Ucrainian Piroshki with Green Peas

This recipe was automatically translated from Romanian. View original here
Ucrainian Piroshki with Green Peas

It may sound strange, but you should know that they are "home food" at my grandmother's in Ukraine, always when we went to visit her she made us dumplings ("vareniki" with potatoes) and pirojki with green peas and garlic sauce. Since then I had a fixed idea not to forget the recipe, I also wrote it down from my mother and grandmother, I periodically do it when I miss something good and special.

Normally dry green peas are used for the filling, but I think it would be nice to make a frozen or canned green pea puree - make sure the final puree is as dense as possible.

Grandma made them with simple yeast dough (from the same as for bread) - it works perfectly in the fasting version. I said to make the Piroshki dough with potatoes, it is softer and more tender, I really recommend you try them, they are very tasty and go well even with children.


Basic bread dough
1 kg
here I used Pirojki dough recipe with potatoes, see link below
Split green peas
300 g
White onion
1 piece
Sunflower oil
50 ml
Salt and pepper
1 tsp
to taste
1 piece
Garlic cloves
3 pieces

Step by step


This is what dried green peas look like, I found it in Romania at a Mega Image store in the organic products department.

I soaked 1 glass of green peas in 3 glasses of water for 2-3 hours.


Then I drained the water, added about 2 glasses of clean water and boiled the pan.

When it starts to boil I put 1 bay leaf (optional) and a few tablespoons of oil, I made a small fire and let it boil slowly.


The peas should boil quickly and almost all the water evaporates. If there is still water but the peas have boiled, drain all the water from it and let it cool a bit.


During this time, fry the finely chopped onion in oil.


Put the peas and onions with oil in a blender and mix well.

You can also pass it through a meat grinder, that's what grandma used to do.


Season with salt, pepper and let the puree cool well.


During this time I made the dough from the Potato Pirojki Recipe , I let it grow, I kneaded it and then I cut it into about 20 small pieces.


From each piece of dough make a small ball, then spread it with a rolling pin or with your hands, to be about 5-7 cm in diameter.

Put 1 tablespoon of filling on each.


Glue the edges well, but leave the middle unglued - this is the classic shape of this type of pirojki.


This way you make them all, put them in an oven tray lined with baking paper.

Grease with beaten egg and let it rise a little for 15-20 minutes.


Bake them in a preheated oven at 180-200 degrees until they brown nicely.


Make the sauce - grind the garlic, add a little water, salt and 1-2 tablespoons of oil, mix well.


Serve hot with the mujdei poured into the hole left in the middle or soak them in the mujdei with each bite :)

If you make pirojki with bread dough, it would be good before sprinkling them all with mujdei in a bowl, cover them with a towel and let them soak well for 10-15 minutes. Then serve in the same way, with mujdei next to ....

Good appetite!

Quantity: 2 kg (20-25 pieces)
Prep time: 90 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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