Are piroshki deep-fried?

Question by surelynotme: I love piroshki, especially the kind with the thick, bread-like outside. Are those deep-fried? Recipes?
Any semi-healthy recipes for piroshki that don’t use puff pastry? I want the bread-like outside. Thanks so much.

Answers and Views:

Answer by Desi Chef
PIROSHKI RECIPE:

Ingredients:

3 loaves frozen bread dough, thawed
3 medium onions, chopped
1 medium head of cabbage, chopped
1 1/2 pound ground beef
Salt & pepper to taste

Directions:

Brown beef and onion in heavy skillet in a small amount of oil. Add cabbage, salt and pepper (don’t drain). Steam until cabbage is tender and lightly brown, let cool. Roll dough 1/4″ thick and cut in 2 1/2″ squares.

Place 2 heaping tablespoons of mixture on top of square in the center. Place another square on top, pinch the side together. Brush on a little butter. Put into greased pan. Let rise 15 to 20 minutes.

Bake at 350 degrees F for 25 to 30 minutes, until brown.

This recipe for Healthy Russian Piroshki serves/makes 10

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peacelovehappiness&a says

ooh you mean those yummy russian goodies
thick bread is definetely deep fried
one recipe:
1 cup milk
2 packages yeast
1 tablespoon sugar
3 eggs, beaten
1 tablespoon salt
1 cup water
1 cup water
3 cups flour
6 tablespoons shortening (heaping)
4 cups flour
FILLING
2 lbs chuck, chopped
2 medium onions, chopped
2 tablespoons butter
1 clove garlic, chopped
1 large head of cabbage, chopped
salt and pepper

Scald milk. Add 1 cup water; let cool.
Dissolve yeast in warm water; add 1 tablespoon flour. Beat well.
Beat sugar and oil together. Add 3 eggs.
Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt.
Turn out on board and knead smooth. Place in greased bowl and let rise to double.
For filling: Cook chopped beef; do not brown.
Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets.
Shape in squares. Fill with filling, pinch edges together and let rise.
Then bake at 350 degrees for 20 minutes.

second recipe:
1 1/2 pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste

1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying
DIRECTIONS
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.
http://allrecipes.com/Recipe/Taylors-Piroshki/Pho…

Comments ( 3 )

retropink says

There is a good recipe for this on the Cooking Light site. They call them bierocks. The recipe on cooking light has a sweeter dough than the first contributor's recipe and no shorting (like the 2nd contributor's recipe.)

I have made the cooking light recipe myself and it tastes very good. My family says it tastes just like Baba's, except (of course) I don't fry them like she does. LOL

BTW, the Cooking Light recipe calls for ground turkey which is a very good substitute for ground beef. I had a bit of garlic to mine and they taste great. I also like to stuff some with kapusta instead of meat. Very tasty!

peacelovehappiness&a says

ooh you mean those yummy russian goodies
thick bread is definetely deep fried
one recipe:
1 cup milk
2 packages yeast
1 tablespoon sugar
3 eggs, beaten
1 tablespoon salt
1 cup water
1 cup water
3 cups flour
6 tablespoons shortening (heaping)
4 cups flour
FILLING
2 lbs chuck, chopped
2 medium onions, chopped
2 tablespoons butter
1 clove garlic, chopped
1 large head of cabbage, chopped
salt and pepper

Scald milk. Add 1 cup water; let cool.
Dissolve yeast in warm water; add 1 tablespoon flour. Beat well.
Beat sugar and oil together. Add 3 eggs.
Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt.
Turn out on board and knead smooth. Place in greased bowl and let rise to double.
For filling: Cook chopped beef; do not brown.
Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets.
Shape in squares. Fill with filling, pinch edges together and let rise.
Then bake at 350 degrees for 20 minutes.

second recipe:
1 1/2 pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste

1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying
DIRECTIONS
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.
http://allrecipes.com/Recipe/Taylors-Piroshki/Pho…

- GenerousityViolet says
  
  I tried this recipe and the directions illustrated were misinformative and highly unrecomended in trying.

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