"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Piroshki Recipe

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This recipe for Piroshki, by , is from MLHS Class of 2019 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angelina Mulina

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 1/2 tbsp oil
15 oz luke warm water
4 cups + 2 tbsp all-purpose flour (divided)
1 tsp salt
1 tbsp Active Dry Yeast

Filling:
7 to 8 medium potatoes, peeled and cut into 1/2″ thick chunks
3 tbsp butter, melted for potatoes
1/2 medium onion
1 tbsp butter for onions
Ingredients for Filling:
7 to 8 medium potatoes, peeled and cut into 1/2″ thick chunks
3 tbsp butter, melted for potatoes
1/2 medium onion
1 tbsp butter for onions

Directions:
Directions:
Dough:
1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 Tbsp flour*, yeast.
A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once itís done in the bread maker, its ready to go.
2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log. It will rise more as you make the piroshki Cut off pieces one at a time about 3/4″ thick.
3. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the potatoes, otherwise the sides wonít seal.
4. Place 1 heaping Tbsp of potato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. If necessary, flatten the pirojki slightly to make them a more uniform size.
5. Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
6. Place them in the hot oil (about 330 ˚ F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried. Place on paper towels to cool and enjoy!

Number Of Servings:
Number Of Servings:
5-10
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
When preparing Piroshki one must feel peaceful. If the preparer of the Piroshki is hostile, the dish will come out as hard as a brick. As soon as I experience the softness of the Piroshki, I am engulfed with nostalgia. Piroshki can cure any illness, whether physical or mental--at least that was Mama Mulina's firm belief, and Angelina's too, although she hasn't given sufficient credit to it for quite some time. The dough is as soft as clouds, though make sure any feelings of hostility are replenished with feelings of peace, because your dough will not knead; and will be as stubborn as hostility.

 

 

 

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