Fried pies with egg and green onions on kefir
Origin of the recipe
Pirozhki are one of the most popular dishes in Russian cuisine. They are prepared with a variety of fillings, and pirozhki with egg and green onions is a classic, often found on tables in Russia and other CIS countries. Kefir-based dough became popular during the Soviet era, when kefir was readily available and widely used in cooking. Kefir imparts softness and moisture to the dough, making the pirozhki especially delicious and airy.
What do you need for cooking?
Ingredients
for the test
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Kefir
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Egg yolk
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Vegetable oil
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Sour cream
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Sugar
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Salt
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Soda
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Flour
Filling
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Boiled eggs
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Green onions
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Salt and pepper
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
- Cling film
These delicious fried pies filled with egg and green onions, made with a soft kefir dough, are the perfect appetizer for a family lunch or cozy dinner. With a crispy crust and a tender, flavorful filling, they'll satisfy any gourmet!
Step-by-step recipe
Step 1:
![Fried pies with egg and green onions on kefir-Step 1](/storage/editor/recipe-367/zz7m1eXy3NMGaXNjmMW9JEXo8ZTsYMI5kVyuEXQk.png "In a deep bowl, combine kefir, egg yolks, vegetable oil and sour cream, then add sugar, salt and soda. Mix. Gradually add the sifted flour, kneading the dough. It should be soft and slightly sticky, but not liquid. The amount of flour may vary, so add it in parts. Cover the dough with a towel and let it "rest" for 20-30 minutes so that it becomes more elastic.") In a deep bowl, combine kefir, egg yolks, vegetable oil and sour cream, then add sugar, salt and soda. Mix. Gradually add the sifted flour, kneading the dough. It should be soft and slightly sticky, but not runny. The amount of flour may vary, so add it in increments. Cover the dough with a towel and let it rest for 20–30 minutes to make it more elastic.
Step 2:
Boil the eggs, peel them, and dice them. Finely chop the green onions. In a bowl, combine the eggs and onions, add the vegetable oil, and season with salt and pepper to taste. Stir until the filling is evenly distributed. Let it cool.
Step 3:
Divide the dough into small balls (approximately 50-60 g each). Roll each ball into a flatbread, place the egg and green onion filling in the center, then carefully pinch the edges to form a pie.
Step 4:
Heat vegetable oil in a frying pan over medium heat. Fry the pies on both sides until golden brown, turning them over to ensure even cooking. Fry over moderate heat until the dough is completely cooked.
Step 5:
Place the finished pies on paper towels to remove excess oil and serve hot.
Cooking tips
Dough: To prevent the dough from sticking to your hands, you can lightly grease your hands with oil or use a little flour.
Filling: Use chilled eggs, as hot filling may damage the dough when shaping.
Frying: The oil should be well heated, but not overheated, so that the pies are baked on the inside and do not burn on the outside.
Storage: The pies are especially delicious hot, but they can be reheated in the oven or in a frying pan to preserve the crispy crust.
