Recipes in the world of Flavilo

Piroshki served

Piroshki

Piroshki is a traditional Russian stuffed pastry that has been made for centuries. These small, golden-brown baked or fried dough pockets can be filled with meat, vegetables, or even sweet fillings, and are popular in Russia, Ukraine, and surrounding countries. The origin of piroshki dates back to the Middle Ages, and it is one of the most beloved dishes in Russian cuisine. They are often sold by street vendors, but they can also be easily made at home. The hot oil during frying makes the outside crispy, while the inside filling remains juicy and flavorful. If you like stuffed pastries, you should definitely try this recipe. It's a great choice as a main course or snack, and a perfect accompaniment to a cup of tea or soup!

Prep Time 15 min
Preparation 20 min
Total 1 hr 30 min
350 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g All-purpose flour
⭕ 20 g Granulated sugar
⭕ 25 g Fresh yeast
⭕ 250 ml Warm milk
⭕ 50 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1000 ml Sunflower oil (for frying)
⭕ 300 g Ground meat (for filling)
⭕ 1 db Onion
⭕ 2 cloves Garlic
⭕ 1 pinch Black pepper
⭕ 1 pinch Salt (for filling)

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    Preparation Steps

    1

    Warm the milk slightly, then mix in the sugar and yeast. Let it sit for 10 minutes until foamy.

    2

    In a large bowl, sift the flour, then add the salt, egg, and melted butter.

    3

    Pour in the yeast mixture and knead the dough for 8-10 minutes until smooth and elastic.

    4

    Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

    5

    While the dough is rising, prepare the filling: finely chop the onion and garlic, then sauté them in a pan with the ground meat, salt, and pepper until the meat is cooked through.

    6

    On a lightly floured surface, roll out the dough to about 5 mm (¼ inch) thick and cut out circles.

    7

    Place a spoonful of filling in the center of each circle, then fold it in half and press the edges firmly together to seal.

    8

    Heat the oil in a deep skillet to about 340°F (170°C). If you don't have a thermometer, drop a small piece of dough into the oil – if it slowly rises and turns golden brown, the oil is at the right temperature.

    9

    Fry the piroshki for 2-3 minutes per side, until golden brown. Remove them with a slotted spoon and place them on paper towels to absorb excess oil.

    10

    Serve fresh, or store in an airtight container to keep them soft.