Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, piroshki. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Piroghi or Pirozhki in Larouse Gastronomique, first. Sharing my mom's secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling. But you can customize the filling however you like!
Piroshki is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Piroshki is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook piroshki using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Piroshki:
- Get For the dough
- Make ready 30 g fresh yeast or 8 g dry yeast
- Make ready 1/2 cup tepid water
- Get 1/2 cup tepid milk
- Prepare 1 1/2 tbsp sugar
- Prepare 1 tsp salt
- Prepare 2 tbsp butter or margarine
- Get 1 egg
- Get about 750 g flour
- Take For the mashed potatoes
- Get 5 medium-sized potatoes
- Prepare 1/2 cup milk
- Get finely chopped dill
- Take 2 tbsp butter
- Prepare For the giblets filling
- Get 1 kg giblets
- Make ready 1 small onion, grated
- Take finely chopped dill
- Get 4 tbsp oil
- Get 1/2 cup white wine (not resinated)
- Take For the ground meat filling
- Get 1/2 kg ground meat
- Take 1 small onion, grated
- Make ready 1/2 cup white wine (not resinated)
- Take 4 tbsp oil
Looking for a savory Piroshki recipe? If you love Piroshki, you are in for a treat! These fried Piroshki are a treat made with our favorite filling of ground meat and onions. I dare you to try and eat only one!
Instructions to make Piroshki:
- Dissolve the yeast in the tepid water and the sugar and let it foam in a bowl.
- Add the milk, the salt, 2 tbsp of butter and the egg. Mix well and add the flour kneading diligently. When you have a smooth, elastic dough, not too firm, cover it until it doubles. Then knead to let out the air and divide it into small balls which you cover and set aside for about 15 minutes.
- Roll out the dough balls in relatively thin filo sheets. They should be about as large as a small plate (the piroshki are better when they are small, but this is a matter of taste…). Add the filling of your choice and fold them closed sealing well so that the filling doesn't spill out.
- Fry in plenty of piping hot oil until golden brown on both sides. Remove them using a sifter ladle and set them aside on kitchen paper so that they let out the excess oil. They are served hot!!!
- Boil the potatoes in salted water until tender. Mash them with a potato masher adding the butter, the milk and the dill.
- Wash the giblets thoroughly, boil them for quite a while in salted water and then strain them. If you have a meat grinder pass the giblets through it or else, use a coarse grater. Heat the oil, add the onion and as soon as it gets golden brown, add the giblets and the wine. Let them simmer until all the liquids are absorbed -they should be relatively tender. Remove from heat and mix in the dill.
- Follow the same process for the ground meat.
Meat Piroshki are Pillow soft yeast dough buns stuffed with moist turkey filling, then deep fried for golden perfection. Stock up on root vegetables like beets, turnips, and potatoes. Eastern European cuisine often involves slow-cooking methods. Beef Piroshki (Жареные пирожки) are a fried Russian hand pie, or meat pie. Variations of Piroshki are made in Armenia, Azerbaijan, Ukraine, Mongolia, Kazakhstan and across Central Asia.
So that’s going to wrap it up with this exceptional food piroshki recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
