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
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
TRADITIONAL RUSSIAN PIROZHKI
I like these are baked and not boiled like they are here in Canada. The long prep time include's dough rising time.
Provided by Annacia
Categories Russian
Time 2h5m
Yield 60 Pirozhki
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 68.1, Fat 1.6, SaturatedFat 0.8, Cholesterol 24.4, Sodium 56.9, Carbohydrate 10.7, Fiber 0.6, Sugar 0.5, Protein 2.5
PIROZHKI
Steps:
- Make the dough:
- In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
- Make the filling:
- Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
- On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
- Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.
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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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