Baked Piroshki (Russian Stuffed Rolls) #SundaySupper
Baked Piroshki (Russian Stuffed Rolls) #SundaySupper is a side dish that serves 16. One portion of this dish contains approximately 8g of protein, 3g of fat, and a total of 146 calories. For 38 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. 36 people were impressed by this recipe. This recipe from Curious Cuisiniere requires mushrooms, sugar, black pepper, and butter. A couple people really liked this Eastern European dish. With a spoonacular score of 35%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Russian Piroshki {with Beef & Potato fillings}, Golabki (Stuffed Cabbage Rolls) for #SundaySupper, and Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) #SundaySupper.
Servings: 16
Preparation duration: 180 minutes
Cooking duration: 30 minutes
Ingredients:
1 ½ tsp active dry yeast
¼ tsp black pepper
Pinch black pepper
1 Tbsp butter, softened
1 tsp butter
3 c cabbage, shredded
½ tsp dill
1 Tbsp Dill
1 egg, beaten (for the egg wash)
1 hard boiled egg, chopped (optional)
1 egg, room temperature
½ lb lean ground beef
1 c milk, warm (90⁰F)
1 c mushrooms, chopped
½ onion, diced
½ onion, minced
½ tsp salt
¾ tsp salt
1 Tbsp sugar
3 - 3 ¼ c unbleached all purpose flour
Equipment:
bread machine
frying pan
stand mixer
bowl
kitchen towels
baking sheet
oven
Cooking instruction summary:
In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved..Sprinkle the yeast over top of the milk. Let stand for 5-7 five minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together with. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubledWhile the dough is rising, make the fillings.Heat butter in a large, non-stick saut pan. Add onions and mushrooms and saut for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.In a large, non-stick saut pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using Let the filling cool to room temperature before filling the rolls.Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4 circle.Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).When the rolls are nearly finished proofing, preheat the oven to 375F.Bake at 375F for 20-23 minutes, or until the tops are golden brown.
Step by step:
1. In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads.
2. Add a little water or flour to adjust dough consistency during the first knead as necessary.In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved..Sprinkle the yeast over top of the milk.
3. Let stand for 5-7 five minutes until the yeast begins to foam.
4. Add 2 c of flour, the egg, softened butter, and salt.
5. Mix everything together with. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.)
6. Remove the bowl from the mixer and cover it with a damp tea towel.
7. Let it rise in a warm, draft-free place for 1 hour, until well doubled
8. While the dough is rising, make the fillings.
9. Heat butter in a large, non-stick saut pan.
10. Add onions and mushrooms and saut for 3-5 minutes, until soft.
11. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes.
12. Remove the mixture from the heat and transfer it to a medium bowl.
13. Let the filling cool to room temperature before filling the rolls.In a large, non-stick saut pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl.
14. Mix in the chopped hard boiled eggs, if using
15. Let the filling cool to room temperature before filling the rolls.Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface.
16. Roll it into a log and cut the log into 16 roughly even pieces.
17. Roll each piece into a ball and then press it into a 3-4 circle.Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
18. Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart.
19. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).When the rolls are nearly finished proofing, preheat the oven to 375F.
20. Bake at 375F for 20-23 minutes, or until the tops are golden brown.
Nutrition Information:
covered percent of daily need
