Oh gosh, as a cheese lover, I would love the Cheesy Egg & Cheese Piroshki so much. Not just eggs, but green onions, dill and parsley enhances the tasting and smell from the inside and outside.
yesss, another yummy food from my fav. Chef. i made my Vatrushka Cream Cheese buns and they are so yummy. i followed all your listed recipe. Thank you so much Ms.Tatyana❤❤❤
Hi Jody! They're so delicious, a treat for sure! To make them ahead of time, I would shape them and place them seam side down onto a baking sheet. You don't have to freeze these if you're making them the next day. Refrigerate them to stop the proofing process. I would take them out about 1 hour before you plan to fry them. Enjoy!
Tatyana, because of you I have a love affair with dill. I absolutely am obsessed with it, especially in all of your dishes, the combination of smoked paprika and dill is like a hug in food form ! And I adore it with egg mayo on a sandwich, quite frankly my life is not complete without dill lol !! BTW - I'm making your braised cabbage and sausage dish for supper, so excited !!!
I love it, too! :) And that combination of the smoked paprika and dill is amazing! :) I made the braised cabbage last night, too! I had it with my French Garlic Chicken - so delicious!
Hi i studied medicine in donestk . I loved piroshki with mushrooms...,pls share the recipe.. I would also like you to share recipe of blinchiki with potato and onion..😊
Cant wait to make this soon for me for the dough can i use coconut milk and vegan butter and filling can i use vegan mayo and cheeses i never had cheesy egg and cheese piroshki before perfect for my after office meals
I can't wait to try this recipe! My only problem is, with this type of dough, I always have trouble keeping the dough soft and it seems that the dough always sticks to my hands even though I keep them floured. Also, the dough never seems as smooth as yours. Any suggestions?
It's definitely worth the effort! You'll love these! To make the dough very smooth, add the flour in gradually and make sure to mix well after each addition. If the dough is too sticky, don't be afraid to add a little bit more flour.
Looks great. Here in Tennessee, you can't throw a brick without hitting a Mexica, Italian, or Chinese restaurant. I wish they had a Ukrainian or Russian restaurant. But since they don't, I can always get the recipes from you (and from your cookbooks).
Good Day Chef 🇺🇦🧑🍳. I wasn't sure how you were going to fill them. Hard boiled eggs 🥚🥚 didn't cross my mind. Done perfectly, no green skin around the yolks. I thought you might use a baked casserole of seasoned eggs then cut it and wrap it in the dough. Hold the Dill for me please 😊. Have a Blessed and Beautiful Day 🇺🇸✝️🇺🇦✌️💕🙏🧑🍳
Good morning and thank you for watching! This is a recipe my mom used to make for us. The aroma and flavors take me right back to my childhood! These will be great with just the parsley and green onions, too :) Have a wonderful weekend!
Question, your tvorog that you use does it have any salt in it? Because last time I made this recipe the filling was a bit over salted, and I think that’s because my tvorog has some salt in it already
That's a great question! I think it really varies from brand to brand. I would try the cheese before adding salt. The one I buy is very plain, no salt.
Hello! This looks great for kids as school breakfast or lunch! How do bakeries make their savory pastries without a big hollow space inside after the dough puffed up during baking? I’ve never used any dough recipes that eliminate that problem. Does anyone know?
Yes, these do make for great snacks! My piroshki don't usually have large pockets during baking. I think it's important to add enough filling. Maybe try adding more filling and let the dough proof at room temperature for about 30 minutes before baking.
@@TatyanasEverydayFood thank you! My coworker got one of my pastries & liked it though she asked me why I couldn’t avoid the hollow! I was like I’m not a bakery lol Truth is I filled it as much as I could without it looking like it’s going to bust (shredded chicken & cheese). Will try your tip! I’m thinking to try & make your mango cake too. My kids having a birthday in 2 wks and she & I both love mangos! If I can’t get my hand of ripped mangos, what do you think of canned or frozen ? Any modifications to do if I use either alternative ?
@@noran1026 I think letting the dough proof will help significantly. I think the pockets could form because the dough is rising too quickly in the oven. The mango cake is perfect for birthdays! You can use frozen mango, too. I would defrost it a bit so it's easier to work with. Hope the kids love the cake! :)
OMG! Cannot wait! My grandma use to make them, unfortunately she passed away and I don’t know how to make them ❤
I hope these are similar to your grandmothers! My grandma, who also passed, used to make the best braised cabbage piroshki! :)
@@TatyanasEverydayFood yes, very similar!
Those look like amazing and filling go-to breakfasts❤
Yes, these are so great for breakfast!
i wanna learn russian and ukraine dishes thank you, keep it up
I hope you enjoy all my recipes! :) I also have a cookbook with more recipes!
Oh gosh, as a cheese lover, I would love the Cheesy Egg & Cheese Piroshki so much.
Not just eggs, but green onions, dill and parsley enhances the tasting and smell from the inside and outside.
It looks amazing, my mum loves savoury recipes so I need to make this 👍😊
Hope you enjoy it!
Lovely! I'm so glad u made a slavic recipe ❤❤❤❤❤
Thanks for watching! :) Glad you enjoyed it!
Oh my god🎉🎉I love it so much❤❤My daughter will love this a lot. I'll make them tomorrow for sure. Thank you Tatyana. You're the best. Love you
Have fun making these and I hope you both love the piroshki! :)
yesss, another yummy food from my fav. Chef. i made my Vatrushka Cream Cheese buns and they are so yummy. i followed all your listed recipe. Thank you so much Ms.Tatyana❤❤❤
That's so wonderful to hear! I'm so glad you enjoyed the pastries! :)
It looks amazing!
Thank you! :) Enjoy!
This looks AMAZING!
How do I make these ahead of time? Can I add my filling, and then freeze it to fry the next day?
How would you do it?
Hi Jody! They're so delicious, a treat for sure!
To make them ahead of time, I would shape them and place them seam side down onto a baking sheet. You don't have to freeze these if you're making them the next day. Refrigerate them to stop the proofing process. I would take them out about 1 hour before you plan to fry them. Enjoy!
@@TatyanasEverydayFood thank you 🙏🏾
I plan on making these this weekend. I may bake half and fry the rest. Thanks for posting.
Tatyana, because of you I have a love affair with dill. I absolutely am obsessed with it, especially in all of your dishes, the combination of smoked paprika and dill is like a hug in food form ! And I adore it with egg mayo on a sandwich, quite frankly my life is not complete without dill lol !! BTW - I'm making your braised cabbage and sausage dish for supper, so excited !!!
I love it, too! :) And that combination of the smoked paprika and dill is amazing! :)
I made the braised cabbage last night, too! I had it with my French Garlic Chicken - so delicious!
@@TatyanasEverydayFood such a favourite of ours. I must try the French Garlic Chicken, it looks divine !!!😍
Hi i studied medicine in donestk . I loved piroshki with mushrooms...,pls share the recipe..
I would also like you to share recipe of blinchiki with potato and onion..😊
Hi! Was the filling just mushrooms or with other vegetables, too?
Filling was with mushroom and potatoes
@@tanushri1382 That does sound delicious! :) I'll add the recipe to my list!
Get the printable recipe here: tatyanaseverydayfood.com/egg-cheese-piroshki/
It looks good can I get some?
Cant wait to make this soon for me for the dough can i use coconut milk and vegan butter and filling can i use vegan mayo and cheeses i never had cheesy egg and cheese piroshki before perfect for my after office meals
Hi! I think these will work with vegan cheese, but I haven't tried it. Maybe if you're able to find something similar to cottage cheese?
I can't wait to try this recipe! My only problem is, with this
type of dough, I always have trouble keeping the dough soft and it seems that the dough always sticks to my hands even though I keep them floured. Also, the dough never seems as smooth as yours. Any suggestions?
It's definitely worth the effort! You'll love these!
To make the dough very smooth, add the flour in gradually and make sure to mix well after each addition. If the dough is too sticky, don't be afraid to add a little bit more flour.
@@TatyanasEverydayFood
Tha.k you so much! I will try it!
Looks great. Here in Tennessee, you can't throw a brick without hitting a Mexica, Italian, or Chinese restaurant. I wish they had a Ukrainian or Russian restaurant. But since they don't, I can always get the recipes from you (and from your cookbooks).
Same here! I have come across only a handful of Ukrainian or Russian restaurants. Home cooked food is always best though! Thanks for watching!
Can we make and freeze them
Yes, these are great for freezing!
Good Day Chef 🇺🇦🧑🍳. I wasn't sure how you were going to fill them. Hard boiled eggs 🥚🥚 didn't cross my mind. Done perfectly, no green skin around the yolks. I thought you might use a baked casserole of seasoned eggs then cut it and wrap it in the dough. Hold the Dill for me please 😊. Have a Blessed and Beautiful Day 🇺🇸✝️🇺🇦✌️💕🙏🧑🍳
Good morning and thank you for watching! This is a recipe my mom used to make for us. The aroma and flavors take me right back to my childhood! These will be great with just the parsley and green onions, too :) Have a wonderful weekend!
Question, your tvorog that you use does it have any salt in it? Because last time I made this recipe the filling was a bit over salted, and I think that’s because my tvorog has some salt in it already
That's a great question! I think it really varies from brand to brand. I would try the cheese before adding salt. The one I buy is very plain, no salt.
Hello Tanya,
Do you use sifted flour in all your recipes? Thanks!
Hi! Yes, I do sift my flour beforehand. This helps prevent large clumps forming in the batter.
Slava Piroshki!
Hello! This looks great for kids as school breakfast or lunch! How do bakeries make their savory pastries without a big hollow space inside after the dough puffed up during baking? I’ve never used any dough recipes that eliminate that problem. Does anyone know?
Yes, these do make for great snacks! My piroshki don't usually have large pockets during baking. I think it's important to add enough filling. Maybe try adding more filling and let the dough proof at room temperature for about 30 minutes before baking.
@@TatyanasEverydayFood thank you! My coworker got one of my pastries & liked it though she asked me why I couldn’t avoid the hollow! I was like I’m not a bakery lol Truth is I filled it as much as I could without it looking like it’s going to bust (shredded chicken & cheese). Will try your tip! I’m thinking to try & make your mango cake too. My kids having a birthday in 2 wks and she & I both love mangos! If I can’t get my hand of ripped mangos, what do you think of canned or frozen ? Any modifications to do if I use either alternative ?
@@noran1026 I think letting the dough proof will help significantly. I think the pockets could form because the dough is rising too quickly in the oven.
The mango cake is perfect for birthdays! You can use frozen mango, too. I would defrost it a bit so it's easier to work with. Hope the kids love the cake! :)
Can you make a Cajun shrimp omelette?? I'm wondering if you would like that?
Hmm, I've never had one of those. I'll have to try it!
This looks not like the Quark I know. I am confused.
But I will try it out soon.
Hope you enjoy the recipe!
hi tetyana. many thanks for your videos! could you please learn how to make ukrainians varenuki😋🙏
Thank you for watching! I love varenki! I have a few recipes in my cookbook, Beyond Borscht, but I'll have to make a video one of these days, too! :)
Ah, Tatyana, I was sold at deep fried and cheese 😂 These are part of the reason why my physique is beach ball and not Arnold Schwarzenegger 😂😂
Why are all the delicious foods like that?! I enjoy these as a treat :) I hope you enjoy them at home
Canola oil is SO inflammatory. That’s your choice?
I only use it for deep frying, otherwise avocado oil is my go-to. Deep frying with avocado oil would be a huge waste and expensive!
Wow! So delicious! I have a channel of Spanish and Mediterranean recipes😊
That's a omelette?? Lol
If you ever cut your hair, I must unsubscribe. It would be like slapping God in the face.
No plans to cut it yet haha!
Ukrainian?WTF?
Yes, piroshki are Eastern European and Ukrainian.
No more Ukraine. Do Poland or Russia - much better cuisine and not as annoying.
Amen. Love this beautiful girl though.
Well, I'm Ukrainian and Polish so I'm going to share the food I love.