These piroshki are for true potato lovers who want to venture beyond baked and mashed. Add the garlic and cook for a minute. How to make Russian Piroshki aka Stuffed Rolls:. 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recommend it because the coconut milk adds moisture and works like an egg substitute x, Your email address will not be published. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. 240 suggested recipes. Add the butter, egg, milk and cumin. Stir everything together. Make sure there are no chunks of potato left. (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. Stir in the yeast … The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. Gather the ingredients. All the fillings are interchangeable. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? 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. When the oil gets hazy, add the onions … Making Piroshki Dough. 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. 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. 4 russet potatoes (about 2 pounds total weight), peeled and quartered, Kosher salt and freshly ground white pepper, 3 cups all-purpose flour, plus more for dusting, 2 tablespoons unsalted margarine or butter, Pastéis de Nata ~ Portuguese Custard Tarts. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Commentdocument.getElementById("comment").setAttribute( "id", "a2fc704d54c70b0f77f145e8b037bcbf" );document.getElementById("gc33aadd96").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. 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. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Although clearly you know how to remedy that…. Mix together really well, using your hands if necessary to incorporate all the flour. Allow to sit for about 8-10 minutes to soften. Roll out dough to 1/8-inch thick and cut into 3-inch circles. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). Then tell us. These piroshki are as authentic as you can get without traveling to Russia. To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. Add the margarine and break it up with your fingers into the warm water so it melts. Hate tons of emails? Remove the mushrooms from the water using a slotted spoon, reserving the water. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. These piroshki have a very nice taste, but one needs to use care when assembling. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! and baking time if using an electric oven. Pour in the remaining 1 cup warm water. Season with salt and pepper. Hey there! If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. There are many different fillings that you can use. The filling was good, but lacked a little something spice-wise. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. 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. I quadrupled the recipe. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Next time you shop and see big bunches of fresh herbs, grab them to make The results were lovely and uniformly shaped. We ate the leftover piroshki at room temperature, and they were just as enjoyable. So yeah, us Russian people love our flavourful salads. These peroshki were wonderful! Set aside at room temperature to cool completely. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … When boiling, add the cabbage and turn off the heat. Use a cookie cutter to cut out circles in the dough. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Russian Vegan Recipes 240 Recipes. 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. My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. I’ve had something similar at an area restaurant called a knish, which I really enjoy. The dough was sweet and fried up perfectly. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. 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