Traditional Russian Pirozhki Recipe
Small pockets of dough are filled with cabbage and hard-cooked egg before baking. 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).
I'm having a huge Russian dinner tonight and I was looking for a good recipe for Pirozhki. I scanned a lot of websites, including some in Russian and I changed the recipe a little bit according what I found and I used food processor for making the dough: I used 2 eggs, reduced milk to 1 and 3/4 cups and used 1.5 packages of active dry yeast. I put 5 cups of flour to the food processor, added salt, run it for a couple of seconds (I use dough blade and speed), added butter and run it again for a couple of seconds. I dissolved yeast in the milk with sugar, after 10 min I added two eggs, slightly bitten to the yeast mixture. Turned on my food processor and slowly added the yeast mixture, let it run for a minute and slowly added about 1/2 cups of flour (as much as needed to form elastic and non sticky dough). I let it raise around 1.5 hours and made pirozhki, I let the pirozhki to rise for 20-25 min, brushed with egg and baked them for 20 min on 400F... These turned out great - soft and fluffy... Be sure not to m
Really great recipe. When I've made piroshki before or had them, they're often fried and they feel greasy - good no doubt, but not very healthy. These tasted good and NO GREASE! :) My dough did not triple. I would say it doubled at the most (my fault, I'm terrible at working with yeast it seems) - but they were still fairly fluffy and I didn't have any problems with the texture. Hopefully next time my dough will get bigger. Practice makes perfect. :) My fillings: - hot dogs - sauteed carrots, cabbage and onion (s&p, of course) - sauteed hot dogs, mushrooms and onion (s&p, of course and Ichopped them up before putting them in the pan...and as weird as the combo may sound, they were everyone's favourite and everybody fought over them until they were gone) I love piroshki with cherries and mashed potatoes. I'd like to double the recipe next time though because they went super quick! :) And I didn't have enough dough to get the mashed potato filling in!
Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
Made 10 servings for my Russian theme dinner. Served with cabbage soup, "Russian Dipping Sauce," "Russian Garden Salad," "Instant Russian Tea," and "Russian Tea Cakes III."
This was a really good dinner—though I used microwave bacon for the meat and then basted them with egg before sticking them in the oven. I think I messed up the bread, though—I’m cursed with terrible bread whenever I try to make it. But it was awesome nonetheless, and it made a good lunch the next day.
I am so glad to find this recipe, a friend requested me to find this and make them for her husband. I believe his mother used to make them. My friend is blind, but now I can make them for the both of them, thanks for posting it!
So mid way baking the first batch it started looking a bit dry . The photo looks like they've been oiled . So I oiled it once mid bake. 2nd batch I oiled before putting them in the oven. After baking all of them . My husband told me he rememberes his grandmother used to oil them multiple times through out the bake. Can someone post a photo of what it looks like inside ? How thick the dough or bread should be when cooked ? I noticed the Russian perogies at the Russian store have a similar texture and taste to some of the Chinese pastry buns. My husband said the Russian stores are not making it right. I'm very confused now as what the dough should taste and feel like when cooked . Does anyone have photos or a description ?