- Tape the edges of the buns as tightly as possible so that they don’t rise when you bake them, and the filling doesn’t come out.
- Instead of frying in a pan, you can bake the piroshki with egg-leek filling in the oven. You can find more info about it here above.
Have you made piroshki with egg and leek filling using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the Russian fried buns.
Looking for more piroshki recipes? Try also:
- Potato piroshki: vegan buns with savory filling
- Piroshki with carrots – vegan recipe for sweet filled buns
- Rhubarb piroshki – Russian buns with rhubarb filling
Piroshki with egg and leek filling
for the dough
- 150 g kefir lukewarm
- 125 ml milk lukewarm
- 100 ml vegetable oil room warm
- approx. 500 g flour
- 7 g dry yeast
- 1 tbsp sugar
- 1 tsp salt
for the filling
- 1.5 bunches of leek onions (approx. 7 leek onions)
- 4 eggs hard boiled
for the frying
- vegetable oil
Preparation of the dough
- Mix kefir, milk, vegetable oil and dissolve sugar and salt in it.
- Mix flour with dry yeast.
- Add the dry flour mixture in portions to the liquid kefir mixture and knead it into a soft, non-sticky dough. Then knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the filling
- Cut eggs into small cubes and finely chop leek onions.
- Mix eggs with leek onions and season the filling with salt and pepper.
Preparation of the piroshki
- Divide the dough into small pieces (in my case 22 pieces of about 40 - 41 g each), form each piece into a ball, spread the balls on the work surface and let them rest for 10 minutes covered with a tea towel.
- Flatten one dough ball first, put about 1 tablespoon (or depending on the size of your dough piece) of egg-leek filling on it, fold its sides, stick them very well and press the resulting filled dough bag just slightly flat. Repeat the procedure with the other dough pieces.
- Put plenty of vegetable oil (buns should float in it) in a deep pan or a thick-bottomed saucepan and heat it.
- Fry the buns in vegetable oil over low to medium heat, first from the seam side, then from the other side until golden brown.
- The amount of flour indicated may vary. Add the flour mixed with dry yeast in batches until the dough has the right consistency. It should be soft, not mushy, and not too firm or dry.
- Since the egg and leek filling is easily dispersed, you have to be a bit clever when filling the dough.
- Stick the edges of the buns together as tightly as possible so that they do not rise during frying and the filling does not come out.
- Note the detailed tips and tricks for making the piroshki with egg and leek filling above in the post.