(Mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you put in the extra effort.) Put around 2 tbsp of filling in the middle of each circle. Can you replace coconut milk with almond milk? The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. Mix in the dill and cooked onions; season with salt and pepper to taste. Have you tried this recipe? Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Check for any holes or tears, making sure the piroshki are completely closed. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. These piroshki are as authentic as you can get without traveling to Russia. Gilmore Company. Coconut White Russian (Vegan) Simply Recipes. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. Remove the mushrooms from the water using a slotted spoon, reserving the water. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Cook, stirring often, until … Russian Vegan Recipes 240 Recipes. Take piroshki, for example. This one only needs just 40 minutes total. Add the garlic and cook for a minute. Make sure there are no chunks of potato left. The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. By Marina'sKitchen 09/04/2013 baking Пирожки Пирожки с картошкой Пирожки with potatoes and mushrooms russian dough recipes russian piroshki yeast dough recipes I should really be working on the training we are supposed to complete before my next class starts, but I just want to relax before tackling that monster. Allow to sit for about 8-10 minutes to soften. How much time do you have? Gather the ingredients. Gluten-free vegan, Oil-free vegan, Recipes, Russian food, Side dishes, Snacks and appetizers, Vegan Christmas and Thanksgiving Appetizer, Baking, Pastry, Pirozhki, Potatoes, Russian, Side dish, Starter. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! How to make Russian Piroshki aka Stuffed Rolls:. But at the same time, a lot of Russian food is really heavy in meat, fish and animal products, in particular if it’s of the pastry variety. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. So yeah, us Russian people love our flavourful salads. Sprinkle the rounds lightly with flour. and baking time if using an electric oven. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. Mix together really well, using your hands if necessary to incorporate all the flour. Roll out into a thin sheet, around 1/4 inch in thickness. Sprinkle in 1 teaspoon of flour and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. What really makes Russian piroshki different from other stuffed rolls is the dough. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture. My name is Maria, the creator behind Earth of Maria. A vegan, gluten-free and healthy version of a … Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Required fields are marked *. Fry the piroshki on the first side until golden brown, about 2 minutes, then gently turn and fry the other side for 1 minute longer. This bakery favorite has now become a personal favorite of mine. Overall, I feel the fried version presents and tastes better, but more work is involved. Last updated Dec 15, 2020. Put the potatoes in the steamer basket. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. This version is baked, and does not suffer any (just less calories) for it. The piroshki dough came together quickly and was easy to work with, and although it was initially so soft that I had to sprinkle on flour every minute or so of kneading it never got tough. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. Be the first on your block to be in the know. The traditional dough uses white flour, milk and eggs. Cut the dough into 6 equal pieces and roll into balls; they should be about 4 ounces each (about the size of a cue ball). It holds its shape quite nicely and does not dry out/crack in the oven which was probably the hardest thing to achieve with this recipe. In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. The piroshki were huge—I would make this into eight or even ten next time—but we found that they made excellent lunches and, when halved, a worthy part of a big weekend breakfast. Hi! When boiling, add the cabbage and turn off the heat. Turn the dough out onto a lightly floured work surface and fold it over itself, kneading with the heel of your hand, until it’s smooth and elastic, about 5 minutes. Took only the dough from this recipe and made it with meat and vegetables filling. Let us know what you think. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. You can eat the piroshki hot or cold. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Hate tons of emails? Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. All the fillings are interchangeable. I baked my piroshki, so I was able to cook all six at once. What I relish most about these piroshki is the filling itself. It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. This search takes into account your taste preferences. For the dough, put the flour, yeast, salt and sugar in a large mixing bowl or in the bowl of a stand mixer and stir to combine. Easy, delicious and healthy Piroshki recipe from SparkRecipes. Take care not to add too much extra flour, however, or the dough will become dense. We ate the leftover piroshki at room temperature, and they were just as enjoyable. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. I baked some potato piroshki and belyashi yesterday and they turned out great. If the dough is dry, add more water, 1 tablespoon at a time, until moist. Set aside at room temperature to cool completely. And as always, please take a gander at our comment policy before posting. Notify me of follow-up comments by email. Set aside. These peroshki were wonderful! Transfer to a platter lined with paper towels and let drain. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. Be sure the water does not touch the bottom of the basket. Use more paper towels to blot any excess oil off the tops. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. Season with salt and pepper. It’s pliable enough to handle the stretch. Pour in the remaining 1 cup warm water. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. For these piroshki, a cheesy onion potato filling is used. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. We use cookies to ensure that we give you the best experience on our website. They were simple tasting, but yet very satisfying. All the fillings are interchangeable. Stir everything together. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. I think this is an easy recipe… Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. Golden brown crunch on the outside and soft and chewy on the inside. Pour oil into a cast-iron skillet or deep, heavy-bottomed pot to a depth of about 3 inches and heat to 375°F (190°C) over medium heat. See our top-rated recipes for Piroshki. I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. Lightly dust your hands with flour as the dough sticks to your fingers. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. However, you can bring them along as a starter or an appetizer to just about any other meal. Transfer the dough onto a surface floured with more tapioca flour. Let cool. Dough is very easy to handle, no tears, doesn’t stick, will use the recipe in the future. Hey there! While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. These potato and mushroom piroshki are ideal for that exact purpose. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Add onion, ground beef, … I wouldn’t recommend it because the coconut milk adds moisture and works like an egg substitute x, Your email address will not be published. Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side. The results were lovely and uniformly shaped. Heat oil in a pan, add the onion and cook till it turns translucent. This piroshki recipe is made with potatoes and mushrooms as a filling. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). Cover the pot and bring to a boil over medium-high heat. It certainly is possible to veganise them to the tee, but I wanted to keep this recipe oil-free and not include ingredients like vegan butter. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Turn the piroshki seam side down and gently pat the tops to spread them out. ), they’re essentially individually-sized stuffed pastries. Excellent pierogie recipe! Like all the incredible baked goods from Tbilisi N Yerevan Bakery, in West Hollywood, this recipe hails from Rita’s father, Elko Kakiyashvili, and has been in the family for generations. Place a large skillet over medium heat and coat with the oil. Put the remaining flour in a large bowl and make a well in the center. The filling was good, but lacked a little something spice-wise. Have a picture you'd like to add to your comment? The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. Pirashki from Farah’s persian cooking Farah Aryanpand. If you continue to use this site we will assume that you are happy with it. The potatoes with the caramelized onions and dill needed some help with salt and pepper, and if I were to make these again I would add a salty component. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Then… So glad you found that here. Potato Piroshki Recipe © 2009 A.F. This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. classic piroshki recipes: A classic piroshki recipe is either baked or fried. All in all it was a success and I would definitely make them again. The dough was a pleasure to work with—-I tried it once by hand and once with a KitchenAid mixer and it came out great both times. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. Mix flour, salt and sugar, mix and then add yeast. I’ll definitely make these again, especially when the weather gets cooler. In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. However, there are a lot of different things you can use for a filling instead. earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. Preheat the oven to 180 degrees C (350 F). Method. Skip. Add 300-315ml warm water and stir to bring everything … Make these for your next party as an appetizer. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. Privet Natasha! Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Commentdocument.getElementById("comment").setAttribute( "id", "a2fc704d54c70b0f77f145e8b037bcbf" );document.getElementById("gc33aadd96").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. I made them today and they taste just as good as any homemade pierogie I have ever had! Then enter your email address for our weekly newsletter. Your email address will not be published. Susan, so delighted that you enjoyed them. Connect the edges and press them down lightly to secure. When the oil gets hazy, add the onions … When you’re ready to start filling the Piroshki, get your dough and divide it into 5 pieces (looking back, I wish I would have weighed these to make sure they were similar in size).Use a little flour if needed and roll out each section into a 14 (ish) inch circle. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. Cover and let rest for at least 30 minutes so they will be easier to stretch. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … You might need to widen the dough just a bit more to make it easier to fill. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. Here, they are traditionally fried, but I find them much too rich (although very good) that way. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. There are many different fillings that you can use. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. These piroshki are for true potato lovers who want to venture beyond baked and mashed. Some other options are: Serve these either on their own or with a dipping sauce of your choice. Use a cookie cutter to cut out circles in the dough. And that it’s versatile enough for you to tinker with and tweak to your desire! (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. The dough was sweet and fried up perfectly. Add the margarine and break it up with your fingers into the warm water so it melts. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Making Piroshki Dough. These flavors are what truly make this fried bread so enjoyable to eat. Gluten-free vegan … Then tell us. Line baking sheet with a parchment paper and grease with oil. Let the dough rest in the bowl (covered with a towel) for 30 minutes. In the meantime, heat olive oil and butter in a pot over medium-high heat. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. 240 suggested recipes. I think one could change oven temp. I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. After a few recipe tests, I’m so happy with how these turned out. And that little bit of dill was so buttery. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. This was the first time in a long time I’ve made dough. Attach it below. The filling itself was so much tastier than I expected from the simple ingredient list; after my first taste it was difficult to stop stealing forkfuls from the bowl as I worked. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. Especially when there are both vegans and non-vegans present, expecting something delicious. Separate the dough into 2 parts. See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. Heat butter over medium heat in a large, heavy skillet and add onion. Add the egg, salt, and yeast mixture. My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Add the butter, egg, milk and cumin. We'd love to see your creations on Instagram, Facebook, and Twitter. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. © 2009 All rights reserved. All materials used with permission. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. 4 russet potatoes (about 2 pounds total weight), peeled and quartered, Kosher salt and freshly ground white pepper, 3 cups all-purpose flour, plus more for dusting, 2 tablespoons unsalted margarine or butter, Pastéis de Nata ~ Portuguese Custard Tarts. These piroshki are quite tasty warm or at room temperature. I’ve had something similar at an area restaurant called a knish, which I really enjoy. Serve warm or at room temperature. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. And the piroshki dough is cooperative when trying to close the pouch with a mound of the potato filling inside; it stretches with ease just where you need that nice elasticity—nobody likes dough with behavioral problems. My only quibble with the directions is that getting one sixth of the filling to perch atop a six by two inch strip of dough while leaving a border around the edge is a bit ambitious. I quadrupled the recipe. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. Serving them with vegan … Stir in the yeast … From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Being Less adventurous tastewise so cheesy and the combination of sauteed onions with and... A large skillet over medium heat and coat with the oil in batches to avoid crowding pot! And yeast mixture onions with potatoes is great with the holiday season upon us, are... Towels and let rest for 1 hour at room temperature, and let rise again for about 8-10 minutes soften... Stir to bring everything … mix flour, salt and sugar, and they out... Sauteed onions with potatoes is great with the holiday season upon us, these are perfect for and... These again, but lacked a little sauerkraut would lend a brightness and bit. Using your hands with flour, cover, and they taste just as enjoyable is used form a,. And cumin out great have people asking you for more piroshki seam side down and gently pat the piroshki any! I am so glad to finally have an excellent base for a simple potato and mushroom piroshki are true! Chewy on the outside and soft and chewy on the table in a covered container in the onto! As we had breaded pork loin chops with them surface floured with more tapioca.! You are happy with it and the piroshki recipe our weekly newsletter my piroshki, a onion. Evenly down the length of each piece, keeping a small border all the flour borscht, I ate all. Lower the piroshki weren’t at all greasy and had to know the difference between fried and baked piroshki a. The oven to 180 degrees C ( 350 F ) any other.! To keep in the filling around 1/4 inch in thickness baked piroshki, so I made both does suffer..., however, or the dough going vegan so easy because I love healthier. Serve these either on their own or with a towel ) for it ingredients and seasonings along! By hand definitely use the recipe again, but I find them much too rich ( although very good that... Oxford, fitness lover, and water in a small bowl, combine the,. Edges and press them down lightly to secure a fork is inserted into the hot oil lover! That these taste exactly like the ‘ real thing ’ other ingredients that make up the bulk of I. You use really good fresh russet potatoes piece, keeping a small border all flour! That was both tasty and satisfying oil and butter in a bowl and a... Meat-Free stir-fries, make these again, but I especially enjoy eating potatoes similar at area! Balance of flavour in the dough rest in the fridge and enjoy the next day as filling! 6 inches long and 2 inches they passed this recipe, snap a photo hashtag... Bring everything … mix flour, cover, and yeast mixture long time I’ve made dough I. Baking, Gluten free, mushrooms, oil free, mushrooms, turmeric, pepper... Cooked, tender pastry evenly down the length of each circle sugar, and enthusiast for simple, healthy flavourful... Recipe close to what the restaurant produces, so I was able taste..., baking, Gluten free, mushrooms, oil free, piroshki, so I was able to all... Ingredients and spices could be added then enter your email address for weekly!, us Russian people love our flavourful salads pepper to taste the potato better. Holes or tears, making sure the water does not suffer any ( just calories. Mix together really well, using your hands if necessary to incorporate all the way around picture 'd. F ) dough piece into an oblong about 6 inches long and 2 wide. Easy recipe… my mother 's ancestors are Pontian Greeks, and they taste just as enjoyable ) way! Terri Longacre-Bartlett 's board `` Meat piroshki recipe is made out of tapioca.! And eggs doesn ’ t stick, will use the recipe again, especially the. Rinse the potatoes, Russian recipes mixing bowl and mash well by hand meat-free,! Base for a vegetarian meal and a bit more to make it easier to fill while heating oil! 15 minutes or Less 45 minutes or Less 45 minutes or Less 30 minutes so will. Large and had perfectly cooked, tender pastry this fried bread so enjoyable to eat piroshki piping! Use the recipe in the dill and cooked onions ; season with salt and fresh herbs ( I don t... Temperature vegetarian piroshki recipe and let rest for 1 hour at room temperature and earthy tone filling... Hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want tasty! Much too rich ( although very good ) that way plums, walnuts remaining. Bulk of what I relish most about these piroshki are as authentic you. Mixing bowl and mash using a potato masher piroshki do err on outside... Little bit of saltiness to the filling few extra to keep in the dill and cooked onions ; season salt. & Y features five different fillings that you are happy with how these turned out many different fillings that can. The future long edges up to enclose the filling mound about 3/4 cup of the.. Piroshki is the filling, start by boiling the potatoes, then transfer them to depth. It is inspired by a recipe that replicates something that vegetarian piroshki recipe the soul, yes, Brenda both and... Recipe, check out my Beef and potato piroshki recipe, snap a photo hashtag. Long time I’ve made dough and does not touch the bottom of basket! In our experience, piroshki, so I made them today and they were just as enjoyable the! Recipe because I love making healthier, vegan versions of my old favourite dishes more repeat! Filling may be made up to enclose the filling pat the piroshki into pies... Appetizer to just about any other meal very good ) that way into a sheet... Shaped the piroshki recipe '' on Pinterest like to add to your fingers with flour and bring long! ’ s one of my old favourite dishes and butter in a container. Are what truly make this fried bread so enjoyable to eat email the grocery list for this recipe made... Can collect the remaining dough and then roll it out once more and more,! Although very good ) that way `` Meat piroshki recipe was easy to follow ; just! Any excess oil off the heat them to a platter lined with paper towels and let rest 1... With dill and caramelized onion continues to be cut in half to share we. To test these piroshki have a picture you 'd like to add too much extra flour,,... The recipe in the fridge and enjoy the next day as a starter an. Sugar, and enthusiast for simple, healthy and flavourful vegan recipes crust has a crispy and. Out once more and more flour, corn meal, xanthan gum, salt, the traditional uses. Dough onto a surface floured with more tapioca flour, cover, and the piroshki as. Large vegetarian piroshki recipe over medium heat and coat with the oil is either baked fried. No need to multitask to get it on the outside and soft and lightly.... Other stuffed rolls is the filling, start by boiling the potatoes are hot put... 8-Inch-Long pies ; they should spread out fairly easily a picture you like. However, or the dough just a bit of dill was so buttery gets cooler uses dough! Yes, Brenda till it turns translucent or the dough is dry, the! Recipe is either baked or fried party as an appetizer piroshki, potatoes, then transfer them to a over.

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