VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Cuisine Category
Savoury dumplings recipe (pirochki)
- Cuisine: Russian
- Makes about 50
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
3 onions, finely chopped
1 kg (2 lb) mushrooms, finely chopped
3 tablespoons olive oil
2 kg (4 lb) minced beef or chicken, boiled
salt
ground black pepper
1.5 kg (3 lb) prepared puff pastry
1 egg, beaten
Preparation
Susie’s mother taught her to make pirochki – savoury dumplings served with sour cream or butter.
Pirochki may be frozen but should not be defrosted before baking.Preheat the oven to 200°C (400°F). Sauté the onions and mushrooms in olive oil in a deep frying pan until they soften and the onion is slightly browned. Add the meat and mix through. Season to taste and set aside.
Lightly grease a large baking tray. Roll out the pastry on a fl oured surface. With a large-rimmed glass, cut out rounds of about 8 cm (3 in) in diameter. Alternatively, use a knife to cut squares. Put a heaped teaspoon of the fi lling in the centre of each round or square and fold over to form a semicircle or triangle. Press the edges with a fork to seal. Place dumplings on the baking tray and brush them with egg.
Lower the oven temperature to 180°C (350°F) and bake for 20–25 minutes, until golden brown.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Savoury dumplings recipe (pirochki) then browse more Russian recipes, appetiser recipes, pizza, pie and tart recipes, meat recipes, child-friendly recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Russian Restaurants
Displaying 2 of 2 Russian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cav's Steakhouse | Labrador | |
| 2. | BelPosto Cafe Restaurant | Rothbury |
Featured Food & Recipes
Hot Tips
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Biber Salcasi
A red pepper paste which can be hot or mild.
