Delicious Russian Piroshki You Can Make At Home
Learning how to cook a country’s cuisine is the best thing you can do to truly appreciate the richness of a new culture. And here in Russia, there’s certainly no shortage of mouth-watering foods you can make right in your own kitchen. Here’s a recipe for one of our favorites, the delicious onion-beef piroshki that baba used to make. So grab a spatula, and proceed with an empty stomach. These Russian piroshki are to die for.
First thing’s first, we’ll need:
2 cups warm milk
1 tablespoon white sugar
1 tablespoon active dry yeast
1 minced onion
1 ½ ground beef
1 head cabbage
1 can sour kraut
1 teaspoon salt
1 teaspoon pepper
2 finely chopped mushrooms
1 cup milk
3 whisked eggs
½ cup vegetable oil
4 cups all-purpose flour
3 cups frying oil (optional)
- In a medium skillet over high heat, cook ground beef until evenly brown. Stir in onions, cabbage, sour kraut and mushrooms. Sprinkle in salt and pepper to taste. Turn off stovetop and let cool.
- Dissolve yeast in ¼ cup water, and set aside to froth. In a medium saucepan over low heat, warm the milk and whisk in eggs, sugar and salt. Remove from heat.
- Pour 2 cups of dough in a bowl and slowly mix in yeast and milk solution, alternately pouring in more dough and more of the solution. Knead the dough into a ball. Place into a bowl and cover loosely with a towel. Leave on counter and let rise for 1 ½ hour.
- When dough has risen, flour your work space and roll the dough flat. Cut as many 3 inch saucers from the dough as you can, and with a spoon, scoop in the cooled meat, then wrap the dough round, and pinch. Heat oven to 400 degrees and place piroshki on aluminum foil trays. Glaze vegetable oil over the tops of the piroshki before putting them in the oven. Let bake until golden brown. Switch oven off.
- Heat large frying pan with oil and place the piroshki in until glossy-gold. This shouldn’t take long. Take out the piroshki and place onto paper towels to drain. Stack nicely on a plate and watch them be eaten up. приятного аппетита!
This post was brought to you by Andrew, currently studying Russian at Liden & Denz
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