My dough recipes




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Russian Fried Pies with Meat and Rice Stuffing

October 29th, 2011 in Beef, Main Dish Recipes by Julia Volhina
Russian Fried Pies with Meat and Rice Stuffing
Russian Fried Pies with Meat and Rice Stuffing

Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.

This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.

Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).

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How to Make Unsweetened Yeast Dough

October 22nd, 2011 in Tips, Advices & How-to by Julia Volhina
How to Make Unsweetened Yeast Dough
How to Make Unsweetened Yeast Dough

Yeast dough is commonly used for baked pies and fried pies/dumplings (pirozhki/pyrizhky).

Slavic cuisine features pies with various sweet and savory stuffing, and they all are usually prepared with dough as simple as this one.

Dough for small pies doesn’t usually require time for rising, you can start assembling them as soon as dough is kneaded: when you are finished with last one – first is ready to to fry/bake.

For whole piece pies you may need to set dough aside for 20-30 mins before cooking to rise.

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Ukrainian Sour Cherry Dumplings

August 27th, 2011 in Main Dish Recipes, No-meat by Julia Volhina
Ukrainian Sour Cherry Dumplings (Varenyky z Vyshniamy) Recipe
Ukrainian Sour Cherry Dumplings (Varenyky z Vyshniamy) Recipe

I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…

Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert (didn’t make any pictures of this one to post a recipe, shame on me), however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky z vyshniamy”, and for this one we made plenty of pictures.

With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.

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Georgian Fried Lamb Dumplings (Chebureki)

May 21st, 2011 in Lamb, Main Dish Recipes by Julia Volhina
Georgian Fried Lamb Dumplings (Chebureki)
Georgian Fried Lamb Dumplings (Chebureki)

This is traditional Georgian recipe (and I mean Georgia as a country, not the state). It takes a bit of time and inspiration to cook, but it totally worth it.

Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.

I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.

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How to Make Dumpling Dough with Milk and Egg

May 14th, 2011 in Tips, Advices & How-to by Julia Volhina
How to Prepare Dough for Dumplings with Milk and Egg
How to Prepare Dough for Dumplings with Milk and Egg

This recipe for dumpling dough uses milk, egg and a bit of oil. It suites good for fried dumplings, such as chebureki, for example (this recipe is coming up next saturday).

Another difference in this recipe is that milk is warmed up till boiling temperature when it is mixed with first batch of flour. This makes dough more elastic.

If you have a stand mixer with dough hook feel free to use it, otherwise you can also knead this dough by hands.

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How to Prepare Dough for Dumplings

April 10th, 2010 in Tips, Advices & How-to by Julia Volhina
How to Prepare Dough for Dumplings
How to Prepare Dough for Dumplings

Usually to prepare dumplings you need just 3 things: dough, stuffing and inspiration.

Below you will find simplest recipe for dumplings dough: only water, salt, all purpose flour and some time for kneading are needed to prepare it. And because there is no egg included this dough tastes soft and tender.

As for stuffing it is all up to you, you may cook dumplings filled with one or multiple kinds of minced meat or fish (such as “pelmeni” or “manty”) or “varenyky” / “vareniki” or “pierogi” which are filled with sweet (various berries or fresh cheese with sugar) or savory (sauteed cabbage/ sauerkraut, potatoes, potatoes and mushrooms, potatoes and fresh cheese) stuffing.

And as for inspiration – I can’t really advice you anything here, but since you are reading this post and decided to cook dumplings, I believe you’ve already found yours.

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Veal Shish Kebab with Onions
Veal Shish Kebab with Onions
Spicy Guacamole Dip
Spicy Guacamole Dip
Fried Potatoes
Fried Potatoes
Chicken Lasagna with Spinach and Fresh Cheese
Chicken Lasagna with Spinach and Fresh Cheese
Clearly Fresh Bags
Clearly Fresh Bags
“Firewood on Snow” Cake
“Firewood on Snow” Cake
Greek Salad (Russian Variant)
Greek Salad (Russian Variant)
Boiled Cauliflower with White Sauce
Boiled Cauliflower with White Sauce
Tomato and Rice Soup
Tomato and Rice Soup
Fried Broccoli Side Dish
Fried Broccoli Side Dish
Easier Borscht with Precooked Beets and Beans
Easier Borscht with Precooked Beets and Beans
Soup-Purée with Broccoli and Chicken
Soup-Purée with Broccoli and Chicken
Eggs Fried with Tomato in Bell Pepper Ring
Eggs Fried with Tomato in Bell Pepper Ring
Moussakas (Greek Eggplant Casserole)
Moussakas (Greek Eggplant Casserole)
Wine, Butter and Capers Sauce for Fish
Wine, Butter and Capers Sauce for Fish