Russian Fried Pirogi (Chebureki)
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by Olga, on November 13, 2014

Cook Time: 60 min
Servings: 6

Ingredients:

Dough:
3 cup of flour
1.5 cup water
1 egg
1 table spoon butter
1/2 tea spoon salt

Filling:
1/2 pound ground beef
1/2 pound ground turkey
1/2 pound ground pork
1.5 onion, diced
1/2 cup buttermilk
salt, ground black pepper & coriander – to taste.

 

 

Original recipe requires to deep-fry these pirogies in oil. I prefer to fry them in a skillet with less oil.
If you get them right, they may replace all other kind of pirogi in your kitchen.
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Bring water to a boil in a pot, lower heat. Add salt and butter to melt.

IMG_4085Take the pot off of the heat. Immediately pour flour in hot water,while stirring it.

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Mix well until it smooth and even in consistency.

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Add an egg, while mixing.

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Add more flour if needed.

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Knead the dough well. Form a ball. Cover it with the kitchen towel and put it aside to rest, while we prepare the filling.

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Combine meets together. Add onion, salt, pepper, coriander.

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The recipe also requires some buttermilk.

IMG_4081Mix it well.

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Take part of the dough and cut it in portions of 1.5 to 2 inches cylinders. Roll each out into circles of 1/8 inch thick .
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Spread the meat filling on a half of a circle, leaving a 1 inch rim around the edges.
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Fold the dough circle in half and press the folded edge with a fork.
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Cut out uneven edges.

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Heat the oil in a skillet and place two pirogi at a time. Cook for about 4-5 minutes on each side.

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Place them between the paper towels for few minutes to let the excess of oil out.
Serve them alone or with the fresh green salad.

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