1/4 pound butter
(not margarine), unsalted, melted and partially cooled to lukewarm
Mushroom/Onion Filling for Piroghi
2 pounds fresh mushrooms
1 large onion, chopped finely
5 tablespoons butter
Salt, to taste
Cheese Filling for Piroghi
5 egg yolks
3 1/2 pounds farmer's
Sugar, to taste
Meat Filling for Piroghi
2 1/2 pounds lean meat (beef or
1/2 teaspoon salt
3 marrow bones
1 whole onion
1/4 cup celery, chopped
2 tablespoons parsley, chopped
1 clove garlic, crushed
Cherry Filling for Piroghi
2 3/4 cups cherries
honey or granulated sugar
1 tablespoon lemon juice, fresh
2 1/2 quarts water
Mixed Fruit Filling for Piroghi
1 cup apple slices, skinless
1 cup cherries, pitted
1/3 cup raisins
1/2 cup walnuts, chopped
prunes, pitted and chopped
4 tablespoons honey or sugar
2 1/2 quarts water
2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg
Drozhzhevoe Testo Dough: This dough is used to make piroghi, priozhki, kulebiaki,
and other delicious items. Mix yeast, 1 teaspoon of sugar and the warm water. Cover
this mixture and allow to sit in a warm place for 10 minutes.
Dough: Put the flour into a large mixing bowl, add the yeast mixture, the
warm milk, and mix at low speed for 1 minute.
Beat the egg yolks with a whisk or fork, whip the egg whites until they
are stiff and then fold yolks and whites into the flour-yeast-milk mixture.
Mix well for 1 to 2 minutes, add the warm melted butter, and continue to mix
at a medium speed for 10 minutes.
Remove dough from bowl and punch down, re-place into bowl, cover, and allow
to sit for 30 minutes in a warm place.
Remove the dough, punch it down again, and prepare to make whatever items
Piroghi Preparation: Divide dough into 2 equal portions. Roll each out flat
to 1/8 inch and cut to fit your around the outside of your baking pan so that
the bottom and sides are covered with a 1/2-inch overhang on all sides.
Fill each piroghi with filling of your choice, cut a piece of dough to cover
top with a 1/2-inch overhang all around. Pinch the 2 pieces of dough together
all-around and trim excess if needed. Cover the piroghi, and allow to sit in
a warm (NOT hot) place for 30 minutes.
Heat oven to 375 degrees F.
Beat the egg yolks, oil and water together and use to brush the tops of
the piroghi. Using a fork, punch 8 to 10 holes in the tops of the piroghi (usually
done in a pattern).
Bake on baking racks at a mid-level for 30 to 35 minutes or until dark golden
brown. Remove, brush with melted butter, allow to cool for 10 to 12 minutes
Mushroom/Onion Filling for Piroghi: Wash and clean mushrooms. Chop, mix with
onions and sauté in a large pan with the butter and salt. Cook for approximately
4 to 6 minutes. Remove from heat and allow to cool to room temperature.
Cheese Filling for Piroghi: Cottage cheese well drained, and squeezed in cheesecloth
to remove moisture will substitute for farmer's cheese. Fold eggs into cheese and
add sugar, mixing thoroughly.
Meat Filling for Piroghi: In a stock pot bring water to a boil. Add salt, meat,
bones and cook for 3 minutes. Reduce heat, skim, and cook for 1 1/4 hours. Add vegetables,
then cook partially covered for 25 to 30 minutes. Remove from pot, drain. Chop onion
and leek, re-cube meat 1/2 inch, mix with vegetables, and allow to cool to room
Cherry Filling for Piroghi: Bring water to a boil in a large pot. Add cherries,
lemon juice and honey or sugar. Reduce to medium heat, cook covered for 5 minutes,
stirring occasionally, remove from heat, drain, and allow to cool to room temperature.
Mixed Fruit Filling for Piroghi: Bring water to a boil in a large pot, add fruits,
honey or sugar, spices, and lemon juice. Reduce to medium heat, cover and cook for
5 minutes, stirring occasionally. Remove from heat, drain, and allow to cool to
Source: Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr. Donald Houston;
Overseas Medical Aid Group