Piroshky with Turkey & Pork
I have several recipes for Piroshky and today I want to show you one of them. These come out very nice and soft with a moist and delicious filling. I think all Piroshky in general should come with a warning that reads, “Beware – you’re about to devour a very addictive substance. Consume at your own risk”. Anything fried is delicious, but I think Russian Piroshky are still the best. Not that I am biased or anything 😉
I have actually experimented with a couple of recipes and this one still tops the list of my favorite ones. You can easily make the dough in the bread making machine, which will completely take care of the process from mixing to kneading and rising the dough. You can also use your Kitchen Aid mixer fitted with a hook attachment to kneed the dough. There is also the traditional method of doing everything by hand, but I do prefer the bread machine, as it really cuts down on my work load.
I like my piroshky small, that way you can eat as many as you want, but you never have a huge piroshok that you can not finish because it is too big. If you do like your piroshky bigger, just use a bigger cutting tool.
Also, in the filling I use turkey because it helps bring down the fat content of each piroshok.
Piroshky w/ Turkey & Pork
2 cups warm milk
1 tblsp. active dry yeast
1 tablespoon sugar
1 teaspoon salt
4 cups all purpose flour, sifted
2 tablespoons oil
150 gr. ground pork
150 gr. ground turkey
1 medium size onion, finely diced
dill, finely chopped
parsley, finely chopped
1 clove garlic, minced
Black ground pepper
Salt, to taste
Mix 1 cup of warm to the touch milk (not hot), 1 tblsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Let sit at room temperature for about 10 minutes allowing the mixture to rise.
Meanwhile, sift the flour into a bowl of an electric mixer, add salt, eggs and oil. Once the yeast mixture has doubled or tripled in size, add it to the flour, as well as the other cup of milk and start the mixer on low, allowing the ingredients to combine. Once there is no visible flour, you can turn the mixing speed on the mixer from 1 to 2 and kneed the dough until it pulls away from the bowl. Set the dough in a warm, draft free place and allow it to rise for about an hour or an hour and a half, until doubled in size.
*If using a bread machine, place the liquids first, then flour and the rest of the dry ingredients, finishing with the yeast. Turn the 1.5 hour cycle for making the dough.
Make the filling:
Mix together, ground pork & turkey, diced onion, minced garlic, parsley, dill, salt & pepper. Cover and place in the fridge until the dough is ready to work with.
Generously sprinkle a baking sheet with flour. Set aside.
Once the dough is ready to work with, take half of the dough and on a well floured surface roll it out to about 1/3 inch thickness, being careful to deflate the dough as little as possible. Using the largest round cookie cutter or a large upside down glass/cup cut out circles (3-4 inches diameter).
Place about 1 teaspoon of the filling in the middle of each circle.
Pinch together opposite sides of each circle forming a piroshok, and making sure no gaps are left as that is going to allow the juice from the inside into the oil.
Place the formed piroshky onto the prepared baking sheet seem side down. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.
*Allowing your piroshky to rise before dropping them in hot oil, makes the dough rise slowly, forming small uniform bubbles throughout the dough. If you do not allow the piroshky to rise before dropping them in the oil, you will get huge bubble and an “empty” piroshok. So it is important to let them rise beforehand. This tip goes for all yeast dough.
When you’re almost done with forming your piroshky, fill your Dutch oven or cast iron pan with about 2-3 inches oil. Place your thermometer on the side and when the temperature reaches 350F, slowly place a couple of piroshky into the hot oil, seam up. *Not sure why, but if you drop them seam down, they start turning to the other side on their own and then you have to hold each one with a fork, to brown them on the other side. **Do NOT place your piroshky in the oil before it reaches the right temperature, otherwise they will absorb a lot of fat and will result in a greasy piroshok.
Fry piroshky on each side turning only once, until deep golden color.
Then place them in a pot, lined with a couple of paper towels to absorb the extra oil, and cover with a lid until you’re done with the rest of your piroshky.
Serve hot, right away with sour cream or as is.