Ukrainian Borsch With Pyrizhky Pyrohy Piroshki Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)



Ukrainian Pyrizhky With Meat Filling (Stuffed Buns) image

Pyrohy and pyrizhky are usually made of yeast-raised dough but for special occasions short or puff pastry may be used. These pyrizhky are light and tender and very good. Everybody loves these when I make them especially the meat pyrizhky.

Provided by Olha7397

Categories     Breads

Time 1h

Yield 24 filled meat buns

Number Of Ingredients 18

1 teaspoon sugar
1/4 cup lukewarm water
1/4 teaspoon dry powdered ginger
1 package dry yeast
1 cup scalded milk
1/4 cup shortening or 1/4 cup oil
2 eggs, beaten
1 1/2 teaspoons salt
1/4 cup sugar
4 1/2-5 cups sifted flour
1 medium onion, chopped fine
4 tablespoons butter
1 lb ground beef (or half pork and half beef)
salt and pepper
1 tablespoon flour
1/2 cup soup stock or 1/2 cup water
1 teaspoon chopped parsley
2 hardboiled egg, chopped

Steps:

  • PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
  • To the hot scalded milk, add the butter, and cool to lukewarm.
  • Add the eggs, salt, sugar, and yeast.
  • Mix in enough flour to make a medium soft dough as for bread.
  • Knead on a floured board until smooth and satiny.
  • Return to the bowl, cover, and let it rise until double in bulk.
  • Punch down, knead a few times in the bowl, and let it rise again.
  • Use any favorite filling in the recipes that follow.
  • TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
  • Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
  • (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
  • All edges must be free of filling.
  • Shape into an oblong with a plump center and tapering ends (like a football).
  • This is the traditional shape of pyrizhky.
  • As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
  • Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
  • Cover and let them rise in a warm place until light, for about 1 hour.
  • Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
  • Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
  • MEAT FILLING: Cook the onion in half of the butter until it is tender.
  • Add the remaining butter and the meat.
  • Brown the meat lightly.
  • Season with salt and pepper.
  • Cover and cook over a low heat until done.
  • Remove the meat.
  • Stir the flour into the drippings.
  • Add the soup stock or water, then cook, until the sauce comes to a boil.
  • Combine with the meat and cool.
  • Mix in the parsley and chopped eggs.
  • *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.

Nutrition Facts : Calories 191, Fat 8.1, SaturatedFat 4.1, Cholesterol 57.6, Sodium 201.3, Carbohydrate 21.5, Fiber 0.8, Sugar 2.6, Protein 7.5

UKRAINIAN BLUEBERRY VARENYKY W. BLUEBERRY SAUCE (PEROGY/PIEROGI)



Ukrainian Blueberry Varenyky W. Blueberry Sauce (Perogy/Pierogi) image

You say Perogy, and I say Varenyky....The names for Eastern European dumplings can be very confusing, even the cause of some good neighbourly arguments! While in Canada, we might lump them all together as the familiar Polish perogy (pierogi or pirogi), each region differs. In Ukraine, boiled dumplings are called varenyky (from the Slavic "to boil"). Pyrohy, or pyrizhky are referred from "to bake" these are made with yeast dough or short crust dough filled with variety of fillings and are baked or deep fried. These irresistible boiled dumplings are best made with wild blueberries. The dough is quite stretchy and shrinks back a bit after cutting, so you will have to stretch it over the blueberries when filling.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 36 varneyky

Number Of Ingredients 15

2 cups blueberries (wild blueberries preferred)
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons lemon juice
2 tablespoons butter, melted
sour cream, at room temperature
2/3 cup granulated sugar
1 tablespoon all-purpose flour
2 cups blueberries
3 cups all-purpose flour
1/2 teaspoon baking powder
1 egg
3/4 cup milk
2 tablespoons butter, melted
cold water

Steps:

  • FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
  • FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
  • Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
  • FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
  • Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
  • In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
  • FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.

UKRAINIAN CHEESE CRUST PYRIZHKY



Ukrainian Cheese Crust Pyrizhky image

Make and share this Ukrainian Cheese Crust Pyrizhky recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 40 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup cottage cheese
4 tablespoons sugar
1 cup sifted flour
1 teaspoon cinnamon
1/4 teaspoon salt
20 prunes, stewed
1/4 cup chopped walnuts
1 tablespoon honey

Steps:

  • Cream the butter with the cottage cheese and sugar.
  • Sift the flour with the cinnamon and salt.
  • Combine both mixtures and mix well.
  • Chill thoroughly.
  • Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey.
  • Roll the dough 1/8 inch thick and cut into rounds.
  • Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong.
  • This is the traditional shape for pyrizhky.
  • Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape.
  • Bake in a moderate over 350 degrees F.
  • for 15 to 20 minutes, or until delicately browned.
  • Yield: 40 pyrizhky.

Nutrition Facts : Calories 58.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 6.9, Sodium 52.3, Carbohydrate 7, Fiber 0.5, Sugar 3.3, Protein 1.2

UKRAINIAN BORSCH WITH PYRIZHKY (PYROHY) (PIROSHKI)



Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki) image

This is a hearty meat soup made with beets, onions, tomatoes and cabbage, topped with a dollop of sour cream. Serve it with its traditional partner, meat filled pastries, pyrizhky.

Provided by Olha7397

Categories     Meat

Time 3h25m

Yield 3 1/2 quarts

Number Of Ingredients 29

4 lbs shin beef
1 large soup bone, with marrow
1 tablespoon salt
2 quarts water
1 (1 lb) can tomatoes, undrained
1 medium onion, peeled, quartered
1 stalk celery, cut up
3 parsley sprigs
10 whole black bell peppers
2 bay leaves
3 cups coarsely shredded cabbage (1 lb)
1 1/2 cups thickly sliced pared carrots (4 medium)
1 cup chopped onion
2 tablespoons snipped fresh dill or 3 teaspoons dried dill
1/3 cup cider vinegar
2 tablespoons sugar
1 (1 lb) can julienne beet, undrained
sour cream
snipped fresh dill or dill weed
1 (10 ounce) package frozen patty shells
2 tablespoons butter or 2 tablespoons margarine
1/4 cup coarsely chopped onion
3 tablespoons sour cream
1 1/4 cups coarsely chopped cooked beef
1/2 teaspoon dried dill
1/2 teaspoon salt
1 dash pepper
1 egg yolk
1 tablespoon water

Steps:

  • Day before: In 8-quart kettle, place beef, marrowbone, 1 Tablespoon salt and 2 quarts water. Bring to boiling; reduce heat; simmer, covered, 1 hour. Add tomatoes, quartered onion, celery, parsley, black peppers and bay leaves; simmer, covered, 2 hours.
  • Remove from heat. Lift out beef. Discard marrowbone. Strain soup in colander. (There should be 9 or 10 cups.) Return soup and beef to kettle. Add cabbage, carrot, chopped onion, 2 Tablespoons fresh dill, the vinegar, sugar and 1 1/2 teaspoons salt; bring to boiling.
  • Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Refrigerate overnight. Next day, skim off fat. Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along with beets. Makes 3 1/2 quarts.
  • FOR THE PYRIZHKY: Remove patty shells from package; let stand at room temperature 30 minutes to soften.
  • Meanwhile, in hot butter in small skillet, sauté onion 2 minutes. Add 3 Tablespoons sour cream, the 1 1/4 cup chopped beef, dill, salt, pepper; mix well; reserve and cool.
  • Preheat oven to 425°F On lightly floured pastry cloth, roll EACH patty shell to make oblong 8 by 5 inches; cut in HALF crosswise. Spread a rounded tablespoon of filling on half of EACH piece. Fold other half over filling; crimp edges to seal; cut slits in top.
  • Place on cookie sheet lined with heavy brown paper or parchment paper. Brush with egg yolk beaten with 1 Tablespoon water. Bake 15 minutes, or until puffed and golden. Makes 12.
  • Meanwhile, heat soup gently to boiling. Serve with sour cream, dill and the warm pyrizhky.

Nutrition Facts : Calories 1506.1, Fat 66.2, SaturatedFat 27, Cholesterol 304, Sodium 3287, Carbohydrate 101.6, Fiber 15.9, Sugar 42.9, Protein 124.2

More about "ukrainian borsch with pyrizhky pyrohy piroshki recipes"

PATTY PIES | UKRAINIAN RECIPES
patty-pies-ukrainian image
Ingredients: Dough. 10 g dry yeast; 110 ml refined sunflower oil; 250 ml milk; 1/2 kg wheat flour; 75 g sugar; 1/2 tsp salt; 2 eggs; Stuffing. 30 g golden raisins
From ukrainian-recipes.com


BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN …
borscht-recipe-how-to-make-traditional-ukrainian image
Sauté the onions, celery and cabbage with the butter until soft and translucent. Add the can of diced tomatoes and the garlic, as well as all of the water or broth. Bring to a boil over medium high heat, then reduce to medium heat and let …
From melissaknorris.com


TRADITIONAL UKRAINIAN PIROSHKI RECIPE – EGG AND RICE HAND …
traditional-ukrainian-piroshki-recipe-egg-and-rice-hand image
Method 1: Fill a big bowl (smaller than the one with dough) with warm water. Place the bowl with dough on top of it. Cover with a towel and let the magic do its thing. Method 2: Slightly preheat the oven, no more than 100 F. Place the …
From thepuretaste.com


UKRAININAN BORSCH (Борщ) - CRAVING TASTY
ukraininan-borsch-Борщ-craving-tasty image
2019-09-16 Turn the heat to medium and continue cooking for 10 minutes, stirring frequently. Add the meat and diced potatoes to the boiling broth and cook for 15 minutes. Now, add the beets, carrots and onions and wait until borscht …
From cravingtasty.com


BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE
best-authentic-ukrainian-borscht-soup image
2021-11-11 Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with vinegar, garlic, sugar and pepper. Stir, turn off heat and let borscht soup stand for 10 minutes covered to allow …
From ifoodreal.com


BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE …
babas-traditional-ukrainian-perogies-recipe-the image
Make the dough: In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well …
From thehouseandhomestead.com


TRADITIONAL RUSSIAN PIROZHKI RECIPES - FOOD NEWS
Mix the yeast with 2-3 tbsp. of lukewarm water and 1 tbsp. of flour. Leave to activate for 10 minutes. 2. Sift all the flour into a bowl and add the sugar and a pinch of salt. Stir to combine. 3. Pour in the remaining warm water and the yeast mixture and start mixing the dough with a wooden spoon. 4.
From foodnewsnews.com


RECIPES SAVED BY RANDY1 - FOODGEEKS
Recipes saved by randy1. Ukrainian Borsch with Pyrizhky (Pyrohy / Piroshki) by olga. Cedar Planked Salmon with Spice Rub. by olga. 0:10 . Homemade Rib Rub. by joshuamoses. 8:00 . Crockpot Sweet 'n' Snappy Beef Stew. by olga. Simple Veggie Soup. by whitneyg1307. 1:00 . BBQ Sauce with Liquid Smoke circa 1890. by edosan_go. Red Wine Sauce. by wally2q. 5:00 . …
From foodgeeks.com


PYRIZHKY (UKRAINIAN CABBAGE BUNS) | RECIPE | FOOD ... - PINTEREST
Pyrizhky - this recipe is awesome & simple. Made them the other day - bread makes good pretzel buns as well! The Heritage Cookbook Project. Traditional Ukrainian Recipes . Cooking Recipes. Healthy Recipes. Bread Recipes. Claudia's Cookbook - Ukrainian Cottage Cheese Buns with Creamy Dill Sauce 34. Lori Tilton. Ukrainian. Slovak Recipes. Russian Dishes. …
From pinterest.ca


PYRIZHKY OR PYROHY – THE BEST FREE COOKING RECIPES
Type: Candied Apples III Free Cooking Recipe - Quick And Easy Check out the travel channel! Ingredients / Directions 1 2/3 cup(s)s cinnamon red hot candies 2 tablespoons water 12 apples Insert craft sticks into apples. Line a baking sheet with waxed paper. In …
From cookingrecipedb.com


UKRAINIAN-RECIPES — UKRAINIAN PYRIZHKY WITH LIVER AND CARROT – …
2018-09-08 Pyrizhky, pirozhki, piroshki or whatever you may call them are fluffy and soft pastries (hand pies) with a savory filling baked or fried until golden and crisp. Ukrainians cook them all year round with different sweet and salty fillings, depending on what food, veggies, and fruits are in season. There are dozens of dough recipes and filling ideas. All of them are …
From ukrainian-recipes.tumblr.com


LIVER-FILLED HAND PIES - UKRAINIAN RECIPES
Preheat milk slightly and add yeast, a couple of tablespoons of sugar and several tablespoons of flour. Mix everything thoroughly and leave the dough for 5 minutes. In a separate bowl combine the remaining flour and sugar. Add salt and mix to combine. Then stir in the yeast-milk mass. Knead the dough thoroughly and add sunflower oil.
From ukrainian-recipes.com


PIROSHKI | UKRAINIAN RECIPES
Ukrainian pyrizhky with liver and carrot – Perfect comfort food. Pyrizhky, pirozhki, piroshki or whatever you may call them are fluffy and soft pastries (hand pies) with a savory filling baked or fried until golden and crisp. Ukrainians cook them all year round with different sweet and salty... Read more. Ukrainian recipes.
From ukrainian-recipes.com


BARSZCZ UKRAIńSKI (AKA “UKRAINIAN BORSCHT”) [RECIPE!] | POLONIST
2021-08-22 Barszcz Ukraiński: Borscht with White Beans (aka “Ukrainian Borscht”) Yield: 8-10. Prep Time: 25 minutes. Cook Time: 2 hours 30 minutes. Total Time: 2 hours 55 minutes. It’s definitely worth making a double batch. You’ll end up with a lot of soup, but: You’ll use up a full can of tomatoes, and a full can of white beans.
From polonist.com


UKRAINIAN BORSCH WITH PYRIZHKY (PYROHY / PIROSHKI) - RECIPE #19846 ...
Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Refrigerate overnight. Next day, skim off fat. Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along …
From foodgeeks.com


UKRAINIAN MEAT PASTRIES (PYRIZHKY) - RECIPE #17582 - FOODGEEKS
Instructions. Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. To the hot scalded milk, add the butter, and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make a medium soft dough as for bread.
From foodgeeks.com


RECIPE(TRIED): UKRAINIAN MEAT PASTRIES PYRIZHKY - RECIPELINK.COM
Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. SAUERKRAUT FILLING. 1 1/2 to 2 quarts sauerkraut.
From recipelink.com


FRIED UKRAINIAN PIROSHKI RECIPE - SIMPLY HOME COOKED
2019-01-06 Place 20 dinner rolls on a lightly floured cookie sheet, and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature. Meanwhile, heat olive oil in a medium skillet and sauté onions until they become translucent. Add in the shredded carrot and cook until it begins to soften.
From simplyhomecooked.com


HAND PIES | UKRAINIAN RECIPES
To make the dough, pour warm boiled water in a pan. Stir in yeast, sugar, salt, and 500 g (17,5 oz) of flour. Pour vegetable oil above and mix to combine. Cover the pan with a lid and a warm towel. Leave the dough in a warm place to rise, around 40 minutes. Then stir in 500 g (17,5 oz) of the remaining flour and knead the dough - it should be ...
From ukrainian-recipes.com


BAKED PIROSHKI RECIPE (2 FILLING OPTIONS: SWEET OR SAVORY!)
2014-01-04 Let sit for 5-7 five minutes. 2. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ Foven, but don’t let it get hotter than that or it will start to cook and ruin the yeast). 3.
From natashaskitchen.com


FOODGEEKS.COM
301 Moved Permanently. nginx
From foodgeeks.com


UKRAINIAN BORSCHT WITH PORK RIBS FROM IEVGEN KLOPOTENKO
2021-11-18 Preheat the oven to 200C. In an ovenproof dish, bake the pork ribs for about 30 minutes or until a golden crust forms. Meanwhile, wash and roughly chop the celery root. There is no need to peel it. Cut up the carrots into chunks of about the same size as the celery pieces. Transfer the baked ribs into a large pot, add about 3 litres of water.
From klopotenko.com


TRADITIONAL UKRAINIAN BORSCHT RECIPE (EASY GUIDE!) - NATASHA'S HOME
Ingredients for traditional Russian Borscht Recipe – 500 grams of beef on a bone (pork on a bone works too!) – 2 medium beets – 1 medium onion – 1 medium-large carrot – 300 grams cabbage – 3-4 garlic cloves – 2 medium parsley roots – 3 medium potatoes – 2-3 bay leaves – 1 tbsp sugar – 1 tbsp apple cider vinegar – 2 tbsp tomato paste – Salt and pepper to taste
From natashashome.com


UKRAINIAN BORSCH WITH PYRIZHKY PYROHY PIROSHKI RECIPE
Ukrainian Pyrizhky With Meat Filling (Stuffed Buns) … PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. To the hot scalded milk, add the butter, and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make a medium soft dough as for bread.
From share-recipes.net


PYRIZHKY | UKRAINIAN RECIPES
Ukrainian pyrizhky with buckwheat and egg (Hand pies) These Ukrainian pyrizhky (or pirozhki or piroshky, whatever you call them) are stuffed with a hearty buckwheat and egg mixture and fried to golden perfection! Many Ukrainians remember this food from their childhood and have warm... Read more. 1. 2.
From ukrainian-recipes.com


UKRAINIAN BORSCHT ALLRECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PIROSHKI [PYRIZHKY-SAUERKRAUT BALLS] - CELEBRATION GENERATION
2020-12-23 Allow to sit for 10 minutes. In a large bowl, mix together flour and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water. Mix until everything is well incorporated, then knead lightly for 2 …
From celebrationgeneration.com


UKRAINIAN BEEF-FILLED PYRIZHKY | RECIPE | UKRAINIAN RECIPES, RUSSIAN ...
Nov 25, 2014 - Delicious Ukrainian beef-filled mini buns. The perfect dish for the holidays. Nov 25, 2014 - Delicious Ukrainian beef-filled mini buns. The perfect dish for the holidays. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
2013-09-20 Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature. To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor.
From theblackpeppercorn.com


TRADITIONAL UKRAINIAN PIROSHKI RECIPE - EGG AND RICE HAND PIES
May 21, 2018 - In this post, you will learn how to make authentic ukrainian piroshki recipe. In English- fresh herbs, egg and rice vegetarian hand pies. This is a family recipe, and I’m confident to say best piroshki recipe I ever made. And as always in the post, I share some tips and tricks on how to make piroshki from scratch.
From pinterest.com


Related Search