Get a taste of Russia and make some delicious Piroshki with your kids! Piroshki are basically small Russian pastries filled with finely chopped meat or vegetables. I wasn't expecting to love these as much as I did, but these were very delicious! The dough tasted like a doughnut and the meat was seasoned perfectly to give it a great flavor. In fact, as we were rolling out the dough to fill it with meat, my kids were taking nibbles of the meat here and there. They couldn't stop sneaking in bites! Although it was a bit time-consuming, we will definitely be making these again!
This recipe was adapted from a recipe I found on allrecipes.com. I modified the recipe a bit based on reading the reviews.
How We Did It
First cook the ground beef until brown and drain. Stir in the onion and cook with the beef until translucent. Sprinkle in 1 teaspoon salt, 1 1/2 tablespoons dill weed, and pepper to taste.
Set the meat mixture aside and allow it to cool completely.
Next dissolve the package of yeast in 1/4 cup of warm water and place in a warm location until frothy (about 10 to 15 minutes). In a medium saucepan over low heat, warm the 1 cup of milk and gently whisk in the 3 eggs, 1/2 cup of vegetable oil, 2 tablespoons sugar, and 1 teaspoon salt. Remove from heat.
Place half the flour (2 cups) in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour (2 cups), stirring after each addition. Mix well.
Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough).
Cover the bowl with a clean cloth, then set in a warm location and allow to rise until it doubles in volume.
Remove the dough from bowl and place on a lightly floured surface.
Have the kids help roll out the dough. Then use a cup to cut out little circles.
Add 1/2 cup of beef broth to the meat mixture and mix well. Then fill the center of each disk with the cooled meat mixture.
Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow the piroshki to sit approximately 10 minutes. (Don't lay them on top of each other like I did...I was trying to save space...but they will stick to each other)
This next step is for grownups only: In a large, heavy skillet or deep fryer, heat 3 cups of oil to 375 degrees F (190 degrees C). (I used a thermometer to check the temperature.) Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Wait until it has cooled a little, then ENJOY! These were delicious!! We are definitely going to make these again. I fried these because that's how it was intended to be made...however, next time we are going to bake ours (some suggested baking times: 400 degrees for 15-17 minutes; 425 degrees for 10 minutes).
This recipe received a thumbs up by from my son, which says a lot since he's a really picky eater!