Piroshky - Recipe - Cooks.com

PIROSHKY

DOUGH:

1 pkg. dry yeast
1/4 c. lukewarm water
1/4 c. sugar
1 1/2 c. warm milk
4 1/2 to 5 c. flour
1 tsp. salt
1/4 c. corn oil

MEAT FILLING:

1 med. onion
2 tbsp. butter
1 lb. ground round
Salt, pepper and dill to taste

DOUGH: Sprinkle yeast into the water in a bowl. Add a pinch of sugar. Allow to foam, about 10 minutes. Dissolve the sugar in the milk. Mix flour and salt in a bowl and make a well. Add the yeast to the milk mixture. Pour the yeast mixture into the well. Pour in the oil as you stir. The dough will be sticky. Add as little flour as possible as you knead for 10 minutes.

Place dough in a slightly oiled bowl. Coat the dough with oil by turning it over. Cover with a towel and leave to rise for 1 to 1 1/2 hours or until doubled.

MEAT FILLING: Saute onion briefly in butter. Add ground round and brown. Drain off fat.

When dough is ready, roll out to 1/8 inch thickness. Cut into 3-inch circles with a cookie cutter. Put 1 1/2 tablespoon filling on half of the dough circle. Fold over, creating a half circle, and pinch down edges. Let rise for 30 minutes. Brush with a mixture of beaten egg and 1 teaspoon milk. Bake at 350 degrees for 20-30 minutes or until golden brown. Serve with the Ukrainian Borscht. Serves 36.

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Piroshky

· Jun 4 · #155898

Shirley Neault (Manitoba) says:

Thank you! Here is a filling I love. Turn oven to 350°F. Measure about 1 1/2 cups buckwheat to small roasting pan. Toast til golden brown. Boil 6 potatoes and mash. Remove buckwheat from oven. Pour boiling water over buckwheat to about 1/4 inch over it, add 5 gs salt, cover roaster bake at 300°F til water is absorbed. Add to potatoes. Grate 1 1/2 old cheddar cheese , add to mixture and it tastes so good!

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