Question by kelly: Authentic Russian piroshki recipe?
I need a authentic Russian piroshki recipe. I need the dough recipe and a variety of filling recipes (for example apple, meat with onion and cabbage, mashed potato…). Please list dough and instructions first, then the fillings and instructions, and cooking instructions.
Answer by Diane B.
Check out these links for all parts of your question:
Answer by Bruce
25 minutes to make
3 Loaves frozen bread dough thawed
2-3 onions chopped
1 med. head cabbage chopped
1 1/2 lbs lean ground beef
salt and pepper to taste
How to make it
brown onions and beef together and salt and pepper and cabbagesteam cabbage untill tender and slightly browned
roll out dough on a floured suface to 1/4 inch thick then cut into circles (I use a coffee cup)
Place a heaping T. of filling on circle and fold in half seal edges brush with melted butter
Place on a greased baking sheet let rise 15 min.
Bake at 350 degrees for 25-30 min.
serve with sour cream
Answer by Kimberly
1 gallon organic whole milk (works best)
3 tablespoons sour cream
0.5 (14 ounce) can condensed milk
1 teaspoon vanilla
4 ounces whipped cream (softened @ room temp)
4 ounces cream cheese
1 (48 ounce) package Rhodes frozen rolls (found @ Safeway)
2 cups oil (may vary)
Completely dissolve sour cream with a little bit of milk. You may use a whisk.
Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
Very Important: Mark this day as day 1. You will cook the milk on day 3.
On day 3: Heat oven to 325°F Remove plastic wrap.
Bake in the same pot for 3 hours.
Remove from oven and cool for a few minutes.
Drain completely in cheese clothe. Squeeze water out if you have to.
At this point you may refrigerate this cheese in a sealed container for latter use.
Preheat oven for 200F for 5-10 minutes and than turn off.
Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
This is the quick defrosting process. Let the dough rise for about 2 hours.
Microwave cream cheese for 45 seconds to soften.
With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
Take your biscuits out of the oven.
Note: Do not uncover all of them at once or they will dry out!
Very lightly flour your palms and fingers. Flatten a roll in your palms.
Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
Fry several of the piroshki on both sides.
Cover between flippings.
They cook about 2 minutes or less, but be careful not to burn them.
You will need to watch the skillet the entire time now and may not leave.
Place Piroshki in a strainer or on napkins to collect excess oil.
They keep well in fridge for several days, But I assure you they will get eaten before then.
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