Sift the poppy seeds, rinse in cold water, blanch (scald) with boiling hot water, stand for 5 to 7 minutes. Pour off the water. Blanch (scald) again, stand for another 3 minutes, pour off the water repeatedly.
Squeeze the poppy seeds, grind them in a mortar, put them in a saucepan with the sugar, syrup or honey and bring to a boil. Fill the pirogi with the cooled quantity.