Cabbage Belyashi Recipes

FRIED PIROSHKI RECIPE (SAVORY BELYASHI)

Steps:

• To make the dough: combine the wet ingredients into a bowl of a stand mixer, followed by the dry ingredients. Knead the dough for 3 minutes. Let rise until doubled (30-45 minutes.)
• To make the filling: Saute the onion in 3 Tbsp of oil over medium heat for 2-3 minutes. Set aside. Boil the liver in a quart of water for 20 minutes. Drain and run through a meat grinder with the sauteed onion mixture (or chop in a food processor.) Stir into the mashed potatoes.
• To Shape Piroshki: transfer dough onto a lightly floured surface. Form dough into a 34" long log and cut into 1-inch slices.
• Slightly flatten dough piece and fill with 1 Tbsp of filling. Fold and pinch the edges shut. Place onto a floured tray.
• Fry the Piroshki for 2-3 minutes on each side or until nicely browned. Drain on paper towels. Serve Warm!

MEAT PIROSHKI (BELYASHI)

Steps:

• Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
• When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
• Add shredded carrots and saute another 3 minutes, stirring occasionally.
• Add 3 tbsp dill, mix well.
• Add mayo, stir well.
• Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
• The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it's done in the bread maker, its ready to go.
• You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
• Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
• Cut off pieces one at a time about 3/4″ thick.
• Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won't seal.
• Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
• Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
• Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
• Place on paper towels to cool and enjoy!