Traditional Russian Piroshki Recipes

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TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • 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.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • 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. Dough should almost triple in size.
  • 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.
  • 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 cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)



15 Best Russian Foods (+ Recipe Collection) image

These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Russian Cabbage Soup
Borscht
Ukha (Russian Fish Soup)
Russian Cabbage Pie
Russian Hot Honey Beverage
Russian Piroshki (Meat Hand Pies)
Russian Lamb Pilaf (Plov)
Russian Carrot Salad
Russian Blini
Spiced Tea (Russian Tea)
Russian Vinaigrette Salad
Russian Potato Salad
Kurnik: Russian Chicken Pie
Russian Beef Stroganoff
Russian Romanoff

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Russian dish in 30 minutes or less!

Nutrition Facts :

BAKED PIROSHKI (RUSSIAN STUFFED ROLLS)



Baked Piroshki (Russian Stuffed Rolls) image

Soft and fluffy dinner rolls stuffed with a savory filling, Baked Russian Piroshki are the perfect portable meal!

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 3h30m

Number Of Ingredients 21

1 c milk, warmed to 90F
1 Tbsp sugar
1 ½ tsp active dry yeast
3 - 3 ¼ c unbleached all purpose flour
1 egg,, room temperature
1 Tbsp salted butter, softened
½ tsp salt
1 egg beaten with 1 Tbsp water, (for the egg wash)
½ lb ground beef, (90% lean)
½ onion, minced
1 Tbsp dill
½ tsp salt
Pinch ground black pepper
1 hard boiled egg, chopped (optional)
1 tsp salted butter
½ onion, diced
1 c button mushrooms, chopped
3 c cabbage, shredded
¾ tsp salt
½ tsp dill
¼ tsp ground black pepper

Steps:

  • In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
  • In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved. Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
  • While the dough is rising, make the fillings.
  • Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
  • In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
  • Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4" circle.
  • Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
  • 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.
  • Bake at 375F for 20-23 minutes, or until the tops are golden brown.

Nutrition Facts : Calories 724 calories, ServingSize 2 piroshki

FRIED MEAT PIROSHKI RECIPE



Fried Meat Piroshki Recipe image

This classic Russian Fried Piroshki recipe is made with homemade dough and a juicy ground pork filling.

Provided by Valentina's Corner

Categories     Main Course

Time 2h5m

Number Of Ingredients 11

1 recipe of piroshki dough
oil for frying
1 lb ground pork
1 small onion, grated in protruding holes
2 garlic clove, minced
1 tsp salt, or to taste
¼ tsp ground black pepper, or to taste
½ tsp lawry's seasoning (or vegeta)
1 Tbsp mayo
2 Tbsp green onion, chopped
1 Tbsp fresh dill, chopped

Steps:

  • Prepare 1 batch of our piroshki dough recipe.
  • In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.
  • Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).
  • Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough. Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.
  • In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
  • Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.
  • Serve with sour cream.
  • Enjoy!

Nutrition Facts : Calories 182 kcal, Carbohydrate 18 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 389 mg, Sugar 1 g, ServingSize 1 serving

10 TRADITIONAL RUSSIAN APPETIZERS



10 Traditional Russian Appetizers image

Provided by insanelygood

Categories     Appetizers     Recipe Roundup

Number Of Ingredients 10

Russian Salad
Russian Cabbage Salad
Russian Mushroom Julienne
Tomato and Cucumber Salad
Marinated Mushrooms
Russian Eggplant Caviar
Russian Cabbage Soup
Borscht
Russian Garlic Cheese
Baked Piroshki (Russian Stuffed Rolls)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Russian recipe in 30 minutes or less!

Nutrition Facts :

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

Make and share this Traditional Russian Pirozhki recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 50m

Yield 30 serving(s)

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
1/2 medium cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper

Steps:

  • 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. Dough should almost triple in size.
  • 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.
  • 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 cabbage filling in the center and fold in half to enclose.
  • Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 136, Fat 3.3, SaturatedFat 1.5, Cholesterol 54.8, Sodium 111.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 5

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