Best 2 Piroshky Recipes

**Piroshky: A Taste of Russian Delights**

Piroshky, also known as pirozhki, are delectable filled pastries that hold a special place in Russian cuisine. These versatile pockets of dough can be baked or fried, and their fillings range from savory to sweet, making them a beloved treat for any occasion. Embark on a culinary journey as we explore two enticing piroshky recipes: the classic Potato and Cabbage Piroshky, a harmonious blend of savory flavors, and the indulgent Sweet Apple Piroshky, a symphony of sweet and tangy notes.

**Potato and Cabbage Piroshky:**
Savor the comforting flavors of the Potato and Cabbage Piroshky, a traditional Russian dish that showcases the humble potato and cabbage. Mashed potatoes are combined with sautéed cabbage, onions, and a touch of dill to create a savory filling that is both hearty and flavorful. Encased in a golden-brown dough, these piroshky are perfect for a quick snack, a satisfying lunch, or as a delightful addition to your dinner table.

**Sweet Apple Piroshky:**
Indulge in the Sweet Apple Piroshky, a delightful pastry that captures the essence of fall flavors. Tender apples, tossed in a delicate blend of cinnamon and sugar, create a sweet and tangy filling that is perfectly balanced by the flaky, buttery dough. Whether served warm with a dusting of powdered sugar or enjoyed at room temperature, these piroshky are sure to satisfy your sweet cravings.

Prepare to be captivated by the charm of piroshky, a testament to the culinary artistry of Russian cuisine. With their versatility and enticing flavors, these pastries are sure to become a staple in your kitchen. So, gather your ingredients, let your creativity shine, and embark on a delightful piroshky-making adventure!

Let's cook with our recipes!

KALEENKA PIROSHKY

Kaleenka Piroshky image

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for piroshky in "Dining Ethnic Around Puget Sound" which was published in 1993. Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. The Kaleenka notes that "piroshky" is derived from a Russian word pronounced "peer," which means "feast." Many different fillings are common, including chicken, fish, and fruits, but this beef and cheese filling is the favorite. Prep includes time for the rising of the dough.

Provided by Julesong

Categories Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 tablespoon vegetable oil
2 lbs lean ground beef
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 packages yeast
4 -5 cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
3 tablespoons additional vegetable oil
1/4 cup warm water
1 1/2 cups milk
1 lb cheddar cheese, cut into 1/2 inch cubes

Steps:

In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
(The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
Preheat oven to 350 degrees F.
To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!

PIROSHKY

Piroshky image

Categories Beef Sandwich

Number Of Ingredients 6

Ingredients

2 package Pillsbury Hungry Jack Buttermilk Biscuits
1 onion
1 pound Ground beef
1 hard boiled egg
1 raw egg, beaten lightly
1/2 teaspoon salt and pepper

Steps:

Brown chopped onion. In separate pan, brown ground beef. Mix together with onion and add salt/pepper to taste. Refrigerate until cool.
Use a fork to mash up the hard boiled egg. When the pieces are small, stir egg into the meat mixture.
Roll each biscuit into a 5" circle. Brush all edges with raw egg. Put 1.5 tablespoons of filling in center, fold in half, and press edges to seal.
Brush top of pastries with egg yolk. Bake in a 350 degree oven until they are a light golden brown (approximately 10 minutes).

Tips:

To make the dough, use warm milk, as this will help the yeast to activate properly.
Be sure to knead the dough until it is smooth and elastic, as this will help to develop the gluten in the flour and make the dough stronger.
Let the dough rise in a warm place until it has doubled in size, as this will help to create a light and airy texture.
When filling the piroshky, be sure not to overfill them, as this will make them difficult to seal.
Bake the piroshky in a preheated oven, as this will help to ensure that they cook evenly.
Let the piroshky cool slightly before serving, as this will help to prevent them from being too hot to eat.

Conclusion:

Piroshky are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make, and there are many different ways to fill them, so you can customize them to your own taste. Whether you are looking for a quick and easy snack or a hearty and satisfying meal, piroshky are sure to please.