This recipe makes 8 Piroshki
Ingredients
(Dough)
½ cup milk
½ Tsp active dry yeast
3 tbsp sugar
½ Tsp salt
1 medium egg
3 tbsp unsalted butter
2 ½ cup all purpose flour
(Filling)
½ lb lean ground beef
1 small onion (½ cup chopped)
1 clove garlic, diced
¼ Tsp each, salt and pepper
½ tsp Italian seasoning
1 tbsp flour
2 tbsp water
2 tbsp oil
Preparation
-Warm milk in the microwave for 20 seconds until warm to the touch but not burning hot.
-Add yeast and 1 tbsp sugar to milk, stir and set aside for 10 minutes to bloom yeast. Yeast will foam when ready to use.
-Cut butter into small pieces and set aside to soften.
-Measure 2 ½ cups of flour. No need to sift the flour for this recipe.
-When yeast is ready, combine milk, 2 tbsp sugar, ½ Tsp salt and 1 egg in a medium mixing bowl. Mix well then add flour and stir until all the liquid is absorbed.
-For me it is easier to knead small batches of dough by hand. Knead dough with clean hands for 2 minutes.
-Start adding butter a little at a time and continue kneading in between.
-Knead until dough is not sticky. About 5-7 minutes.
-Place dough in a greased bowl and cover with clean cloth.
-Set the oven on warm for 3 minutes. Then turn off the heat and place dough in the oven to proof for 2 hours.
-- Meanwhile--
-Finely chop onion. We need ½ cup for this recipe.
-Peel and dice 1 clove of garlic.
-Heat 2 tbsp oil in a medium skillet, preferably nonstick, and sauté onions until translucent. About 3 minutes on med-high heat.
-Add diced garlic and stir for 30 seconds.
-Add meat and stir to break meat apart.
-Cook until juices evaporate and meat browns evenly. Remove excess oil if necessary.
-Add ¼ Tsp each salt and pepper, ½ Tsp Italian seasoning and stir well.
-Then add 1 tbsp flour and stir until flour is incorporated, about 1 minute.
-Add 2 tbsp water and mix for a few seconds.
-Flour and water will create a coating and will hold the flavors together.
-Remove meat from stove, cool and refrigerate until dough is ready.
-After the dough has risen for 2 hours, punch it down. Place dough on a clean surface and cut it in halves. Then cut each piece in halves again and again into 8 equal pieces.
-Knead and shape each piece into a ball. Place on a tray, cover and let dough rest for 10 minutes.
-Lightly dust your work surface with a bit of flour and gently flatten dough with fingertips into a 5 inch circle.
-Spoon meat filling on top and pull dough over the filling. Pinch dough together and close all the seams. Take your time and be sure there are no holes in the doug.
-Flatten piroshki to shape. Place on baking tray, cover with another tray or plastic film. Allow the dough to rise again for 1 hour.
-pour 5 cups of oil in a deep frying pan( about 1 digit of your finger depending on the size of your pan). Heat to 300-320 Fahrenheit, about 8-10 minutes on med-high heat.
-Lower heat to medium before frying piroshki. Fry each side about 1 minute or until golden brown.
-Oil temperature is very important. If piroshki brown too quickly, your oil is too hot and piroshki will not cook completely, the center will stay doughy.
-Place piroshki on paper towels or a rack to drain excess oil.
-Leftovers refrigerate well. To reheat, wrap piroshki in paper towel and microwave for 20 seconds.
-Serve with tea or coffee.
-Enjoy
-Noosh Jon