Latvian Piragi Baking Masterclass

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides a tangy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter option, while water can be used for a dairy-free version.

Activate yeast by pouring it into warm milk and stirring, then let it sit until foamy.

Prepare Tang Zhong by mixing 20 grams of flour with 50 grams of milk and 50 grams of water, then heat to 65 degrees Celsius until the starch bursts.

Combine flour, sugar, salt, and egg in a mixer or bowl, then add activated yeast mixture.

Mix until combined, then add Tang Zhong and mix until a sticky dough forms.

Shape the dough and place it in a bowl covered with a damp tea towel to rise in a warm place until doubled in size.

Cook bacon and onion in a skillet until the onion is translucent and bacon is cooked through, adding black pepper to taste.

Divide the risen dough into 20-gram pieces, roll into ovals, and place a teaspoon of filling in the center.

Pinch the dough closed, folding the ends over, and place on a baking tray.

Mix egg yolk with milk and brush the mixture over the pierogi for a golden finish.

Let the pierogi rise for about 20 minutes before baking at 180-190 degrees Celsius until golden brown.

Brush with melted butter after baking and cool on a rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens