1. Heat the milk in a microwave or on the stovetop until it reaches a temperature between 120°F and 130°F. If it’s too cold or too hot, the yeast won’t activate.
2. Transfer the milk to a large mixing bowl, whisk in the sugar, and then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes foamy and fluffy. After that, incorporate the egg, cooled melted butter, and salt, whisking until the egg is fully blended.
3. Begin adding the flour gradually, starting with a whisk and then switching to a spatula. Once a dough ball forms, place it on a floured surface.
4. Continue adding flour until a soft, non-sticky dough is achieved. Knead the dough for 4 to 6 minutes until it becomes smooth and elastic.
5. Return the kneaded dough to the mixing bowl and cover it with a clean towel.
6. Position the bowl in a warm area of your kitchen and let the dough rise until it doubles in size, which should take about 1 to 1 ½ hours. A spot near the stove is usually warmer.

Making the Filling

1. Place the eggs in a pot filled with cold water. Heat on the stovetop until the water begins to boil. Add salt and set a timer for 10 minutes.
2. After cooking, remove the eggs from the heat, drain the boiling water, and fill the pot with cold water and ice to cool the eggs quickly. Peel them once they are cool.
3. Chop the cooled eggs and add them to a large mixing bowl. Then, mix in the mayonnaise, egg, mozzarella cheese, and farmer’s cheese.
4. Incorporate the fresh dill, parsley, diced green onions, salt, pepper, garlic powder, and onion powder. Stir everything together until well combined.

Shaping the Piroshki

1. Gently deflate the risen dough and move it to a floured work surface. Use a knife or bench scraper to cut the dough into 12 or 16 pieces; the piroshki will be smaller if you opt for 16. Cover the pieces with a towel to prevent drying.
2. With a floured rolling pin, roll each piece into a circle about 6 inches in diameter (4 inches for smaller piroshki). Add a generous portion of filling to the center, approximately 1/3 to ½ cup.
3. Carefully bring the corners of the dough together at the top and pinch the seams to seal, ensuring no filling escapes onto the seams. Refer to the video tutorial for guidance.
4. Flip the piroshki over and gently pat them into square shapes. Arrange them on a baking sheet that has been dusted with flour.

Frying Instructions

1. Let the piroshki rise for about 30 minutes until the dough is fluffy again.
2. Pour about ½ inch of canola oil into a deep pan or pot. Heat the oil over medium heat until it reaches between 275°F and 300°F.
3. Carefully place the piroshki seam side down in the hot oil and fry for a few minutes until they turn golden brown on one side. Gently flip them over and fry the other side. Fry 2 to 3 piroshki at a time to avoid overcrowding.
4. Transfer the fried piroshki to a wire rack to cool, placing paper towels underneath to absorb excess oil.

Baking Instructions

1. Another excellent method for preparing these cheese piroshki is baking. Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
2. Arrange the piroshki seam side up on the baking sheets, ensuring they do not touch. Beat an egg in a small bowl and brush it over the tops of the piroshki. Optionally, sprinkle sesame seeds or fresh dill on top for garnish.
3. Allow the piroshki to rise for 30 to 45 minutes until they become fluffy. Bake them at 350°F for 28 to 35 minutes until they are golden brown on top.

Serving & Storing

1. These cheesy piroshki will be very hot right after frying or baking, so let them cool for at least 10 to 15 minutes before serving.
2. Store any leftovers in the refrigerator in a covered container or tray. Chilled cheese piroshki are also tasty! Reheat them in the microwave for 30 seconds or in the oven at 425°F for about 7 to 9 minutes.