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
BEEF PIROZHKI
I once worked a bike messenger in San Francisco (switching over to a scooter after 2 days). The money wasn't great, so for lunch I'd get a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They only cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 15
Number Of Ingredients 20
Steps:
- Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry.
- Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour.
- In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
- Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely.
- Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
- Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
- Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 22 g, Cholesterol 58.8 mg, Fat 16.1 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 6.2 g, Sodium 486.1 mg, Sugar 1.9 g
GROUND BEEF AND CABBAGE PIROSHKI
Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees.
- Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
- Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
- Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
- Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
- Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
- Blend water and reserved egg; brush over pastry.
- Bake until golden brown, 14 to 16 minutes.
- Serve with chili sauce.
BEEF & ONION PIROSHKI
When I lived in Seattle, one of my favorite places was a small stand that sold piroshki-Russian stuffed pocket sandwiches. Whenever I'm missing my former town, I make my own batch. -julie merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature., Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet., Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.
Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 118mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
BEEF PIROSHKI
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h
Yield 30 piroshki
Number Of Ingredients 10
Steps:
- Prepare the pastry and chill it.
- Preheat oven to 400 degrees.
- Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
- Add the beef and, using a heavy metal kitchen spoon, stir and chop down to break up any lumps in the meat. Cook until meat loses its raw look. Add salt and pepper to taste.
- Add the chopped egg and dill. Stir to blend. There should be about four cups. Remove to a mixing bowl and let cool.
- Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
- Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
- Arrange the filled pieces on a lightly greased baking sheet.
- Place in the oven and bake 25 minutes.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 91 milligrams, Sugar 1 gram, TransFat 0 grams
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
CABBAGE PIROZHKI
A rich-tasting Eastern European pastry that isn't rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course
Time 3h
Yield 24 about 3-1/2-inch long pirozhki
Number Of Ingredients 10
Steps:
- Mix up the pastry dough and while it is rising, make the filling.
- Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
- When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
- Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
- Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams
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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