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
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
TRADITIONAL RUSSIAN PIROZHKI
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
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
TRADITIONAL RUSSIAN PIROZHKI
Make and share this Traditional Russian Pirozhki recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 50m
Yield 30 serving(s)
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 136, Fat 3.3, SaturatedFat 1.5, Cholesterol 54.8, Sodium 111.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 5
More about "traditional piroshki recipes"
TRADITIONAL UKRAINIAN PIROSHKI RECIPE - EGG AND RICE HAND ...
From thepuretaste.com
Reviews 2Category Brunch, Lunch, AppetizerCuisine Ukrainian, RussianCalories 1704 per serving
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA | THE …
From myjewishlearning.com
Servings 16Estimated Reading Time 6 minsAuthor Sonya Sanford
MEAT PIROSHKI RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
PIROZHKI | TRADITIONAL SAVORY PASTRY FROM RUSSIA, EASTERN ...
From tasteatlas.com
PIROSHKY - QUICK, EASY, NO-YEAST RECIPE - LET THE BAKING ...
From letthebakingbegin.com
EASY PIROSHKI DOUGH RECIPE - THERESCIPES.INFO
From therecipes.info
EASY PIROSHKI DOUGH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DAMN, SPICY! — FROM SCRATCH RECIPES FOR HANGRY BABES
From damnspicy.com
RUSSIAN PIROSHKI RECIPE FOR PERFECT MINCED MEAT-FILLED ...
From grantourismotravels.com
PIROSHKI | CANADIAN LIVING
From canadianliving.com
TRADITIONAL FRIED PIROSHK RECIPE | ALYONA'S COOKING
From alyonascooking.com
TRADITIONAL RUSSIAN PIROZHKI - RECIPE | TASTYCRAZE.COM
From tastycraze.com
EASY PIROSHKI/ PIROZHKI WITH MASHED POTATO FILLING - ALL ...
From allweeat.com
MEAT PIROSHKI RECIPE - VALENTINA'S CORNER
From valentinascorner.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
TOP 10 AUTHENTIC RUSSIAN PIROSHKI RECIPES
From top-10-food.com
MUSHROOM PIROSHKI APPETIZERS RECIPE - PILLSBURY.COM
From pillsbury.com
BAKED PIROSHKI RECIPE (2 FILLING OPTIONS: SWEET OR SAVORY!)
From natashaskitchen.com
BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED PIROSHKI (RUSSIAN STUFFED ROLLS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
SHHH...A RUSSIAN GRANDMOTHER'S SECRET PIROZHKI RECIPE YOU ...
From simmerandsauce.com
PIROSHKI RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRUIT PIROSHKI RECIPE - MOMSDISH
From momsdish.com
UKRAINIAN PIROSHKI RECIPE COTTAGE CHEESE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL RUSSIAN PIROSHKI RECIPE - FOOD NEWS
From foodnewsnews.com
PIROSHKI RECIPE | MYRECIPES
From myrecipes.com
FRIED UKRAINIAN PIROSHKI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
RUSSIAN PIROSHKI (PIROJKI) WITH APPLES - NATASHASKITCHEN.COM
From natashaskitchen.com
RUSSIAN PIROSHKI (MEAT HAND PIES) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...
From eatingeuropean.com
TRADITIONAL RUSSIAN PIROSHKI RECIPE - THERESCIPES.INFO
From therecipes.info
RUSSIAN PIROSHKI | MRFOOD.COM
From mrfood.com
EASY BEEF PIROZHKI/PIROSHKI (RUSSIAN-STYLE HAND PIES)
From craftycookingbyanna.com
BEEF AND POTATO PIROSHKI - OVEN BAKED - PETER'S FOOD ...
From petersfoodadventures.com
PIROSHKI DOUGH RECIPE - VALENTINA'S CORNER
From valentinascorner.com
CABBAGE PIROSHKI (VIDEO) - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE ...
From thehouseandhomestead.com
EASY RUSSIAN PIROSHKI RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA - JEWISH ...
From jta.org
EASY PIROSHKI RECIPE | DEPORECIPE.CO
From deporecipe.co
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE ...
From melissaknorris.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS DOUGH AND ...
From curiouscuisiniere.com
POTATO PIROSHKI RECIPE (EXTRA EASY) - MOMSDISH
From momsdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love