Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, piroshki. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Piroshki is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Piroshki is something that I’ve loved my entire life. They’re fine and they look fantastic.
These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. Stir in sugar and sprinkle yeast over the top.
To begin with this recipe, we have to 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:
- Take For the dough
- Make ready 30 g fresh yeast or 8 g dry yeast
- Make ready 1/2 cup tepid water
- Make ready 1/2 cup tepid milk
- Make ready 1 1/2 tbsp sugar
- Get 1 tsp salt
- Make ready 2 tbsp butter or margarine
- Get 1 egg
- Prepare about 750 g flour
- Take For the mashed potatoes
- Prepare 5 medium-sized potatoes
- Take 1/2 cup milk
- Make ready finely chopped dill
- Make ready 2 tbsp butter
- Get For the giblets filling
- Make ready 1 kg giblets
- Get 1 small onion, grated
- Get finely chopped dill
- Make ready 4 tbsp oil
- Get 1/2 cup white wine (not resinated)
- Take For the ground meat filling
- Take 1/2 kg ground meat
- Get 1 small onion, grated
- Prepare 1/2 cup white wine (not resinated)
- Take 4 tbsp oil
If fried in oil, the buns are so crispy on the outside yet the dough remains soft and flavorful. What really makes Russian piroshki different from other stuffed rolls is the dough. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread casing for your chosen filling. Since this dough is so soft, we recommend making it in your stand mixer or bread machine set to the dough setting.
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.
These Russian piroshki (or pirojki, or pirozhiki, however you wanna spell it) are stuffed with simple meat and rice mixture and fried till golden brown perfection! This's my favorite comfort food straight from my childhood. It all starts with yeast leavened dough, which is so dreamy soft and fluffy. Baked: Place piroshki seam side up onto baking sheets lined with parchment paper. Brush the tops with an egg wash using a pastry brush.
So that’s going to wrap it up with this exceptional food piroshki recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
