Traditional Russian Pirozhki Food

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TAYLOR'S PIROSHKI



Taylor's Piroshki image

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

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

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

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

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

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
1/2 medium head of cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper, to taste

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

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