TAYLOR'S PIROSHKI
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
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
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
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)
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
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)
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
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
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
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian recipe in 30 minutes or less!
Nutrition Facts :
TRADITIONAL RUSSIAN PIROZHKI
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
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
More about "traditional russian piroshki recipes"
TRADITIONAL UKRAINIAN PIROSHKI RECIPE - EGG AND RICE HAND ...
From thepuretaste.com
Cuisine Ukrainian, RussianCategory Brunch, Lunch, Appetizer
- Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast mixture has bubbles on the surface add egg, sugar, and salt. Briefly whisk everything together.
- Roughly chop the boiled eggs. Chop all the herbs and scallions. Place eggs, rice, and herbs in the large bowl. Add melted butter, salt, and pepper. Mix everything.
RUSSIAN PIROSHKI RECIPE FOR PERFECT MINCED MEAT-FILLED ...
From grantourismotravels.com
- To make the piroshki dough: in a big mixing bowl combine the flour, yeast and salt, then create a well in the centre of the flour into which you need to pour the water and vegetable oil and stir until combined.
- Sprinkle a little flour onto your kitchen workspace before transferring the piroshki dough there, then knead the dough for a few minutes. When the dough is smooth and stretchy, lightly oil a mixing bowl, drop the dough in, cover it with a clean cotton tea towel, and set it aside for around one hour.
- When the piroshki dough has doubled in size, punch it down, then remove the dough and knead it on your lightly-floured work space for a couple of minutes or until the dough is smooth. Return it to the bowl again and set it aside for another 30 minutes to prove.
- While the dough is resting, make the piroshki filling: soak the dried bean thread vermicelli noodles in a bowl of water that completely covers them and set aside.
TOP 10 AUTHENTIC RUSSIAN PIROSHKI RECIPES
From top-10-food.com
PIROSHKI DOUGH RECIPE - VALENTINA'S CORNER
From valentinascorner.com
Estimated Reading Time 3 mins
- In a stand up mixer, add warm water, milk , salt, and oil into the bowl and mix. Sprinkle the yeast then sugar and gently stir. Cover and allow the yeast to activate, about 3-5 minutes.
- Add the flour into and mix with the dough hook until well incorporated. Cover with a towel and let the dough rise for 1 1/2 - 2 hours.
EASY BEEF PIROZHKI/PIROSHKI (RUSSIAN-STYLE HAND PIES)
From craftycookingbyanna.com
Estimated Reading Time 5 mins
- Add diced garlic and a couple of tablespoons of your favorite pasta sauce and bacon bits. Adjust to taste.
FRIED UKRAINIAN PIROSHKI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
Estimated Reading Time 4 mins
- Place 20 dinner rolls on a lightly floured cookie sheet, and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature.
- Meanwhile, heat olive oil in a medium skillet and sauté onions until they become translucent. Add in the shredded carrot and cook until it begins to soften.
- Add in the ground turkey breast and keep stirring until it's fully cooked. Mix in the shredded mozzarella and season with salt and pepper to taste.
- Flatten each dinner roll into a disk, making sure to leave the middle a little thicker than the edges.
TRADITIONAL RUSSIAN PIROZHKI - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4/5 (1)Category Baked GoodsCuisine Russian CuisineTotal Time 3 hrs 20 mins
- To make the dough , in a large mixing bowl combine the yeast, salt and sugar, and a small fraction of the fresh milk (1 and 1/2 tbsp). Leave the mixture at room temperature till you can see small bubbles appearing on the surface.
- Sift the flour and add the beaten eggs, vegetable oil and the rest of the fresh milk. Combine with the yeast mixture and knead the dough till soft and fluffy.
- While the dough is resting you can make the filling. Heat a small amount of the vegetable oil and sauté the onions, mince and tomato puree till they are nearly cooked. Add the cubed gherkins and the spices towards the end. Take off the heat.
BRAISED CABBAGE PIROSHKI RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
- Warm milk in microwave or on stove top until lukewarm to touch. Pour into a large bowl and whisk in sugar and yeast. Let the mixture stand for 5 minutes. Whisk in the salt, egg, and oil until smooth. Gradually start adding flour 1 cup at a time, forming a very soft but not sticking dough. Turn out onto well-floured work surface and knead for several minutes until smooth. Place dough into large, oiled bowl and cover with towel. Let dough proof until doubled in size, about 1 hour. Punch dough down and divide into 16 even pieces. Keep on well-floured surface and covered.
- Meanwhile, prepare the filling. Heat a large frying pan with several tablespoons of canola oil to medium heat. Add carrots and onion and sauté until golden brown. Add bell pepper, garlic and mushrooms to pan and continue cooking for another 5 minutes. Place mixture along with cabbage and seasonings into large pot or Dutch oven and stir until well combined. Cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender. Remove from heat and let cool before using.
- Pour oil reserved for frying into a large, flat deep sauté pan so it comes up 1-inch. Heat over medium/low heat.
- For each piroshok, roll out 1 piece of dough on floured surface into 6-inch circle. Place approximately 1/4 cup filling in the center of prepared dough and seal dough on the top by pinching together and bringing sides in (resembles a large, flat dumpling).
RUSSIAN PIROSHKI (MEAT HAND PIES) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
- Add vegetable oil and water and mix until smooth. (If dough is too dry, add more water a little bit at a time until dough smooth and soft. Also, if the dough is too wet, add a little bit more flour.)
- Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes. (I put it in a microwave with a glass of hot water. Don’t turn on the microwave.)
- Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
BAKED PIROZHKI (RUSSIAN MEAT HAND PIES) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
- In a large mixing bowl with dough hook attachment, combine flour, sugar, yeast and salt. Mix to combine.
- Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
BEEF & CHEESE PIROSHKI (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
- Prepare the yeast dough first. Heat the milk until warm to touch, then pour into a large mixing bowl. Add the sugar and sprinkle the yeast evenly over the milk. Allow the yeast to proof for 5 minutes. After 5 minutes, whisk in the melted butter, salt and egg. Gradually add the flour, whisking the mixture until it thickens into a thick batter. Continue adding flour until soft dough forms.
- Turn dough out onto well-floured work surface; use additional flour as needed. Knead the dough for 4 to 5 minutes until smooth and elastic. Return the dough to mixing bowl, cover the bowl with a clean towel and allow the dough to proof until doubled in size; about 45 to 60 minutes.
- Meanwhile, prepare the filling. Preheat a large frying over medium-high heat, add a splash of oil and fry the ground beef for 7 to 8 minutes, breaking it up into small pieces. Let the meat cool until just warm. Place the onion and garlic into a food processor and pulse into a puree. Alternatively, use a grater to puree the onion and finely mince the garlic. In a large bowl combine all of the filling ingredients: fried beef, pureed onion, garlic, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.
- Once dough has proof, punch it down and knead again for a few minutes. Divide the dough into even portions - 8 pieces for large piroshki, 16 pieces for smaller piroshki. Roll each piece of dough into a circle, add filling into the center, then press the dough together to seal the filling inside (watch my video to see how it's done!).
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA | THE NOSHER
From myjewishlearning.com
Author Sonya SanfordEstimated Reading Time 6 mins
15 TRADITIONAL MEALS THAT REMIND RUSSIANS OF HOME
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA - JEWISH ...
From jta.org
Author Sonya SanfordEstimated Reading Time 6 mins
HOW TO MAKE TRADITIONAL RUSSIAN PIROSHKI WITH JAM ...
From youtube.com
RUSSIAN PIROSHKI RECIPE VEGETARIAN | DEPORECIPE.CO
From deporecipe.co
TRADITIONAL RUSSIAN PIROSHKI RECIPES
From tfrecipes.com
PIROSHKI | CANADIAN LIVING
From canadianliving.com
RUSSIAN PIROSHKI - YOUTUBE
From youtube.com
FRIED PIROSHKI WITH BEEF (Жареные пирожки) - PETER'S FOOD ...
From petersfoodadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love