STUFFED! Spent hours making Piroshki with my fabulous mother and wonderful aunt. Of course we had help! The dough can be used for any type of filling. Get creative, go with the traditional, try just veggies or something sweet. We made four different kinds!
Each batch of dough makes about 24 Piroshki and serves 6-10 people
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
5-6 cups all-purpose flour
1 egg for egg wash
Dissolve the yeast in the 1/4 cup of warm water. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
Place 2 cups of flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with 2 more cups of flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. Start with the 5 cups of flour. You may need to add more 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 (about 1 hour). You can place dough in a sightly warm oven to speed process.
You could fill your Piroshki with any kind of stuffing, but make sure to prepare the filling during the rising process or well before.
Preheat oven to 375 degrees. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 4-5 inches in diameter.
Fill center of each disk with cheese and/or accompanying filling. Fold disks over the mixture and firmly pinch edges to seal. Place pockets on a parchment paper lined cookie sheets. Brush each pocket with a little egg. Cook 15-17 minutes until golden brown on top.
Filling options we went with:
Baked potatoes, Sautéed shallots and garlic in lots of butter. Lightly mash everything plus grated cheese, green onion, parsley, salt, pepper and a little dill
Traditional Beef & Cabbage:
Good quality ground beef, Napa cabbage, onion, lots of dill and pepper. Secret ingredient is; Dry onion soup mix
NC Style Slow-cooked Pulled Pork:
Pork loin, apple cider vinegar, dark brown sugar, ketchup, red pepper flakes, black pepper and kosher salt cooked slow and low in the crock pot.
Mushroom Chicken & Brie:
Ground chicken browned. Sauté finely chopped Cremini mushrooms and finely chopped white onion with minced garlic, salt and pepper. Mix with spreadable Brie.
This is not an exact science…but if you need help on quantity let me know.