Piroshki
- Ready In:
- 2hrs 20mins
- Ingredients:
- 16
- Yields:
-
1 batch
ingredients
- 236.59 ml milk
- 2 package yeast
- 14.79 ml sugar
- 3 eggs, beaten
- 14.79 ml salt
- 236.59 ml water
- 236.59 ml water
- 709.77 ml flour
- 88.74 ml shortening (heaping)
- 946.36 ml flour
-
FILLING
- 907.18 g chuck, chopped
- 2 medium onions, chopped
- 29.58 ml butter
- 1 clove garlic, chopped
- 1 large head of cabbage, chopped
- 0 to taste salt and pepper
directions
- Scald milk. Add 1 cup water; let cool.
- Dissolve yeast in warm water; add 1 tablespoon flour. Beat well.
- Beat sugar and oil together. Add 3 eggs.
- Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt.
- Turn out on board and knead smooth. Place in greased bowl and let rise to double.
- For filling: Cook chopped beef; do not brown.
- Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets.
- Shape in squares. Fill with filling, pinch edges together and let rise.
- Then bake at 350 degrees for 20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The filling was delicious, but the recipe needs extreme editing. I ended up tossing out the dough and starting over with dough from a different recipe. I'm not sure if the dough here doesn't work or if I just got lost and messed up halving the recipe with the less than crystal clear directions. I halved it because a full batch looked like it would feed a small army, and only half a batch of filling would fit in my big skillet. Half a batch made enough to feed 5-6. I would definitely use the filling again.