Pies with sauerkraut and duck cracklings
8 servings
130 minutes
Pirozhki with sauerkraut and duck cracklings are a traditional Russian treat that embodies the aroma of rustic cuisine and the richness of festive feasts. The tender yeast dough, fried to a golden color, hides a rich filling inside: juicy duck meat, crispy cracklings, and tangy sauerkraut. Their taste is a harmony of richness and light sourness, while the texture delights with the contrast of a crispy crust and soft filling. These pirozhki are perfect as a standalone treat or as an addition to lunch, especially when paired with aromatic broth or hot tea. The recipe originates from Russian rural cuisine when housewives tried to make the most of available ingredients to create hearty and delicious dishes. Today, such pirozhki remain a beloved treat, preserving the atmosphere of home warmth.
1
Sift the flour and mix it with the yeast. Beat the egg with sugar and salt, add oil (2 tbsp) and warm milk; add the flour and knead the dough. Cover with a napkin and place in a warm place for 1.5 hours to let the dough rise.
- Wheat flour: 2 glasss
- Dry yeast: 1 teaspoon
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Salt: to taste
- Vegetable oil: 2 glasss
- Milk: 1 glass
2
Remove the skin and fat from the duck breasts and chop them. Cut the fillet into small cubes.
- Duck breast: 2 pieces
3
Squeeze the sauerkraut well.
- Sauerkraut: 300 g
4
Heat oil in a pan and fry the duck skin until crispy. Then transfer the cracklings to a plate with a slotted spoon.
- Vegetable oil: 2 glasss
5
Add the fillet cubes to the melted fat and fry, stirring, for 2-3 minutes. Add the cabbage, mix, and cook until the cabbage is soft, about 5-7 minutes. Season with salt and pepper, and mix with the cracklings.
- Duck breast: 2 pieces
- Sauerkraut: 300 g
- Salt: to taste
- Ground black pepper: to taste
6
Roll out the prepared dough to a thickness of 1.5 cm and cut out circles with a glass. Place 1 tablespoon of filling on each and pinch the edges.
- Wheat flour: 2 glasss
- Duck breast: 2 pieces
7
In a deep pot, heat oil (1.5 cups) and fry the pies on both sides until golden brown.
- Vegetable oil: 2 glasss
