Baked Pirozhki with Eggs and Scallions

There is a category of food in Russia that sits somewhere between snack and meal. Pirozhki belong there. They show up in train stations, home kitchens, school cafeterias, and grandmother’s ovens. The dough is soft and slightly buttery, the filling simple and practical.

Eggs and scallions are one of the most recognizable versions. The filling is almost minimal: chopped boiled eggs, fresh green onions, salt, and a little butter. The result tastes fresh, comforting, and unmistakably homemade.

These baked pirozhki are light rather than heavy. The dough rises into soft golden buns, and the filling stays moist and aromatic.

What Are Pirozhki?

Pirozhki are classic Russian stuffed buns made from soft yeast dough and filled with anything from meat and cabbage to potatoes, mushrooms, or sweet fruit. The word comes from pirog, a larger filled pie, though pirozhki are the smaller, hand-held version.

They can be baked in the oven or fried in oil. Baked pirozhki are lighter, with a soft interior and a thin golden crust. Fried ones are richer and more common as street food.

Among all the fillings, egg and scallion is one of the most traditional home versions. It uses simple ingredients and relies on balance rather than complexity.

Pirozhki are often served alongside soups like rassolnik, a classic Russian pickle and barley soup that pairs well with soft baked buns.

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Ingredients for the Dough

A simple enriched yeast dough.

• 250 ml milk, warmed to 30–35°C
• 7 g dry yeast
• 30 g sugar
• 1 egg
• 6 g salt
• 40 g butter, melted
• 20 g vegetable oil
• 400–450 g all-purpose flour

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Ingredients for Egg and Scallion Filling

• 4 large eggs, hard-boiled
• 80–100 g scallions
• 20 g butter, melted
• ½ tsp salt
• ¼ tsp black pepper

Optional

• fresh dill, finely chopped

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How to Make the Dough

Activate the Yeast

Warm the milk to 30–35°C.

Dissolve the yeast in the milk. In a separate bowl whisk the egg, sugar, and salt. Combine everything and let sit for 5 minutes.

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Mix the Dough

Add the flour gradually, mixing after each addition.

Add melted butter and vegetable oil. Mix until a soft dough forms.

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Knead

Knead for 8–10 minutes until smooth, soft, and slightly tacky.

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First Rise

Cover and leave in a warm place for about 1 hour, until doubled.

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Prepare the Filling

Boil the eggs, cool, peel, and chop finely.

Chop the scallions.

Mix eggs and scallions with butter, salt, and black pepper.

Important:
The filling should be moist but not wet.

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Shape the Pirozhki

Divide the dough into 15 pieces (about 60 g each).

Flatten each piece into a circle.

Add about 1 tablespoon of filling to the center.

Seal the edges firmly, pressing along the seam.

Turn the pirozhok seam-side down and shape gently.

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Bake the Pirozhki

Place on a lined tray with 2 cm spacing.

Proof for 20–30 minutes.

Brush with egg wash (1 yolk + 1 tsp water).

Bake at 180–190°C for 18–22 minutes, until golden.

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Why Pirozhki Sometimes Turn Out Dense

A few common issues affect the texture:

• Too much flour → dough becomes heavy
• Under-proofed dough → limited rise
• Filling too wet → weak structure
• Poor sealing → steam escapes during baking

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Storage and Reheating

• Room temperature: up to 1 day
• Refrigerator: up to 3 days
• Freezer: freezes well

Reheat in the oven at 170°C for 8–10 minutes.

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FAQ

What is the difference between pirozhki and pierogi?

Pirozhki are yeast buns, baked or fried. Pierogi are boiled dumplings made from unleavened dough.

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Can pirozhki be fried instead of baked?

Yes. Fry at 170–180°C until golden.

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Can I freeze pirozhki?

Yes. Freeze baked pirozhki and reheat in the oven.