PIROSHKI

 

  • Cooking Time:
  • Servings:
  • Preparation 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

  • 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.

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/

Author Credit: Tamara Pilipienko & Elena Morosova

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