Quick-rising dry yeast (one that does not need proofing)
1 cup (200 ml)
Filling (stir-fried cabbage):
Filling (stir-fried mushrooms):
4 kinds of mushrooms (any kind)
1-2 packs altogether
Filling (ground beef and rice):
Hot cooked rice
Nutmeg, salt, pepper
Bread dough: Heat up the milk until it is warm to the touch. Bring the butter to room temperature. Put all the bread dough ingredients except for the butter in a bowl, and mix well.
Add the butter, and knead for about 10 minutes by hand. Roll into a ball, and place in the bowl. Cover with plastic wrap, and a wrung out kitchen towel. Leave it in a warm place, and let it proof for 1 hour.
Filling: Mince the vegetables and mushrooms. Stir-fry separately for each filling. Season a little bit saltier than normal.
When the bread dough rises, divide into 16 even pieces, and roll into balls. Cover with the plastic wrap and wrung out kitchen towel. Let it rest for 15 minutes.
Roll out the dough with a rolling pin. Place the filling on top, and tightly wrap it up. It's useful to make little tweaks to the each of the wrappers so that you know which filling is inside.
Arrange on a baking sheet lined with parchment paper. Brush with the beaten egg, and bake in the preheated oven for 14-16 minutes at 200℃.
When they become golden brown, they are done. Enjoy these piroshki while they're still hot!
Story Behind this Recipe
I made this at my darling's request.
I prepared 3 kinds of filling this time, but snack piroshki filled with jam and cottage cheese, the ones with boiled eggs and chopped green onions, as well as the ones with mashed potatoes are quite popular. The amount of filling is approximate. Please don't worry even if you have some filling left over!