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Authentic Russian Piroshki

Authentic Russian Piroshki

Baking piroshki in the oven is more popular than deep-frying in Russia. The piroshki that I bought at a train station in Russia was so delicious!

Ingredients: 16 piroshki

Bread dough:
Bread flour
300 g
Quick-rising dry yeast (one that does not need proofing)
1 teaspoon
Milk
1 cup (200 ml)
Butter
20 g
Sugar
1 tablespoon
Salt
1 teaspoon
Beaten egg
1/2
Filling (stir-fried cabbage):
Cabbage
2 leaves
Onion
1/4
Carrot
1/8
Salt, pepper
to taste
Filling (stir-fried mushrooms):
4 kinds of mushrooms (any kind)
1-2 packs altogether
Mayonnaise
1 tablespoon
Salt, pepper
to taste
Filling (ground beef and rice):
Ground beef
100 g
Hot cooked rice
70-80 g
Onion
1/4
Nutmeg, salt, pepper
as needed
To finish:
Beaten egg
1/2

Steps

1. 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.
2. 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.
3. Filling: Mince the vegetables and mushrooms. Stir-fry separately for each filling. Season a little bit saltier than normal.
4. 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.
5. 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.
6. 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℃.
7. 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.