Romanov Piroshki Food

RUSSIAN PIROZHKI

Steps:

• Make the Dough In a bowl, mix together sugar and yeast, then add 60 ml (1/4 cup) lukewarm milk and whisk until the sugar and yeast are dissolved. Leave, covered, in a warm place for 15 minutes, until frothy and bubbly. In a big bowl, whisk together 1 egg, 1 egg yolk, the rest of the milk, butter and salt. Whisk in the yeast mixture, once it's frothy. Add flour, one cup at a time and keep whisking. When the dough becomes too thick for the whisk, use your hands. Mix the dough until the ingredients are just combined and form a ball. Tip the dough onto a surface dusted with flour and knead it for just a minute, until it becomes soft and supple. Grease a bowl large enough to hold the proofed dough with oil. Place the dough inside, then turn it over so both sides are covered with oil. Cover the bowl with a tea towel and leave it in a warm place for 1 hour, until the dough doubles in size. Make the filling Spring onion, ramps and egg filling Combine all of the ingredients in a bowl and mix to get a uniform filling. Or spiced beef and rice filling Place a frying pan over medium heat and add 2 tablespoons of olive oil. When the oil is hot, add the onions and sauté them for 5 minutes, until they are translucent, but not browned. Add the ground beef, garlic, salt, cumin, cinnamon, allspice, nutmeg and black pepper. Fry, stirring and breaking the meat into small pieces with a wooden spoon, for 10-12 minutes, or until it's cooked through and there are no streaks of pink. Mix in 2 tablespoons of olive oil, the chopped mint and parsley, and the cooked rice. Take off the heat, taste and adjust salt if needed. Or potato, caramelized onions and Parmesan filling Cut peeled potatoes into 6 pieces each, place in a pot and cover with cold water. Bring water to a boil over medium high heat, add the salt, reduce the heat to low and let it simmer for 20 minutes, until potatoes are completely cooked through and a knife can be easily inserted into it. Take the potatoes out and mash them, using a fork or a potato masher. Do not use a blender because it makes the filling too smooth. Yes, too smooth is not always a good thing. Mix in the milk and 1 tablespoon of butter. Place a frying pan over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. When the oil is hot, add the onions. Fry them over medium heat for 20 minutes, mixing every 2 minutes at first and then every 1 minute. The onions will become translucent first and then will start to caramelize slowly. The trick is to give them the time to brown, but not too much so they burn. Sprinkle a pinch of salt on the onions a few minutes before taking them off the heat. In a bowl, combine the mashed potatoes, the caramelized onions, Parmesan and a grind of black pepper. Taste and adjust salt, if needed. Assemble pirozhki Line a baking tray with baking paper. Once the dough has doubled in size, punch it down and transfer to a surface dusted with flour. Divide the dough into two and leave one half in a bowl, covered with towel to prevent it from drying out. Divide the other half into 8 equal pieces. With your hands, pat each piece of dough into an oval, approximately 11x7 cm (4x3 inches). Place 1 heaped tablespoon of the filling in the middle, then bring the long sides of the oval to the center and pinch them together, going from the center towards the ends of the pirozhok. Place it on the baking tray. Repeat to the rest of the dough. Once all the pirozhki are ready, cover them with a towel and leave in a warm place to proof for the second time, for about 30 minutes, until they puff up. Bake pirozhki Preheat the oven to 200°C (390°F). Brush the pirozhki with egg yolk and place them in the middle of the oven for 15 minutes, until golden brown. Serve pirozhki hot with a cup of sweetened black tea or a glass of milk. Or fry pirozhki Prepare a plate lined with a paper towel. Pour sunflower oil into a dutch oven (or a heavy-bottom pan) until it's about 1.5 cm (1/2 inch) high. You need enough oil so when you put a pirozhok in, the oil covers half of it. Place the dutch oven over medium heat. To check if the oil is hot enough, insert the end of a wooden spoon into it. If the oil starts bubbling around the spoon, you are good to go. Carefully place pirozhki, seam down, into the hot oil, leaving some space between them. My dutch oven is 22 cm (8.5 inches) and I fry 4 pirozhki at a time. Let them fry for 2 minutes, until they turn golden brown, then flip them on the other side and fry for 1 more minute (Start checking if they turned golden a bit earlier to avoid burning them). With a slotted spoon take pirozhki out and place them on a plate, lined with paper towel. Remove any extra oil with more paper towels. Repeat to the rest of pirozhki. Serve pirozhki hot with a cup of sweetened black tea or a glass of milk.

ROMANOV PIROSHKI

Steps:

• To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
• Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
• To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
• Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.

TRADITIONAL RUSSIAN PIROZHKI

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.

RUSSIAN ROMANOV PIROSHKI RECIPE - (4.4/5)

Steps:

• 1.To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute' onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat. 2.Place beef, saute'ed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside. 3.To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter. 4.Preheat oven to 400 degrees F (200 degrees C). 5.Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork. 6.Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with

TRADITIONAL RUSSIAN PIROZHKI

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.