Preheat vegetable oil and fry one finely chopped bulb onion and one coarsely grated carrot. My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian … In a medium bowl, mix together your egg yolks and sour cream. The buns are usually made using yeast dough and are brushed with some egg wash just right before baking. Mix together until all ingredients are incorporated. Tags: beef, buns, Christmas, Justin Bieber, Nashville, Piroshky, Pirozhki, pyrizhky, Ukrainian Christmas, Ukrainian food, One of my favourites!!!!! Cook meat until browned and onions are soft and translucent. Is it okay to have light sour cream for this recipe? Now have to see how they will turn out any ideas? 1 white onion, finely diced You can incorporate mushrooms, ground pork, mashed potato…the options are endless. Heat vegetable oil in a large skillet over medium-high heat. Ukrainians cook them all year round with different sweet and salty fillings, depending on what food, veggies, and fruits are in season. Roll your dough out onto a well floured piece of parchment paper to 1/4-inch thickness. Both are great options though. I’m ready to impress my hubby with these Thank-you!! Thanks for visiting our online home. Perfect little bite-sized pieces of heaven if you ask me. Place dough in an airtight container and refrigerate for 8 hours or overnight. extra lean ground beef One thing I was curious about, how come you didn’t use the same dough as the sauerkraut filled buns? Let filling … This classic piroshki dough is amazing. Roll out your dough until it is 1/4 inch thick. Tag @valentinascorner on Instagram and use hashtag #valentinascorner. pirožkí, IPA: [pʲɪrɐʂˈkʲi], plural form of pirozhok; 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. He loved them!! 1/2 cup butter, melted Aug 13, 2019 - Explore Steve Skala's board "Potato piroshki recipe", followed by 1254 people on Pinterest. You can also freeze unbaked in a single layer on a baking sheet wrapped with plastic wrap. 2 egg whites. 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. Pirozhki (Russian: пирожки́, tr. Add in ground beef and onions. I’m 57 snd haven’t had these in more than 45 years. I made a whole batch of sauerkraut ones for the family af Christmas too. This simple recipe for Russian Piroshki dough is great! The dough is flaky and tender. It has become my go-to recipe for that filling. With only a few weeks left until the holidays, I figured I should get into the spirit. Return potatoes to the pot and add grated cheese and sautéed onion. Be careful not to get any meat on the edges of the dough as it won't seal properly. It is worth noting that the meat pieces need to be very small so they not puncture the dough. How to make Russian Piroshki aka Stuffed Rolls:. It was the first CD I’ve purchased in legit 3 years. 2 egg yolks I can’t wait to try and see if they taste as wonderful as my moms did. Peel, wash, and cube the potatoes. Cover and let the yeast activate and become foamy, about 3-5 minutes. Thirst look good and i will try them but am looking for these made with a more doughnut like dough. An elastic and fluffy dough that is easy to work with and may be fried or baked. I can’t wait to make big batch for Christmas!!!!! Let me know how you like them! This is what you want as it's easier to roll out. Piroshki means small pies in Russian. The dough is flaky, buttery and soft. Place dough on a floured piece of parchment paper on the counter. The filled and shaped piroshki may be fried in oil or baked in the oven. When baked or fried, the dough becomes so fluffy and soft! The perfect dish for the holidays. Stretch dough a little with your fingers and place in the palm of your hand. This dough may be used for baked or fried piroshki. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Place dough buns onto a parchment lined baking sheet approximately 1 inch apart. Learn how your comment data is processed. Not to mention, this recipe is super easy to make. HUggs E. . The sour cream dough is sooo delicious They really turn out well every time using this recipe and make a super tasty snack :)) thanks! Place half the flour in a large mixing bowl and gradually stir in the milk mixture. A few months ago, we posted Ukrainian Cabbage Buns and they were a huge hit. Form dough into a ball and place in an airtight container. The dough will make about 20-24 piroshki, depending how large you want the mini pies. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … It’s really personal preference. This version is baked, and does not suffer any (just less calories) for it. Place a large skillet over medium heat and coat with the oil. Well friends, here it is. . Brush tops of the buns with your unbeaten egg whites. Transfer to a wire rack to either cool completely if you are freezing for later. These buns are so delicious. I’m a Ukrainian-Aussie newly-wed who has really started to miss Baba’s cooking. Regardless, they are beef-filled baked buns that are beyond amazing. Piroshki are Russian stuffed buns that can either be baked or fried. I'm a Ukrainian-Canadian girl trying to make my mother (Claudia) proud by learning all her traditional family recipes, and a few of my own in between. You can make them larger, but we prefer them to be bite-sized in our family. Fresh cabbage filling. I hope you enjoy this blog and our recipes as much as I do. When you are ready to eat them, fry them up in a skillet or use an air fryer. In a stand-up mixer, add the water, milk, salt, and oil and stir.TIP: You want the water and … www.claudiascookbook.com/2012/12/23/pyrizhky-ukrainian-cabbage-buns Is there any leavening like yeast or baking powder in this recipe? 1 cup full fat sour cream https://www.food.com/recipe/ukrainian-perogies-for-beginners-11550 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. 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. Required fields are marked *. Add salt and pepper. 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. Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. These buns freeze very well. Refrigerate for at least 8 hour or overnight. 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. You definitely can use the same dough as the sauerkraut filled buns! Your dough will be a little hard and sticky. I also like to put finely diced mushrooms in my filling. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. All you need to do in the future is heat them up in the oven or microwave. Especially for Ukrainian dishes. The piroshki will be oval shaped. These beauties can also be baked and then frozen for a later date. Cut out 2-inch circles using a cookie cutter or cylinder. The dough we featured for these beef-filled buns is slightly more buttery and flakier. Mushrooms would be awesome in the filling. Looks so good. If you give this recipe a try, I’d love to hear about it! A single or singular reference for piroshki is piroshok. Beroques were larger, about the size of a hamburger bun. It was awesome. I created this easy version of piroshki … Make these for your next party as an appetizer. When potatoes are done drain and add 3 tbsp of … Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Be careful not to have any touch the edges as they will not seal properly. 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. Mash until smooth. https://tatyanaseverydayfood.com/recipe-items/braised-cabbage-piroshki 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. 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. The egg wash produces the wonderful golden colour that the typical piroshki … I bought a Christmas CD yesterday. Salt and pepper to taste Smooth edges over into an oval shape. These are considered traditional Russian classic street food and sold just about everywhere food is sold. Cover and allow the yeast to activate, about 3-5 minutes. Place dough onto counter and knead into a ball. Hi Nadia – I can’t say for certain as I’ve never tried dairy-free sour cream. Fried Ukrainian Piroshki Recipe Piroshki is a well known traditional Russian/Ukrainian appetizer. Add water only as needed… When the oil gets hazy, add the onions … The dough is so easy to work with and may be filled with sweet or savory fillings. Of course it is filled with Christmas tunes from one of my favourite guilty pleasure TV shows, Nashville. As I’ve mentioned before on this blog, I love when we receive recipe requests. Delicious Ukrainian beef-filled mini buns. Still would eat 3 or 4 …. Add in melted butter, then flour and sugar. or is full-fat required? ….and of course I’m the only one in my family that likes them filled with sauerkraut. Spread dough on the counter and knead until soft and elastic, about 5 minutes. Let the piroshki rise in a warm 100˚ oven for … Spoon a teaspoon amount of meat filling into the center of the dough. After baking and cooling, transfer to a freezer bag and place in the freezer. You will need: I have to admit, I like the Sauerkraut ones the best as well Thanks for sharing Alison! 2 cup all purpose flour Learn more. Hi, I'm Jaime! Pirozhki can also be stuffed with fish, cottage cheese or a variety of sweet fillings such as fresh or stewed fruit. Dough will be a little hard and sticky. A staple in every Russian/Ukrainian household and across Eastern Europe. I just made these and I was not happy with the overall end product. Your tourtière filling sounds delicious! 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. 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. Piroshki … Tip: For a full balanced meal, serve our piroshki recipe with my Carrot Salad Recipe. There are so many different fillings that you can fill your dough with. You’re so welcome, Tetyana! meat filling: ground pork, beef, and chicken or a combination, fruit with sugar (apples, strawberries or cherries). We share true comfort food recipes with easy detailed recipe instructions for success. Next time I will use the recipe for the dough which seem to be more flakier). You should have a crescent shape. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. They were a big hit! Allow to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool. © Copyright Claudia's Cookbook 2021. It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. The ultimate recipe for Ukrainian beef-filled buns, or ‘Pyrizhky’. I put the filled buns on a tray in the fridge..it this going to work???? 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. Ingredients for the Meat Piroshki Dough: 1 1/2 Tbsp oil 15 oz warm water 4 cups + 2 Tbsp all-purpose flour (divided) Thanks for a different take on the recipe. […] 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. 1/2 tsp. I love that the dough may be used with sweet or savory filling. I think I would make them slightly bigger next time in order to fit in more filling. Ukrainian Sweet Buns with Poppyseed Filling: My mother has mentioned that almost anyone who has tried her baked piroshki, asks her for the recipe… when I was a kid, my friend’s grandmother lived with them. You can cut out larger circles but we prefer bite-sized buns. There are dozens of dough recipes and filling ideas. That being said if the texture is similar, I don’t see why not! Brown beef until it is no longer pink and the onions are soft and translucent. Heat oil in a large skillet over medium-high heat. These Ukrainian sweet buns (bulochki) are sweet yeast rolls stuffed with a poppyseed filling and are one of my mothers highly requested recipes. white sugar But I will definitely try beef. Glad to hear you impressed your son-in-law . Just made these for our Ukrainian dinner group. I was brought up in a Ukrainian district near Yorkton Sask… loved the food our neighbors served..Yummmm. Bake in a 350 degree Fahrehneit oven for approximately 25 minutes, or until the buns are golden brown. Brush tops of the dough buns with unbeaten egg whites. Once your meat filling is cooled, roll out your dough. What really makes Russian piroshki different from other stuffed rolls is the dough. 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. In our very Ukrainian household,pyrizhky/ with only a cottage cheese filling and a yeast dough. Thank you for the recipe. www.claudiascookbook.com/2014/11/25/ukrainian-beef-filled-pyrizhky This dough is used as the base and then you can fill it with many different fillings, sweet or savory (like our Russian Fried Meat piroshki or my favorite Baked Potato Piroshki). Place the formed piroshki onto the parchment-lined baking sheets, 8 per sheet with 2”-3” between each pastry. Also, the most recent Christmas CD I had was Justin Bieber’s, so it was definitely time for an update. Easy Tiramisu Cake with Mascarpone Cream (VIDEO), Easy Swedish Meatballs Recipe (with BEST sauce). This site uses Akismet to reduce spam. 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.). In a medium sized bowl mix together sour cream and egg yolks. Line baking sheet with a parchment paper and grease with oil. 5. In Russia and other places, these are sometimes referred to as ‘Pirozhki‘ or ‘Piroshki’. Then add the yeast … Mix well. Knead with hands until the dough is soft and elastic, about 3-5 minutes. Thanks for the recipe, can’t wait to try it out! All you need to do is heat them up! There are so many different ways to fill them, this is one of my favorite braised cabbage piroshki recipes. Place into a medium-sized saucepan and cover with water; bring to a boil and simmer for 25 minutes. Cover the piroshki with loose plastic wrap or a clean kitchen towel and allow to rise again for 30 minutes. Do you think the dough would be as good with a dairy free sour cream? Fried Piroshki can be kept in the freezer for up to 2 months. Made by Bluchic. Place on a parchment paper lined baking sheet approximately 1 inch apart. Spoon 1 teaspoon of the meat filling into the center of the dough circle. Remove from oven and allow to cool on the baking sheet for 5 minutes or until ready to serve. 1-2 tbsp vegetable oil 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. The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid. That is good. 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