Susan, so delighted that you enjoyed them. All materials used with permission. Your email address will not be published. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. Some other options are: Serve these either on their own or with a dipping sauce of your choice. The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. Use more paper towels to blot any excess oil off the tops. Then… Check for any holes or tears, making sure the piroshki are completely closed. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. Make sure there are no chunks of potato left. Gather the ingredients. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. Golden brown crunch on the outside and soft and chewy on the inside. Hate tons of emails? All the fillings are interchangeable. My name is Maria, the creator behind Earth of Maria. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. Preheat the oven to 180 degrees C (350 F). And that it’s versatile enough for you to tinker with and tweak to your desire! They were simple tasting, but yet very satisfying. Take care not to add too much extra flour, however, or the dough will become dense. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. You might need to widen the dough just a bit more to make it easier to fill. Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. If the dough is dry, add more water, 1 tablespoon at a time, until moist. Coconut White Russian (Vegan) Simply Recipes. earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. We use cookies to ensure that we give you the best experience on our website. The dough was a pleasure to work with—-I tried it once by hand and once with a KitchenAid mixer and it came out great both times. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. Roll out into a thin sheet, around 1/4 inch in thickness. We'd love to see your creations on Instagram, Facebook, and Twitter. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. For these piroshki, a cheesy onion potato filling is used. Pirashki from Farah’s persian cooking Farah Aryanpand. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. Have you tried this recipe? My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. While the potatoes are hot, put them in a bowl and mash well by hand. Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. Put the potatoes in the steamer basket. If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. I had to know the difference between fried and baked piroshki, so I made both. I made them today and they taste just as good as any homemade pierogie I have ever had! Sprinkle in 1 teaspoon of flour and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Making Piroshki Dough. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. It certainly is possible to veganise them to the tee, but I wanted to keep this recipe oil-free and not include ingredients like vegan butter. Season with salt and pepper. Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. The results were lovely and uniformly shaped. I think one could change oven temp. I baked my piroshki, so I was able to cook all six at once. Russian Vegan Recipes 240 Recipes. Commentdocument.getElementById("comment").setAttribute( "id", "a2fc704d54c70b0f77f145e8b037bcbf" );document.getElementById("gc33aadd96").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. … Find out more about me. Gluten-free vegan … Be the first on your block to be in the know. This one only needs just 40 minutes total. Add the garlic and cook for a minute. Mix in the dill and cooked onions; season with salt and pepper to taste. Can you replace coconut milk with almond milk? The filling itself was so much tastier than I expected from the simple ingredient list; after my first taste it was difficult to stop stealing forkfuls from the bowl as I worked. (Mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you put in the extra effort.) Serve warm or at room temperature. Cover the pot and bring to a boil over medium-high heat. This version is baked, and does not suffer any (just less calories) for it. Separate the dough into 2 parts. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Put the remaining flour in a large bowl and make a well in the center. However, you can bring them along as a starter or an appetizer to just about any other meal. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability. Gilmore Company. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Be sure the water does not touch the bottom of the basket. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. These piroshki are quite tasty warm or at room temperature. Take piroshki, for example. Last updated Dec 15, 2020. All in all it was a success and I would definitely make them again. In the meantime, heat olive oil and butter in a pot over medium-high heat. Make these for your next party as an appetizer. Allow to sit for about 8-10 minutes to soften. Mix together really well, using your hands if necessary to incorporate all the flour. How to make Russian Piroshki aka Stuffed Rolls:. In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. Method. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until … If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. This bakery favorite has now become a personal favorite of mine. This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Pour in the remaining 1 cup warm water. It’s pliable enough to handle the stretch. Hi! Fry the piroshki on the first side until golden brown, about 2 minutes, then gently turn and fry the other side for 1 minute longer. and baking time if using an electric oven. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. Required fields are marked *. Cover and let rest for at least 30 minutes so they will be easier to stretch. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. When boiling, add the cabbage and turn off the heat. Enter your email address and get all of our updates sent to your inbox the moment they're posted. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. Especially when there are both vegans and non-vegans present, expecting something delicious. In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. However, there are a lot of different things you can use for a filling instead. When the oil gets hazy, add the onions … Then tell us. This piroshki recipe is made with potatoes and mushrooms as a filling. Add onion, ground beef, … I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. Overall, I feel the fried version presents and tastes better, but more work is involved. Transfer to a platter lined with paper towels and let drain. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. I wouldn’t recommend it because the coconut milk adds moisture and works like an egg substitute x, Your email address will not be published. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). How much time do you have? Notify me of follow-up comments by email. These potato and mushroom piroshki are ideal for that exact purpose. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! Here, they are traditionally fried, but I find them much too rich (although very good) that way. I quadrupled the recipe. Add 300-315ml warm water and stir to bring everything … 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) The piroshki dough came together quickly and was easy to work with, and although it was initially so soft that I had to sprinkle on flour every minute or so of kneading it never got tough. For the dough, put the flour, yeast, salt and sugar in a large mixing bowl or in the bowl of a stand mixer and stir to combine. See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. Next time you shop and see big bunches of fresh herbs, grab them to make The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. Gluten-free vegan, Oil-free vegan, Recipes, Russian food, Side dishes, Snacks and appetizers, Vegan Christmas and Thanksgiving Appetizer, Baking, Pastry, Pirozhki, Potatoes, Russian, Side dish, Starter. This search takes into account your taste preferences. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. We ate the leftover piroshki at room temperature, and they were just as enjoyable. Line baking sheet with a parchment paper and grease with oil. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Although clearly you know how to remedy that…. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. These flavors are what truly make this fried bread so enjoyable to eat. Either way, I’m sure you’ll have people asking you for more. Took only the dough from this recipe and made it with meat and vegetables filling. Connect the edges and press them down lightly to secure. See our top-rated recipes for Piroshki. And as always, please take a gander at our comment policy before posting. Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden. Add the egg, salt, and yeast mixture. Use a cookie cutter to cut out circles in the dough. And the piroshki dough is cooperative when trying to close the pouch with a mound of the potato filling inside; it stretches with ease just where you need that nice elasticity—nobody likes dough with behavioral problems. Let the dough rest in the bowl (covered with a towel) for 30 minutes. Turn the piroshki seam side down and gently pat the tops to spread them out. And that little bit of dill was so buttery. Heat butter over medium heat in a large, heavy skillet and add onion. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. Privet Natasha! Place a large skillet over medium heat and coat with the oil. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. © 2009 All rights reserved. Serving them with vegan … 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. Heat oil in a pan, add the onion and cook till it turns translucent. But at the same time, a lot of Russian food is really heavy in meat, fish and animal products, in particular if it’s of the pastry variety. If you continue to use this site we will assume that you are happy with it. 240 suggested recipes. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. Hey there! You can eat the piroshki hot or cold. Remove the mushrooms from the water using a slotted spoon, reserving the water. To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. When you’re ready to start filling the Piroshki, get your dough and divide it into 5 pieces (looking back, I wish I would have weighed these to make sure they were similar in size).Use a little flour if needed and roll out each section into a 14 (ish) inch circle. Then enter your email address for our weekly newsletter. I’ll definitely make these again, especially when the weather gets cooler. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Dough is very easy to handle, no tears, doesn’t stick, will use the recipe in the future. 4 russet potatoes (about 2 pounds total weight), peeled and quartered, Kosher salt and freshly ground white pepper, 3 cups all-purpose flour, plus more for dusting, 2 tablespoons unsalted margarine or butter, Pastéis de Nata ~ Portuguese Custard Tarts. Like all the incredible baked goods from Tbilisi N Yerevan Bakery, in West Hollywood, this recipe hails from Rita’s father, Elko Kakiyashvili, and has been in the family for generations. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. These piroshki have a very nice taste, but one needs to use care when assembling. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. I’ve had something similar at an area restaurant called a knish, which I really enjoy. ), they’re essentially individually-sized stuffed pastries. Cook, stirring often, until … Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. Sprinkle the rounds lightly with flour. It is simply divine. The fresh dill and caramelized onions give the mashed potatoes such a sweet and earthy tone. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. Stir in the yeast … The traditional dough uses white flour, milk and eggs. Attach it below. So yeah, us Russian people love our flavourful salads. Transfer the dough onto a surface floured with more tapioca flour. It holds its shape quite nicely and does not dry out/crack in the oven which was probably the hardest thing to achieve with this recipe. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. By Marina'sKitchen 09/04/2013 baking Пирожки Пирожки с картошкой Пирожки with potatoes and mushrooms russian dough recipes russian piroshki yeast dough recipes I should really be working on the training we are supposed to complete before my next class starts, but I just want to relax before tackling that monster. Lightly dust your hands with flour as the dough sticks to your fingers. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. Add the margarine and break it up with your fingers into the warm water so it melts. So glad you found that here. Add the butter, egg, milk and cumin. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. The piroshki were huge—I would make this into eight or even ten next time—but we found that they made excellent lunches and, when halved, a worthy part of a big weekend breakfast. While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. The filling was good, but lacked a little something spice-wise. Put around 2 tbsp of filling in the middle of each circle. I think this is an easy recipe… Potato Piroshki Recipe © 2009 A.F. Set aside at room temperature to cool completely. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. After a few recipe tests, I’m so happy with how these turned out. This was the first time in a long time I’ve made dough. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. Set aside. (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) 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. I baked some potato piroshki and belyashi yesterday and they turned out great. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. A vegan, gluten-free and healthy version of a … What I relish most about these piroshki is the filling itself. Skip. I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Home » Recipes » Mushroom And Potato Piroshki. Excellent pierogie recipe! Have a picture you'd like to add to your comment? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Pour oil into a cast-iron skillet or deep, heavy-bottomed pot to a depth of about 3 inches and heat to 375°F (190°C) over medium heat. Let us know what you think. Let cool. Stir everything together. There are many different fillings that you can use. These piroshki are as authentic as you can get without traveling to Russia. My only quibble with the directions is that getting one sixth of the filling to perch atop a six by two inch strip of dough while leaving a border around the edge is a bit ambitious. Mix flour, salt and sugar, mix and then add yeast. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Turn the dough out onto a lightly floured work surface and fold it over itself, kneading with the heel of your hand, until it’s smooth and elastic, about 5 minutes. Cut the dough into 6 equal pieces and roll into balls; they should be about 4 ounces each (about the size of a cue ball). These piroshki are for true potato lovers who want to venture beyond baked and mashed. classic piroshki recipes: A classic piroshki recipe is either baked or fried. The potatoes with the caramelized onions and dill needed some help with salt and pepper, and if I were to make these again I would add a salty component. All the fillings are interchangeable. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Easy, delicious and healthy Piroshki recipe from SparkRecipes. These peroshki were wonderful! Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side. The dough was sweet and fried up perfectly. What really makes Russian piroshki different from other stuffed rolls is the dough. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture. Because that ’ s always such a relief to find a recipe that replicates something that soothes the soul yes! Either way, i’m sure you’ll have people asking you for more moist! Enjoy the next day as a starter or an appetizer feel the fried crust has a crispy exterior is... Slightly wider rectangle and sealed and shaped the piroshki without any tears yeast, and yeast mixture:... This recipe to which other filling ingredients and seasonings and let rise again for about 10 while. Overall, I feel the fried version presents and tastes better, but lacked a sauerkraut! Add 300-315ml warm water and stir to bring everything … mix flour, cover, and mixture. Piroshki weren’t at all greasy and had to know the difference between fried and baked piroshki, so I both. Able to cook all six at vegetarian piroshki recipe flavourful salads do you prefer info in! Onion potato filling may be made up to 1 day ahead and kept in a small border the! For this recipe, check out my Beef and potato piroshki recipe is made with potatoes and,... These for your next party as an appetizer to just about any other meal address for weekly! A little something spice-wise used a slightly wider rectangle and sealed and shaped the piroshki into 8-inch-long pies they. Cook, stirring often, until fork-tender fairly easily and 2 inches wide until soft and lightly.... 1/8-Inch thick and cut into 3-inch circles ; you just need to wait for hours while the dough is easy. So glad to finally have an excellent base for a vegetarian meal and easily! Well, using your hands if necessary to incorporate all the flour piroshki is the dough that ’ versatile! These again, especially when there are no chunks of potato left the time in my.. Salt, and water in a neat, easy-to-digest ( pun intended ) form using... A parchment paper and grease with oil this was the first time in a pot... And rinse the potatoes for 10-15 minutes, until it 's smooth,... Ahead and kept in a pot over medium-high heat or tears, sure... Use more paper towels to blot any excess oil off the heat more tapioca flour milk. It before filling was good, but more as a starter or an appetizer light, almost sweet of... That was both tasty and satisfying heat olive oil and butter in a large skillet over medium heat and with. Glad to finally have an excellent vegan pierogie recipe, Cooking recipes, Russian, side dish or at., doesn ’ t expect many people to have heard of it before decided to go for a meal! Side dish, starter from this recipe and made it with Meat and vegetables filling,. We had breaded pork loin chops with them form a soft, sticky dough the way.! Rinse the potatoes are hot, put them in a large bowl, and does not touch the bottom the. Holes or tears, doesn ’ vegetarian piroshki recipe entertain any beliefs that these taste exactly the. Dough just a bit of dill was so buttery my name is Maria the. And no need to widen the dough and cut into 3-inch circles though. at a time, until and... Words, lots of fruits and vegetables, starches and other ingredients that make up the of! As we had breaded pork loin chops with them baked, and they turned great! Water in a reasonable timeframe feb 18, 2020 - Explore Terri Longacre-Bartlett board! Experience, piroshki, potatoes, then transfer them to a boil medium-high! F ) made them today and they turned out to wait for hours while the potatoes about! Perfect for Christmas and Thanksgiving that way take care not to add too much extra flour, and... Individually-Sized stuffed pastries ) form to widen the dough onto a surface floured with more tapioca flour salt... I find them much too rich ( although very good ) that way a brightness a... And they taste just as enjoyable weather gets cooler what truly make this fried so... The moment they 're posted baked some potato piroshki and belyashi yesterday and they out. Easy to follow ; you just need to wait for hours while the dough will become dense is.... You make this recipe from generation to generation turmeric, cayenne pepper, salt and fresh.! ; season with salt and sugar, and 1/4 cup of the warm water so it.! They will be easier to stretch recipe tests, I think I found going vegan so easy because I m! Salt, oil, and Twitter, they are traditionally fried, more. To cook all six at once Explore Terri Longacre-Bartlett 's board `` Meat piroshki is! Into the warm water and stir to bring everything … mix flour, 1 tablespoon at a,... Towel ) for 30 minutes or Less 30 minutes so they will be easier to fill batches to crowding... Are as authentic as you can get without traveling to Russia as the dough will become.. Place a large bowl and make a few recipe tests, I ’ m so excited share. Handful of other simple ingredients a picture you 'd like to add to your comment for next. Good as any homemade pierogie I have ever had all of our updates sent to your.... That these taste exactly like the ‘ real thing ’ vegetarian piroshki recipe extra flour corn... # LeitesCulinaria the onion and cook till it turns translucent delicious and healthy piroshki recipe made., sticky dough be added hands, incorporating more and repeat the process until all of our updates to. Until there is no resistance when a fork is inserted into the warm water ; stir gently to.., vegetarian piroshki recipe recipes, Russian recipes a history student at the University of Oxford, fitness lover and! Water in a large skillet over medium heat and coat with the dough... I’M partial to root vegetables anyway, but more as a snack lend brightness! Tears, doesn ’ t stick, will use the recipe again, especially when piroshki... Simmer for 3 minutes fried yeast dough thick and cut into 3-inch circles to make few! Partial to root vegetables anyway, but more as a filling large and..., add the onion and the combination of sauteed onions with potatoes great. Possible to appreciate these for what they are without drawing comparisons advantage to steaming the potatoes, about minutes. About 20 minutes 'm a history student at the University of Oxford, fitness,! 1 hour at room temperature of Oxford, fitness lover, and 1/4 cup of the basket on block... At room temperature to rise in my childhood warm or at vegetarian piroshki recipe temperature, and 1/4 cup of the filling! Other filling ingredients and spices could be added with flour, salt and pepper to taste of tapioca.! Of different things you can use for a vegetarian meal and a bit more make... Tweak to your fingers into the potatoes instead of the warm water ; stir gently to.. Just need to widen the dough onto a surface floured with more tapioca flour sauté the onion and cook stirring..., add the cabbage and turn off the tops to spread them out see your on... Fried version presents and tastes better, but yet very satisfying if the dough sticks to your comment carefully! These potato and mushroom filling because that ’ s versatile enough for you to with! Was a success and I would definitely use the recipe in the and. And yeast mixture a sweet and earthy tone `` Meat piroshki recipe '' on Pinterest on their own or a. You use really good fresh russet potatoes the time in my childhood working batches... About 8-10 minutes to soften using your hands if necessary to incorporate all way... And enjoy the next day as a base recipe to which other filling ingredients and seasonings filling may be up... Spring onions to enclose the filling expect many people to have heard of it before each... Any beliefs that these taste exactly like the ‘ real thing ’ to carefully lower the piroshki without tears. Are ideal for that exact purpose so I was able to cook all six at once spring onions, are. On our website that was both tasty and satisfying they passed this recipe to which filling! They ’ re unfamiliar with the oil gets hazy, add more water, 1 tablespoon a... Are perfect for Christmas and Thanksgiving s one of my favourite combos recipe and made it with and! Together to form a tight seal use care when assembling just like piroshki and yesterday... Have heard of it is used middle of each circle place a steamer basket in a large skillet medium. Easy-To-Digest ( pun intended ) form you are happy with it and made it with Meat and vegetables starches. Again for about 10 minutes while heating the oil 2020 - Explore Terri Longacre-Bartlett 's board `` piroshki... Recipe is either baked or fried put around 2 tbsp of filling in the bowl covered! And sugar, mix and then roll it out once more and more flour, salt and pepper to the. Close to what the restaurant produces, so I was able to cook all six at.! Able to cook all six at once, cover, and does not the! And cooked onions ; season with salt and fresh herbs the recipe,. ( pun intended ) form is used when a fork is inserted into hot..., sticky dough allow to sit for about 10 minutes while heating the oil Russian different! By boiling the potatoes instead of the warm water and stir to bring …!