Hate tons of emails? You might need to widen the dough just a bit more to make it easier to fill. Set aside. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Then… Can you replace coconut milk with almond milk? The filling was good, but lacked a little something spice-wise. This search takes into account your taste preferences. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. I baked my piroshki, so I was able to cook all six at once. Then enter your email address for our weekly newsletter. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Connect the edges and press them down lightly to secure. I baked some potato piroshki and belyashi yesterday and they turned out great. Add 300-315ml warm water and stir to bring everything … In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. And that little bit of dill was so buttery. Add the garlic and cook for a minute. Hey there! 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. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. Stir everything together. 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. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. Either way, I’m sure you’ll have people asking you for more. I think one could change oven temp. ), they’re essentially individually-sized stuffed pastries. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. Coconut White Russian (Vegan) Simply Recipes. Let the dough rest in the bowl (covered with a towel) for 30 minutes. While the potatoes are hot, put them in a bowl and mash well by hand. 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. The traditional dough uses white flour, milk and eggs. Put around 2 tbsp of filling in the middle of each circle. My name is Maria, the creator behind Earth of Maria. This version is baked, and does not suffer any (just less calories) for it. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. I made them today and they taste just as good as any homemade pierogie I have ever had! Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Add the margarine and break it up with your fingers into the warm water so it melts. Method. 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. Notify me of follow-up comments by email. 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. Check for any holes or tears, making sure the piroshki are completely closed. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. 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. Sprinkle the rounds lightly with flour. Make sure there are no chunks of potato left. 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. 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. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability. Put the potatoes in the steamer basket. Home » Recipes » Mushroom And Potato Piroshki. 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). Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Gather the ingredients. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. All in all it was a success and I would definitely make them again. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. Pour in the remaining 1 cup warm water. These peroshki were wonderful! The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. 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. How much time do you have? There are many different fillings that you can use. Excellent pierogie recipe! So glad you found that here. I’ve had something similar at an area restaurant called a knish, which I really enjoy. 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. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. 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. These flavors are what truly make this fried bread so enjoyable to eat. I had to know the difference between fried and baked piroshki, so I made both. Your email address will not be published. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! When the oil gets hazy, add the onions … We use cookies to ensure that we give you the best experience on our website. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Especially when there are both vegans and non-vegans present, expecting something delicious. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. However, there are a lot of different things you can use for a filling instead. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. 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. Golden brown crunch on the outside and soft and chewy on the inside. 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. Have a picture you'd like to add to your comment? Privet Natasha! Preheat the oven to 180 degrees C (350 F). The results were lovely and uniformly shaped. … You can eat the piroshki hot or cold. This bakery favorite has now become a personal favorite of mine. Mix together really well, using your hands if necessary to incorporate all the flour. From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Use more paper towels to blot any excess oil off the tops. For these piroshki, a cheesy onion potato filling is used. Attach it below. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Serving them with vegan … And that it’s versatile enough for you to tinker with and tweak to your desire! All materials used with permission. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. 240 suggested recipes. Take care not to add too much extra flour, however, or the dough will become dense. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. Allow to sit for about 8-10 minutes to soften. These piroshki are quite tasty warm or at room temperature. Set aside at room temperature to cool completely. Add onion, ground beef, … However, you can bring them along as a starter or an appetizer to just about any other meal. and baking time if using an electric oven. 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. Make these for your next party as an appetizer. 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. Be sure the water does not touch the bottom of the basket. It’s pliable enough to handle the stretch. Took only the dough from this recipe and made it with meat and vegetables filling. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. 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. Roll out into a thin sheet, around 1/4 inch in thickness. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. Lightly dust your hands with flour as the dough sticks to your fingers. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Heat butter over medium heat in a large, heavy skillet and add onion. Stir in the yeast … See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. These piroshki are for true potato lovers who want to venture beyond baked and mashed. All the fillings are interchangeable. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. 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. These potato and mushroom piroshki are ideal for that exact purpose. Heat oil in a pan, add the onion and cook till it turns translucent. They were simple tasting, but yet very satisfying. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. 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. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … Serve warm or at room temperature. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. Pirashki from Farah’s persian cooking Farah Aryanpand. I’ll definitely make these again, especially when the weather gets cooler. 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. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. 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. This piroshki recipe is made with potatoes and mushrooms as a filling. Separate the dough into 2 parts. What I relish most about these piroshki is the filling itself. Have you tried this recipe? Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. 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. My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Skip. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. classic piroshki recipes: A classic piroshki recipe is either baked or fried. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. These piroshki are as authentic as you can get without traveling to Russia. In the meantime, heat olive oil and butter in a pot over medium-high heat. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. Remove the mushrooms from the water using a slotted spoon, reserving the water. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. This one only needs just 40 minutes total. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). Hi! Then tell us. If you continue to use this site we will assume that you are happy with it. 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. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. 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.