Kaleenka Piroshky Recipes

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PIROSHKY (PIROSHKI)



Piroshky (Piroshki) image

Make and share this Piroshky (Piroshki) recipe from Food.com.

Provided by WildLightning

Categories     Meat

Time 2h30m

Yield 14-16 Piroshkis

Number Of Ingredients 13

1 (3/8 ounce) package dry yeast
1/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups milk
1 egg
1/4 cup oil or 1/4 cup butter
4 1/2 cups flour
1 medium onion, chopped
2 lbs ground beef
1 garlic clove, minced
salt
pepper

Steps:

  • Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
  • Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
  • Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
  • Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
  • Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.

Nutrition Facts : Calories 354.7, Fat 15.4, SaturatedFat 5.1, Cholesterol 61, Sodium 228.4, Carbohydrate 34.8, Fiber 1.4, Sugar 2.2, Protein 17.9

KALEENKA PIROSHKY



Kaleenka Piroshky image

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for piroshky in "Dining Ethnic Around Puget Sound" which was published in 1993. Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. The Kaleenka notes that "piroshky" is derived from a Russian word pronounced "peer," which means "feast." Many different fillings are common, including chicken, fish, and fruits, but this beef and cheese filling is the favorite. Prep includes time for the rising of the dough.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 tablespoon vegetable oil
2 lbs lean ground beef
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 packages yeast
4 -5 cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
3 tablespoons additional vegetable oil
1/4 cup warm water
1 1/2 cups milk
1 lb cheddar cheese, cut into 1/2 inch cubes

Steps:

  • In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
  • Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
  • (The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
  • In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
  • In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
  • Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
  • Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
  • Preheat oven to 350 degrees F.
  • To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
  • Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
  • Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
  • Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
  • Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
  • Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!

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

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