PIROSHKY (PIROSHKI) RECIPE - FOOD.COM
Make and share this Piroshky (Piroshki) recipe from Food.com.
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 14-16 Piroshkis
Number Of Ingredients 13
Steps:
- Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
- Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
- Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8” thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
- Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
- Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.
Nutrition Facts : Calories 354.7, FatContent 15.4, SaturatedFatContent 5.1, CholesterolContent 61, SodiumContent 228.4, CarbohydrateContent 34.8, FiberContent 1.4, SugarContent 2.2, ProteinContent 17.9
TAYLOR'S PIROSHKI RECIPE | ALLRECIPES
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 European Eastern European Russian
Total Time 2 hours 0 minutes
Prep Time 1 hours 30 minutes
Cook Time 20 minutes
Yield 35 to 40 piroshki
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, CarbohydrateContent 42.4 g, CholesterolContent 67.1 mg, FatContent 24.7 g, FiberContent 2 g, ProteinContent 13.5 g, SaturatedFatContent 5.5 g, SodiumContent 478 mg, SugarContent 4 g
More about "peroski recipes"
PIROSHKI (A SAVOURY, FILLED PASTRY) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 281.6 per serving
- Note: these pastries are very good made with phyllo pastry, too.
TRADITIONAL RUSSIAN PIROZHKI RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category Bread, Yeast Bread Recipes, Rolls and Buns
Calories 133.8 calories per serving
- Bake for 20 minutes in the preheated oven, or until golden brown.
PIEROGI (POLISH DUMPLINGS) RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 40 minutes
Category Main Dishes, Dumpling Recipes
Calories 252.8 calories per serving
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
PIROSHKI (A SAVOURY, FILLED PASTRY) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 281.6 per serving
- Note: these pastries are very good made with phyllo pastry, too.
GRANDMA'S POLISH PEROGIES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 2 hours 0 minutes
Category Main Dishes, Dumpling Recipes
Calories 281.3 calories per serving
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
PIEROGI RECIPE | FOOD NETWORK
Reviews 4.9
Total Time 1 hours 20 minutes
Category main-dish
Cuisine european
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
MEAT PIROSHKI RECIPE - VALENTINA'S CORNER
From valentinascorner.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
RUSSIAN PIROSHKI (MEAT HAND PIES) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
PIROSHKI DOUGH RECIPE - VALENTINA'S CORNER
From valentinascorner.com
BAKED PIROSHKI RECIPE (2 FILLING OPTIONS: SWEET OR SAVORY!)
From natashaskitchen.com
TRADITIONAL UKRAINIAN PIROSHKI RECIPE - EGG AND RICE HAND ...
From thepuretaste.com
RUSSIAN PIROSHKI (MEAT HAND PIES) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
DEEP FRIED PIROSHKI RECIPE - SHARE-RECIPES.NET
From share-recipes.net
BAKED PIROSHKI (RUSSIAN STUFFED ROLLS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
TOP PIEROGI RECIPES AND IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST FILLING PIEROGI FILLING RECIPES | YUMMLY
From yummly.com
BEEF & CHEESE PIROSHKI (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
VEGAN PIROSHKI WITH CHEESE (EASY & DELICIOUS PASTRIES ...
From earthofmaria.com