Best 3 Traditional Russian Pirozhki Recipes
In the vast culinary landscape of Russian cuisine, pirozhki stand out as delectable handheld pastries that have captured the hearts of food lovers for centuries. These enticing pockets of dough are traditionally filled with a variety of savory or sweet ingredients, creating a symphony of flavors and textures that tantalize the palate. From the classic potato and cabbage filling to the indulgent meat and mushroom combination, pirozhki offer a delightful journey through Russia's rich culinary heritage. Whether you prefer the deep-fried version with its golden-brown crust or the baked version with its delicate flakiness, pirozhki are a versatile culinary delight that can be enjoyed as a hearty snack, a satisfying meal, or a sweet treat. This comprehensive guide will provide you with detailed recipes for both fried and baked pirozhki, ensuring a perfect pirozhok-making experience every time.
Here are our top 3 tried and tested recipes!
TRADITIONAL RUSSIAN PIROZHKI
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
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
TRADITIONAL RUSSIAN PIROZHKI
Make and share this Traditional Russian Pirozhki recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 50m
Yield 30 serving(s)
Number Of Ingredients 11
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 136, Fat 3.3, SaturatedFat 1.5, Cholesterol 54.8, Sodium 111.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 5
TRADITIONAL RUSSIAN PIROZHKI
I found this delicious-looking dish online, as well as another variation with meat. Recipe: allrecipes.com Photo: jennyeatwellsrhubarbginger.blogspot.com
Provided by Ellen Bales
Categories Vegetable Appetizers
Time 1h50m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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.
- 3. Meanwhile, 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.
- 4. 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.
- 5. Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- 6. Bake in a preheated 400-degree oven for 20 minutes, or until golden brown.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use high-quality ingredients: The better the quality of your ingredients, the better your pirozhki will taste. Look for fresh, organic produce and high-quality dairy products.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then stop.
- Let the dough rise in a warm place: This will help it to double in size and become light and airy.
- Don't overcrowd the pan when frying the pirozhki: This will prevent them from cooking evenly.
- Serve the pirozhki warm: They are best enjoyed fresh out of the oven or fryer.
Conclusion:
Pirozhki are a delicious and versatile Russian dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, but there are a few tips and tricks that you can follow to ensure that they turn out perfectly. With a little practice, you'll be able to make pirozhki that are sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #cuisine #preparation #for-large-groups #healthy #european #russian #dietary #number-of-servings
You'll also love
