I also just came looking for a good pirozhki recipe for the family Easter celebration, which, if you are Orthodox (as we are) is this weekend. I am Ukrainian, lived 5 years in Moscow, and I miss the old country foods. I'm always on the lookout for recipes. When I saw that you had posted one for Borodinsky (бородинский хлеб) my heart sang. Please keep up the Russian recipes! You are so entertaining; I've never seen anyone cook in such a humorous manner!
Wondering why I am watching this amazing video while I was looking for a scones recipe…never knew you could freeze a filling, never did this (pure Russian). From ~Russia~ France with love.
awesome vid! i have a russian background (rip grand father) but i only learnt a couple of words and some traditional recipes, i love when you share russians recipes..... please continue. also im afermentation nerd, so some new crazy fermentation stuff will come in handy too keep it up, love your work! cheers!
Wow! I love this guy. Solid recipes and hilariously entertaining videos. I just subscribed and turned on the ding-dong lol. We're going to be cooking Russian around here for the next few days!
Great detail I love how you really make sure you go over the exact process. I know this is how grandmother would want me to do it. And you prove that Russians are funny
This is the first time that I visit your channel. I was looking for a good recipe for piroshki and then found yours. You bring it in a funny way and I like that. So……I subscribed! Hope to see a lot of nice videos of you! 🤪🤪🤪🤪
i would probably develop some kind of problem after eating these. I would make them all the time. every. single. day. they look amazing, my friend. thank you for sharing this recipe with us.
Only needed to see a single video to sub. Brilliant editing, charisma, innuendo and skills. I made some pirozhki for the first time yesterday in my introduction to Russian foods, and did not use this recipe, and... well... let's say they could have turned out better. I will use yours in the future, and because of your personality, I'll be looking at your other stuff too! Thank you for your effort.
I wish I came here first, I just made a poor man’s Pirozhki that I found online. The filling was ground beef minced garlic and rice. They were meh, these look amazing I will follow your recipe for dough and meat filling next time. But as a butcher, I know finding turkey hearts out of season (thanksgiving) in the US is almost impossible so I might just use chuck and livers. Spasibo!
I love the traditional Pirozhki, but the very finest I've ever had was a pre-revolution Romanov-style pirozhok made from egg-glazed puff pastry, filled with minced veal cooked with veal demi-grace, and plated with Sauce Béarnaise. The restaurant that served it is no longer around after about fifty years of business, but I will remember this sublime perfection for the rest of my life.
Отлично!!! Saffa learning Russian over here. Also a food lover, so your content is frikken right up my alley. It's pretty basic, but would you consider making a video on сало and the best ways to enjoy it? Спасибо!
Cool man! Noted! Love сало way more than I should so, should definitely make a video on it. Good call! Some nice Russian phrases you might not learn everyday in there for you)
I have a bread kvass video and a koji growing video coming out in the near future. Stay tuned and a bit patient pls. Still running a catering company and restaurant consultancy so here things can take a while sometimes.))
@@PantsDownApronsOnI'm so sorry, I can see how that came out rather demanding-not my intention! What I meant was yes! I would be interested in any additional fermentation videos if you did them. 🙂 I will check out the videos you mentioned in your comment (thank you) and I await (patiently 😊) any additional! Thanks for the great content and apologies for my accidental rudeness.
So why did you not put the salt into the meat but into the onions? 🤔 havent seen anyone else asking. This recipe is a lot of work, but the end results are worth it, it seems by looking at them. Btw. What do you use under your parchment paper, to stick to the pan? Just water or anthg else?
I wish I knew where to get hearts, only available online and cost a fortune to ship. We used to have pirozhki with animal organs only(liver, lungs, hearts etc), I still remember the taste. When they were hot(deep fried , I guess they were, fried for sure), you could eat your tongue with it, like we used to say. And they were cheap, like dirt. I was looking for the channel ran by American but cooking Russian food using American ingredients. I got it!!!!! More Russian food recipes, please!!!!
Draws out moisture and makes browning difficult. Unless you have a huge wok burner. In that case a little water instantly evaporates and stuff browns. But who has a wok burner nowadays..
Trying your meat and kapusta pirozhki but having a problem shaping the mince after cooking - it wont hold a shape. Any trick to getting the meat more stiff? BTW just finished making your Medovik for the second time. The wife loves it!
Great work! Cool the meat down before shaping it because the fat need to solidify the mix. If your mince is very lean add a bit of potato puree to bind it.
When I was very young, frozen supermarket pirozhki was an extremely rare and heavenly treat. I've spent 30 years desperately yearning, and failing, to find them again. Today I drcided to make them myself.... and I'm very eager to try your recipe!! However, the recipe calls for 18-20 minutes at 338°F My oven only heats at either 325° or 350°F ...what adjustment do you recommend?
I LOVE YOUR CHANNEL.... spandex... damp stained cloth ... Where the heck am I going to find those?... Might need to go to the old country to find them... Hugs from Esquimalt
I like a very simple cabbage, potato and ham hock soup with plenty of garlic, parsley and black pepper. If you don’t like pork then change it for chicken or beef. Very important to use preferably savoy cabbage and not to add it too soon. The meat, potatoes and garlic should be falling apart before adding the green stuff and seasoning. Also nice to add a smoky element or just a touch of smoking liquid
I eat a lot of cabbage, so was wondering if there was a Russian cabbage soup... I usually make it with cabbage, lots of butter, lots of garlic, and cheat and use uncured honey smoked ham lunch meat... which I add after it is cooked... I tried adding it at the beginning, and the flavor cooked out. I tried using the meat of some of my quail roosters, and found out I like the eggs, but don't like the taste or smell of quail meat, so need to find a cover up recipe... I also really like the German Rotkohl made with purple cabbage, but have never made it!
If you eat pork….Smoked pork ribs makes an amazing cabbage soup. There is a russian cabbage soup called “shee” . Here’s one we use in the kitchen as a base: 500 g meat on the bone 1,5L water or stock 300 g sauerkraut or fresh cabbage 300g onions chopped 20g crushed garlic 500g potatoes diced 300g tomatoes diced 200g carrot grated 10g tomato paste vegetable oil for frying 4 bay leaves 6 all spice berries 10g salt 10g sugar 2g black pepper dill, parsley, sour cream for serving. 1. Fry the onion, grated carrots garlic until soft. 2. Add the tomato paste and cook it out. 3. Add the meat, potatoes, tomatoes, liquid and spices.(don’t add the salt yet) 4. Simmer very slowly until the soup has a deep flavour. About 1,5 hours. 5. Add the cabbage and cook for 15 minutes more. 6. Add the salt, sugar and adjust with more seasoning to your liking. Ps. I like using a mix of fresh and fermented cabbage 50/50.
@@PantsDownApronsOn That sounds great with pork ribs! Just found a Polish cabbage recipe (Kapusniak) on the internet that uses smoked pork ribs that I will have to try... The Russian recipe sounds good too... I've never tried cabbage with tomatoes, but sounds good... Thanks! I am probably the chef's worst nightmare... I am allergic to onions! 🙃
These look similar to kolaches. I made kolaches once and there were three separate times you had to let them rise. They were amazing. What is the different between kolaches and pirozhki?
I just came to this channel looking for a recipe I didn't expect it to be as entertaining as you made it.
Word. Subscribed lol
I also just came looking for a good pirozhki recipe for the family Easter celebration, which, if you are Orthodox (as we are) is this weekend. I am Ukrainian, lived 5 years in Moscow, and I miss the old country foods. I'm always on the lookout for recipes. When I saw that you had posted one for Borodinsky (бородинский хлеб) my heart sang. Please keep up the Russian recipes! You are so entertaining; I've never seen anyone cook in such a humorous manner!
How about Kievskii tort (Kiev Cake)? That is my favourite cake, and I have yet to find a good recipe.
Sure will glad you like it !
As a longtime lover and devourer of Grandma’s, Mom’s and other Russian pirozhki, I can tell you that it’s incredibly cool !!!
Yes more Russian recipes and more fermentation recipes!! Would love to see some sourkraut and other fermented wonders.
Yes, please, more Russian recipes! I was there for a couple of months years ago. Loved the food and the people.
it's ukranian
@@valm9462, pirozhki !?😂😂😂
Черное море тоже вы выкопали, точно
This brought back memories, growing up in Europe (Greece) I had fried Pirozhki filled with frankfurter! Thank you for sharing!
Wondering why I am watching this amazing video while I was looking for a scones recipe…never knew you could freeze a filling, never did this (pure Russian). From ~Russia~ France with love.
Found you by your biltong video. This is by far my new favourite cooking channel. Keep it up! Much love from Canada.
Glad you enjoy it!
awesome vid!
i have a russian background (rip grand father) but i only learnt a couple of words and some traditional recipes, i love when you share russians recipes..... please continue.
also im afermentation nerd, so some new crazy fermentation stuff will come in handy too
keep it up, love your work!
cheers!
Will do brother!🍻
Wow! I love this guy. Solid recipes and hilariously entertaining videos. I just subscribed and turned on the ding-dong lol. We're going to be cooking Russian around here for the next few days!
i dont cook many of these recipes but i love hearing these narrations while i work :)
Great detail I love how you really make sure you go over the exact process. I know this is how grandmother would want me to do it. And you prove that Russians are funny
So I found this recipe last night and decided to make it today. I CANNOT STRESS HOW FUCKING GOOD THIS RECIPE IS!
This is the first time that I visit your channel. I was looking for a good recipe for piroshki and then found yours. You bring it in a funny way and I like that. So……I subscribed! Hope to see a lot of nice videos of you! 🤪🤪🤪🤪
I have been looking for a bake recipe. Thank you. I didn't want to fry mine!
Enjoy!
i would probably develop some kind of problem after eating these. I would make them all the time. every. single. day. they look amazing, my friend. thank you for sharing this recipe with us.
Welcome!! They are pretty addictive little things))
I say: excellent, awesome, wonderful. I love Russian Pirozhki.
Your the funniest cook i have seen nice food
Only needed to see a single video to sub. Brilliant editing, charisma, innuendo and skills. I made some pirozhki for the first time yesterday in my introduction to Russian foods, and did not use this recipe, and... well... let's say they could have turned out better.
I will use yours in the future, and because of your personality, I'll be looking at your other stuff too! Thank you for your effort.
more Russian cooking, please! I don't see enough Russian recipes on your channel.
They coming 👍👍
Man that looks delicious. The apple one is new to me. Will try it first 👍🏻
Apple one very good. You can also mix it with some fried smoked bacon/ pork belly and walnuts...
The best video in my life good instructions. I will be making all three recipes, watching you made me convinced I can do it. thank you
I wish I came here first, I just made a poor man’s Pirozhki that I found online. The filling was ground beef minced garlic and rice. They were meh, these look amazing I will follow your recipe for dough and meat filling next time. But as a butcher, I know finding turkey hearts out of season (thanksgiving) in the US is almost impossible so I might just use chuck and livers. Spasibo!
naebshiki! krasava! always hated when they did that, stuffing is everything!
The most perfect looking pirozhki ever!
Looks delicious
Very entertaining video
Awesome!!!!
Again please again 😂😂i just love the little hand in there and yes more Russian recipes please al moet vir al die selfde steak dit en steak dat
Moeg🤣
Will do!🍻🍻
Thanks!
Best videos! Great work, thank you for your honest approach.
Just began a new pants down rye sourdough starter and now this video? doooooood
Lotsa dough )
Had to subscribe to this channel, it's awesome brotha 🔥🔥🔥🔥
Wow that something special, wonderful recipe with full of flavor❤️
Yeah give us fermentation videos...I would love it !!!
Perfect as always. May we have the egg white paste recipe?
Thanks it’s the only channel found a baked one wsh there more light
hahaha...very entertaining video! I also like that it was pretty much to the point without a lot of wasteful chatter.
Awesome video! Why not so many likes? This video should have THOUSANDS!
I know right))
Fermented recipe . Spasiba!
New subscriber! This is amazing! I’ve laughed so much! Great video ❤
Bwahaha lekker lag ek nou!!🤣🤣🤣
Saurkruat and potato ❤❤❤
Fermentation videos, PLEASE!!! I love this channel 😀
I love the traditional Pirozhki, but the very finest I've ever had was a pre-revolution Romanov-style pirozhok made from egg-glazed puff pastry, filled with minced veal cooked with veal demi-grace, and plated with Sauce Béarnaise. The restaurant that served it is no longer around after about fifty years of business, but I will remember this sublime perfection for the rest of my life.
YAS Rus Fermentation videos. I need these as I learn Rus cooking.
looks soooo good!
ukranian food is great
Отличный рецепт, спасибо!!!
Пожалуйста
I love your video.❤Thank you! To make this pirog will be an entertainment with you😃 All the best: Suzi from Hungary
Have fun!
Very funny way to tell the recipe! Love piroshkis!
Very nice! ❤
I love making mushroom beef and cheese Piroshki
GOOD BLESS RUSSIA
DON’T OIL YOUR HANDS! USE FLOWER
Babushka - 2018
And just like that I am subscribed! Lol
Из России с любовью! Люблю!
Would love to see fermentation recipes ❤
Apples look good.
New Sub'd here from California, land of the insane, but Russian food makes it all better. Spaceba, Misha.
I'm from the USA .were the only state that has a chain of restaurant that serve these.
We call them Runza
Fermentation videos sound awesome if not done already!
I am Hungry!!!! I want them.....
Отлично!!!
Saffa learning Russian over here. Also a food lover, so your content is frikken right up my alley. It's pretty basic, but would you consider making a video on сало and the best ways to enjoy it?
Спасибо!
Cool man! Noted! Love сало way more than I should so, should definitely make a video on it. Good call! Some nice Russian phrases you might not learn everyday in there for you)
I want to see some fermentation videos!!
(although, I'm new to your channel-it's very possible you've already posted those).
I have a bread kvass video and a koji growing video coming out in the near future. Stay tuned and a bit patient pls. Still running a catering company and restaurant consultancy so here things can take a while sometimes.))
@@PantsDownApronsOnI'm so sorry, I can see how that came out rather demanding-not my intention! What I meant was yes! I would be interested in any additional fermentation videos if you did them. 🙂
I will check out the videos you mentioned in your comment (thank you) and I await (patiently 😊) any additional! Thanks for the great content and apologies for my accidental rudeness.
)))) No offence taken)) Hope to get some good vids out soon for you! X
was that a life of boris reference at the end?
"No $ no name..." 😄
Fermentation videos please!
I’ve got to try your today’s recipe. Can they be frozen and reheated successfully please?
Sure can.
When I was a kid in school in Russia, I used to go to bazaar and buy meat pirozhki from babushkas.
So why did you not put the salt into the meat but into the onions? 🤔 havent seen anyone else asking. This recipe is a lot of work, but the end results are worth it, it seems by looking at them.
Btw. What do you use under your parchment paper, to stick to the pan? Just water or anthg else?
Salt draws out moisture which prevents browning. We want to brown the meat but stew the onion. Oil makes it stick pretty well👌
@@PantsDownApronsOn make sense now. Thx Chef
Я очень хотел бы пирожок!
Yes please, I want to see all the funky meat juices: shrimp paste, fish sauce, beef trim & liver juice. Everything. Go big & balls out
That the spirit
I wish I knew where to get hearts, only available online and cost a fortune to ship. We used to have pirozhki with animal organs only(liver, lungs, hearts etc), I still remember the taste. When they were hot(deep fried , I guess they were, fried for sure), you could eat your tongue with it, like we used to say. And they were cheap, like dirt. I was looking for the channel ran by American but cooking Russian food using American ingredients. I got it!!!!! More Russian food recipes, please!!!!
Looks like a great recipe and I will give it a go! So why don't you put salt in the minced meat? xx
Draws out moisture and makes browning difficult. Unless you have a huge wok burner. In that case a little water instantly evaporates and stuff browns. But who has a wok burner nowadays..
Oohoo, please with the fermented confections ✨
Trying your meat and kapusta pirozhki but having a problem shaping the mince after cooking - it wont hold a shape. Any trick to getting the meat more stiff? BTW just finished making your Medovik for the second time. The wife loves it!
Great work! Cool the meat down before shaping it because the fat need to solidify the mix. If your mince is very lean add a bit of potato puree to bind it.
When I was very young, frozen supermarket pirozhki was an extremely rare and heavenly treat.
I've spent 30 years desperately yearning, and failing, to find them again.
Today I drcided to make them myself.... and I'm very eager to try your recipe!!
However, the recipe calls for 18-20 minutes at 338°F
My oven only heats at either 325° or 350°F
...what adjustment do you recommend?
325 good
@@PantsDownApronsOn thank you!
If I can't find turkey hearts and livers at a store where I live, would chicken hearts, gizzards and livers be adequate substitutes?
Sure thing!
@@PantsDownApronsOn Thanks for answering!
I LOVE YOUR CHANNEL.... spandex... damp stained cloth ... Where the heck am I going to find those?... Might need to go to the old country to find them... Hugs from Esquimalt
Need more fermentation... lots more...
Damp stained cloths and spandex should be easier to come by than Turkey hearts 💕
On it👌
Hi daar in Russia! Regtig awesome!🇷🇺🇿🇦❤️
Lekker! Geniet hom!
I frayed them I don’t know if it’s gonna be same if you Cooke them in oven
Fry is good too
I agree. When making pirozhki, you shouldn't Russia through it.
(10:07) "Star anise ...that's spelled ANUS" ... hmmm... no kidding!! 😂
Bobby Big Guns!
What are the measurements for the Dough
There’s a link to the full written and printable recipe in the description. All the fillings, the dough and lots more info
Здорова братан! Привет от США 🇺🇸! Ты из какого города?
я люблю с фаршем и капустой тушеными. А вот сердца, ливер - фу, не, это мы не едим
Hey Charlé... Do you have a good cabbage soup?
I like a very simple cabbage, potato and ham hock soup with plenty of garlic, parsley and black pepper. If you don’t like pork then change it for chicken or beef. Very important to use preferably savoy cabbage and not to add it too soon. The meat, potatoes and garlic should be falling apart before adding the green stuff and seasoning. Also nice to add a smoky element or just a touch of smoking liquid
I eat a lot of cabbage, so was wondering if there was a Russian cabbage soup...
I usually make it with cabbage, lots of butter, lots of garlic, and cheat and use uncured honey smoked ham lunch meat... which I add after it is cooked... I tried adding it at the beginning, and the flavor cooked out.
I tried using the meat of some of my quail roosters, and found out I like the eggs, but don't like the taste or smell of quail meat, so need to find a cover up recipe...
I also really like the German Rotkohl made with purple cabbage, but have never made it!
If you eat pork….Smoked pork ribs makes an amazing cabbage soup. There is a russian cabbage soup called “shee” . Here’s one we use in the kitchen as a base:
500 g meat on the bone
1,5L water or stock
300 g sauerkraut or fresh cabbage
300g onions chopped
20g crushed garlic
500g potatoes diced
300g tomatoes diced
200g carrot grated
10g tomato paste
vegetable oil for frying
4 bay leaves
6 all spice berries
10g salt
10g sugar
2g black pepper
dill, parsley, sour cream for serving.
1. Fry the onion, grated carrots garlic until soft.
2. Add the tomato paste and cook it out.
3. Add the meat, potatoes, tomatoes, liquid and spices.(don’t add the salt yet)
4. Simmer very slowly until the soup has a deep flavour. About 1,5 hours.
5. Add the cabbage and cook for 15 minutes more.
6. Add the salt, sugar and adjust with more seasoning to your liking.
Ps. I like using a mix of fresh and fermented cabbage 50/50.
@@PantsDownApronsOn That sounds great with pork ribs! Just found a Polish cabbage recipe (Kapusniak) on the internet that uses smoked pork ribs that I will have to try...
The Russian recipe sounds good too... I've never tried cabbage with tomatoes, but sounds good... Thanks!
I am probably the chef's worst nightmare... I am allergic to onions! 🙃
@LuiEVero Leave them out by all means 👍 ))
More Russian nom noms
I’m here Because The equalizer Like it.
Я у бабушки научился, это ещё лучше
These look similar to kolaches. I made kolaches once and there were three separate times you had to let them rise. They were amazing. What is the different between kolaches and pirozhki?
Might be the same thing…
Does anyone know the exact measurements?
Link to written recipe in description
can I adopt you? kidding not kidding
Sure… Can I bring my dog?
@@PantsDownApronsOn obviously! ha ha
😂❤🎉🙏🏼
More fermentation videos.
Fermented cucumber and carrots are child's work. I will teach you kimchi if you teach me fermented egg whites.
These look really good! Minis the gross heart & liver 🤢🤮 yuck! lol
I’ll put sausage with the beef.
Thank you Russia 🇷🇺 ♥️😘
420th like ayyyye
You can be the Vladimir of what you Putin in you Roskis😂🎉
Что я тут делаю? Я терпеть не могу готовку (и уборку после). И знаю даже более вкусный рецепт, с несладким тестом.
Не знаю что ты тут делаешь. 🤷♂️🤷♂️
😀😀🤣
Entertaining, but giving the food love with that tongue is a little much. Makes me skeptical about what people are really eating in your restaurant.
Getting reactions out of people online and getting reactions out of people in restaurants are two very different things;)
Looked like a good recipe until you showed organs to be added to the meat mixture, grrr. I don’t do organs or glands 😟🤢🤮