Easiest Way to Make Tasty Our Family's Piroshki

Easiest Way to Make Tasty Our Family's Piroshki Delicious, fresh and tasty.

Our Family's Piroshki. Piroshki are yeast dough buns with a filling and are either baked or fried. This piroshki dough recipe is perfect! The yeast dough once cooked becomes light, soft with a crispy crust.

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Piroshki are actually also really good with a nice Tzatziki Dip (a.ka. yogurt, cucumber, garlic dip).

Sharing my mom's secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling.

You can have Our Family's Piroshki using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Our Family's Piroshki

1. It’s 100 grams of each Ground pork and onion.

2. You need 2 of Dried shiitake mushrooms.

3. You need 1 of to 2 teaspoons Toasted white sesame seeds.

4. Prepare 1 tbsp of ☆Cake flour.

5. You need 1 of and 1/2 teaspoons ◆Oyster sauce.

6. You need 1/2 tsp of each ◆Sugar, Japanese-style Worcestershire sauce (chuunou sauce).

7. It’s 1/4 tsp of ◆Chicken soup stock granules.

8. It’s 1 dash of ◆Pepper.

9. Prepare 200 grams of ◎Cake flour.

10. Prepare 2 tsp of ◎Baking powder.

11. You need 2 tsp of ●Vegetable oil.

12. Prepare 90 ml of ●Milk.

13. It’s 1 pinch of Salt.

14. It’s 20 grams of Sugar.

15. Prepare 1 of Beaten egg.

16. You need 1 of Frying oil.

But you can customize the filling however you like!

Classic Russian beef piroshki made with ground beef and cheese and baked to perfection!

One of my all-time favorite Russian recipes - these beef & cheese piroshki are simply amazing!

The restaurant was featured on Food Network's Diners Drive-ins and Dives for their piroshkies and pelmeni soup.

Our Family's Piroshki step by step

1. Put the dried shiitake mushrooms in a heatproof bowl, add some water and a little sugar (not listed in the ingredients) and microwave until they are rehydrated. Chop up the rehydrated shiitake mushrooms together with the onion. Combine the ◆ ingredients..

2. Heat up 1 tablespoon of vegetable oil in a frying pan. Lightly stir fry the shiitake mushrooms and onion, then add the ground meat and stir-fry it thoroughly..

3. Add the white sesame seeds, the combined ◆ ingredients, and ☆ cake flour, and stir fry for 2 minutes. Divide into 8 portions while its still hot..

4. While the filling is cooling down, make the dough. Combine the ◎ floury ingredients and sift them together. In another bowl, combine the ● ingredients and mix them together well. Make the sugar and salt ready too..

5. Add the sugar and salt to the bowl with the floury ingredients and mix lightly. Add the combined ● (the milk mixture) little by little while mixing. Knead until its no longer floury..

6. Divide the dough into 8 portions, roll each out flat, and put on a portion of the Step 3 filling. If you put the filling on one side of the dough, its easier to wrap..

7. Brush the edges of the dough with beaten egg, fold the dough over like a gyoza dumpling, and seal the edges tightly. Crimp the edges with a fork (on both sides)..

8. Deep fry in 160~170°C oil until golden brown, then drain off the oil. Here is one cut in half..

9. If you dont seal the seams very tightly in Step 7, the buns will open up! Here's a bad example. One of them opened up, and oil seeped in…it gets oil-logged, so be careful not to let this happen!.

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These baked piroshki are ultra soft.

A friend of mine brought those piroshki one day to school and shared them with me.

This dough is perfect for any sweet filled piroshki; I prefer poppy seeds for filling.