Cottage Cheese and Dill Piroshki

Published on April 9, 2014 | In Russian/Ukrainian | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 15 Minutes
- Yield
- 6-10
- Difficulty Level

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Piroshki are little pockets of goodness made with soft yeast dough and either a sweet or savory filling. This classic filling of cheese and dill is one of my favorites! I recommend baking these cheese piroshki instead of deep frying because the filling can run out into the oil. Plus, baking is a lower fat alternative!

Want more piroshki recipes? Try my ‘Meat & Cheese Piroshki’ next! https://tatyanaseverydayfood.com/recipe-items/meat-cheese-piroshki/

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Ingredients

For Dough:
1 1/2 cups warm milk
1 tablespoon dry active yeast
1/2 tablespoon sugar
1/2 teaspoon salt
1 egg
2 tablespoons olive oil
3 1/2 cups flour, plus more for dusting
For Cottage Cheese Filling:
32-ounces small curd cottage cheese
1 egg yolk
2 tablespoons fresh dill, chopped
2 green scallions, finely diced
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

To make dough, add yeast and sugar to warm milk and let dissolve. Add salt, egg and oil and whisk together. Gradually add flour, whisking it in at first, then mixing by hand. Turn dough onto floured surface and knead 4 to 6 minutes until dough is smooth and uniform. Cover and let rise until doubled. When ready to make piroshky, divide dough in half and knead. Divide into needed sections and keep covered with clean towel to prevent it from drying out. Use lightly floured rolling pin on oiled surface to roll out dough.
Rinse cottage cheese under cold water using cheesecloth and drain of all excess liquid by placing into fine sieve for one hour. Place into small bowl and mix in egg, dill, green onions, flour, salt and black pepper.
Divide dough into 16 equal pieces and keep covered. For each piroshok, roll out on floured surface 1 piece of dough into 6-inch circle. Place approximately 1/4 cup filling in the center of prepared dough and seal dough on the top by pinching together and bringing sides in. Heat medium sized deep pan to medium/low heat with 1-inch of canola oil covering the bottom. Keep piroshky flat and fry seam side down first. Fry piroshky as you make them, 2 to 3 at a time until golden brown, turning once. Remove from oil onto paper towel to drain.
caution: the cheese filling becomes very hot! Let piroshky cool completely before serving - keep refrigerated.
Alternatively: place piroshky seam side up onto greased baking pan. Let them proof at room temperature for 30 minutes. Preheat oven to 350F. Brush piroshky with egg wash: beat 1 egg with ½ cup water. Bake until golden brown.