• 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

1. Directions: Dough
2. Mix yeast, lukewarm water, and sugar very well in a cup.
3. Mix very well flour, warm milk, and salt.
4. Add yeast mixture to flour mixture, mix some.
5. Add 1 more heaping cup flour.
6. Add 2 1arge spoon oil on top.
7. Knead with hands 5-10 minutes, until dough comes clean from hands but is still soft and sticky.
8. After kneading, put in a big greased pot.
9. Put melted butter on top and cover with cloth.
10. Put in a warm place.
11. Let it rise 2-3 hours.
12. Punch down twice if it rises very fast (better if punched down once).
15. Directions: Meat Filling
16. Sauté onions in butter in frying pan.
17. Add ground meat.
18. Add salt, onion, pepper.
19. Cook a little.
22. Directions: Egg Filling
23. Chop and mash green onions and hardboiled egg.
24. Don’t cook.
27. Directions: Cabbage Filling
28. Cook thin-sliced cabbage a little with salt, butter and 2 chopped, hard-cooked eggs.
31. Directions: Jean’s Sweet filling
32. Lightly sauté apple slices with a little sugar and cinnamon.
33. Combine with apple-butter or jam for sweet filling.
36. Directions: Assembly
37. Take dough from pot.
38. Put dough on table with a little flour.
39. Take small pieces.
40. Put filling inside.
41. Form into oblong shapes.
42. Put on oiled cookie sheet, seam side down.
43. Let rise about 30 minutes.
44. Bake at 400 degrees until bread is done (about 25 minutes).
47. Directions: Alternate Cooking Method:
48. Heat 1/4” oil in big frying pan.
49. As meat piroshki are made, put in pan (on medium fire).
50. Cook until brown on one side (about 5 minutes).
51. Brown on other side.
52. If too thick, stand on ends and brown also.

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/