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Piroshki


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Member since 2014

Serves | Prep Time | Cook Time

Ingredients

Dough Ingredients:
1 small or 1/2 regular yeast
1/4 to 1/2 C lukewarm water
1 tsp sugar
4 C flour
2 C warm milk
little salt
2 T vegetable oil
1 egg
Melted butter


Meat Filling Ingredients:
Onions
Butter
Ground meat
Salt
Pepper


Egg Filling Ingredients:
Green onions
Hardboiled egg


Cabbage Filling Ingredients:
Cabbage, thin-sliced
Salt
Butter
2 chopped, hard-cooked eggs


Jean’s Sweet Filling Ingredients:
Apple-butter or jam
Apple slices
Sugar
Cinnamon
Butter


Directions: Dough


Mix yeast, lukewarm water, and sugar very well in a cup.


Mix very well flour, warm milk, and salt.


Add yeast mixture to flour mixture, mix some.


Add 1 more heaping cup flour.


Add 2 1arge spoon oil on top.


Knead with hands 5-10 minutes, until dough comes clean from hands but is still soft and sticky.


After kneading, put in a big greased pot.


Put melted butter on top and cover with cloth.


Put in a warm place.


Let it rise 2-3 hours.


Punch down twice if it rises very fast (better if punched down once).




Directions: Meat Filling


Sauté onions in butter in frying pan.


Add ground meat.


Add salt, onion, pepper.


Cook a little.




Directions: Egg Filling


Chop and mash green onions and hardboiled egg.


Don’t cook.




Directions: Cabbage Filling


Cook thin-sliced cabbage a little with salt, butter and 2 chopped, hard-cooked eggs.




Directions: Jean’s Sweet filling


Lightly sauté apple slices with a little sugar and cinnamon.


Combine with apple-butter or jam for sweet filling.




Directions: Assembly


Take dough from pot.


Put dough on table with a little flour.


Take small pieces.


Put filling inside.


Form into oblong shapes.


Put on oiled cookie sheet, seam side down.


Let rise about 30 minutes.


Bake at 400 degrees until bread is done (about 25 minutes).




Directions: Alternate Cooking Method:


Heat 1/4” oil in big frying pan.


As meat piroshki are made, put in pan (on medium fire).


Cook until brown on one side (about 5 minutes).


Brown on other side.


If too thick, stand on ends and brown also.


Pairs Well With


Notes

Recipe from Tamara Pilipienko & Elena Morosova, more Russian wives who came to our very foreign country.

Our Russian visitors made a seemingly endless number of these “Little Pies”—actually rolls with a sweet or savory filling.

Jean’s Note: Grease hands before handling dough. Use butter, not oil, to grease pan.

Tamara does not let rise again after filling. She brushes with butter when done, and puts a towel over the piroshki.

Photograph from http://tanjaskitchen.wordpress.com/tag/piroshki-recipe/

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