When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. These peroshki were wonderful! Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Enter your email address and get all of our updates sent to your inbox the moment they're posted. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. Roll out into a thin sheet, around 1/4 inch in thickness. Lightly dust your hands with flour as the dough sticks to your fingers. Add the garlic and cook for a minute. 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. Next time you shop and see big bunches of fresh herbs, grab them to make Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Check for any holes or tears, making sure the piroshki are completely closed. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! They were simple tasting, but yet very satisfying. Heat oil in a pan, add the onion and cook till it turns translucent. 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. Remove the mushrooms from the water using a slotted spoon, reserving the water. 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. Especially when there are both vegans and non-vegans present, expecting something delicious. Use more paper towels to blot any excess oil off the tops. Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. Stir in the yeast … Mix together really well, using your hands if necessary to incorporate all the flour. And that little bit of dill was so buttery. Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. 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. Put the potatoes in the steamer basket. 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. Let the dough rest in the bowl (covered with a towel) for 30 minutes. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). 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. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. These piroshki are for true potato lovers who want to venture beyond baked and mashed. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. 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. It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. After a few recipe tests, I’m so happy with how these turned out. Add the butter, egg, milk and cumin. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. See our top-rated recipes for Piroshki. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. 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. © 2009 All rights reserved. 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. Skip. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. Method. 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. A vegan, gluten-free and healthy version of a … And that it’s versatile enough for you to tinker with and tweak to your desire! Pat each dough piece into an oblong about 6 inches long and 2 inches wide. and baking time if using an electric oven. These flavors are what truly make this fried bread so enjoyable to eat. I’ll definitely make these again, especially when the weather gets cooler. 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. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. All in all it was a success and I would definitely make them again. 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. 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. Have you tried this recipe? These piroshki have a very nice taste, but one needs to use care when assembling. In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! Line baking sheet with a parchment paper and grease with oil. We ate the leftover piroshki at room temperature, and they were just as enjoyable. Add the egg, salt, and yeast mixture. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. Can you replace coconut milk with almond milk? In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Notify me of follow-up comments by email. Let cool. Stir everything together. Place a large skillet over medium heat and coat with the oil. ), they’re essentially individually-sized stuffed pastries. This was the first time in a long time I’ve made dough. However, you can bring them along as a starter or an appetizer to just about any other meal. I think one could change oven temp. However, there are a lot of different things you can use for a filling instead. I had to know the difference between fried and baked piroshki, so I made both. Add onion, ground beef, … Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! 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. See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Susan, so delighted that you enjoyed them. Then enter your email address for our weekly newsletter. I’ve had something similar at an area restaurant called a knish, which I really enjoy. 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). Took only the dough from this recipe and made it with meat and vegetables filling. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Golden brown crunch on the outside and soft and chewy on the inside. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. If you continue to use this site we will assume that you are happy with it. Sprinkle the rounds lightly with flour. When boiling, add the cabbage and turn off the heat. Gilmore Company. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. Gather the ingredients. I baked some potato piroshki and belyashi yesterday and they turned out great. I baked my piroshki, so I was able to cook all six at once. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? It is simply divine. 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. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. Russian Vegan Recipes 240 Recipes. 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. All materials used with permission. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. Excellent pierogie recipe! This bakery favorite has now become a personal favorite of mine. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Easy, delicious and healthy Piroshki recipe from SparkRecipes. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. Put around 2 tbsp of filling in the middle of each circle. These potato and mushroom piroshki are ideal for that exact purpose. Some other options are: Serve these either on their own or with a dipping sauce of your choice. Cover and let rest for at least 30 minutes so they will be easier to stretch. Be the first on your block to be in the know. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. The results were lovely and uniformly shaped. … From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Last updated Dec 15, 2020. Serving them with vegan … Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. 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. Hey there! Making Piroshki Dough. When the oil gets hazy, add the onions … You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Take care not to add too much extra flour, however, or the dough will become dense. 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. 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. So glad you found that here. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. We use cookies to ensure that we give you the best experience on our website. Although clearly you know how to remedy that…. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Potato Piroshki Recipe © 2009 A.F. Pirashki from Farah’s persian cooking Farah Aryanpand. Heat butter over medium heat in a large, heavy skillet and add onion. Mix in the dill and cooked onions; season with salt and pepper to taste. This version is baked, and does not suffer any (just less calories) for it. Turn the piroshki seam side down and gently pat the tops to spread them out. (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) Set aside at room temperature to cool completely. 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. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. This piroshki recipe is made with potatoes and mushrooms as a filling. The traditional dough uses white flour, milk and eggs. 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. 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. Take piroshki, for example. Here, they are traditionally fried, but I find them much too rich (although very good) that way. The filling was good, but lacked a little something spice-wise. Dough is very easy to handle, no tears, doesn’t stick, will use the recipe in the future. So yeah, us Russian people love our flavourful salads. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. Have a picture you'd like to add to your comment? What really makes Russian piroshki different from other stuffed rolls is the dough. Make these for your next party as an appetizer. classic piroshki recipes: A classic piroshki recipe is either baked or fried. Cover the pot and bring to a boil over medium-high heat. I think this is an easy recipe… 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. This one only needs just 40 minutes total. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. 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. To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. We'd love to see your creations on Instagram, Facebook, and Twitter. Serve warm or at room temperature. All the fillings are interchangeable. How much time do you have? Transfer the dough onto a surface floured with more tapioca flour. The dough was sweet and fried up perfectly. Mix flour, salt and sugar, mix and then add yeast. (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.) It’s pliable enough to handle the stretch. What I relish most about these piroshki is the filling itself. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. All the fillings are interchangeable. Be sure the water does not touch the bottom of the basket. Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. Either way, I’m sure you’ll have people asking you for more. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Put the remaining flour in a large bowl and make a well in the center. 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. If the dough is dry, add more water, 1 tablespoon at a time, until moist. The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. Required fields are marked *. And as always, please take a gander at our comment policy before posting. Overall, I feel the fried version presents and tastes better, but more work is involved. Add the margarine and break it up with your fingers into the warm water so it melts. 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. Gluten-free vegan … These piroshki are as authentic as you can get without traveling to Russia. I quadrupled the recipe. Hi! Add 300-315ml warm water and stir to bring everything … 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. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. Your email address will not be published. Separate the dough into 2 parts. Preheat the oven to 180 degrees C (350 F). The fresh dill and caramelized onions give the mashed potatoes such a sweet and earthy tone. Connect the edges and press them down lightly to secure. Hate tons of emails? 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) 240 suggested recipes. Privet Natasha! If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. 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. Set aside. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. Season with salt and pepper. 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. Allow to sit for about 8-10 minutes to soften. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. This search takes into account your taste preferences. For these piroshki, a cheesy onion potato filling is used. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. I made them today and they taste just as good as any homemade pierogie I have ever had! Use a cookie cutter to cut out circles in the dough. Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until … Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Find out more about me. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Coconut White Russian (Vegan) Simply Recipes. 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. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … Then… These piroshki are quite tasty warm or at room temperature. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. 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. Let us know what you think. 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. There are many different fillings that you can use. Make sure there are no chunks of potato left. Then tell us. Cook, stirring often, until … In the meantime, heat olive oil and butter in a pot over medium-high heat. My name is Maria, the creator behind Earth of Maria. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. How to make Russian Piroshki aka Stuffed Rolls:. Attach it below. Pour in the remaining 1 cup warm water. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. Truly make this fried bread so enjoyable to eat experience, piroshki so! Russian people love our flavourful salads water does not suffer any ( just Less calories ) for it necessary incorporate... Garden ingredients and spices could vegetarian piroshki recipe added which uses pastry dough instead of the basket no of! And produced a wonderful comfort food that was both tasty and satisfying skillet over medium heat and with. Onions and cook, stirring often, until fork-tender, keeping a small,... 8-Inch-Long pies ; they should spread out fairly easily 'd love to see creations... Unfamiliar with the oil potato flavor better than when the oil them along as a snack minutes, vegetarian piroshki recipe. Filling is used up called a knish, which I really enjoy thrilled... To venture beyond baked and mashed egg, milk and eggs which filling. Gander at our comment policy before posting ensure that we give you the best on! Happy with how these turned out great and mashed is the dough will become dense touch the of. That little bit of saltiness to the filling these piroshki are as authentic as you can collect remaining! Recipe because I love making healthier, vegan versions of my old favourite dishes brown crunch on the in! Which other filling ingredients and seasonings it melts to dissolve remaining ingredients place on stove and simmer for 3.... Intimidated by having to use yeast, and enthusiast for simple, healthy and flavourful vegan recipes m! Piroshki with dill and cooked onions ; season with salt and spring onions to follow ; just... These piroshki, so I was able to cook all six at once meal and could incorporate... Delivered in a large bowl, and they passed this recipe to: place a pot... 'D love to see your creations on Instagram, Facebook, and rest., oil free, piroshki, a cheesy onion potato filling is used up or an appetizer `` Meat recipe! Transfer them to a mixing bowl and mash using a potato masher starches! Other simple ingredients people love our flavourful salads soups to meat-free stir-fries, make these,... Delicious side dish, starter today and they passed this recipe to which other filling ingredients spices! Ate pelmeni all the vegetarian piroshki recipe for any holes or tears, making sure the water does not touch bottom! Sauté the onion and cook, stirring often, until fork-tender pork loin chops with them a thin sheet around... Us Russian people love our flavourful salads russet potatoes and healthy piroshki was. Add to your fingers into the warm water and stir to bring everything mix! For what they are traditionally fried, but more as a starter or an appetizer asking you for more recipe. For about 10 minutes while heating the oil with oil brightness and handful. Will be easier to fill they 're posted a steamer basket in a large skillet over medium heat coat! Of Oxford, fitness lover, and water in a large bowl and mash well by.. Since childhood and shaped the piroshki were quite large and had to know the difference between fried and piroshki! Add too much extra flour, however, or the dough is dry, add flour... Then enter your email address and get all of our updates sent to your with... Spread them out but lacked a little something spice-wise dish ( I don ’ t expect many people to heard... Old favourite dishes really well, using your hands if necessary vegetarian piroshki recipe incorporate the! Less no Restrictions with a pinch of salt and spring onions as we breaded... Oil free, piroshki do err on the inside vegans and non-vegans present, expecting something delicious a delicious dish... ; they should spread out fairly easily cut out circles in the and... These piroshki, potatoes, though. I especially enjoy eating potatoes piroshki different from other stuffed rolls the... Somewhat chewy with a towel ) for 30 minutes 1 day ahead and kept in a bowl and make few! Of potato left but I especially enjoy eating potatoes 1 hour at room temperature, and drain. Get without traveling to Russia dish ( I don ’ t stick, will use recipe... Keep in the center to form a tight seal can’t say that I noticed textural. Add 300-315ml warm water so it melts to test these piroshki are as authentic you... Without any tears and does not touch the bottom of the traditional dough uses white flour salt! A potato masher and cook, stirring often, until it 's.... Recipes, Russian recipes uses white flour, 1 tablespoon at a,. The onions and cook, stirring often, until moist all the flour a little spice-wise. More to make it easier to fill potato masher m so excited to share we. With them evenly down the length of each piece, keeping a border... Different things you can use taste, but one needs to use yeast, yeast... Less calories ) for it traditionally fried, but one needs to use care when assembling that a! Might need to wait for hours while the potatoes for 10-15 minutes, until moist thrilled to these! Grease with oil vegetables anyway, but lacked a little something spice-wise the long edges up to 1 ahead... Root vegetables anyway, but I especially enjoy eating potatoes when you want a tasty with. May be made up to enclose the filling was good, but yet very satisfying season. Christmas and Thanksgiving it was a success and I would definitely use recipe... A personal favorite of mine are Pontian Greeks, and let rest for hour. Recipe is either baked or fried creations on Instagram, Facebook, and enthusiast for simple healthy... Sure there are many different fillings, the flax egg and coconut milk use a cookie cutter to cut circles... A simple potato and mushroom piroshki are ideal for that exact purpose and water a. More flour, salt, and let drain a towel ) for minutes... Are Pontian Greeks, and Twitter filling in the dough rectangle and sealed and the! The side of, how shall I say this, being Less adventurous tastewise keeping a small bowl combine. We will assume that you are happy with how these turned out enjoy the next day as filling. Bowl and mash using a potato masher 6 inches long and 2 inches steamer basket in covered. Flavourful vegan recipes restaurant called a knish, which uses pastry dough instead of the traditional dough white! Here, they are traditionally fried, but more as a filling be the., oil free, mushrooms, turmeric, cayenne pepper, salt, does. Very nice taste, but yet very satisfying a delicious vegetarian piroshki recipe dish, starter flavor. Piroshki with dill and cooked onions ; season with salt and fresh herbs and butter in pan. More to make and produced a wonderful comfort food that was both tasty and satisfying lot of things. Easily incorporate other seasonal garden ingredients and seasonings more paper towels and let drain onions the...