|Nana's Helping Hand Cookbook|
|by Phyllis Thornton|
Phyllis takes you from her teens to the present in her kitchen. Great stories, pictures, recipes new and old.
1 - 10 of 20 for piroshki
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Here are four authentic dough recipes for making pierogi. Each dough yields a pierogi with a unique texture and taste. Try them all and choose your ...
Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a ...
Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs. Slowly ...
Dissolve sugar and yeast in water. Beat egg and oil together and add to yeast. Stir in salt and start beating in flour a 1/2 cup at a time until ...
Warm milk and ... day before preparing Piroshki, adding onions, ... this to ground meat, adding salt and pepper to taste. Proceed with filling Piroshki.
Mix together as for pie pastry. Refrigerate for 1 hour. Roll out the dough and cut into circles large enough to hold 1 teaspoon of filling.
Chop the onion ... resembles a small pie. Now place piroshki's on a lightly greased cookie sheet and bake according to biscuit directions, 10 to 15 minutes.
Brown beef and onion in heavy skillet in a small amount of oil. Add cabbage, salt and pepper (don't drain). Steam until cabbage is tender and lightly ...
The dough we use most commonly for pirozhki (but not good for pirog), and which produces an elegant baked pirozhok, is the following. 1. Sift flour ...
To make filling: ... brush tops with beaten egg. Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.
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