Ingredients Jump to Instructions ↓

  1. 1 medium finely chopped onion

  2. 1 pound ground chuck or half ground chuck and half lean ground pork

  3. Salt and pepper

  4. 1 tablespoon flour

  5. 1/2 cup stock or water

  6. 1 tablespoon chopped fresh parsley

  7. 2 large chopped hard-cooked eggs

  8. 1 recipe Ukrainian Pyrohy Dough

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown ground meat and onion until no longer pink. Season to taste with salt and pepper. Remove meat from skillet with a slotted spoon. Make a roux by cooking the flour in the meat drippings. Add stock or water and cook, stirring, until mixture comes to a boil. Add drained meat and mix well. Remove from heat and let cool to room temperature. Add parsley and eggs.

  2. Roll out prepared Ukrainian Pyrohy Dough and cut and fill as for pierogi .

  3. Place filled pyrohy on a parchment-lined baking sheet, cover and let rise about 1 hour. Brush with 1 egg beaten with 1 tablespoon water and bake in at 375 degrees for 30-35 minutes or until golden. Serve warm.

  4. NOTE: To save time, make one large pyrih (singular of pyrohy ) by dividing the dough in half. Roll one piece onto a parchment-lined baking sheet in a large rectangle. Spread the filling almost to the ends of the dough. Roll out the remaining piece of dough and place on top of the filled rectangle, crimpling the edges. Prick in several places, cover and let rise as above. Brush with egg glaze and bake as above. Let rest about 10 minutes, cut into squares and serve.


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