Fried Eggs With Onion Ukrainian Russian Food

FRIED PIROSHKI RECIPE (SAVORY BELYASHI)

Steps:

• To make the dough: combine the wet ingredients into a bowl of a stand mixer, followed by the dry ingredients. Knead the dough for 3 minutes. Let rise until doubled (30-45 minutes.)
• To make the filling: Saute the onion in 3 Tbsp of oil over medium heat for 2-3 minutes. Set aside. Boil the liver in a quart of water for 20 minutes. Drain and run through a meat grinder with the sauteed onion mixture (or chop in a food processor.) Stir into the mashed potatoes.
• To Shape Piroshki: transfer dough onto a lightly floured surface. Form dough into a 34" long log and cut into 1-inch slices.
• Slightly flatten dough piece and fill with 1 Tbsp of filling. Fold and pinch the edges shut. Place onto a floured tray.
• Fry the Piroshki for 2-3 minutes on each side or until nicely browned. Drain on paper towels. Serve Warm!

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

EGG AND ONION

Steps:

• Hard boil the eggs. Shell them and halve them.
• Put the scallions into the food processor and pulse for 3 seconds
• Add all the remaining ingredients and pulse for another 5 seconds until everything is blended together. Do not turn this into a puree!
• Turn into a dish and chill until needed.
• Serve with fingers of challah, matzah, salad or whatever you fancy.

HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)

Steps:

• Prepare ingredients for the recipe.
• Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
• Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
• At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
• Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
• Gather the topping ingredients.
• Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
• Stir in bacon pieces, sauté for 5 minutes.
• Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
• Serve immediately and enjoy!

BAKED PIROZHKI (Пирожки)

Steps:

• Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle. Or prepare the dough as per video, the traditional way.
• In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Add salt and pepper, taste and adjust if necessary and set aside to cool before adding to the dough.
• Preheat oven to 180°C/350°F
• When the dough is ready, carefully place onto a very lightly floured surface. Roll out the dough into a long sausage shape. You want to cut into pieces that are approx. the size of a golf ball. Or you can pinch off golf ball pieces from the dough. You should get at least 24 pieces from this recipe. Cover pieces you aren't working on with cling wrap so they don't dry out.
• Roll out the dough balls as thin as you can into the shape of an oval. Place about 1 tablespoon of the filling in the centre. Pinch both sides of the edges of the dough together, creating a seal all around. Don't allow the filling to touch the edges or the seal will come apart.
• Place the piroshki on parchment paper, or a lightly greased baking tray, upside down, so you cannot see the pinched seal, and flatten them a bit. Don't allow them to touch each other, as they will stick together.
• Make the egg wash by beating the egg yolk with 1 teaspoon of whipping cream and brush the piroshki with the egg wash before putting into the oven.
• Place into the oven and bake until golden brown, about 15 minutes.

DEVILED EGGS

Steps:

• Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
• Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

FRIED EGGS WITH ONION (UKRAINIAN / RUSSIAN)

Steps:

• Finely chop the onion. Brown it in the butter. Break fresh eggs over them. Sprinkle with salt. Fry.