Piroshki Recipe
In my opinion to call yourself a chef one must have personal recipe of piroshki, just like I do. The piroshki can be considered the gem of the european cuisine. No other ingredient will make piroshki taste so yummy than beef. This piroshki is so tasty that I can not resist serving it as a side dish often. Just try this piroshki recipe, and you will never want to go for another recipe again.
Ingredients
Dough:
1 pkg. dry yeast
4 1/2 to 5 cup flour
2 Tbsp. sugar
1 tsp. salt
1/4 cup warm water
1/4 cup butter, softened
1 1/2 cup milk, warmed
Filling:
2 Tbsp. butter
1 tsp. seasoned salt
1 medium onion, chopped
1 lb. lean ground beef
1/2 tsp. powder garlic
Salt and pepper to taste
Directions
To prepare Dough: Dissolve yeast and sugar in water.
Let stand 10 minutes.
Add all other ingredients and mix.
Knead in bowl, adding more flour, if needed, until dough is firm but still very sticky (do not add much extra flour).
Let rest for 20 minutes.
To prepare Filling: Melt 2 tablespoons butter in skillet, saute onion in butter.
Add beef to onion, and cook until brown.
Add salt and pepper to taste.
For variation, chopped, hard-cooked egg may be added.
More spices or herbs and other sau-teed vegetables also may be added.
Pinch oft small amounts of dough about the size of golf balls and roll or press into circles.
Put a generous amount of filling in middle of dough and fold over.
Pinch dough edges together very firmly.
You should end up with half moon shape, fat in the middle, tapered at the edges.
Put in baking pan, seam side down.
Let rise 1/2 hour.
Bake in preheated 350° oven for 20 to 30 minutes, until nicely browned.
Let stand 10 minutes.
Add all other ingredients and mix.
Knead in bowl, adding more flour, if needed, until dough is firm but still very sticky (do not add much extra flour).
Let rest for 20 minutes.
To prepare Filling: Melt 2 tablespoons butter in skillet, saute onion in butter.
Add beef to onion, and cook until brown.
Add salt and pepper to taste.
For variation, chopped, hard-cooked egg may be added.
More spices or herbs and other sau-teed vegetables also may be added.
Pinch oft small amounts of dough about the size of golf balls and roll or press into circles.
Put a generous amount of filling in middle of dough and fold over.
Pinch dough edges together very firmly.
You should end up with half moon shape, fat in the middle, tapered at the edges.
Put in baking pan, seam side down.
Let rise 1/2 hour.
Bake in preheated 350° oven for 20 to 30 minutes, until nicely browned.
