Best Cherry Piroshki Recipe (No Bake Recipe) | How to Make Sour Cherry Piroshki

sour cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Canned cherries can be more affordable and still provide a sweet-tart flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is a cost-effective substitute.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while granulated sugar is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie option, while water can replace milk in dough.

Add sour cherry jam into a pot.

Mix cornstarch with a little bit of water in a separate bowl.

Cook the jam on the stove for a couple of minutes until it starts to loosen up.

Once the jam is boiling, add the cornstarch mixture and stir continuously to prevent thickening too much.

Cook the jam on low to medium heat for a couple of minutes until it reaches the desired consistency.

Transfer the jam into a different tray or pot and leave it to cool down for about an hour until it thickens.

In a mixing bowl, add kefir or buttermilk, sour cream, and egg yolk.

Add sugar and salt to the mixture and mix everything together with a spoon.

Gradually add all-purpose flour and a little bit of baking soda, mixing until the dough starts to come together.

Switch to using hands to knead the sticky dough, optionally using oil or wet hands to prevent sticking.

Knead the dough a few more times until it comes together, adding a tiny bit of flour if necessary.

Place the dough back in the bowl, cover with a kitchen towel, and let it rest for about 30 minutes to 1 hour.

After resting, add olive oil to the counter and spread it out.

Roll out the dough into small pieces and cut into piroshki shapes.

Take a piece of dough, roll it into a circular shape, and place one tablespoon of cooled jam in the center.

Fold the dough over the jam, pinching the edges tightly to seal.

Gently press the piroshki with a rolling pin to even out the dough.

Heat oil in a pan, ensuring it covers the bottom.

Fry the piroshki a couple at a time, cooking each side for a couple of minutes until golden brown and puffed up.

Drain the fried piroshki on paper towels to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens