Lily’s Piroshky Recipe

piroshkyNow, you may be wondering why I have this piroshky recipe on my blog?  How did the Japanese come across piroshky?

Growing up in Tokyo, every Sunday, our family went to mass at the Franciscan Chapel Center in Roppongi.  This is an English-speaking Roman Catholic parish where most attended.  Now, being of Japanese descent, my grandparents were Buddhists, as were my parents.  But, during the 1950’s, my parents converted to Catholicism.  In the ’70’s the international parish at the church was so warm and welcoming and my mother made wonderful friends over the years.  The church also had fundraisers and various events whereby everyone volunteered their talents and services.  One of the Russian ladies on the committee shared her recipe for the church bazaar.  They had to make hundreds of these as they were so delicious and always sold out.  This is my mother’s adapted version for family use and makes 32 piroshky.  At first I thought, that’s a lot of piroshky for one family….well, I guess everything is relative.  I made it for our boys with the idea of sharing with my neighbors, but that never happened because they ate it all so quickly!  So, thanks to the Russian ladies at the church and yes us Japanese like piroshky too!

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Lily's Piroshky Recipe
 
Author:
Recipe type: bread
Cuisine: Russian
Serves: 32 pcs
Prep time:
Cook time:
Total time:
 
Adapted by Lily for family use to yield about 32 large pieces of delicious Russian meat filled buns.
Ingredients
  • DOUGH
  • 4 Tbsp. yeast
  • 1 /2 cup warm water
  • _________________
  • 8 to 10 cups flour (I used 8 cups)
  • 4 Tbsp. sugar
  • 2 tsp. salt
  • 2 eggs
  • 4 – 6 Tbsp. vegetable. Oil (I used 4)
  • 3 cups milk
  • FILLING
  • 2 round onions, chopped
  • 2 Tablespoons vegetable oil
  • 3 to 4 pounds lean ground beef
  • 4 – 6 cloves garlic, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Dough
  2. In small ceramic or glass bowl, dissolve yeast in warm water and let stand 11minutes.
  3. In a large bowl, place flour, sugar, salt, eggs, oil, milk and yeast mixture, adding flour if too sticky until dry ingredients are blended in and a ball shape is formed.
  4. Knead dough for 10 minutes by hand, or 6 to 7 minutes by mixer on slow speed.
  5. Put in a large bowl, cover with a towel and let rise for 45 minutes to 1 hour; punch down.
  6. Filling
  7. Brown onions and ground beef in skillet with onions and garlic, salt and pepper.
  8. Set aside to cool.
  9. FILL AND SHAPE PIROSHKI
  10. Pinch off a piece of dough about the size of an egg and roll it out to ⅛ inch thick – place 2 Tbsp. of meat filling in the center. (I just used my thumb and fingers and shaped the dough into a ball, then flattened it with my fingers .)
  11. Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and dough knits together.
  12. Place on non stick baking sheet pan and bake at 350 degrees F until golden brown about 15 to 20 minutes.
  13. NOTE For a golden color, brush top with melted butter or beaten egg yolk, diluted in water. (I used melted butter which added more color) We had only this for dinner and everyone enjoyed it very much!! But, a soup and/or salad with it would be even better.

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