Best 2 Taylors Piroshki Recipes
Taylor's piroshki is a delicious and satisfying recipe that is perfect for any occasion. It boasts a rich history of, originating in Russia before being introduced to Alaskan cuisine in the late 19th century. The dish is a delightful combination of yeasty dough filled with a variety of savory fillings, such as beef, cabbage, or potatoes, and then fried or baked until golden brown. The unique flavor of the piroshki is sure to tantalize your taste buds, while the versatility of its fillings allows for endless possibilities. This recipe offers not just one but three different fillings, each with its own distinct character. The beef filling is a classic, featuring tender ground beef seasoned to perfection. The cabbage filling is a vegetarian delight, with savory cabbage and aromatic mushrooms coming together in harmony. Finally, the potato filling offers a comforting and hearty option, with creamy mashed potatoes and caramelized onions adding a touch of sweetness to the mix. Whether you prefer your piroshki fried or baked, this recipe provides foolproof instructions for both methods. With its detailed steps, helpful tips, and delectable fillings, this comprehensive guide will enable you to create mouthwatering Taylor's piroshki that will surely impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
TAYLOR'S PIROSHKI
These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?
Provided by TAYLORSMOMMY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 11
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
- Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
- Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, 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.
- 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 3 1/2 to 4 inches in diameter.
- Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
- In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g
TAYLOR'S PIROSHKI
Make and share this Taylor's Piroshki recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h50m
Yield 11 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
- Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt.
- Remove from heat.
- Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, 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.
- 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 3 1/2 to 4 inches in diameter.
- Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal.
- Arrange on a flat surface and allow to sit approximately 10 minutes.
- In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Nutrition Facts : Calories 960.8, Fat 81.3, SaturatedFat 13.6, Cholesterol 102.8, Sodium 495.2, Carbohydrate 39.4, Fiber 1.5, Sugar 2.9, Protein 19
Tips:
- Choose the right type of dough: Taylor's piroshki dough is a yeast-based dough, but you can also use a puff pastry dough or a bread dough.
- Make sure the dough is well-chilled before rolling it out. This will help to prevent the dough from sticking to the rolling pin.
- Roll the dough out thinly, about 1/8-inch thick. This will help to ensure that the piroshki are light and flaky.
- Use a generous amount of filling. The filling is what makes the piroshki special, so don't be afraid to use a lot of it.
- Pinch the edges of the dough together firmly to seal the piroshki. This will help to prevent the filling from leaking out.
- Fry the piroshki in hot oil until they are golden brown. This will help to create a crispy outer shell.
- Serve the piroshki warm with your favorite dipping sauce.
Conclusion:
Taylor's piroshki are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick snack or a hearty meal. With so many different fillings to choose from, there is sure to be a piroshki that everyone will love. So next time you are looking for something new to try, give Taylor's piroshki a try. You won't be disappointed.
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