Ramps, Scallion and Eggs Stuffed Buns with Liquid Yeast Dough

Easy way to made Russian Piroshki, low in calories, full of taste. Pie with liquid dough names – nalivnoy pirog, I made it individual.

Ramps, Scallion and Eggs Stuffed Buns with Liquid Yeast Dough

Yield: 11 servings

for dough:

1 egg + warm water to make 1 cup
1/2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dried yeast
1 cup all-purposed flour

for filling:

2 eggs, hard boiled
1 cup scallions (green onion) and ramsons or ramps* (other names – baby leek, buckrams, wild garlic, wood garlic, bear leek, and bear’s garlic;  cheremsha in Russian), chopped

*bought it in Whole Foods like “baby leeks”, looks like lily-of-the-valley leaves

Ramps, Scallion and Eggs Stuffed Buns with Liquid Yeast Dough

Mix egg, water, sugar, salt, yeast and flour. Dough will be liquid like pancake batter. Cover and let rise to double size about 1 hour. Do not stir.

For filling: combine chopped hard boiled eggs, green onion and ramsons, salt and pepper to taste.

Preheat oven to 375F.

Spray muffin pan with cooking spray, add 1 1/2 tbsp. dough into cup, about 1 tbsp. filling on top, and cover with 1 1/2 tbsp. dough. Do the same with the rest of dough and filling. I made 11 cups.

Bake about 25 minutes, until slightly brown, take out of the oven, cover with towel and let cool. Take buns out of the pan. Enjoy.

1 serving is about 57 calories

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Ramps, Scallion and Eggs Stuffed Buns with Liquid Yeast Dough”

  1. […] blini or crepes can be used, but I made fresh in small batch. Cabbage filling can be used for piroshki or pierogies […]

Leave a Reply