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
TRADITIONAL RUSSIAN PIROZHKI
Make and share this Traditional Russian Pirozhki recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 50m
Yield 30 serving(s)
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 136, Fat 3.3, SaturatedFat 1.5, Cholesterol 54.8, Sodium 111.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 5
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
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
More about "traditional piroshki recipes"
TRADITIONAL UKRAINIAN PIROSHKI RECIPE - EGG AND RICE HAND ...
From thepuretaste.com
Reviews 2Category Brunch, Lunch, AppetizerCuisine Ukrainian, RussianCalories 1704 per serving
- Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast mixture has bubbles on the surface add egg, sugar, and salt. Briefly whisk everything together.
- Roughly chop the boiled eggs. Chop all the herbs and scallions. Place eggs, rice, and herbs in the large bowl. Add melted butter, salt, and pepper. Mix everything.
PIROSHKI - CANADIAN LIVING
From canadianliving.com
PIROZHKI: A LABOR OF LOVE - RUSSIA BEYOND
From rbth.com
VEGAN PIROSHKI WITH CHEESE - OH MY VEGGIES
From ohmyveggies.com
SHHH...A RUSSIAN GRANDMOTHER'S SECRET PIROZHKI RECIPE YOU ...
From simmerandsauce.com
TOP 10 AUTHENTIC RUSSIAN PIROSHKI RECIPES - TOP 10 FOOD ...
From top-10-food.com
PIROZHKI | TRADITIONAL SAVORY PASTRY FROM RUSSIA, EASTERN ...
From tasteatlas.com
TRADITIONAL RUSSIAN PIROZHKI RECIPE - FOOD NEWS
From foodnewsnews.com
RUSSIAN PIROSHKI - MRFOOD.COM
From mrfood.com
HOW TO MAKE TRADITIONAL RUSSIAN PIROSHKI WITH JAM ...
From youtube.com
12 TRADITIONAL UKRAINIAN FOODS THAT WILL MAKE YOUR TASTE ...
From flavorverse.com
RUSSIAN PIROSHKI RECIPE FOR PERFECT MINCED MEAT-FILLED ...
From grantourismotravels.com
12 TRADITIONAL UKRAINIAN DISHES YOU MUST TRY
From theculturetrip.com
FRIED PIROSHKI WITH BEEF (Жареные пирожки) - PETER'S FOOD ...
From petersfoodadventures.com
ABOUT PIROSHKI | IFOOD.TV
From ifood.tv
TRADITIONAL RUSSIAN PIROSHKI RECIPE - THERESCIPES.INFO
From therecipes.info
EASY BEEF PIROZHKI/PIROSHKI (RUSSIAN-STYLE HAND PIES)
From craftycookingbyanna.com
TEN CLASSIC AND TRADITIONAL RUSSIAN FOODS YOU NEED TO TRY
From top-10-food.com
[HOMEMADE] TRADITIONAL PIROSHKI : FOOD
From reddit.com
25 BEST TRADITIONAL POLISH FOODS YOU NEED TO TRY THAT AREN ...
From spoonuniversity.com
PIROSHKI DOUGH RECIPE - VALENTINA'S CORNER
From valentinascorner.com
TRADITIONAL FRIED PIROSHK RECIPE - ALYONA’S COOKING
From alyonascooking.com
FRIED MEAT PIROSHKI - VALENTINA'S CORNER
From valentinascorner.com
15 RUSSIAN RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
TRADITIONAL RUSSIAN FOOD – BLINIS, PIROZHKI, SHCHI, AND MORE
From ulkotours.com
COOK THIS: PIROSHKI – 'RUSSIA'S STREET FOOD' – DECADENT ...
From nationalpost.com
RUSSIAN PIROSHKI - BY ANDREA JANSSEN
From byandreajanssen.com
PIROSHKI, PIROZHKI - TRADITIONAL RUSSIAN FILLED PASTRIES.
From scientificpsychic.com
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA | THE NOSHER
From myjewishlearning.com
RUSSIAN PIROG STOCK PHOTO. IMAGE OF SNACK, BAKERY, DISH ...
From dreamstime.com
RUSSIAN PIROG STOCK PHOTO. IMAGE OF HOMEMADE, STUFFED ...
From dreamstime.com
TRADITIONAL RUSSIAN PIROZHKI RECIPES - FOOD NEWS
From foodnewsnews.com
PIROZHKI - WIKIPEDIA
From en.wikipedia.org
RUSSIAN PIROSHKI (MEAT HAND PIES) - SWEET & SAVORY
From sweetandsavorybyshinee.com
FRIED UKRAINIAN PIROSHKI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
RUSSIAN FOOD/ HOW TO MAKE TRADITIONAL RUSSIAN PIROSHKI ...
LET’S GET TO KNOW RUSSIAN PIROSHKI - LEARN RUSSIAN LANGUAGE
From learnrussianlanguage.net
FRUIT PIROSHKI RECIPE - MOMSDISH
From momsdish.com
PIROSHKI RUSSIAN FOOD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PARAMOUNT PIROSHKI TRADITIONAL APPETIZERS | SAFEWAY
From safeway.com
UKRAINIAN PIROSHKI RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
15 TRADITIONAL MEALS THAT REMIND RUSSIANS OF HOME
From theculturetrip.com
You'll also love