Karelian pierogies

Karelian pierogies, also known as “Karjalanpiirakat,” are a traditional Finnish dish with a history rooted in the Karelia region. These pierogies typically feature a thin rye crust filled with creamy rice porridge, often served with egg butter. Here’s a detailed recipe to help you make this Finnish classic.

Karelian Pierogies (Karjalanpiirakat) Recipe

Ingredients

For the Crust:

• 1 cup rye flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons melted butter or oil (optional, for a softer dough)

For the Filling:

• 1 cup short-grain rice (e.g., Arborio or pudding rice)
• 2 cups water
• 4 cups milk
• 1 teaspoon salt
• 1 tablespoon butter

For the Egg Butter (Munavoi):

• 3 hard-boiled eggs
• 1/4 cup unsalted butter
• Salt to taste

Instructions

Step 1: Prepare the Rice Filling

1. Cook the Rice: In a large saucepan, bring the water to a boil. Add the rice and cook on medium heat until the water is mostly absorbed. This should take about 5 minutes.
2. Add the Milk: Gradually add the milk, stirring continuously to avoid sticking. Lower the heat and let the mixture simmer, stirring occasionally, for about 30-40 minutes until the rice is soft and creamy.
3. Season the Filling: Stir in the salt and butter. Mix well and let the mixture cool. The filling should be thick and porridge-like in consistency.

Step 2: Prepare the Dough

1. Mix the Dough: In a mixing bowl, combine the rye flour, all-purpose flour, and salt. Gradually add water and knead the mixture into a smooth, elastic dough. If the dough feels too dry, add a little more water, a tablespoon at a time. Optionally, you can add melted butter or oil for a softer dough texture.
2. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for about 15-30 minutes. This resting period helps make the dough more pliable.

Step 3: Shape and Fill the Pierogies

1. Divide the Dough: Divide the dough into 10-12 small, equal-sized balls. On a lightly floured surface, roll each ball into a thin oval shape, roughly 5-6 inches in length and 1/8-inch thick. The thinner the dough, the more traditional the pierogies will be.
2. Add the Filling: Place about 1-2 tablespoons of the cooled rice filling in the center of each dough oval, spreading it out evenly, but leaving a small border around the edges.
3. Shape the Pierogies: Fold the edges of the dough over the filling, pinching and crimping the sides together to form a traditional oval shape. The goal is to create a slight boat-like shape with the filling exposed in the center.

Step 4: Bake the Pierogies

1. Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Bake: Place the shaped pierogies on the prepared baking sheet and bake for 15-20 minutes, or until the edges of the pierogies are golden and crisp.
3. Brush with Butter: While the pierogies are still warm, brush them generously with melted butter to keep them soft and add flavor.

Step 5: Prepare the Egg Butter

1. Make the Egg Butter: Peel the hard-boiled eggs and mash them in a bowl with the butter. Mix until smooth and season with a pinch of salt. Egg butter is traditionally served with Karelian pierogies and complements the creamy rice filling perfectly.

Step 6: Serve

1. Serve the Pierogies: Serve the Karelian pierogies warm with a generous dollop of egg butter on top. They are best enjoyed fresh out of the oven but can also be reheated.

Tips for Perfect Karelian Pierogies

• Dough Consistency: The dough should be firm yet pliable. If it’s too sticky, add a bit more flour; if it’s too dry, add a little more water.
• Rolling the Dough: Roll the dough as thin as possible without tearing it. This ensures a crisp outer layer with a chewy texture.
• Rice Filling: The rice filling should be thick and creamy. If it’s too runny, let it cool further to thicken.
• Variation: For a variation, you can try different fillings such as mashed potatoes, carrot, or barley.

Conclusion

Karelian pierogies are a delightful combination of a hearty rye crust and a creamy filling. They may take some time to prepare, but the effort is well worth it. Whether you enjoy them as a snack, appetizer, or part of a traditional Finnish meal, these pierogies are sure to be a hit.