Russian Fried Pirogi (Chebureki)

by Olga, on November 13, 2014

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.

Bring water to a boil in a pot, lower heat. Add salt and butter to melt.

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

Mix well until it smooth and even in consistency.

Add an egg, while mixing.

Add more flour if needed.

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

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

The recipe also requires some buttermilk.

Mix it well.

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 .

Spread the meat filling on a half of a circle, leaving a 1 inch rim around the edges.

Fold the dough circle in half and press the folded edge with a fork.

Cut out uneven edges.

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

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.