Meatless Monday...Little Golden Parcels of YUM

How gorgeous do these look? These beautiful dumplings are called Piroshki and hail from the Ukraine.  Filled with chopped mushroom, spring onion, hardboiled eggs, sour cream and dill, these parcels are a little bit fiddly to put together...but worth the effort. 

The recipe comes from the World Vegetarian Classics cookbook, which I have just RENEWED at the library.  There is no picture in the book, and originally I thought that these Piroshki were more like Polish Perogie (yum yum yum) but they aren't...

The dough is made with sour cream (I used plain yoghurt) and is slightly sticky, making the assembly of the Piroshki a bit messy...but it ends up rolling out smoothly with an extra dash of flour! Baking powder is added to the dough (making it definetly NOT a Perogi) helping it to puff up in the oven...

After filling and assembling the dumplings, they are brushed with eggwash and baked until puffy, golden and slightly crispy. 

Traditionally these are served as an accompaniment to Borscht, but I think that they are lovely as the centre of their own meal. YUM! The recipe made 16 dumplings...I actually had to take the dish off the table to stop David gobbling them all up!! Ok ok ok, not just David...me too!