How To Make The Best Piroshki

INGREDIENTS
Filling
• 1 pound ground beef, browned
* 1 small or ¾ large cabbage, cored and evenly chopped
• 2 sweet medium sized onions, finely chopped
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon minced dill
• 1 tsp unsweetened butter,
• 1 tsp canola oil
• 2 chopped hard boiled eggs
Dough
• 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
1. In a large non-stick skillet over low heat, cook ground beef until brown. Set aside. Cook the chopped onions in 1/2 tsp oil and ½ tsp. butter until brown and starting to caramelize. Place in large bowl to cool. Cook cabbage in ½ tsp oil and ½ tsp butter for 10-12 minutes until soft and lightly browned. Mix in with onions. Add hard boiled eggs. Sprinkle in salt, pepper and dill weed. Allow to cool completely before using.
2. Dissolve the yeast and 1 tsp sugar 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, remaining sugar and salt. Remove from heat.
3. 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 surface. (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.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into oblong shapes about 3 1/2 to 4 inches in diameter. Stretch slightly with your hands, and place in palm.
5. Fill each lengthwise with a heaping tablespoon of the cooled cabbage mixture. Keep edges clear of filling. Fold dough over the mixture and firmly pinch edges to seal. Place seam side down on flat surface and press down lightly to shape. Allow to sit approximately 10 minutes.
6. 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. Always place in oil seam side down. Remove with a slotted spoon and let drain on a plate lined with paper towels.

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[39thwave]

Hi Leftlegin - they are best eaten hot. One option is to microwave them. We made a bunch for a school camping trip and toasted them in a tray over the fire.

[astanapane17]

bitch

[astanapane17]

bullshit fuckin japanese

[leftlegin]

Thanx, they look graet! But can they be eaten cold?

[sokolova93]

I've watched your video, and I must say that:

The traditional piroshki are not made with eggs and milk, we use just water, flour, yeast, salt, and sugar .. ( at least here in Macedonia - Europe ) ..With eggs and milk, we make Jufki (: ..

and for the filling, we use ham, cheese, ketchup, and oregano .. :)

[va21kouv]

AWESOME! Thank you very much! That's the real Piroshki I used to eat in Greece, made by my Russian friends. Congrats and thank you very much for sharing :0 <3

Vania