Piroshki Fillings Recipes

BAKED PIROSHKI (RUSSIAN STUFFED ROLLS)

Steps:

• In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
• In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved. Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
• While the dough is rising, make the fillings.
• Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
• In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
• Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4" circle.
• Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
• Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).
• When the rolls are nearly finished proofing, preheat the oven to 375F.
• Bake at 375F for 20-23 minutes, or until the tops are golden brown.

FRIED MEAT PIROSHKI RECIPE

Steps:

• Prepare 1 batch of our piroshki dough recipe.
• In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.
• Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).
• Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough. Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.
• In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
• Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.
• Serve with sour cream.
• Enjoy!

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.

PIROSHKI (A SAVOURY, FILLED PASTRY)

Steps:

• For pastry: Cut butter into pieces.
• Combine flour, butter, and salt using a knife or pastry blender.
• Sprinkle with 4 tablespoons ice water.
• Form into ball as you would pie dough.
• May need to add remaining 2 tablespoons water.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Place pastry dough on floured board; roll out into rectangle.
• Fold over into thirds.
• Roll out again into rectangle.
• Continue rolling and folding five times.
• Rewrap in plastic; return to refrigerator for 1 hour.
• Preheat oven to 400°F.
• Grease baking sheet.
• Roll dough out to 1/8-inch thickness.
• Cut dough using 3 ½-inch round cutter.
• Place about 1 tablespoon of filling on each pastry circle.
• Fold dough over making half moons; press together edges together using ice water to seal.
• Place pies on baking sheet.
• Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
• Bake about 30-40 minutes or until golden brown.
• For Meat Filling: sauté onion in 2 tablespoons butter until soft.
• Add ground beef and sear until light gravy forms.
• Let cool.
• Mix in egg, dill, salt and pepper.
• For Potato Filling: Fry the onions in the butter until soft and golden-brown.
• Boil the potatoes in their jackets, then peel and mash them.
• Let cool slightly.
• Season with plenty of salt and pepper and mix in the onions and egg.
• For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
• Add the lemon juice, salt, pepper, and nutmeg.
• Continue to cook, stirring until nearly all the moisture is evaporated.
• Cool mixture slightly and mix in cream cheese or mashed potato.
• I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
• Note: these pastries are very good made with phyllo pastry, too.

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Steps:

• note***The dough recipe is for around 50 perogies.
• At least 1 batch for each filling.
• I make a day of this and triple each recipe.
• Believe me, they don't last long!
• For the dough: Mix egg, oil and water.
• Add to flour and salt and knead to elastic.
• Flour your counter top and rolling pin.
• Roll the dough to around 1/4 inch thick and cut into small circles.
• Stretch with fingers and add 1 t. filling, fold over and flute.
• Boil until perogies float.
• Cool before freezing.
• Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
• Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
• Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
• You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

CABBAGE, FETA AND DILL PIROSHKI

Steps:

• Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
• Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
• Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.

TAYLOR'S PIROSHKI

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.