TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
PIROSHKI (A SAVOURY, FILLED PASTRY)
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 20-22 pastries
Number Of Ingredients 28
Steps:
- For pastry: Cut butter into pieces.
- Combine flour, butter, and salt using a knife or pastry blender.
- Sprinkle with 4 tablespoons ice water.
- Form into ball as you would pie dough.
- May need to add remaining 2 tablespoons water.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Place pastry dough on floured board; roll out into rectangle.
- Fold over into thirds.
- Roll out again into rectangle.
- Continue rolling and folding five times.
- Rewrap in plastic; return to refrigerator for 1 hour.
- Preheat oven to 400°F.
- Grease baking sheet.
- Roll dough out to 1/8-inch thickness.
- Cut dough using 3 ½-inch round cutter.
- Place about 1 tablespoon of filling on each pastry circle.
- Fold dough over making half moons; press together edges together using ice water to seal.
- Place pies on baking sheet.
- Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
- Bake about 30-40 minutes or until golden brown.
- For Meat Filling: sauté onion in 2 tablespoons butter until soft.
- Add ground beef and sear until light gravy forms.
- Let cool.
- Mix in egg, dill, salt and pepper.
- For Potato Filling: Fry the onions in the butter until soft and golden-brown.
- Boil the potatoes in their jackets, then peel and mash them.
- Let cool slightly.
- Season with plenty of salt and pepper and mix in the onions and egg.
- For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
- Add the lemon juice, salt, pepper, and nutmeg.
- Continue to cook, stirring until nearly all the moisture is evaporated.
- Cool mixture slightly and mix in cream cheese or mashed potato.
- I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
- Note: these pastries are very good made with phyllo pastry, too.
PIROZHKI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix flour, salt and sugar, mix and then add yeast. Add the butter, egg, milk and cumin. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Season with salt and pepper. Let cool. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Place 1 teaspoon of mixture in the center of each circle, fold over and crimp edges. Bake in a preheated 350 degree oven for 10 minutes until golden brown. Serve with sour cream and grilled apples.
TAYLOR'S PIROSHKI
These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?
Provided by TAYLORSMOMMY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 11
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
- Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
- Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
- Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
- Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
- In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g
RUSSIAN CHEESE PIROSHKI
A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration.
Provided by Dasha
Categories Breads
Time P3D
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Completely dissolve sour cream with a little bit of milk. You may use a whisk.
- Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
- Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
- Very Important: Mark this day as day 1. You will cook the milk on day 3.
- On day 3: Heat oven to 325°F Remove plastic wrap.
- Bake in the same pot for 3 hours.
- Remove from oven and cool for a few minutes.
- Drain completely in cheese clothe. Squeeze water out if you have to.
- At this point you may refrigerate this cheese in a sealed container for latter use.
- Preheat oven for 200F for 5-10 minutes and than turn off.
- Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
- Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
- This is the quick defrosting process. Let the dough rise for about 2 hours.
- Microwave cream cheese for 45 seconds to soften.
- With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
- Take your biscuits out of the oven.
- Note: Do not uncover all of them at once or they will dry out!
- Very lightly flour your palms and fingers. Flatten a roll in your palms.
- Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
- Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
- Fry several of the piroshki on both sides.
- Cover between flippings.
- They cook about 2 minutes or less, but be careful not to burn them.
- You will need to watch the skillet the entire time now and may not leave.
- Place Piroshki in a strainer or on napkins to collect excess oil.
- They keep well in fridge for several days, But I assure you they will get eaten before then.
Nutrition Facts : Calories 247.4, Fat 21.1, SaturatedFat 6.1, Cholesterol 20.7, Sodium 73.9, Carbohydrate 10, Sugar 10.8, Protein 5.1
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- To make the piroshki dough: in a big mixing bowl combine the flour, yeast and salt, then create a well in the centre of the flour into which you need to pour the water and vegetable oil and stir until combined.
- Sprinkle a little flour onto your kitchen workspace before transferring the piroshki dough there, then knead the dough for a few minutes. When the dough is smooth and stretchy, lightly oil a mixing bowl, drop the dough in, cover it with a clean cotton tea towel, and set it aside for around one hour.
- When the piroshki dough has doubled in size, punch it down, then remove the dough and knead it on your lightly-floured work space for a couple of minutes or until the dough is smooth. Return it to the bowl again and set it aside for another 30 minutes to prove.
- While the dough is resting, make the piroshki filling: soak the dried bean thread vermicelli noodles in a bowl of water that completely covers them and set aside.
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