One woman's insight into her daily life and some 'adventures'.............cooking, collecting, travels etc. With a lil' bit of this and that...........

Thursday, January 5, 2012


I made these 'piroshki' this year for Ukrainian Christmas Eve dinner (Jan. 6th) with potatoes and the other one I did with cabbage....the traditional ones for this Christmas Eve dinner. Well I did make a couple of dozen with feta cheese, dill and parsley for my husband, which he devoured in one evening. It took up a whole days work about 8 hours. I made over 140 of them...and let me tell you they will be gone after dinner. It was hard because I had to do them myself.......even though my husband  washed the dishes and cleaned the kitchen for me. It was very exhausting. First the dough had to rise for 1 1/2 hours then kneaded and left to rise another 1 1/2 hours. I did manage to make the filling the day before, otherwise I would have been there longer. I will post the recipe later .....and try and get down the measurements as I do this by memory like my family did. You know what I mean a lil' of this and a li' of that and a pinch of that??????

I remember my Grandma whipping these up and she would tell me stories when she was a lil' girl in the Ukraine how her Grandma would make these....about a few hundred. But in the old days they baked them in their big outdoor ovens. Then when she passed on my Mom and Aunt would whip these up and I always helped trying to piece them together........this year my daughter couldn't help as she was busy with school in her last year for her degree.

A common variety of "piroshki" are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour.....or they can be fried. They may contain sweet-based fillings such as stewed or fresh fruit (apples, cherries, apricots, etc), jam, or cottage cheese; a vegetable filling (mashed potatoes, mushrooms, onions and egg, cabbage); or meat.

Here are my 'piroshki' frying away.

 These are my potato stuffed "piroshki".

 Ukrainian Christmas Carollers.

Cabbage stuffed "piroshki."

 I lined these "piroshki" in rows standing up so they won't get squished.

Thanks for stopping by........


  1. These look yummy and fluffy, just like they should be! Good job! I can't wait to see your recipe. There are as many recipes for these as there are for, say, meatloaf. Every woman has her own. In Ukrainian, it's "pirizhki," though. "Piroshki" is Russian. :)

    Although homemade dough definitely tastes so much better, I frequently make them with frozen roll dough, like frozen Parker's rolls? Just defrost overnight, separate into rolls, cover, and let rise for a couple of hours or until doubled. Fill with whatever yummy stuff appeals to you, let rise for 20-30 mins again, and fry or bake. I don't fry in so much oil but I can see why you're doing it -- for better color. My favorite filling is ground beef (freshly ground is best, of course) with finely chopped onions and salt/pepper. This variety is actually known as "belyashi," though.

  2. Erica...wow, what a labor of love. My maternal grandmother would make something similar....knishes. Soooooo good!

  3. Irene!!! You are a hero! 140 piroshki? Wow!
    Good job!!! You make real things. I got lazy and make easy piroshki which I call 'American version of Russian piroshki'. I posted about them here: http://tanyasgarden.blogspot.com/2010/01/my-day-and-treat-for-you.html
    I also have wonderful memories about my grandma and my mom making piroshki and other delicious things. Have wonderful January 6th and 7th!

  4. Oh, they definitely look delicious. I love piroshki too, but I don't make them myself. So much work! My mom makes them often. Whenever I visit her, she makes them for me. And when she comes to visit, she makes them at our place too.

    Z Rizdvom!

  5. Alice...you are right about the Ukrainian word 'pirizhki" that is how we say it at home.

    Hil.....yes they are like knishes, always buy potato.

    Tatyana...thank you, I'll look up your American version.

    Olga....Your lucky your Mom makes them for you....Z Rizdvom!

  6. We have this dish too! Well the truth is that back in history there was Greek population in around the black sea and this is a dish that they brought back home.. I love piroshki!
    Every Ethnic cuisine has influence from the neighbors.. Greece is mostly influenced by Egypt, Turkey and Italy..

  7. Thanks for sharing .they sound wonderful. It is so great to beable to pass to cooking to our children. I have a son but my 10 year grand daughter wants to learn to cook.she is good. Joann