Best 2 Romanov Piroshki Recipes

Indulge in the delectable world of Russian cuisine with our collection of piroshki recipes, a delightful assortment of baked or fried pastries filled with savory or sweet fillings. From the classic Beef and Cabbage Piroshki, a hearty and flavorful combination of ground beef, cabbage, and onion, to the indulgent Potato and Mushroom Piroshki, a vegetarian delight bursting with earthy flavors, our recipes offer a variety of options to tantalize your taste buds. For a sweet treat, try our Apple Piroshki, a perfect balance of sweet and tart, or our Cherry Piroshki, a burst of juicy, sweet cherries wrapped in a golden pastry. With step-by-step instructions and detailed tips, our recipes ensure that you can recreate these Russian delicacies in the comfort of your own kitchen. So, embark on a culinary journey to discover the wonderful world of piroshki, a true testament to the richness of Russian culinary traditions.

Here are our top 2 tried and tested recipes!

RUSSIAN ROMANOV PIROSHKI RECIPE - (4.4/5)

Russian romanov piroshki Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
3 onions, chopped
2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
2 cups all-purpose flour
1/8 teaspoon salt
1 egg, beaten
1/2 cup cold water, or as needed

Steps:

1.To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute' onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat. 2.Place beef, saute'ed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside. 3.To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter. 4.Preheat oven to 400 degrees F (200 degrees C). 5.Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork. 6.Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with

TRADITIONAL RUSSIAN PIROZHKI

Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

Ingredients

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

Tips:

Make sure the dough is well-rested before baking. This will help the piroshkis to rise properly and have a light, fluffy texture.
When filling the piroshkis, be careful not to overfill them. This can cause the dough to tear during baking.
If you are using a savory filling, be sure to season it well. This will help to bring out the flavor of the filling.
Bake the piroshkis until they are golden brown. This will ensure that they are cooked through and have a crispy crust.
Serve the piroshkis warm. This is when they are at their best.

Conclusion:

Romanov piroshki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With a little planning, you can easily make a batch of piroshkis that will be enjoyed by the whole family.