Russian pierogis with meat filling
In Russian-speaking circles, dumplings are associated with domestic coziness and hearty lunches at granny's. When mother baked pierogis, the scent filled the entire apartment, and all family members were impatiently waiting to be asked to the table.
- 500 g ground beef
- 1 tbsp dried coriander
- 1 tbsp of sugar
- 1 tsp salt for the minced meat
- 1 tsp salt for the dough
- 2 egg yolks
- 120 ml of milk
- 550 g of flour
- 10 g dry yeast
- 500 ml of vegetable oil
Russian dumplings, whether fried or baked, can be prepared with a variety of types of dough and different kinds of fillings. The dough can be made with whey, quark or kefir, but you can also use puff pastry. For this recipe we prepare a relatively simple and fast classic yeast dough. While the dough is rising, you can work on the filling. By the way, you can experiment extensively here. For example, you can add carrots, spring onions and an egg to the minced meat or prepare vegetarian pierogi with a filling of potatoes and mushrooms. For fans of sweet fillings, there are many options, ranging from quark to jam.
Are you a culinary beginner? Do not worry: if you stick to our recipe, your dumplings will be soft and fluffy, surrounded by an appetizing, golden crust!