If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! And that it’s versatile enough for you to tinker with and tweak to your desire! Heat butter over medium heat in a large, heavy skillet and add onion. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. Especially when there are both vegans and non-vegans present, expecting something delicious. Cover the pot and bring to a boil over medium-high heat. 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. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. 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. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. Use a cookie cutter to cut out circles in the dough. © 2009 All rights reserved. See our top-rated recipes for Piroshki. (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.) Mix in the dill and cooked onions; season with salt and pepper to taste. Let cool. My name is Maria, the creator behind Earth of Maria. Add the egg, salt, and yeast mixture. 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. These piroshki are for true potato lovers who want to venture beyond baked and mashed. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. The results were lovely and uniformly shaped. A vegan, gluten-free and healthy version of a … classic piroshki recipes: A classic piroshki recipe is either baked or fried. Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. If the dough is dry, add more water, 1 tablespoon at a time, until moist. Skip. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Notify me of follow-up comments by email. I think one could change oven temp. Last updated Dec 15, 2020. Make these for your next party as an appetizer. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. These piroshki are as authentic as you can get without traveling to Russia. Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. 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. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. And as always, please take a gander at our comment policy before posting. I baked my piroshki, so I was able to cook all six at once. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Although clearly you know how to remedy that…. Susan, so delighted that you enjoyed them. Stir in the yeast … Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. These peroshki were wonderful! This bakery favorite has now become a personal favorite of mine. 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. Line baking sheet with a parchment paper and grease with oil. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. Some other options are: Serve these either on their own or with a dipping sauce of your choice. Put the potatoes in the steamer basket. Put the remaining flour in a large bowl and make a well in the center. Add the garlic and cook for a minute. … It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? All the fillings are interchangeable. From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Place a large skillet over medium heat and coat with the oil. Hate tons of emails? A little sauerkraut would lend a brightness and a bit of saltiness to the filling. Transfer the dough onto a surface floured with more tapioca flour. Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side. Required fields are marked *. Use more paper towels to blot any excess oil off the tops. Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. I had to know the difference between fried and baked piroshki, so I made both. Excellent pierogie recipe! Can you replace coconut milk with almond milk? Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. Serve warm or at room temperature. Allow to sit for about 8-10 minutes to soften. Stir everything together. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. Set aside at room temperature to cool completely. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. Have you tried this recipe? The traditional dough uses white flour, milk and eggs. And that little bit of dill was so buttery. 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. Connect the edges and press them down lightly to secure. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Roll out into a thin sheet, around 1/4 inch in thickness. 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. Here, they are traditionally fried, but I find them much too rich (although very good) that way. We use cookies to ensure that we give you the best experience on our website. How much time do you have? These flavors are what truly make this fried bread so enjoyable to eat. 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. It’s pliable enough to handle the stretch. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. 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. 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). Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until … Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Turn the piroshki seam side down and gently pat the tops to spread them out. This search takes into account your taste preferences. Check for any holes or tears, making sure the piroshki are completely closed. Remove the mushrooms from the water using a slotted spoon, reserving the water. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Hey there! Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. It is simply divine. Coconut White Russian (Vegan) Simply Recipes. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. I’ll definitely make these again, especially when the weather gets cooler. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. 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. (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. We ate the leftover piroshki at room temperature, and they were just as enjoyable. These piroshki are quite tasty warm or at room temperature. After a few recipe tests, I’m so happy with how these turned out. Gluten-free vegan … Either way, I’m sure you’ll have people asking you for more. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. Potato Piroshki Recipe © 2009 A.F. When the oil gets hazy, add the onions … While the potatoes are hot, put them in a bowl and mash well by hand. Enter your email address and get all of our updates sent to your inbox the moment they're posted. 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. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! Your email address will not be published. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. 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. 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. Add onion, ground beef, … Take care not to add too much extra flour, however, or the dough will become dense. ), they’re essentially individually-sized stuffed pastries. Next time you shop and see big bunches of fresh herbs, grab them to make Mix flour, salt and sugar, mix and then add yeast. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Then… Transfer to a platter lined with paper towels and let drain. 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. 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 used a slightly wider rectangle and sealed and shaped the piroshki without any tears. They were simple tasting, but yet very satisfying. Hi! The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. Making Piroshki Dough. Serving them with vegan … 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. I’ve had something similar at an area restaurant called a knish, which I really enjoy. Be sure the water does not touch the bottom of the basket. Lightly dust your hands with flour as the dough sticks to your fingers. All the fillings are interchangeable. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. 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. This piroshki recipe is made with potatoes and mushrooms as a filling. Find out more about me. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. You can eat the piroshki hot or cold. Home » Recipes » Mushroom And Potato Piroshki. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Method. Put around 2 tbsp of filling in the middle of each circle. 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. Golden brown crunch on the outside and soft and chewy on the inside. Gilmore Company. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. In the meantime, heat olive oil and butter in a pot over medium-high heat. Then tell us. For these piroshki, a cheesy onion potato filling is used. 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. 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. Mix together really well, using your hands if necessary to incorporate all the flour. I think this is an easy recipe… Cover and let rest for at least 30 minutes so they will be easier to stretch. Easy, delicious and healthy Piroshki recipe from SparkRecipes. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. 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. Heat oil in a pan, add the onion and cook till it turns translucent. However, there are a lot of different things you can use for a filling instead. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. 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