- 2 cups warm milk
- 1 1/2 teaspoon yeast
- 1 Tablespoon sour cream
- 1/4 cup melted unsalted butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon juice
- 4 cups all purpose unbleached flour
- High heat oil for frying
- You have two choices, you can put ingredients in a bread machine and choose option “DOUGH” and let it do the job (just look if the dough is to runny after the machine has mixed, add a bit more flour to it. Or you can do it with a stand mixer, which is the way I’ll show you.
- In a small bowl add 2 cups of warm milk, 1 1/2 teaspoon of yeast and let it stand aside.
- In a stand mixer bowl add 1 Tablespoon sour cream, 1/4 cup of melted unsalted butter, 1 teaspoon of sugar, 1 teaspoon of salt, 1 large egg. Beat for half a minute on a slow speed.
- Add in the warm milk with yeast. Beat all for a minute.
- In a small separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.
- Continue beating on medium, and sift in 4 cups of all purpose unbleached flour. It will come together give it 3-4 minutes. If you feel like it’s to runny you can add more flour.
- Cover the bowl with a clean towel and let it rise. Will take 1- 1 1/2 hours.
- After the dough has risen (doubled in size). Sprinkle some flour on to a clean surface and transfer the dough.
- Cut into small pieces about the size of a golf ball.
- Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for piroshki to rise.
- In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.
- When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.
- Flip over when the bottom starts to get a nice goldish color.
- Place on a paper towel when taking the piroshki out of oil.
- Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.
- A package of boneless/skinless chicken thighs
- 1 yellow onion
- 1 Tablespoon of unsalted butter
- Salt/black pepper
- Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper.
- On a skillet, melt 1 Tablespoon of unsalted butter.
- Mixing occasionally sauté chicken and onion.
- Meat should be completely cooked. Set a side until it’s time to fill in the piroshki.