A classic Ethiopian dumpling with sweet filling perfect for a tea party.
Pierogies Recipe by Chef Ranveer Brar

- 4

Cooking Time

-30 Min


- Medium

Preparation Time

- 10 Min


  • FOR Filling
  • 1 tbsp Unsalted Butter
  • 30 gms Pistachios
  • 20 gms Almonds (Whole)
  • 30 gms Almonds (Sliced)
  • 20 gms Raisins
  • ½ Cup Coconut (Grated)
  • 2 tbsp Brown Sugar
  • ½ tsp Cardamom Powder
  • To Taste Crushed Black Pepper.
  • FOR Dough
  • 120 gms Oats Flour
  • 120 gms All Purpose Flour
  • 1 tbsp Sugar
  • 100 gms Sour Cream
  • 1 tsp Salt
  • 1 tbsp Unsalted Butter
  • As Needed Water
  • As Needed Oil (
  • FOR Garnish
  • Sun Gold Kiwi
  • Edible Flowers
  • Icing Sugar


  1. 1

    For Filling ,Melt butter in a pan, add pistachios, almonds, sliced almonds, raisins, grated coconut and sauté.
  2. 2

    Coarsely ground the mixture in a blender.
  3. 3

    In a pan melt 2 tbsp brown sugar, add the dry fruit mixture, ½ tsp cardamom powder, little crushed black pepper and mix well.
  4. 4

    For Dough ,In a bowl make a soft dough with oats flour, all purpose flour, sugar, sour cream, salt, butter and some water.
  5. 5

    Take a small dough ball and roll in a flat round shape.
  6. 6

    Put the coconut mixture in middle.
  7. 7

    Close one ends of the round dough shape to form semi circle shape and seal ends.
  8. 8

    Fry the pierogies in hot oil.
  9. 9

    For Serving ,Put the pierogies in a plate.
  10. 10

    Garnish with sun gold kiwi wedges and edible flowers.
  11. 11

    Sprinkle icing sugar on top.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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