Piroshki with meat

piroshki with meat

 

Ingredients

  • 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

piroshki

Directions: 

  • 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.

piroshki

  • 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.

piroshki

  • Cover the bowl with a clean towel and let it rise. Will take 1- 1 1/2 hours.

piroshki

  • 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.

piroshki with meat

  • 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.

piroshki with meat

  • Flip over when the bottom starts to get a nice goldish color.

piroshki with meat

  • 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.

piroshki

Meat filling: 

Ingredients

  • A package of boneless/skinless chicken thighs
  • 1 yellow onion
  • 1 Tablespoon of unsalted butter
  • Salt/black pepper

piroshki

Directions: 

  • Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper.

piroshki

  • On a skillet, melt 1 Tablespoon of unsalted butter.
  • Mixing occasionally sauté chicken and onion.

piroshki

  • Meat should be completely cooked. Set a side until it’s time to fill in the piroshki.

piroshki

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3 Comments

  1. Saw you recipe for Piroshki with meat. Been searching for a recipe like this. My husband came from Germany when he was young. His Mom made these but with a ground beef/mashed potato filling. She passed away before we ever got to record some recipes. She had nothing written down. Did you ever use ground beef ? Do you have a recipe for that type of filling. ? So excited to try these & surprise him.

  2. westcoastgal says:

    Hands down, this is the best dough recipe for these I have ever had. I already had my own filling recipe so I cannot comment on that. The dough is awesome. I deep fried them and it was great.

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