Finnish rice pierogi with egg butter

Mix rye flour, rye meal, and wheat flour in a bowl. Add the butter in pieces and rub it into the flour mixture until a crumbly texture forms. Dissolve the salt in the water and add to the flour-butter mixture. Briefly mix into a dough.

Dough rest: 60 minutes in the refrigerator

Roll out the chilled dough on wheat semolina to approx. 1.8 mm thickness. Cover and let relax again for 30 minutes in the refrigerator (at approx. 5°C).

Using a round pastry cutter (Ø 12.5 cm), cut out half-moons (approx. Ø / height approx. 8 cm).

Bring water and milk to a boil in a saucepan. Add rice and salt. Cook over low heat, stirring constantly, until most of the liquid is absorbed. Add the heavy cream in 3 stages, continuing to stir, and cook until the rice is soft and creamy. Add the cold butter cubes and stir until smooth and homogeneous.

Allow the rice pudding to cool slightly and stir smooth before further processing.

Place the cooled, smooth rice pudding into a piping bag fitted with a plain nozzle. Pipe 25 g of rice pudding lengthwise in the center of each half-moon.

Carefully fold the inner (smaller) curve of the half-moon slightly over the filling. Shape the outer edge with small, even pleats so that the filling remains visible but is neatly framed. Brush the visible dough edges with egg wash.

Bake the pierogi in a preheated oven at 230°C for approx. 12–14 minutes until lightly browned and crisp.

Finely chop the cooked eggs. Mix with softened butter, salt and finely chopped parsley leaves until homogeneous.

While still warm: place approx. 15 g of egg butter on top of each rice filling using a small spoon. Garnish with a fresh parsley leaf. Serve warm.