RecipeBag



  Main
  Home
 


  Login
  User Name
  Password

 

 Sign Up Now Forgot Password

  Search Recipes
  Enter Keyword


  Stats
  Total Recipes : ( 375 )
  Total Comments : ( 0 )
  Recipes with Rating of 5 : ( 62 )
  Recipes with Rating of 4+ : ( 26 )
  Recipes with Rating less then 4 : ( 52 )


  Advertising
 
harlandscripts.com

Searchfeed.com


  Recipe Categories
   Appetizers(19)
   Atkins Diet(0)
   Beverages(3)
   Breads(10)
   Breakfast(7)
   Cakes(4)
   Candies(11)
   Casseroles(6)
   Cookies(12)
   Desserts(4)
   Eggs • Fish(1)
   Holidays(12)
   International(5)
   Main Dishes(23)
   Meats(11)
   Outdoor(5)
   Pastas • Pies(3)
   Potatoes(10)
   Poultry(4)
   Salads(15)
   Sandwiches(7)
   Sauces(9)
   Smoothie(187)
   Soups(7)
   Vegetables(0)




 

Taylor's Piroshki
  Servings
  Makes 12 servings
  Ingredients

  Recipe Info
 

Taylor's Piroshki
  Contributor N/A
  Rating Not rated yet
  1-3/4 pounds ground beef
1-1/8 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1-1/8 (.25 ounce) packages active dry yeast
1/4 cup and 1 teaspoon warm water
1 cup and 1 tablespoon milk
3-1/4 eggs
1/2 cup and 2 teaspoons vegetable oil
2 tablespoons and 1/2 teaspoon granulated sugar
1 teaspoon salt
4-1/3 cups all-purpose flour
3-1/4 cups oil for frying
  Instructions
  In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
Dissolve the yeast in the 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 milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the 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.
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 center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). 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.
  Nutrition
  We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used
 
 
Print Page | Print Friendly Login to Save Email This Login to comment
 
Rate this recipe 1 2 3 4 5


 Extras
 

Taylor's Piroshki
 Shopping List | Recipe Card






Copyright © 2006-2008 RecipeBag
Script By

Harlandscripts & Webmasterdownload