Piroshki
INGREDIENTS
- Dough Ingredients:
- 1 small or 1/2 regular yeast
- 1/4 to 1/2 C lukewarm water
- 1 tsp sugar
- 4 C flour
- 2 C warm milk
- little salt
- 2 T vegetable oil
- 1 egg
- Melted butter
- Meat Filling Ingredients:
- Onions
- Butter
- Ground meat
- Salt
- Pepper
- Egg Filling Ingredients:
- Green onions
- Hardboiled egg
- Cabbage Filling Ingredients:
- Cabbage, thin-sliced
- Salt
- Butter
- 2 chopped, hard-cooked eggs
- Jean’s Sweet Filling Ingredients:
- Apple-butter or jam
- Apple slices
- Sugar
- Cinnamon
- Butter
DIRECTIONS
- Directions: Dough
- Mix yeast, lukewarm water, and sugar very well in a cup.
- Mix very well flour, warm milk, and salt.
- Add yeast mixture to flour mixture, mix some.
- Add 1 more heaping cup flour.
- Add 2 1arge spoon oil on top.
- Knead with hands 5-10 minutes, until dough comes clean from hands but is still soft and sticky.
- After kneading, put in a big greased pot.
- Put melted butter on top and cover with cloth.
- Put in a warm place.
- Let it rise 2-3 hours.
- Punch down twice if it rises very fast (better if punched down once).
- Directions: Meat Filling
- Sauté onions in butter in frying pan.
- Add ground meat.
- Add salt, onion, pepper.
- Cook a little.
- Directions: Egg Filling
- Chop and mash green onions and hardboiled egg.
- Don’t cook.
- Directions: Cabbage Filling
- Cook thin-sliced cabbage a little with salt, butter and 2 chopped, hard-cooked eggs.
- Directions: Jean’s Sweet filling
- Lightly sauté apple slices with a little sugar and cinnamon.
- Combine with apple-butter or jam for sweet filling.
- Directions: Assembly
- Take dough from pot.
- Put dough on table with a little flour.
- Take small pieces.
- Put filling inside.
- Form into oblong shapes.
- Put on oiled cookie sheet, seam side down.
- Let rise about 30 minutes.
- Bake at 400 degrees until bread is done (about 25 minutes).
- Directions: Alternate Cooking Method:
- Heat 1/4” oil in big frying pan.
- As meat piroshki are made, put in pan (on medium fire).
- Cook until brown on one side (about 5 minutes).
- Brown on other side.
- If too thick, stand on ends and brown also.
RECIPE BACKSTORY
Recipe from Tamara Pilipienko & Elena Morosova, more Russian wives who came to our very foreign country.
Our Russian visitors made a seemingly endless number of these “Little Pies”—actually rolls with a sweet or savory filling.
Jean’s Note: Grease hands before handling dough. Use butter, not oil, to grease pan.
Tamara does not let rise again after filling. She brushes with butter when done, and puts a towel over the piroshki.
Photograph from http://tanjaskitchen.wordpress.com/tag/piroshki-recipe/