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Piroshki with egg and leek filling – vegetarian recipe
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Piroshki with egg and leek filling

Fluffy with a crispy top layer are the savory piroshki with egg and leek. They taste juicy, spicy and are very aromatic. You can easily make the fried Russian buns with egg and leek filling at home with this recipe from ordinary ingredients.
Course Appetizer, Main Course, Snack
Cuisine Russisch
Prep Time 25 minutes
Cook Time 45 minutes
Dough rising time 1 hour 10 minutes
Servings 22 piroshki

Ingredients

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
  • salt
  • pepper

for the frying

  • vegetable oil

Instructions

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.

Notes

  • 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.