Russian Romanov Piroshki Recipe 445

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

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 CHEESE PIROSHKI

Steps:

• Completely dissolve sour cream with a little bit of milk. You may use a whisk.
• Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
• Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
• Very Important: Mark this day as day 1. You will cook the milk on day 3.
• On day 3: Heat oven to 325°F Remove plastic wrap.
• Bake in the same pot for 3 hours.
• Remove from oven and cool for a few minutes.
• Drain completely in cheese clothe. Squeeze water out if you have to.
• At this point you may refrigerate this cheese in a sealed container for latter use.
• Preheat oven for 200F for 5-10 minutes and than turn off.
• Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
• Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
• This is the quick defrosting process. Let the dough rise for about 2 hours.
• Microwave cream cheese for 45 seconds to soften.
• With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
• Take your biscuits out of the oven.
• Note: Do not uncover all of them at once or they will dry out!
• Very lightly flour your palms and fingers. Flatten a roll in your palms.
• Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
• Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
• Fry several of the piroshki on both sides.
• Cover between flippings.
• They cook about 2 minutes or less, but be careful not to burn them.
• You will need to watch the skillet the entire time now and may not leave.
• Place Piroshki in a strainer or on napkins to collect excess oil.
• They keep well in fridge for several days, But I assure you they will get eaten before then.