- 1. ELEGANT PIROZHKI DOUGH
- The dough we use most commonly for pirozhki (but not good for ... they are thin and tender.
Ingredients: 6 (cream .. eggs .. flour .. salt .. sugar ...)
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- 2. PIROZHKI, PIEROGI OR VARENIKI
- Make dough with egg ... until brown and crisp. Pirozhki can be boiled, deep-fried, ... to the basic dough ingredients.
Ingredients: 14 (beef-eggs: .. beef: .. cabbage: .. cheese: .. flour ...)
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- 3. PIROZHKI
- Boil peeled potatoes. In ... spoon, stir easy so Pirozhki won't stick to bottom. ... minutes. Serve with sour cream.
Ingredients: 8 (cheese .. cream .. egg .. potatoes ...)
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- 4. PIROZHKI
- Filling: 1. In a ... a fork. 5. Place pirozhki on a greased cookie ... room temperature. (Makes 12-18 pirozhki.)
Ingredients: 10 (beef .. egg .. flour .. milk .. oil .. salt ...)
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- 5. PIROZHKY
- FILLING: Saute one small, minced onion in 2 tablespoons butter until soft. Add 1/2 pound finely ground chuck and cook until meat loses color. Add 1/4 ...
Ingredients: 9 (bouillon .. rolls .. salt ...)
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- 6. PIROZHKI
- Same as used for PIROG. An equivalent of 2 pounds of boiled beef, which has been used in the making of beef stock or soup, may be used instead of the ...
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- 7. PIROZHKI
- Cut out rings about 2 1/2 inches in diameter, put a teaspoon of the filling in each, fold over and pinch edges together. Paint with beaten egg and ...
Ingredients: 13 (cake .. flour .. meat .. milk .. salt .. sugar ...)
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