Best 2 Piroshky Recipes
Piroshky are delicious baked or fried pastries that are filled with a delectable assortment of savory or sweet ingredients. Originating from Russia and Ukraine, they have become popular worldwide and are a delightful treat to enjoy. From traditional meat-based fillings to vegetarian options and sweet pastries filled with fruit and nuts, the variations of piroshky are endless. With their golden crust and flavorful fillings, they are a versatile dish that can be enjoyed as an appetizer, main course, or a sweet dessert. Let's explore some of the best recipes for piroshky that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
KALEENKA PIROSHKY
One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for piroshky in "Dining Ethnic Around Puget Sound" which was published in 1993. Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. The Kaleenka notes that "piroshky" is derived from a Russian word pronounced "peer," which means "feast." Many different fillings are common, including chicken, fish, and fruits, but this beef and cheese filling is the favorite. Prep includes time for the rising of the dough.
Provided by Julesong
Categories Lunch/Snacks
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
- Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
- (The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
- In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
- In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
- Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
- Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
- Preheat oven to 350 degrees F.
- To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
- Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
- Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
- Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
- Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
- Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!
PIROSHKY
Steps:
- Brown chopped onion. In separate pan, brown ground beef. Mix together with onion and add salt/pepper to taste. Refrigerate until cool.
- Use a fork to mash up the hard boiled egg. When the pieces are small, stir egg into the meat mixture.
- Roll each biscuit into a 5" circle. Brush all edges with raw egg. Put 1.5 tablespoons of filling in center, fold in half, and press edges to seal.
- Brush top of pastries with egg yolk. Bake in a 350 degree oven until they are a light golden brown (approximately 10 minutes).
Piroshky Recipes: A Step-by-Step Guide with Best-Kcancelpt Secrets
Indulge in the delectable world of piroshky, a versatile pastry with an array of enticing fillings. Embark on a culinary journey with this extensive guide, where you'll uncover piroshky-making techniques, expert tips, and a collection of enticing fillings.
###Essential Ingredients and Piroshky Dough Mastery
- Flour: Utilize all-purpose, bread, or a harmonious medley of both to achieve a velvety, pliable piroshky canvas.
- Yeast: Let instant or active dry yeast work its magic, imparting airy loftiness to your creations.
- Milk: Employ whole or non-dairy substitutes like almond, oat, or cashew milk, each lending distinct flavors.
- Sugar and Spices: Tingle taste buds with a symphony of granulated sugar, anchoring the perfect balance for the fillings.
Crafting the Enticing Piroashirky Filling
- Potatoes: Reignite leftover mashed or boiled spuds, or employ shredded variety for textural appeal.
- Cabbage: Embrace this cruciferous wonder, shredded to silky ribbons, for an ethereal balance to rich notes.
- Meat: Unleash the carnivore within! Opt for ground or shredded chicken, succulent roast chicken. Daring cooks can explore braised elk or venison.
- Cheese and Greens: Melt cheese seamlessly into the mix, with options like mozzarella, cheddar, or briny feta. Incorporate vibrant greens like spinach and kale for a nutritious boost.
Piroshky Dough Pointers and Dough Shaping
- Gently coax your piroshky into existence, handling the pliable pouch with care to ensure even cooking.
- Prevent a sticky predicament! Anoint your hands with a touch of oil to effortlessly manage and shape the piroshky.
- Employ a standard-size cup to swiftly and uniformly cut out piroshky discs, expediting the assembly process.
Piroshky Cooking Techniques and Flawless Folds
- Showcase a golden-kissed countenance by pan-f\r\u017cying piroshky in a skillet, embracing a buttery embrace until irresistibly crisp.
- Embrace the transformative powers of an air fryer, yielding piroshky with a halo of golden, guilt-free crispness.
- Submerse piroshky in a cauldron of boiling water, allowing them to ascend to parboiled bliss before a rendezvous with the pan.
Piroshky Accompaniments and Presentation
- Cultivate a culinary masterpiece by adorning your piroshky with a dollop of velvety smooth, tangy-licious Greek yogurt.
- Craft a symphony of flavors by enhancing your piroshky with a harmonious chorus of vibrant, seasonal berries.
- Usher in an air of sophistication by presenting your piroshky on a bed of crisp, verdant lettuce, a verdant tapestry.
Conclusion: A Culinary Symphony
Piroshky, a delectable dance of flavors and textures, beckons you to embark on a culinary expedition, an ode to taste bud ecstasy. Let your hands be the conductors of this gastronomic orchestra, as you weave together piroshky from this article, your chosen canvas, and your unyielding aspiration for culinary greatness. Seize this moment, for your taste buds await a symphony of piroshky, each a culinary masterpiece.
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