Cheesy Egg & Cheese Piroshki

1 hr prep + 30 mins cook + 1 hr 30 mins Proofing Time:

12 piroshki

Learn how to make the most delicious egg and cheese piroshki - great baked or fried! You'll love these Ukrainian hand pies as a snack!

Ingredients 

For Yeast Dough:

1 cup whole milk

2 tsp white sugar

1 tbsp dry active yeast

1 tsp sea salt

1/3 cup butter, melted

1 large egg

3 cups all-purpose flour

For Cheese Filling:

6 large eggs, hard-boiled; diced

1/3 cup mayonnaise

1 cup grated mozzarella cheese

3 green onions, diced; green parts only

2 tbsp fresh chopped parsley

1/4 cup fresh chopped dill

1 tsp EACH: dried garlic, dried onion powder

2 tsp sea salt

ground black pepper, to taste

1 large egg

2 1/2 cups farmer's cheese , tvorog

Other:

3 to 5 cups canola oil, for frying

1 large egg, beaten; for baking only

Instructions

Preparing the Yeast Dough:

Heat the milk in your microwave or on the stovetop until it’s between 120°F and 130°F temperature. Too cold or too hot and the yeast will not proof.

Pour the milk into a large mixing bowl, whisk in the sugar, then sprinkle the yeast over the top. Allow the yeast to proof for about 5 minutes, until it’s foamy and fluffy. Next, add the egg, melted butter (cooled), and salt. Whisk until the egg is well beaten.

Gradually begin adding the flour, whisking at first, then using a spatula. Once a dough ball forms, turn it out onto a floured work surface.

Continue adding the flour until a soft, not sticky dough forms. Knead the dough for 4 to 6 minutes, until it’s smooth and elastic.

Place the kneaded dough back into your mixing bowl and cover the bowl with a clean towel.

Set the bowl into a warm corner of your kitchen and allow the dough to proof until it’s doubled in size, about 1 to 1 ½ hours. I keep mine next to the stove where it’s usually warmer.

Making the Filling:

Place the eggs into a pot of cold water. Heat on the stovetop until the water starts to boil. Season with salt and set a time for 10 minutes.

Once the eggs are cooked, remove them from the heat, drain off the boiling water and fill the pot with cold water and ice, to help cool the eggs faster. Peel the eggs once they’re cooled.

Dice the cooled eggs, then place them into a large mixing bowl. Next, add the mayonnaise, egg, mozzarella cheese, and farmer’s cheese.

Add in the fresh dill, fresh parsley, diced green onions, salt, pepper, garlic powder, and onion powder. Use a spoon to mix everything thoroughly together, creating a uniform mixture.

Shaping the Piroshki:

Gently punch down the proofed dough and transfer it onto a floured work surface. Using a knife or bench scraper, divide the dough into 12 or 16 pieces; the piroshki will be smaller if making 16. Cover the dough with a towel to keep it from drying out.

Using a floured rolling pin, roll out each piece of dough into a 6-inch circle (4-inch for smaller ones). Place a generous amount of the filling into the center, about 1/3 to ½ cup of filling.

Carefully bring 4 corners of the dough together at the top, then pinch the seams together. Make sure you don’t get any filling on the seams! Watch my video tutorial to see how it’s done.

Turn the piroshki over, pat them gently to shape into squares. Place the piroshki onto a baking sheet dusted with flour.

Frying Instructions:

Allow the piroshki to proof for approximately 30 minutes, until the dough is fluffy again.

Pour about ½-inch of canola oil into a deep pan or pot. Heat the oil over medium heat until it’s between 275°F and 300°F.

Place the piroshki seam side down first and fry for a few minutes until they’re golden brown on the first side. Gently and carefully turn them over and fry on the other side. Fry 2 to 3 piroshki at a time and avoid overcrowding the pan.

Remove the fried piroshki onto a wire rack to cool. Place a few paper towel sheets underneath the rack to catch the excess oil.

Baking Instructions:

Baking is another great way to prepare these cheese piroshki! Preheat the oven to 350°F. Line two, large baking sheets with parchment paper or silicon mats.

Space out the piroshki seam side up on the baking sheets, making sure they don’t touch. Beat an egg in a small cup or bowl, then use a pastry brush and brush the egg over the top of the piroshki. If desired, sprinkle sesame seeds or fresh dill over the top as a garnish.

Allow the piroshki to proof for 30 to 45 minutes, until fluffy. Bake them at 350°F for 28 to 35 minutes, until they’re golden brown on the top.

Serving & Storing:

These cheesy piroshki will be super-hot when they’refried or baked, so allow them to cool for at least 10 to 15 minutes beforeenjoying.

Store leftovers in the refrigerator in a cover container or tray. Chilled cheese piroshki are delicious, too! You can reheat the piroshki in the microwave (30 seconds), or in the oven at 425°F for about 7 to 9 minutes.