1. Recipes

How to Make Taylor's Piroshki - A Step-by-Step Guide

Taylor's Piroshki is a delightful recipe that has been passed down through generations in Taylor's family. This traditional Russian dish is a type of pastry that is typically filled with a savory filling such as meat, potatoes, or cabbage. The piroshki is then baked or fried to golden perfection, resulting in a delicious and satisfying treat that is perfect for any occasion.

What sets Taylor's Piroshki apart from other recipes is the unique blend of herbs and seasonings that are used ...

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Ingredients

  • 1 ½ pounds ground beef
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • ground black pepper to taste
  • dried dill weed to taste
  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water
  • 1 cup milk
  • 3 eggs
  • ½ cup vegetable oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 3 cups oil for frying

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Servings: 10
  • Yield: 35 to 40 piroshki

  • To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
  • Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
  • Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, 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. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki.

    • Nutrition

    447 cal.

    • Total Fat: 25g
    • Saturated Fat: 6g
    • Cholesterol: 67mg
    • Sodium: 478mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 1mg
    • Calcium: 58mg
    • Iron: 4mg
    • Potassium: 254mg

    Categories

    Classic recipes
    Vegetarian recipes
    Dessert recipes
    Breakfast recipes
    Savory recipes