After a long hiatus, I’ve decided the first update needs to be another Russian favorite.
This one is a very old Russian recipe and is actually Tatar in origin. Like with many old dishes, there are a large number of variations of this one. However, this particular recipe is how my family’s been doing it for a couple of generations. What makes it more unique than others is the use of tvorog (farmer’s cheese) in the dough.
The result is a much more savory and crust to go with the meat filling.
- 1 lb Tvorog (farmer’s cheese, or cottage cheese but if you use the latter don’t add the kefir)
- 0.25 cups Kefir (butter milk)
- 2 large eggs
- 0.5 tsp baking soda
- 1-1.5 cups flour
- 1 tsp salt
- 1 lb of ground beef (other meats can be used as well)
- 1 large onion (chopped)
- 1 tbs mayo
- Salt & pepper to taste
Combine all the dough ingredients in a large bowl and add the flour. Mix and then knead the dough until uniform consistency and it no longer sticks to your hands. Start with a cup of flour and add more until you get to the desired state.
Prepare the meat filling by combining all the ingredients in a large bowl.
In a large sauce pan or a pot pour about 0.5 inches of oil. Heat the oil until it starts bubbling and lower the heat to medium-low.
On a floured surface, roll out small pieces of dough into approximately 3 inch circles. Make them as thin as possible without the dough easily ripping. Place approximately a 1 table spoon of the filling into the center and pinch up the edges of the dough until only the top of the filling is sticking out.
Using tongs, drop each meat pie into the oil with the meat facing downwards. Let cook for approximately 5-10 minutes and flip and give another 5-10 minutes.
If you’re using a sauce pan you can cook 3 to 4 at a time. The long cooking time is essentially to cooking the filling through.
Serve warm and enjoy!