Sep 20, 2014

Piroshki from Russia for R

Today's my recipe is from one of the largest country in the world. Russian cuisine is a collection of different regional cooking traditions. Russian cuisine is depend on peasant food of the rural population, with a combination of  poultry, mushrooms, fish, berries and honey. They use a lot of millet's, wheat, barley, rye, rye bread is most popular one. Slowly they started using fresh vegetables, green vegetables. Russians make a huge variety of hot and cold soups and salads. Russian salads are very much popular all over the world. Meat dishes will take first place in the main course, and also include root vegetables, pickled vegetables. There are many types of stuffed recipes in Russian cuisine like Piroshki. 
                                                                                     Piroshki is a small stuffed bread which is normally shallow fried or deep fried. These are stuffed with minced meat and onions or rice and boiled eggs or fish and fried onions,also a vegetarian version is with mashed boiled potato with cheese, dill and green onion or with sauteed cabbage or mushrooms. 
So let's check the recipe... 
All purpose flour  ---- 4 cups
Yeast  ---  1 packet active dry yeast
Sugar   ----  2 tab sp
Warm water  --  1/4 cup
Milk  ---  1 cup
Eggs  ---  3 (I used 3 tea sp of egg replacer )
Salt  ---  1 tea sp
Oil  --  1/2 cup
1. Dissolve yeast and sugar in 1/4 cup warn water keep it in a warm place till frothy, it took 15 minutes for me.
2. In a pan heat milk till warm add egg,(egg replacer), oil, remaining sugar,and salt whisk well and remove from heat.
3. In a big mixing bowl take half flour add egg and milk mixture, yeast mixture mix well and add remaining flour little by little and knead well to make a soft dough that should not be sticky if need add little more flour to make a non sticky dough.
4. Cover the dough bowl with a clean cloth, keep it in a warm place till rise in to double.
Potatoes  ---  1/2 kg
Cabbage  ---  1 cup chopped
Onion  ---  1 medium chopped
Caraway seed  -- 2 tab sp
Paprika  ---  1 tab sp
Salt and pepper to taste
Feta cheese  ---  1 cup crumbles
I have feta cheese with me so I used it you can use any other cheese like farmers cheese or mozzarella if you like. using cheese for filling will make lot's of difference in the taste.
Boil potatoes, peel and mash well and set a side.
Heat 1 tea sp oil in a pan add chopped onion and saute for a while then add chopped cabbage, mashed potato, caraway seeds, paprika, salt and pepper mix well and remove from heat, add cheese mix well to combine every thing.
Now filling is ready.
1. Take out the dough from bowl and divide in to golf ball size portions.
2. Roll each ball in to 4 inch disk's and place the filling in the middle.
3. Close in to half to enclose, pinch the edges together to seal the filling.
4. Now deep fry piroshki in hot oil till golden or you can bake them in a ore heated oven at 200 degree C for 20 minutes or till golden.


Usha said...

Nice filling for piroshki.. It is so easy to convert meat filling to veg fillings.

vaishali sabnani said...

Thats a nice bread with a delicious filling..we could stuff iur good old samosas too with it.

Varada's Kitchen said...

The filling looks tasty and the piroshki are a nice golden brown.

The Pumpkin Farm said...

nice filling for the dish....lovely recipes you have chosen this time around

Harini R said...

The filling is very interesting!

Srivalli said...

Looks fantastic Padma..sounds more like our egg bonda right..very nicely done.

Pavani said...

Those breads look perfect. Sooo yummy!!!

Suma Gandlur said...

Yummy filling there. And did you deep fry them?

Chef Mireille said...

they look so good - who can resist any fried snack???

Padmajha said...

The filling sounds delicious Padma..

Archana said...

Thats a delicious stuffing Padma. Will love to try it out.

cookingwithsapana said...

Bread looks so delicious with that filling.