Pan-Fried Pirozhki with Egg and Green Onion
Simple and tasty, airy, no oven needed! Pan-fried pirozhki with egg and green onion help when you have nothing to bake in, but you really want savory pastries. The filling can be changed to your taste.
Updated : 17 February, 2026
Easy
More than 1 hour.
Ingredients
Dough
300 grams
Wheat flour
1
Eggs
25 grams
Butter
1 dessertspoon
Vegetable oil
3 tablespoon
Sugar
6 grams
Dry yeast
0.5 teaspoon
Salt
140 milliliters
Milk
Filling
50 grams
Green onion
3
Eggs
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pirozhki with egg? Prepare the ingredients - they should be at room temperature. Make a sponge. Add yeast, 1 tbsp sugar, and flour to warm milk (no hotter than 40°C / 104°F). Mix, cover, and place in a warm spot. A foamy cap will appear on the surface - this means the yeast is active and ready. If there’s no foam, use different yeast.
Step 2
Melt the butter in a water bath (double boiler). In a deep bowl, mix the sponge, salt, sugar, and the egg, and mix well. Then add 250 g flour and mix. Pour in the melted butter and vegetable oil, and knead the dough. It won’t be stiff and it will stick to your hands - don’t add extra flour yet. You may need a little more or less flour. Cover with a towel lightly sprinkled with water or with plastic wrap, and put the dough in a warm place.
Step 3
The dough should increase 2-3 times. Once it has risen, punch it down and let it rise again. Repeat this procedure 2 times, dusting with a little flour. The dough should become soft, pliable, and almost not sticky.
Step 4
For the filling, boil the eggs in advance and let them cool. Peel and dice the eggs finely. Rinse the green onion well and chop it not too coursly. In a deep bowl, mix the eggs and green onion, add a pinch of salt, and stir. Add more salt if needed.
Step 5
Punch down the risen dough and divide it into balls (mine weighed 55 g each, but it’s better to make them smaller). Keep the pieces covered with a towel so they don’t dry out.
Step 6
Roll each ball into a round flat disk, place filling in the center, and pinch the edges so the filling doesn’t fall out. Make all the pirozhki this way.
Step 7
Heat vegetable oil in a skillet and set the heat to slightly below medium. Place the pirozhki in the skillet and fry until golden, first on one side, then the other. You can use a lid. With more oil, the pirozhki will brown more evenly.
Step 8
Serve the finished pirozhki with onion and eggs either warm or cooled.
Author note
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