Pirozhki with Onion and Egg on Kefir
Tasty, hearty, and easy to make! Pirozhki with Onion and Egg on Kefir are perfect as a side for soups, so feel free to prepare them for lunch. The kefir dough with baking soda is quicker to make than yeast dough.
Updated : 29 August, 2025
Easy
About 45 min.
Ingredients
Dough
300 milliliters
Kefir
1 tablespoon
Sugar
1 teaspoon
Salt
480 grams
Wheat flour
1 teaspoon
Baking soda
3 tablespoon
Vegetable oil
Filling
6
Eggs
200 grams
Green onion
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the eggs in boiling water for 7-8 minutes. Drain the hot water and cool the eggs in cold water. Sift the flour to aerate it.
Step 2
In a deep bowl, pour in warm kefir and add baking soda. Stir - it will start bubbling immediately.
Step 3
Add sugar, salt, and vegetable oil to the kefir mixture. Mix well.
Step 4
Gradually add sifted flour and knead the dough. The amount of flour may vary depending on its type; adjust for a soft, pliable dough.
Step 5
Cover the dough with a towel and let it rest while preparing the filling.
Step 6
Finely chop a bunch of green onions for the filling.
Step 7
Place the chopped onion in a bowl and sprinkle with salt. This softens the onion and draws out juice.
Step 8
Peel the cooled eggs and chop them finely. Mix eggs with the onion until uniform.
Step 9
Cut the dough into pieces depending on the size of pirozhki desired (I got 16). Roll each piece slightly, place some filling in the center, pinch the edges, and form a pirozhok.
Step 10
Repeat for all pieces of dough.
Step 11
Heat a frying pan with a little vegetable oil. Fry the pirozhki over low-medium heat for 2-3 minutes per side.
Step 12
Pirozhki should become golden brown.
Step 13
Place the cooked pirozhki in a bowl and cover with a towel to steam and finish cooking. Serve warm.