Piroshki, made from the yeasted dough of Russian cuisine, is prepared by sealing a filling of ground beef and hard-boiled egg into an oval shape and deep-frying it in hot oil. With its crispy outside and soft inside, it's a practical snack for tea time and travel.
Knead the flour with warm milk, yeast, sugar, egg, and butter, cover it, and let rise until doubled in size.
Sauté the ground meat and onion, then once cooled, mix with boiled egg and dill.
Tear off pieces of the dough and roll into flat rounds, fill with the filling, and seal into an oval shape; let rise for another 15 minutes.
Fry in hot oil over medium heat until both sides are golden.
Important: Let the dough rise a second time in a warm spot free of drafts; otherwise the piroshki won't puff up enough. Keep the frying oil at medium heat, as oil that's too hot can burn the outside while leaving the inside raw. Allergen: contains wheat (gluten), egg, milk and dairy products.
Adding a few sprigs of fresh dill alongside the ground meat in the filling gives the piroshki a characteristic freshness typical of Russian cuisine.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.