You can cut out larger circles but we prefer bite-sized buns. Place into a medium-sized saucepan and cover with water; bring to a boil and simmer for 25 minutes. If you give this recipe a try, I’d love to hear about it! Knead with hands until the dough is soft and elastic, about 3-5 minutes. Cover the piroshki with loose plastic wrap or a clean kitchen towel and allow to rise again for 30 minutes. Transfer to a wire rack to either cool completely if you are freezing for later. Now I make them with dry curd cottage cheese and a bit of sour cream. But, not easy to make due to their small size. how to make piroshki dough-The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid. Ever since that post, we have received a ton of emails and comments asking for a meat-filled version. Mix well. These Ukrainian sweet buns (bulochki) are sweet yeast rolls stuffed with a poppyseed filling and are one of my mothers highly requested recipes. You can incorporate mushrooms, ground pork, mashed potato…the options are endless. www.claudiascookbook.com/2014/11/25/ukrainian-beef-filled-pyrizhky You will need: Pirozhki can also be stuffed with fish, cottage cheese or a variety of sweet fillings such as fresh or stewed fruit. Required fields are marked *. Place dough on a floured piece of parchment paper on the counter. Not to mention, this recipe is super easy to make. Taking a bite of these homemade pierogies brings me back to those childhood days. In a medium sized bowl mix together sour cream and egg yolks. Fresh cabbage filling. I was brought up in a Ukrainian district near Yorkton Sask… loved the food our neighbors served..Yummmm. Stretch dough a little with your fingers and place in the palm of your hand. Is it okay to have light sour cream for this recipe? Delicious Ukrainian beef-filled mini buns. www.claudiascookbook.com/2012/12/23/pyrizhky-ukrainian-cabbage-buns Remove from heat and set aside to cool completely. Ukrainian Sweet Buns with Poppyseed Filling: My mother has mentioned that almost anyone who has tried her baked piroshki, asks her for the recipe… Let me know how you like them! Using a round cookie cutter or cylinder, cut out 2-inch wide circles. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. I would also like to note that because there are so many different crossovers in food and culture between Ukraine, Poland and Russia, that these may be called by a different name depending on where you are from/grew up. when I was a kid, my friend’s grandmother lived with them. Add finely shredded fresh cabbage (if the head of cabbage is too large, then half will be enough) to the pan and cover with a lid. Beroques were larger, about the size of a hamburger bun. Learn more. Piroshki are Russian stuffed buns that can either be baked or fried. After baking, we make a cream sauce with dill and green onion and make them for an hour more. If you are going to freeze them without baking, ensure you are freezing them in one layer on a plastic wrapped baking sheet. Be careful not to get any meat on the edges of the dough as it won't seal properly. How to make Russian Piroshki aka Stuffed Rolls:. Add water only as needed… After fully incorporating the flour the dough should be soft and just slightly sticky but easy to release. We share true comfort food recipes with easy detailed recipe instructions for success. Make these for your next party as an appetizer. On another note, I absolutely LOVE your recipe for cottage cheese dill buns. Last October, I was desperate to find a meat filling recipe, so I used my own (French Canadian tourtière meat filling recipe) equal portion of ground meat: lean pork, lean beef and chicken) with spices etc. Place the formed piroshki onto the parchment-lined baking sheets, 8 per sheet with 2”-3” between each pastry. Claudia's Cookbook http://www.claudiascookbook.com/, Zucchini “Spaghetti” with Spicy Turkey Bolognese, Recipe Roundup: Holiday Snacks and Treats | Eat Well, 6 Countries, 1 Continent: Your Eastern Europe Travel Itinerary | FluentU Travel Blog. Be careful not to have any touch the edges as they will not seal properly. Fold dough over in half and pinch the edges. Learn how your comment data is processed. Peel, wash, and cube the potatoes. Pirozhki (Russian: пирожки́, tr. Pirojki:Opara:Teplaya voda 50 grSaxar 1 st lojkaDrojja 1 ch lojkaTesto:Teplaya voda 250 mlTeploe moloko 250 mlSol 1 ch lojkaSaxar 1 st lojkaMaslo rast. Thirst look good and i will try them but am looking for these made with a more doughnut like dough. A few months ago, we posted Ukrainian Cabbage Buns and they were a huge hit. In a medium bowl, mix together your egg yolks and sour cream. Comment document.getElementById("comment").setAttribute( "id", "ad1f77739b0c18b7722fc846304cc8b2" );document.getElementById("a17c8a65e3").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. Thanks Sharaden! Refrigerate for at least 8 hour or overnight. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Fried Piroshki can be kept in the freezer for up to 2 months. After baking and cooling, transfer to a freezer bag and place in the freezer. It is worth noting that the meat pieces need to be very small so they not puncture the dough. Cover and allow the yeast to activate, about 3-5 minutes. Piroshki … Your tourtière filling sounds delicious! When potatoes are done drain and add 3 tbsp of … An elastic and fluffy dough that is easy to work with and may be fried or baked. It has become my go-to recipe for that filling. This site uses Akismet to reduce spam. This is a recipe for Pirozhki, (sometimes referred to as Piroshki), oval Russian hand pies that are made from a yeast dough that has been stuffed with a filling like cabbage, mashed potatoes, mushrooms or ground beef. Fried Ukrainian Piroshki Recipe Piroshki is a well known traditional Russian/Ukrainian appetizer. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … These beauties can also be baked and then frozen for a later date. Cut out 2-inch circles using a cookie cutter or cylinder. He loved them!! I think her dough was a sour cream dough. pirožkí, IPA: [pʲɪrɐʂˈkʲi], plural form of pirozhok; Regardless, they are beef-filled baked buns that are beyond amazing. Next time I will use the recipe for the dough which seem to be more flakier). But I will definitely try beef. My future son-in-law was quite impressed. There are dozens of dough recipes and filling ideas. This classic piroshki dough is amazing. Pyrizhky, pirozhki, piroshki or whatever you may call them are fluffy and soft pastries (hand pies) with a savory filling baked or fried until golden and crisp. Add your ground beef , chopped onion, salt and pepper. Cook meat until browned and onions are soft and translucent. When the oil gets hazy, add the onions … Place dough in an airtight container and refrigerate for 8 hours or overnight. Allow to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool. These buns are so delicious. Smooth edges over into an oval shape. It should not stick to the side of the bowl once mixed. She had escaped the Russian revolution and made it to the U.S. She would make the most fabulous dishes and this was one of them….at least very similar. With only a few weeks left until the holidays, I figured I should get into the spirit. You will have a bit of a crescent shape to start. All you need to do is heat them up! You’re so welcome, Tetyana! I used the recipe with sour cream, egg yolks, butter etc..BUT I forgot to let the dough rest in the fridge ,instead I rolled it out , rolled nicely, cut in circles, filled with hamburger filling THEN….OPPS, read that dough was supposed to cool over night. Is there any leavening like yeast or baking powder in this recipe? Looks so good. I’m 57 snd haven’t had these in more than 45 years. Tags: beef, buns, Christmas, Justin Bieber, Nashville, Piroshky, Pirozhki, pyrizhky, Ukrainian Christmas, Ukrainian food, One of my favourites!!!!! They were a big hit! Remove from oven and allow to cool on the baking sheet for 5 minutes or until ready to serve. I can’t wait to make big batch for Christmas!!!!! In Russia and other places, these are sometimes referred to as ‘Pirozhki‘ or ‘Piroshki’. Thanks for a different take on the recipe. Brush tops of the buns with your unbeaten egg whites. Make this easy to create recipe today to share new flavors with friends and family. Easy Tiramisu Cake with Mascarpone Cream (VIDEO), Easy Swedish Meatballs Recipe (with BEST sauce). Let us know how impressed your hubby is with the recipes . Place dough buns onto a parchment lined baking sheet approximately 1 inch apart. It was awesome. […], Your email address will not be published. Once your meat filling is cooled, roll out your dough. Still would eat 3 or 4 …. I think I would make them slightly bigger next time in order to fit in more filling. Also, the most recent Christmas CD I had was Justin Bieber’s, so it was definitely time for an update. extra lean ground beef I put the filled buns on a tray in the fridge..it this going to work???? There are so many different fillings that you can fill your dough with. white sugar These buns freeze very well. Your dough will be  a little hard and sticky. This recipe for Ukrainian pyrohy dough can also be used to make pyrizhky (small versions of pyrohy).Pyrohy are filled dumplings similar in shape to Ukrainian varenyky except that the former are made with yeast and baked, and the latter are not made with yeast and are boiled. The filled and shaped piroshki may be fried in oil or baked in the oven. Spoon a teaspoon amount of meat filling into the center of the dough. Roll out your dough until it is 1/4 inch thick. HUggs E. . See more ideas about Ukrainian recipes, Russian recipes, Cooking recipes. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … 1 white onion, finely diced  You can definitely make your own fillings as well to go with this dough recipe. As I’ve mentioned before on this blog, I love when we receive recipe requests. I followed your recipe to a “T” and found the dough to be too sweet and in my opinion, does not compliment the beef filling at all. https://tatyanaseverydayfood.com/recipe-items/meat-cheese-piroshki This version is baked, and does not suffer any (just less calories) for it. ….and of course I’m the only one in my family that likes them filled with sauerkraut. Mix together until all ingredients are incorporated. A single or singular reference for piroshki is piroshok. I hope you enjoy this blog and our recipes as much as I do. Bake in a 350 degree Fahrenheit oven for approximately 25 minutes, or until the buns are golden brown. Thanks for the recipe, can’t wait to try it out! Add in ground beef and onions. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Piroshki means small pies in Russian. Tag @valentinascorner on Instagram and use hashtag #valentinascorner. Return potatoes to the pot and add grated cheese and sautéed onion. Once the piroshki have risen a second time, beat an egg with a splash of water. There are so many different ways to fill them, this is one of my favorite braised cabbage piroshki recipes. I just made these and I was not happy with the overall end product. meat filling: ground pork, beef, and chicken or a combination, fruit with sugar (apples, strawberries or cherries). 2 egg whites. You can also freeze unbaked in a single layer on a baking sheet wrapped with plastic wrap. Spread dough on the counter and knead until soft and elastic, about 5 minutes. All you need to do in the future is heat them up in the oven or microwave. I created this easy version of piroshki … You can make them larger, but we prefer them to be bite-sized in our family. 1 cup full fat sour cream I made a whole batch of sauerkraut ones for the family af Christmas too. The ultimate recipe for Ukrainian beef-filled buns, or ‘Pyrizhky’. I have to admit, I like the Sauerkraut ones the best as well Thanks for sharing Alison! Other Piroshki Recipes to Try. The dough is flaky, buttery and soft. Of course it is filled with Christmas tunes from one of my favourite guilty pleasure TV shows, Nashville. Ukrainians cook them all year round with different sweet and salty fillings, depending on what food, veggies, and fruits are in season. The egg wash produces the wonderful golden colour that the typical piroshki … Add in melted butter, then flour and sugar. The piroshki will be oval shaped. © Copyright Claudia's Cookbook 2021. https://www.food.com/recipe/ukrainian-perogies-for-beginners-11550 Mushrooms would be awesome in the filling. The dough will make about 20-24 piroshki, depending how large you want the mini pies. This dough may be used for baked or fried piroshki. Then add the yeast … The buns are usually made using yeast dough and are brushed with some egg wash just right before baking. I also like to put finely diced mushrooms in my filling. I bought a Christmas CD yesterday. That is good. https://valentinascorner.com/piroshki-dough-recipe/, (The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). 1-2 tbsp vegetable oil  Do you think the dough would be as good with a dairy free sour cream? 1/2 cup butter, melted Especially for Ukrainian dishes. It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. That being said if the texture is similar, I don’t see why not! When you are ready to eat them, fry them up in a skillet or use an air fryer. To make the dough, combine the flour and salt in a large bowl. Salt and pepper to taste Cover with the towel and let the dough rise for about 1 1/2 to 2 hours. I’m ready to impress my hubby with these Thank-you!! Potato Piroshki Recipe; … Just made these for our Ukrainian dinner group. I love that the dough may be used with sweet or savory filling. Form dough into a ball and place in an airtight container. Place a large skillet over medium heat and coat with the oil. It is easier to roll out this way. Line baking sheet with a parchment paper and grease with oil. 1 lb. My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian … The dough we featured for these beef-filled buns is slightly more buttery and flakier. The dough is flaky and tender. Aug 13, 2019 - Explore Steve Skala's board "Potato piroshki recipe", followed by 1254 people on Pinterest. Sprinkle the yeast then sugar and gently stir. Thanks so much for sharing Charlene! 2 cup all purpose flour Well friends, here it is. Add salt and pepper. Roll your dough out onto a well floured piece of parchment paper to 1/4-inch thickness. Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Both are great options though. Preheat vegetable oil and fry one finely chopped bulb onion and one coarsely grated carrot. or is full-fat required? This simple recipe for Russian Piroshki dough is great! Will try these look good but would anyone know of a dough that is more like a not sweet doughnut dough ???? You definitely can use the same dough as the sauerkraut filled buns! These are considered traditional Russian classic street food and sold just about everywhere food is sold. My background is russian/German and I grew up on these as well as beroques , very similar but with fried cabbage,onion and ground beef as the filling. Mash until smooth. What really makes Russian piroshki different from other stuffed rolls is the dough. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2" apart with the flap side facing down so they aren't tempted to unroll. Ingredients for the Meat Piroshki Dough: 1 1/2 Tbsp oil 15 oz warm water 4 cups + 2 Tbsp all-purpose flour (divided) Let filling … Made by Bluchic. This is what you want as it's easier to roll out. A staple in every Russian/Ukrainian household and across Eastern Europe. The perfect dish for the holidays. One thing I was curious about, how come you didn’t use the same dough as the sauerkraut filled buns? In a stand-up mixer, add the water, milk, salt, and oil and stir.TIP: You want the water and … In our very Ukrainian household,pyrizhky/ with only a cottage cheese filling and a yeast dough. Brush tops of the dough buns with unbeaten egg whites. Thank you for the recipe. Hi, I'm Jaime! […] Getty from GettyStewart.com: Garlic Rosemary Pita Crisps Jaime from Claudia’s Cookbook: Ukrainian Beef-Filled Pyrizhky Gail from FoodandWine.com: Renee’s […], […] Kiev is home to many parks and outdoor monuments that can be enjoyed on a sunny day while snacking on pyrizhky. Thanks for visiting our online home. I made these and rolled crust just when it was warm enough to roll had put in fridge overnite outer part of crust flaked but rest still doughy i cook a lot and dont know what i did wrong weren’t quite 1/4 inch thick (dough) so wasn’t too thick, I made these buns this evening & realize I’ve made a mistake. Bake in a 350 degree Fahrehneit oven for approximately 25 minutes, or until the buns are golden brown.