Traditional Russian: Piroshki

Traditional Russian: Piroshki (pronounced PIR-oh-sch-KI) are a rich bread filled rolls that can have sweet or savory fillings, that is baked or fried. Piroshki make a perfect addition to any lunch or dinner. Add soup or salad and the meal is complete. You can freeze the cooked Pirozhki and just reheat it when you want to have a quick delicious meal.

Fresh dill is the best for Piroshki, it adds a distinctive flavor. When you buy dry dill, buy the small size, because it is one of the dry herbs that goes bad after just a few month, the flavor changes and will make the dish taste terrible.

 Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings, while cooked fruits like prunes or dried apricots or jam as well as apples are common sweet filling for Piroshki.

 

 

Print

Traditional Russian Piroshki

Piroshki are a rich bread dough filled rolls that can have sweet or savory fillings, that are baked or fried.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 20 pieces
Calories 160 kcal

Ingredients

Dough

  • 2 cups milk warmed
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon salt

Cabbage Filling

  • tsp unsalted butter
  • 1 onion diced
  • 1 cup mushrooms chopped
  • 3 cup cabbage shredded
  • 3/4 tsp salt
  • 1/2 tsp dill
  • 1/4 tsp pepper

Beef Filling

  • 1 lb gound beef
  • 1 onion minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dill

Potato Fillling

  • 7-8 medium potatoes peeled and cut into ½" thick chunks
  • 3 Tbsp butter melted for potatoes
  • 1/2 medium onion
  • 1 Tbsp butter for onions for onions

Instructions

Dough

  1. Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. The dough should almost triple in size.
  2. For the bun style: Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1-inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  3. For the thin dough style: Roll out the pastry as thinly as possible (less than one-eighth inch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture. These can be either baked for 20 to 25 minutes or fried until golden brown.In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
  4. Use about 2-3 tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
  5. Arrange the filled pieces on a lightly greased baking sheet. Place in the oven and bake 20- 25 minutes , or until golden brown Soft and fluffy dinner rolls stuffed with a savory filling Place filled piroshki, seam-side down on a greased baking sheet .** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes). When the rolls are nearly finished proofing, preheat the oven to 375F

Cabbage Filling

  1. While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.

Beef Filling

  1. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.
  2. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.

Potato Filling

  1. 1. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes. Mash potatoes, then add melted butter. Saute diced onion and 1 tbsp butter until onion is browned. Mix onions into potatoes and let the mix cool to room temp.
  2. . **Freeze for Later: Place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. Once they are solid, the rolls can be placed in an airtight bag and stored in the freezer for 1-2 months. To cook from frozen, remove the rolls from the freezer and place on a greased baking sheet. Brush the frozen rolls with egg wash and let them thaw and rise on the baking sheet for 1 hour before baking for 20-23 minutes in a preheated, 375F oven.
  3. For the Apple Filling: Use the apple filling from the fried apple pirojki: 2 medium apples + 1/4 cup sugar. Chop apples finely in food processor then saute with 1/4 cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).
  4. Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.

Recipe Notes

Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen     Signature Housewares Sorrento Collection 30 oz Utility Bowl, Aqua     Neet Organic Wooden Bamboo Cooking & Serving Utensils, kitchen utensils, 6 Piece Set BMB-U6     Wilton 2105-5747 2 Piece Easy Layers Sheet Cake Pan Set

%d bloggers like this: