Serve these with borscht or consomme.
Dough
3 cups flour 1 Tbsp yeast 1 tsp sugar 2 tsp salt
1 cup milk 1/2 cup water 1/2 cup shortening
Knead, let it rise until doubled in volume.
Meat filling
2 cups cooked ground beef 1 -2 hard boiled eggs (optional) 1 onion, chopped fine 1/2 Tbsp oil 1/2 Tbsp buller salt and pepper sour cream
Saute the onion; add to the ground meat, eggs, season, add enough sour cream to moisten or, instead, use 1 cup mashed potatoes.
Pinch off pieces of dough and flatten them into rounds with your hands. Put one tablespoon of fillng on the round, seal the edges toghether to form an oblong bun and plase on a greased cookie sheet. Proof for 10 min, bake at 350F for 25 min until golden brown.
Apple filling for Apfel Piroschky
1 1/2 cup shredded or sliced apples 1 Tbsp flour 1/3 cup sugar 1/2 tsp cinnamon 1 egg 1/4 cup cream
Combine and beat well; proceed as for Meat Piroschky.
Source: Baking with Yeast with Schmecks Appeal (1990) by Edna Staebler.
This is a very soft dough, VERY. If making it by hand, use spoon to mix it. It is impossible to knead it per se.
As the dough ferments, it firms up and becomes dry and gorgeous, easy to handle and to shape
To prepare the filling, saute one finely chopped onion in 1Tbsp of fat and add ground cooked meat (i.e. boil a piece of beef first, then pass it through the meat grinder). Season to taste with salt and pepper, moisten a little sour cream to obtain a filling of soft and spreadable consitency that you can spoon into the dough rounds.
This recipe makes 20 piroshki Meat piroshki are excellent when served with consomme or soups heavily loaded with vegetables, for example, borscht. And, of course they are a great snack on their own.
Source: Fleisch Piroschky (Meat Buns)
Dough
3 cups flour 1 Tbsp yeast 1 tsp sugar 2 tsp salt
1 cup milk 1/2 cup water 1/2 cup shortening
Knead, let it rise until doubled in volume.
Meat filling
2 cups cooked ground beef 1 -2 hard boiled eggs (optional) 1 onion, chopped fine 1/2 Tbsp oil 1/2 Tbsp buller salt and pepper sour cream
Saute the onion; add to the ground meat, eggs, season, add enough sour cream to moisten or, instead, use 1 cup mashed potatoes.
Pinch off pieces of dough and flatten them into rounds with your hands. Put one tablespoon of fillng on the round, seal the edges toghether to form an oblong bun and plase on a greased cookie sheet. Proof for 10 min, bake at 350F for 25 min until golden brown.
Apple filling for Apfel Piroschky
1 1/2 cup shredded or sliced apples 1 Tbsp flour 1/3 cup sugar 1/2 tsp cinnamon 1 egg 1/4 cup cream
Combine and beat well; proceed as for Meat Piroschky.
Source: Baking with Yeast with Schmecks Appeal (1990) by Edna Staebler.
This is a very soft dough, VERY. If making it by hand, use spoon to mix it. It is impossible to knead it per se.
As the dough ferments, it firms up and becomes dry and gorgeous, easy to handle and to shape
To prepare the filling, saute one finely chopped onion in 1Tbsp of fat and add ground cooked meat (i.e. boil a piece of beef first, then pass it through the meat grinder). Season to taste with salt and pepper, moisten a little sour cream to obtain a filling of soft and spreadable consitency that you can spoon into the dough rounds.
This recipe makes 20 piroshki Meat piroshki are excellent when served with consomme or soups heavily loaded with vegetables, for example, borscht. And, of course they are a great snack on their own.
Source: Fleisch Piroschky (Meat Buns)
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