Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, piroshki. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
A typical pirozhok is boat- or rarely crescent-shaped, made of yeast-leavened dough, with filling completely enclosed. Similar Russian pastries (pirogs) of other shapes include coulibiac, kalitka, rasstegai, and vatrushka. Pirozhki are either fried or baked.
Piroshki is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Piroshki is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have piroshki using 25 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Piroshki:
- Prepare For the dough
- Prepare 30 g fresh yeast or 8 g dry yeast
- Make ready 1/2 cup tepid water
- Prepare 1/2 cup tepid milk
- Get 1 1/2 tbsp sugar
- Make ready 1 tsp salt
- Prepare 2 tbsp butter or margarine
- Take 1 egg
- Prepare about 750 g flour
- Take For the mashed potatoes
- Make ready 5 medium-sized potatoes
- Take 1/2 cup milk
- Prepare finely chopped dill
- Get 2 tbsp butter
- Get For the giblets filling
- Take 1 kg giblets
- Prepare 1 small onion, grated
- Make ready finely chopped dill
- Take 4 tbsp oil
- Prepare 1/2 cup white wine (not resinated)
- Take For the ground meat filling
- Prepare 1/2 kg ground meat
- Take 1 small onion, grated
- Make ready 1/2 cup white wine (not resinated)
- Take 4 tbsp oil
The Russian piroshki buns are similar to American pies. They are mostly served as a main course but often paired with a light soup or easy side salad. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast.
Steps to make Piroshki:
- Dissolve the yeast in the tepid water and the sugar and let it foam in a bowl.
- Add the milk, the salt, 2 tbsp of butter and the egg. Mix well and add the flour kneading diligently. When you have a smooth, elastic dough, not too firm, cover it until it doubles. Then knead to let out the air and divide it into small balls which you cover and set aside for about 15 minutes.
- Roll out the dough balls in relatively thin filo sheets. They should be about as large as a small plate (the piroshki are better when they are small, but this is a matter of taste…). Add the filling of your choice and fold them closed sealing well so that the filling doesn't spill out.
- Fry in plenty of piping hot oil until golden brown on both sides. Remove them using a sifter ladle and set them aside on kitchen paper so that they let out the excess oil. They are served hot!!!
- Boil the potatoes in salted water until tender. Mash them with a potato masher adding the butter, the milk and the dill.
- Wash the giblets thoroughly, boil them for quite a while in salted water and then strain them. If you have a meat grinder pass the giblets through it or else, use a coarse grater. Heat the oil, add the onion and as soon as it gets golden brown, add the giblets and the wine. Let them simmer until all the liquids are absorbed -they should be relatively tender. Remove from heat and mix in the dill.
- Follow the same process for the ground meat.
Combine to make a soft dough. Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. These are considered traditional Russian classic street food and sold just about everywhere food is sold. how do you use piroshki dough? This classic piroshki dough is amazing. Piroshki (pronounced PIR-oh-sch-KI) means 'little pirog' or 'little pie'.
So that is going to wrap it up for this special food piroshki recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
