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
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
OMI'S FLEISCH PERISHKY
Fleisch perishky are Mennonite-style meat dumplings, and they're delicious hot or cold. Consider doubling or tripling the recipe and freezing extra for future use. Yields: 24 to 36 dumplings Courtesy of Trish Mayor, Saskatoon
Provided by Food Network Canada
Categories appetizer,bake,beef,eggs and dairy,Great Canadian Cookbook
Time 3h
Yield 24 - 36 servings
Number Of Ingredients 14
Steps:
- Dissolve yeast and 1/4 tsp sugar in warm water; cover and set aside until light and fluffy, about 20 minutes. =
- Stir in milk, shortening, remaining sugar, salt and eggs; mix until well combined.
- Add flour, a bit at a time, mixing until it comes away from bowl. Knead until elastic, about 8 minutes.
- Place dough in greased bowl; cover and let rise, turning once, for 1 hour.
- In skillet, cook beef and onion until beef is no longer pink inside and onion is softened; season with salt and pepper to taste.
- Add mashed potatoes, if using, to form paste.
- To finish, pinch dough into about 24 to 36 pieces.
- Flatten each to form oval; add about 1 tsp (5 mL) filling to centre. Wrap and close dough around edges to seal. Repeat with remaining dough, placing each dumpling on greased baking sheet to rise for about 30 minutes, until doubled in size.
- Mix egg yolks with equal amount of water. Brush dumplings with egg yolk mixture.
- Bake in 350°F (180°C) oven for 25 to 30 minutes, until nicely browned. Serve hot or cold.
PERISHKE
Pronounced parr-ish-kea. This is a traditional Ukranian dish handed down from my wifes mother to her and is a delicious addition to any Roast or fried or baked meal. Goes with anything.
Provided by Chef 52Jimh
Categories Potato
Time 3h30m
Yield 2 -1gallon bags, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it and let stand 10 minutes. Combine the remaining ingredients add to the yeast mixture. Add enough flour to make a soft dough. Knead on a floured board or counter top until smooth and satiny. Place in a bowl cover and let rise until double, punch down knead a few times and let rise again. (About 1hr-11/2hr. total).
- Meanwhile peel,dice and boil potatoes until done, mash with potato masher, add salt and pepper and Cheez Whiz if using. Allow to cool.
- Roll dough out to about 1/4 inch thickness and cut into 11/2 or 2 inch squares or circles.
- Place about 1/2 tsp of potato mixture in the center of the dough fold over, sealing the edges well.
- Place on cookie trays and bake in pre-heated 350 deg oven for about 15 minutes or until golden brown.
- For the sauce, saute the butter over medium heat until bubbly, add onions, salt and pepper. When onions are translucent, turn heat down to medium low and add whipping cream.
- Bring to a boil and simmer 5 minutes more.
- Place baked perishkes in heat proof or oven proof container.
- When sauce is done, pour over perishkes, stir, let sit for 5 minutes and enjoy.
- Note: When they have cooled they can be placed in zip lock bags without the sauce-they freeze well.
- When you want to re-heat them, place in Corning Ware or similar dish, microwave for about 3-5 minutes and pour freshly made sauce over them, stir and serve.
Nutrition Facts : Calories 799, Fat 35.9, SaturatedFat 12.7, Cholesterol 85.6, Sodium 285.6, Carbohydrate 104.1, Fiber 4.8, Sugar 9.8, Protein 14.8
MOM'S PERISHKY (MEAT BUNS)
I'm not sure where my mom got this recipe, but these are THE BEST MEAT BUNS EVER -- but sadly, they're NOT quick and easy, so make a day of it and fill your freezer! Plan ahead because the dough's easier to work with if it's refrigerated overnight. Serve with plum sauce -- that's right, plum sauce. You'll never be sorry.
Provided by Swan Valley Tammi
Categories Meat
Time 1h20m
Yield 40 meat buns
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
- Mix filling ingredients.
- Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
- Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
- Bake at 350F for 20 minutes.
Nutrition Facts : Calories 164.4, Fat 10.4, SaturatedFat 4.2, Cholesterol 33.6, Sodium 121.9, Carbohydrate 12.6, Fiber 0.6, Sugar 1.3, Protein 4.6
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