Soviet Style Piroshki
ID: 2f04dc35...
A classic Soviet-style recipe for piroshki (fried yeast dough pies) featuring two varieties: one savory filling made with seasoned minced meat, rice, and boiled egg, and one sweet filling made with thickened apple-cranberry jam.
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🍳 Cooking Flow
Make the yeast dough and let it rise in a warm spot for 1 hour. → Prepare the savory meat filling by cooking minced beef with onions, chopped boiled egg, and rice. → Prepare the sweet filling by mixing jam with potato starch to thicken it. → Divide the dough, place the respective fillings inside, and pinch the edges closed securely. → Deep fry in hot sunflower seed oil until golden brown on both sides.
Cooking Steps
Brief Cooking Order
Make the yeast dough and let it rise in a warm spot for 1 hour. → Prepare the savory meat filling by cooking minced beef with onions, chopped boiled egg, and rice. → Prepare the sweet filling by mixing jam with potato starch to thicken it. → Divide the dough, place the respective fillings inside, and pinch the edges closed securely. → Deep fry in hot sunflower seed oil until golden brown on both sides.
Introduction
A classic Soviet-style recipe for piroshki (fried yeast dough pies) featuring two varieties: one savory filling made with seasoned minced meat, rice, and boiled egg, and one sweet filling made with thickened apple-cranberry jam.
Step 1
Melt 100g of unsalted butter in a cup placed in a hot water bath.
Step 2
Dissolve 50g of fresh yeast block in 50ml of warm water (ideally around 35°C) inside a large bowl using a spoon.
Step 3
Pour 300ml of milk into the melted butter cup, then pour the mixture into the dissolved yeast bowl and add 1/2 tsp of salt.
Step 4
Add 85g of sugar to the wet mixture and stir well to combine.
Step 5
Gradually sift and add 600g of flour into the bowl, mixing thoroughly to form a smooth dough.
Ingredients List
Important Notes
Always cook the salty meat piroshki before the sweet ones, as the sweet ones tend to break apart in hot oil more easily.
Thickening the jam with potato starch is highly recommended to prevent it from leaking during the frying process.
Make sure the water used to activate the yeast is warm (between 30-60°C) and not boiling hot, which would kill the yeast.
Pinch the edges of the dough very securely to prevent any filling blowout in the hot oil.
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