Skip to main content
Main

Egg Piroskis

Egg Piroskis are dumplings made with cheese, cream, bread crumbs, currants, sugar, flour, eggs, and butter, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Cheese and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Piroskis

Ingredients

Directions

Make the mixture

  1. In a large bowl, combine the grated cheese, cream, fried bread crumbs, currants, castor sugar, flour, salt, and nutmeg.

  2. Beat the eggs and stir them into the mixture along with the oiled butter.

  3. Mix well to form a smooth paste; add more flour if the mixture is too thin.

Shape and fry

  1. Shape the mixture into even-sized balls and flatten each with your palm.

  2. Fry the flattened balls in clarified butter until golden, then drain on a cloth and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and help set the piroshki as they cook.
Flour
Gives the paste body so it holds its shape when flattened and fried.
Grated cheese
Adds richness and savoury flavour, and helps bind the paste.
Fried bread crumbs
Absorb liquid and add body and a light crisp texture to the paste.
Oiled butter
Adds fat for richness and a tender texture inside.

The step that matters

Adding flour to the paste. Too much liquid from the cream, eggs and butter makes the paste too thin to shape and flatten, so it can spread and break apart in the hot fat. Adding flour gradually until the paste is smooth and holds its shape helps the piroshki keep their form while they fry and turn golden.

Swap the currant

How well each one fits the dish's main ingredients (cheese, cream, bread, sugar, flour, nutmeg, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against cheese, cream, bread, sugar, flour, nutmeg, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesMacaroni and CheeseMacaroni and Cheese102 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes