Piroshki means small pies in Russian. Place dough in an airtight container and refrigerate for 8 hours or overnight. Looks so good. Is it okay to have light sour cream for this recipe? Glad to hear you impressed your son-in-law . Roll out your dough until it is 1/4 inch thick. You will have a bit of a crescent shape to start. Made by Bluchic. Ingredients for the Meat Piroshki Dough: 1 1/2 Tbsp oil 15 oz warm water 4 cups + 2 Tbsp all-purpose flour (divided) 1 lb. She had escaped the Russian revolution and made it to the U.S. She would make the most fabulous dishes and this was one of them….at least very similar. 1 white onion, finely diced  It has become my go-to recipe for that filling. 5. I love that the dough may be used with sweet or savory filling. Cover the piroshki with loose plastic wrap or a clean kitchen towel and allow to rise again for 30 minutes. This classic piroshki dough is amazing. He loved them!! Do you think the dough would be as good with a dairy free sour cream? white sugar It was awesome. Regardless, they are beef-filled baked buns that are beyond amazing. I made a whole batch of sauerkraut ones for the family af Christmas too. Mash until smooth. Tags: beef, buns, Christmas, Justin Bieber, Nashville, Piroshky, Pirozhki, pyrizhky, Ukrainian Christmas, Ukrainian food, One of my favourites!!!!! The egg wash produces the wonderful golden colour that the typical piroshki … But then, on the farm, you always had cottage cheese. how to make piroshki dough-The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid. Easy Tiramisu Cake with Mascarpone Cream (VIDEO), Easy Swedish Meatballs Recipe (with BEST sauce). You’re so welcome, Tetyana! meat filling: ground pork, beef, and chicken or a combination, fruit with sugar (apples, strawberries or cherries). Hi, I'm Jaime! It will become your favorite dough recipe. www.claudiascookbook.com/2012/12/23/pyrizhky-ukrainian-cabbage-buns These beauties can also be baked and then frozen for a later date. […], Your email address will not be published. I created this easy version of piroshki … Smooth edges over into an oval shape. I think her dough was a sour cream dough. Comment document.getElementById("comment").setAttribute( "id", "ad1f77739b0c18b7722fc846304cc8b2" );document.getElementById("a17c8a65e3").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. Mix well. Let us know how impressed your hubby is with the recipes . Cover with the towel and let the dough rise for about 1 1/2 to 2 hours. Well friends, here it is. Place dough on a floured piece of parchment paper on the counter. Learn more. A single or singular reference for piroshki is piroshok. Let filling … All you need to do in the future is heat them up in the oven or microwave. Add your ground beef , chopped onion, salt and pepper. Potato Piroshki Recipe; … As I’ve mentioned before on this blog, I love when we receive recipe requests. I just made these and I was not happy with the overall end product. I bought a Christmas CD yesterday. All you need to do is heat them up! It was the first CD I’ve purchased in legit 3 years. Perfect holiday comfort food in my books. The filled and shaped piroshki may be fried in oil or baked in the oven. Both are great options though. I made these and rolled crust just when it was warm enough to roll had put in fridge overnite outer part of crust flaked but rest still doughy i cook a lot and dont know what i did wrong weren’t quite 1/4 inch thick (dough) so wasn’t too thick, I made these buns this evening & realize I’ve made a mistake. Salt and pepper to taste Place into a medium-sized saucepan and cover with water; bring to a boil and simmer for 25 minutes. If you give this recipe a try, I’d love to hear about it! You can incorporate mushrooms, ground pork, mashed potato…the options are endless. Fold dough over in half and pinch the edges. https://tatyanaseverydayfood.com/recipe-items/meat-cheese-piroshki This recipe for Ukrainian pyrohy dough can also be used to make pyrizhky (small versions of pyrohy).Pyrohy are filled dumplings similar in shape to Ukrainian varenyky except that the former are made with yeast and baked, and the latter are not made with yeast and are boiled. Fold dough in half over the filling and pinch the edges to seal. Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Add finely shredded fresh cabbage (if the head of cabbage is too large, then half will be enough) to the pan and cover with a lid. Pirozhki (Russian: пирожки́, tr. Hi Nadia – I can’t say for certain as I’ve never tried dairy-free sour cream. Ever since that post, we have received a ton of emails and comments asking for a meat-filled version. These are considered traditional Russian classic street food and sold just about everywhere food is sold. Remove from oven and allow to cool on the baking sheet for 5 minutes or until ready to serve. Thank you for the recipe. Beroques were larger, about the size of a hamburger bun. Fresh cabbage filling. We share true comfort food recipes with easy detailed recipe instructions for success. How to make Russian Piroshki aka Stuffed Rolls:. The ultimate recipe for Ukrainian beef-filled buns, or ‘Pyrizhky’. Place dough onto counter and knead into a ball. Let me know how you like them! Last October, I was desperate to find a meat filling recipe, so I used my own (French Canadian tourtière meat filling recipe) equal portion of ground meat: lean pork, lean beef and chicken) with spices etc. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Knead with hands until the dough is soft and elastic, about 3-5 minutes. Place dough buns onto a parchment lined baking sheet approximately 1 inch apart. Required fields are marked *. But I will definitely try beef. This simple recipe for Russian Piroshki dough is great! Pirozhki can also be stuffed with fish, cottage cheese or a variety of sweet fillings such as fresh or stewed fruit. . It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. It’s really personal preference. Thanks Sharaden! Peel, wash, and cube the potatoes. Perfect little bite-sized pieces of heaven if you ask me. Brush tops of the buns with your unbeaten egg whites. Sprinkle the yeast then sugar and gently stir. This dough is used as the base and then you can fill it with many different fillings, sweet or savory (like our Russian Fried Meat piroshki or my favorite Baked Potato Piroshki). It should not stick to the side of the bowl once mixed. I can’t wait to make big batch for Christmas!!!!! They were a big hit! One thing I was curious about, how come you didn’t use the same dough as the sauerkraut filled buns? 1/2 cup butter, melted ….and of course I’m the only one in my family that likes them filled with sauerkraut. Brush tops of the dough buns with unbeaten egg whites. This version is baked, and does not suffer any (just less calories) for it. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2" apart with the flap side facing down so they aren't tempted to unroll. Add in ground beef and onions. Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. 2 egg whites. Now I make them with dry curd cottage cheese and a bit of sour cream. I followed your recipe to a “T” and found the dough to be too sweet and in my opinion, does not compliment the beef filling at all. In a medium sized bowl mix together sour cream and egg yolks. Next time I will use the recipe for the dough which seem to be more flakier). In a medium bowl, mix together your egg yolks and sour cream. Preheat vegetable oil and fry one finely chopped bulb onion and one coarsely grated carrot. If you are going to freeze them without baking, ensure you are freezing them in one layer on a plastic wrapped baking sheet. Heat oil in a large skillet over medium-high heat. In a stand-up mixer, add the water, milk, salt, and oil and stir.TIP: You want the water and … pirožkí, IPA: [pʲɪrɐʂˈkʲi], plural form of pirozhok; Cut out 2-inch circles using a cookie cutter or cylinder. Return potatoes to the pot and add grated cheese and sautéed onion. The dough is so easy to work with and may be filled with sweet or savory fillings. Ukrainians cook them all year round with different sweet and salty fillings, depending on what food, veggies, and fruits are in season. Allow to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool. I have to admit, I like the Sauerkraut ones the best as well Thanks for sharing Alison! when I was a kid, my friend’s grandmother lived with them. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Mushrooms would be awesome in the filling. See more ideas about Ukrainian recipes, Russian recipes, Cooking recipes. Is there any leavening like yeast or baking powder in this recipe? I can’t wait to try and see if they taste as wonderful as my moms did. The dough will make about 20-24 piroshki, depending how large you want the mini pies. This is a recipe for Pirozhki, (sometimes referred to as Piroshki), oval Russian hand pies that are made from a yeast dough that has been stuffed with a filling like cabbage, mashed potatoes, mushrooms or ground beef. Thanks so much for sharing Charlene! Cook meat until browned and onions are soft and translucent. My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian … www.claudiascookbook.com/2014/11/25/ukrainian-beef-filled-pyrizhky https://valentinascorner.com/piroshki-dough-recipe/, (The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). Tag @valentinascorner on Instagram and use hashtag #valentinascorner. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. I used the recipe with sour cream, egg yolks, butter etc..BUT I forgot to let the dough rest in the fridge ,instead I rolled it out , rolled nicely, cut in circles, filled with hamburger filling THEN….OPPS, read that dough was supposed to cool over night. After baking, we make a cream sauce with dill and green onion and make them for an hour more. On another note, I absolutely LOVE your recipe for cottage cheese dill buns. 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