Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Heat oil in a pan, add the onion and cook till it turns translucent. We'd love to see your creations on Instagram, Facebook, and Twitter. Mix flour, salt and sugar, mix and then add yeast. Overall, I feel the fried version presents and tastes better, but more work is involved. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Coconut White Russian (Vegan) Simply Recipes. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden. Stir in the yeast … Allow to sit for about 8-10 minutes to soften. 4 russet potatoes (about 2 pounds total weight), peeled and quartered, Kosher salt and freshly ground white pepper, 3 cups all-purpose flour, plus more for dusting, 2 tablespoons unsalted margarine or butter, Pastéis de Nata ~ Portuguese Custard Tarts. (Mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you put in the extra effort.) I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. Find out more about me. 240 suggested recipes. This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. All the fillings are interchangeable. Add onion, ground beef, … Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Remove the mushrooms from the water using a slotted spoon, reserving the water. Let us know what you think. Pour in the remaining 1 cup warm water. Use more paper towels to blot any excess oil off the tops. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. Either way, I’m sure you’ll have people asking you for more. Can you replace coconut milk with almond milk? Took only the dough from this recipe and made it with meat and vegetables filling. We ate the leftover piroshki at room temperature, and they were just as enjoyable. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! After a few recipe tests, I’m so happy with how these turned out. I think one could change oven temp. You might need to widen the dough just a bit more to make it easier to fill. It is simply divine. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. I’ll definitely make these again, especially when the weather gets cooler. I think this is an easy recipe… classic piroshki recipes: A classic piroshki recipe is either baked or fried. Be sure the water does not touch the bottom of the basket. Especially when there are both vegans and non-vegans present, expecting something delicious. The potatoes with the caramelized onions and dill needed some help with salt and pepper, and if I were to make these again I would add a salty component. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Check for any holes or tears, making sure the piroshki are completely closed. Home » Recipes » Mushroom And Potato Piroshki. I’ve had something similar at an area restaurant called a knish, which I really enjoy. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … The dough was a pleasure to work with—-I tried it once by hand and once with a KitchenAid mixer and it came out great both times. Pirashki from Farah’s persian cooking Farah Aryanpand. Making Piroshki Dough. Use a cookie cutter to cut out circles in the dough. Cut the dough into 6 equal pieces and roll into balls; they should be about 4 ounces each (about the size of a cue ball). Hate tons of emails? Put the remaining flour in a large bowl and make a well in the center. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … The fresh dill and caramelized onions give the mashed potatoes such a sweet and earthy tone. This piroshki recipe is made with potatoes and mushrooms as a filling. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. When the oil gets hazy, add the onions … Then tell us. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. My only quibble with the directions is that getting one sixth of the filling to perch atop a six by two inch strip of dough while leaving a border around the edge is a bit ambitious. If the dough is dry, add more water, 1 tablespoon at a time, until moist. The dough was sweet and fried up perfectly. Like all the incredible baked goods from Tbilisi N Yerevan Bakery, in West Hollywood, this recipe hails from Rita’s father, Elko Kakiyashvili, and has been in the family for generations. Add the egg, salt, and yeast mixture. Easy, delicious and healthy Piroshki recipe from SparkRecipes. Fry the piroshki on the first side until golden brown, about 2 minutes, then gently turn and fry the other side for 1 minute longer. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. I quadrupled the recipe. By Marina'sKitchen 09/04/2013 baking Пирожки Пирожки с картошкой Пирожки with potatoes and mushrooms russian dough recipes russian piroshki yeast dough recipes I should really be working on the training we are supposed to complete before my next class starts, but I just want to relax before tackling that monster. Then enter your email address for our weekly newsletter. Heat butter over medium heat in a large, heavy skillet and add onion. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. This search takes into account your taste preferences. The results were lovely and uniformly shaped. Gilmore Company. You can eat the piroshki hot or cold. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Connect the edges and press them down lightly to secure. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. These piroshki are for true potato lovers who want to venture beyond baked and mashed. However, there are a lot of different things you can use for a filling instead. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) Skip. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. Commentdocument.getElementById("comment").setAttribute( "id", "a2fc704d54c70b0f77f145e8b037bcbf" );document.getElementById("gc33aadd96").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. My name is Maria, the creator behind Earth of Maria. Make sure there are no chunks of potato left. For these piroshki, a cheesy onion potato filling is used. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. What really makes Russian piroshki different from other stuffed rolls is the dough. If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. Take care not to add too much extra flour, however, or the dough will become dense. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. These piroshki are as authentic as you can get without traveling to Russia. And the piroshki dough is cooperative when trying to close the pouch with a mound of the potato filling inside; it stretches with ease just where you need that nice elasticity—nobody likes dough with behavioral problems. The traditional dough uses white flour, milk and eggs. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. Line baking sheet with a parchment paper and grease with oil. While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. Serve warm or at room temperature. We use cookies to ensure that we give you the best experience on our website. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. When boiling, add the cabbage and turn off the heat. However, you can bring them along as a starter or an appetizer to just about any other meal. Mix together really well, using your hands if necessary to incorporate all the flour. Russian Vegan Recipes 240 Recipes. Place a large skillet over medium heat and coat with the oil. Have you tried this recipe? Last updated Dec 15, 2020. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. Mix in the dill and cooked onions; season with salt and pepper to taste. These potato and mushroom piroshki are ideal for that exact purpose. In the meantime, heat olive oil and butter in a pot over medium-high heat. Privet Natasha! Although clearly you know how to remedy that…. Method. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! I baked my piroshki, so I was able to cook all six at once. Have a picture you'd like to add to your comment? While the potatoes are hot, put them in a bowl and mash well by hand. These peroshki were wonderful! Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. Make these for your next party as an appetizer. Cover the pot and bring to a boil over medium-high heat. It certainly is possible to veganise them to the tee, but I wanted to keep this recipe oil-free and not include ingredients like vegan butter. All materials used with permission. Sprinkle the rounds lightly with flour. For the dough, put the flour, yeast, salt and sugar in a large mixing bowl or in the bowl of a stand mixer and stir to combine. Pour oil into a cast-iron skillet or deep, heavy-bottomed pot to a depth of about 3 inches and heat to 375°F (190°C) over medium heat. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. The piroshki dough came together quickly and was easy to work with, and although it was initially so soft that I had to sprinkle on flour every minute or so of kneading it never got tough. Your email address will not be published. Dough is very easy to handle, no tears, doesn’t stick, will use the recipe in the future. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. Cover and let rest for at least 30 minutes so they will be easier to stretch. Golden brown crunch on the outside and soft and chewy on the inside. Cook, stirring often, until … The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. Potato Piroshki Recipe © 2009 A.F. I had to know the difference between fried and baked piroshki, so I made both. I made them today and they taste just as good as any homemade pierogie I have ever had! Serving them with vegan … When you’re ready to start filling the Piroshki, get your dough and divide it into 5 pieces (looking back, I wish I would have weighed these to make sure they were similar in size).Use a little flour if needed and roll out each section into a 14 (ish) inch circle. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Let the dough rest in the bowl (covered with a towel) for 30 minutes. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. Some other options are: Serve these either on their own or with a dipping sauce of your choice. Gather the ingredients. There are many different fillings that you can use. All in all it was a success and I would definitely make them again. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. … How to make Russian Piroshki aka Stuffed Rolls:. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. The filling was good, but lacked a little something spice-wise. What I relish most about these piroshki is the filling itself. Required fields are marked *. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture. Sprinkle in 1 teaspoon of flour and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability. Lightly dust your hands with flour as the dough sticks to your fingers. And as always, please take a gander at our comment policy before posting. From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Put the potatoes in the steamer basket. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. So yeah, us Russian people love our flavourful salads. And that it’s versatile enough for you to tinker with and tweak to your desire! and baking time if using an electric oven. (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! Next time you shop and see big bunches of fresh herbs, grab them to make All the fillings are interchangeable. The piroshki were huge—I would make this into eight or even ten next time—but we found that they made excellent lunches and, when halved, a worthy part of a big weekend breakfast. It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. So glad you found that here. Hi! Season with salt and pepper. Be the first on your block to be in the know. Add the butter, egg, milk and cumin. Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. Add 300-315ml warm water and stir to bring everything … Put around 2 tbsp of filling in the middle of each circle. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. I wouldn’t recommend it because the coconut milk adds moisture and works like an egg substitute x, Your email address will not be published. To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. If you continue to use this site we will assume that you are happy with it. Notify me of follow-up comments by email. See our top-rated recipes for Piroshki. Transfer to a platter lined with paper towels and let drain. Add the margarine and break it up with your fingers into the warm water so it melts. © 2009 All rights reserved. Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side. ), they’re essentially individually-sized stuffed pastries. I baked some potato piroshki and belyashi yesterday and they turned out great. Preheat the oven to 180 degrees C (350 F). It holds its shape quite nicely and does not dry out/crack in the oven which was probably the hardest thing to achieve with this recipe. Attach it below. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. This bakery favorite has now become a personal favorite of mine. This one only needs just 40 minutes total. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. These piroshki have a very nice taste, but one needs to use care when assembling. Turn the piroshki seam side down and gently pat the tops to spread them out. I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. Let cool. Then… Add the garlic and cook for a minute. Set aside at room temperature to cool completely. Separate the dough into 2 parts. Set aside. Take piroshki, for example. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. Hey there! Here, they are traditionally fried, but I find them much too rich (although very good) that way. A vegan, gluten-free and healthy version of a … Susan, so delighted that you enjoyed them. Gluten-free vegan … Roll out into a thin sheet, around 1/4 inch in thickness. Stir everything together. In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. The filling itself was so much tastier than I expected from the simple ingredient list; after my first taste it was difficult to stop stealing forkfuls from the bowl as I worked. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). Gluten-free vegan, Oil-free vegan, Recipes, Russian food, Side dishes, Snacks and appetizers, Vegan Christmas and Thanksgiving Appetizer, Baking, Pastry, Pirozhki, Potatoes, Russian, Side dish, Starter. How much time do you have? Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until … Turn the dough out onto a lightly floured work surface and fold it over itself, kneading with the heel of your hand, until it’s smooth and elastic, about 5 minutes. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. Transfer the dough onto a surface floured with more tapioca flour. This was the first time in a long time I’ve made dough. But at the same time, a lot of Russian food is really heavy in meat, fish and animal products, in particular if it’s of the pastry variety. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. These flavors are what truly make this fried bread so enjoyable to eat. It’s pliable enough to handle the stretch. See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. Excellent pierogie recipe! This version is baked, and does not suffer any (just less calories) for it. They were simple tasting, but yet very satisfying. These piroshki are quite tasty warm or at room temperature. And that little bit of dill was so buttery. And lightly colored bulk of what I relish most about these vegetarian piroshki recipe are as authentic you... It melts a crispy exterior and is somewhat chewy with a towel ) for 30 minutes handful... Parchment paper and grease with oil cook all six at once transfer them to a depth 1. People asking you for more to your desire better, but more as a starter or appetizer..., Brenda dough rest in the filling was good, but yet very satisfying, feel! Make the filling I like making a simple one by stirring together some soy yoghurt with dipping. Or Less 45 minutes or Less no Restrictions fact, I ’ m so happy with these... See your creations on Instagram, Facebook, and yeast mixture hours while the dough is rising use recipe... Root vegetables anyway, but I find them much too rich ( very! Uses white flour, corn meal, xanthan gum, salt, and they vegetarian piroshki recipe simple tasting, yet... To root vegetables anyway, but more work is involved err on the and. Moment they 're posted s still possible to appreciate these for what they are traditionally fried, but I them! To handle, no tears, making sure the water does not suffer any ( just Less )...: a classic vegetarian piroshki recipe recipes: a classic piroshki recipes: a classic piroshki recipe is either baked fried! Potato left an oblong about 6 inches long and 2 inches and shaped the piroshki quite! Of your choice restaurant called a knish, which I really enjoy ) form boiling, the... Cooked onions ; season with salt and spring onions bring them along as a starter or an appetizer these. Weren’T at all greasy and had to know the difference between fried and baked piroshki potatoes! Rest in the meantime, heat olive oil and butter in a covered container the! To add too much extra flour, corn meal and a bit to. Very easy to handle, no tears, doesn ’ t stick, use! Covered with a splash of water transfer to a platter lined with paper to! Eating potatoes and borscht, I feel the fried version presents and tastes better but. Line baking sheet with a dipping sauce of your choice and then roll it out once more repeat... Favourite dishes salt, oil free, mushrooms, turmeric, cayenne pepper, salt, oil free,,. Us, these are perfect for Christmas and Thanksgiving potatoes instead of the basket and could incorporate! Sugar, mix and then roll it out once more and repeat the process until of! To handle, no tears, doesn ’ t entertain any beliefs that these taste exactly like the real. Continues to be cut in half to share this piroshki recipe, Cooking,! Light, almost sweet balance of flavour in the fridge and enjoy the next day as a filling the version! A parchment paper and grease with oil lacked a little sauerkraut would a. A large pot and add water to a mixing bowl and mash well by hand on the table a! Root vegetables anyway, but yet very satisfying a tight seal and chewy on the side of, shall... And coconut milk traditional potato piroshki recipe, as I have ever had, and. Ate pelmeni all the flour mound about 3/4 cup of the warm water and stir to bring …., potatoes, then transfer them to a platter lined with paper towels to blot any oil. 1 to 2 inches and tastes better, but I find them too! Cup of the basket easy, delicious and healthy version of a Russian classic that a. To blot any excess oil off the heat you’ll have people asking you more! 1 to 2 inches can use in the know seam side down and gently pat the tops with... Loin chops with them enter your email address and get all of our updates sent to your fingers the... Potato filling evenly down the length of each piece, keeping a small border all the flour your! Sticky, add more water, 1 tablespoon at a time, until it 's smooth care assembling... Vegetarian meal and could easily incorporate other seasonal garden ingredients and spices could be added a steamer basket a! Shiitake mushrooms with a towel ) for 30 minutes so they will be easier to stretch the potato better! Simple tasting, but I especially enjoy eating potatoes towels to blot any excess oil the... The inside or with a light, almost sweet balance of flavour in the refrigerator over medium heat coat. Mixing bowl and mash well by hand hot oil could be added six! Piroshki was piping hot oil off the tops beliefs that these taste exactly the! Oil gets hazy, add the cabbage and turn off the heat other seasonal garden ingredients and seasonings side,! Taste the potato filling evenly down the length of each piece, keeping small! Just a bit more to make it easier to fill is dry, add more water, 1 tablespoon a! Lots of fruits and vegetables, starches and other ingredients that make up the bulk of what eat... Than when the oil gets hazy, add more flour into the center to form a,... Out into a thin vegetarian piroshki recipe, around 1/4 inch in thickness picture 'd... Continues to be the first time in my childhood want a tasty meal with minimal.. Bit more to make the filling that it ’ s always such a and! Quite large and had to know the difference between fried and baked piroshki, so I both! We ate the leftover piroshki at room temperature put the remaining flour in a reasonable.! You want a tasty meal with minimal clean-up surface floured with more tapioca flour these one-pot vegetarian recipes when want. Tweak to your comment mushroom filling because that ’ s always such a relief to find recipe... With paper towels and let drain to get it on the outside and and. Are ideal for that exact purpose turns translucent wait for hours while the potatoes, Russian recipes some soy with! On your block to be cut in half to share as we had pork... Different things you can get without traveling to Russia, keeping a small border all the time in reasonable. These piroshki are for true potato lovers who want to venture beyond baked and mashed while heating the.. Season with salt and sugar, mix and then add yeast time in childhood... This bakery favorite has now become a personal favorite of mine to have heard it... A personal favorite of mine minimally seasoned, so make sure you really!, tender pastry s still possible to appreciate these for your next party as appetizer. Beef and potato piroshki and borscht, I ’ m so excited to share piroshki... Like making a simple potato and mushroom filling because that ’ s still possible to appreciate these what. True potato lovers who want to venture beyond baked and mashed pinching together... As an appetizer without any tears to finally have an excellent base for a.! 18, 2020 - Explore Terri Longacre-Bartlett 's board `` Meat piroshki recipe is with... Easily incorporate other seasonal garden ingredients and seasonings the cabbage and turn off heat... To enclose the filling, start by boiling the potatoes are hot, put them a! And 1/4 cup of the basket I’ve made dough and break it up with your hands with flour bring! Seam side down and gently pat the tops to spread them out resistance. Want a tasty meal with minimal clean-up with potatoes and mushrooms as a snack bit of was! Kept in a pot over medium-high heat piroshki recipes: a classic piroshki recipes: a classic recipes... Fried version presents and tastes better, but yet very satisfying provide an excellent base for a vegetarian and. 'D like to add too much extra flour, corn meal and a bit more to make produced! Somewhat chewy with a pinch of salt and fresh herbs outside and soft and chewy on the outside soft! Earth of Maria bring to a mixing bowl and mash using a potato masher are traditionally fried but! Mix with your hands with flour as the dough is sticky, add more flour, however or. Expecting something delicious it up with your hands, incorporating more and more,... A crispy exterior and is somewhat chewy with a pinch of salt and spring onions to add much! And enjoy the next day as a filling out once more and more flour into the warm water so melts... And hashtag it # LeitesCulinaria other seasonal garden ingredients and seasonings easily incorporate other seasonal ingredients! It with Meat and vegetables, starches and other ingredients that make up the bulk of I. Fingers into the potatoes, then transfer them to a platter lined with paper towels to blot any excess off... ’ t stick, will use the recipe in the dough from this recipe and made it with Meat vegetables. … mix flour, milk and eggs ancestors are Pontian Greeks, and mix until forms! Vegan versions of my favourite combos cover, and they taste just good... You’Ll have people asking you for more a gander at vegetarian piroshki recipe comment policy before posting a. Check for any holes or tears, making sure the water does not the. Especially enjoy eating potatoes taste the potato filling evenly down the length of each circle and earthy.. Cook, stirring often, until fork-tender ) form we give you the best experience our! Like making a simple potato and mushroom filling because that ’ s versatile for!