Alright, it’s time to share some Ukrainian cuisine with you. Since spring is a season of all fragrant and fresh herbs, I landed my choice on traditional Ukrainian piroshki recipe. In English- fresh herbs, egg and rice hand pies 😉.
I’m very excited to share the family recipe with you. Luckily, my mom doesn’t know English so she cannot read the next sentence. I tried other ukrainian and russian sweet dough recipes, and they were not as soft, fragrant, and delicious as hers. Now I’m confident to say this is the best piroshki recipe to make.
What is piroshki anyway?
Piroshki, pirozhki, pyrizhky are both sweet and savory hand pies made from yeasted dough. They are an essential part of the Ukrainian and Russian cuisine. We make them all year round using different fillings. Honestly fresh herbs and the egg have always been my favorite filling.
I don’t know why, but unfortunately, dill is not popular here, in the US. It is such a fragrant, delicious and versatile herb that pairs so well with different produce. If you never tried dill or didn’t know what to do with it earlier, then this recipe is an excellent option to give it a chance. And it is a perfect time for it. Fresh herbs are the first thing that pops in spring. The price is dropping, and bunches are getting bigger. This makes me buy fresh herbs like crazy.
After I chop dill, parsley, scallions the aroma is released, and it always feels like spring to me. Combine it with boiled eggs, and I’m back in the kitchen with my mom and grandma.
I don’t know what I like more the fresh and delicious vegetarian filling or soft and fragrant piroshki dough. I need to make a separate post with a sweet Ukrainian piroshki dough recipe. It is absolutely fantastic and versatile. You can use it for everything: pies, sweet hand pies, savory hand pies, dinner roll, etc. The list can go on and on. The prove is Ukrainian savory egg and fresh herbs pie. Same dough recipe, slightly different filling, and fancier presentation.
And the dough smell… There should be a sweet yeasted dough candle for sale. Sound weird, but I would buy it. The aroma that fills an entire place always brings warmth and comfort to my heart. It is a throwback to childhood. When you were busy with your kid’s stuff and then suddenly you sense the warm and sweet smell. You drop everything and check what’s cooking and patiently waiting to be first in a row to grab still hot, fresh from the oven baked goodies. I hope you guys know what I mean.
Anyway, there are two types of pyrizhky: fried and baked. This time I share baked piroshki recipe because it is little healthier choice and The Pure Taste is about lightened up recipes. Plus it is a much cleaner option. Shape them, put in the oven and in about 3o minutes you have a golden brown, soft and yummy ukrainian vegetarian hand pies.
Take them to work, enjoy during lunch or pack for a picnic. One thing is for sure; one hand pie is never enough! So prepare yourself to eat at least two.
Next time you shop and see big bunches of fresh herbs, grab them to make piroshki vegetarian recipe! And as always below are tips and tricks on how to make piroshki from scratch.
Happy Baking 😉
Tips and Tricks for ukrainian piroshki recipe:
- This recipe yields 12 palm size hand pies. If it is not enough, double the recipe and use two trays for baking.
- How to Fold Your Bread Like a Pro is a helpful video illustration of my instructions in the recipe below.
- The sweet dough is freezable. How to freeze yeast dough: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the refrigerator and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
- There are two tricks on how to raise the dough faster:
- Method 1: Fill a big bowl (smaller than the one with dough) with warm water. Place the bowl with dough on top of it. Cover with a towel and let the magic do its thing.
- Method 2: Slightly preheat the oven, no more than 100 F. Place the bowl with dough in it. Cover with a towel and turn off the oven. Check back in about 1.5 hours.
- The golden brown color secret: egg wash! We use it all the time. Egg wash recipe: whisk together 1 egg yolk and 1 tablespoon of whole milk.
If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.
Thank you for sharing and support ❤️❤️❤️
Disclosure: This post contains some affiliate links. If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!
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