TAYLOR'S PIROSHKI
Make and share this Taylor's Piroshki recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h50m
Yield 11 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 960.8, Fat 81.3, SaturatedFat 13.6, Cholesterol 102.8, Sodium 495.2, Carbohydrate 39.4, Fiber 1.5, Sugar 2.9, Protein 19
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Adnan bukhari
[email protected]I was really disappointed with these piroshki. The dough was too dry and crumbly, and the filling was bland. I think I'll stick to buying piroshki from the store from now on.
Yeamin Mia
[email protected]These piroshki were a bit of a challenge to make, but they were worth the effort. The dough was a little tricky to work with, but I got the hang of it after a few tries. The filling was delicious, and the piroshki were a big hit with my family.
Ann Mbaire
[email protected]I've made these piroshki several times now, and they're always a hit. I love that I can use any kind of filling I want, and they always turn out delicious. The dough is so easy to work with, and the piroshki bake up perfectly golden brown.
Salvation Mathebula
[email protected]These piroshki were absolutely delicious! The dough was light and fluffy, and the filling was flavorful and moist. I loved the combination of ground beef and cabbage. I will definitely be making these again.
Ndo Khumalor
[email protected]I was really looking forward to trying these piroshki, but I was disappointed with the results. The dough was too thick and dense, and the filling was dry and flavorless. I think I'll try a different recipe next time.
Sanaullah Halemee
[email protected]These piroshki were a bit time-consuming to make, but they were worth the effort. The dough was light and fluffy, and the filling was flavorful and satisfying. I served them with sour cream and dill, and they were a hit with my guests.
Joel Faraone
[email protected]I've never made piroshki before, but these were surprisingly easy to make. The dough came together easily, and the filling was simple to prepare. The piroshki baked up beautifully, and they were absolutely delicious. I'll definitely be making these a
Jack playz
[email protected]These piroshki were amazing! The dough was light and flaky, and the filling was flavorful and juicy. I followed the recipe exactly, and they turned out perfect. I will definitely be making these again.
Courtney Reeves
[email protected]I was really excited to try making these piroshki, but I was disappointed with the results. The dough was too dry and crumbly, and the filling was bland. I think I'll stick to buying piroshki from the store from now on.
KABITA kumari
[email protected]These piroshki were a bit more work than I expected, but they were definitely worth it. The dough was a little tricky to work with, but I got the hang of it after a few tries. The filling was delicious, and the piroshki were a big hit with my family.
Kavindu Wanjitha
[email protected]I've made these piroshki several times now, and they're always a crowd-pleaser. I love that I can use any kind of filling I want, and they always turn out delicious. The dough is so easy to work with, and the piroshki bake up perfectly golden brown.
Samuel Iribhogbe
[email protected]These piroshki were a hit at my party! The dough was light and flaky, and the filling was flavorful and moist. I used a combination of ground beef and pork, and added some chopped onion and garlic to the filling for extra flavor. I also brushed the t