Pyrizhky Recipe

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Borshch - Borscht
Varenyky - Perogi

Saturday, February 29th 2020

Pyrizhky Recipe


1 teaspoon sugar
1/4 cup lukewarm water
1/4 teaspoon dry powdered ginger
1 package dry yeast
1 cup scalded milk
1/4 cup butter or shortening or oil
2 eggs, beaten
1 1/2 teaspoons salt
1/4 cup sugar
4 1/2-5 cups sifted flour


1 medium onion, chopped fine
4 tablespoons butter
1 lb ground beef (or half pork and half beef)
salt and pepper
1 tablespoon flour
1/2 cup soup stock or water
1 teaspoon chopped parsley
2 hardboiled egg, chopped

Meat filling

In a large pot or pan you can cover, melt half the amount of butter and saute onions until translucent and tenter. Add the meat and remaining butter. Brown the meat and season with salt and pepper the meat. Cover and cook over a low heat until meat is fully cooked. Remove meat mixture and set aside. Stir in flour to the pot to mix with juices. Add the soup stock or water, then cook, until the sauce comes to a boil. Add meat and cool. When cool, mix in the parsley and chopped eggs. For best use allow the mixture to sit, covered, overnight in the fridge.

Dough instructions

Dissolve the ginger and sugar in the lukewarm water. Sprinkle dry yeast on top and let it stand for 10 minutes.

Add butter to scalded milk and allow to cool to lukewarm. Add to yeast mixture when cool. Add the eggs, salt, and sugar to milk/yeast mixture. Mix in enough flour to make a medium soft dough as for bread. Knead on a floured board for about 10 minutes. Mix in extra flour little by little if too sticky.

Add to a large oiled bowl and let it rise until double in bulk. Then, knead a few times in the bowl, and let it rise again.

Making the Pyrizhky

ut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.

Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.

(I wet the edges with a bit of beaten egg white and seal with well floured fingertips).

All edges must be free of filling.

Shape into an oblong with a plump center and tapering ends (like a football).

This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.

Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk.

Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.

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