Russian Stuffed Rolls
Mind you, this Is not an authentic piroshky recipe. When I researched the recipe from coast to coast, low and high, across the ocean, hill and valley…just kidding! Too many variations of this recipes that are all so good!
I ended-up using the dough recipe from one site and the meat filling recipe from a Japanese comic book (yeah, that’s right). The soy sauce seasoning makes this ‘Wafu’ yet the curry powder pulled it towards Indian…in the end, they married well, I think.
You could deep-fry these (my favorite method) or bake in the oven for less guilty pleasure.
Ingredients and Instruction for 16 rolls (Print Recipe Here)
- 1 cup milk, divided
- 3 Tablespoons corn syrup
- 4 Tablespoons vegetable oil plus 1 Tablespoon for sauté onion.
- 1 teaspoon dry yeast
- 1 small egg yolk
- 2 and 3/4 cup bread flour
- 1 teaspoon salt
- 1/2 onion about 3/4 cup, minced
- 1 cup (about) cabbage, minced
- 1/4 pound each ground beef and ground pork, or 1/2 pound of ground beef
- 1 hard boiled egg, minced
- 3 teaspoons curry powder
- 2 teaspoons soy sauce
- 1 Tablespoon ketchup
- Salt and pepper
- Oil for frying
- 1 egg yolk for baking
- For the dough - Pour 1/3 cup milk in a small sauce pan. Heat it at low heat until very warm (do not boil). Add corn syrup and 4 Tablespoons vegetable oil, stir to dissolve. Add rest of milk then egg yolk and mix well. Turn off the heat, cool down to lukewarm. Add yeast, mix well, wait for 5 minutes to make sure the yeast is active.
- Put flour and salt in a large bowl and stir with chop stick or whisk to combine. Pour milk mixture (step#1) and slowly turn the dough with chopsticks. When the dough comes together. Knead with your hands until elastic. Note: the dough may be still sticky at this point. If it’s too wet add just 1 Tablespoon of bread flour and knead it. Cover with plastic wrap and rest at room temperature for at least 1 hour.
- For the filling – Do this step while the dough is resting. Heat 1 Tablespoon of oil in a non-stick pan at medium-low heat. Put minced onion and sauté until transparent, about 4-5 minutes. Add minced cabbage and continue sautéing until wilted about 1-2 minutes.
- Add both meats to the pan and cook until the meat turns brown. With a wooden spatula break the meat while sautéing at medium heat.
- Season with curry powder, soy sauce, salt and pepper (about 1/2 teaspoon each), ketchup. Lastly add minced boiled egg. combine well. Set aside. Note: take taste test here, adjust seasoning if necessary.
- For shaping the rolls – Put dough (dough should be about double in size) on dusted surface, divide dough in 4ths. Then cut each 4th in 4 sections. Roll out each section to approximately 3 inch diameter (make the center thicker). Lay the stretched dough on the palm of your hand and put a generous 1 tablespoon of filling. Gather the edge to the center and close tight (Warning: if you neglect this task, it may result in the filling to explode). Shape them however you want to. Place it seam side down flat on the mat* or plate and let rest for 30 minutes. * Rolls continue to expand a little so give 2 inches of space between.
- If you’re frying – Pour oil in heavy bottom, deep pan (make the oil at least 3 inches in depth). Heat at 320 F*. Lower the rolls seam side down gently, fry them 1-2 at time, turning occasionally until golden brown about 5-7 minutes. * if the rolls are turning brown too quickly then it’s too hot, turn it down. I set top burner to low heat setting. Receive rolls on the paper towel.
- If you’re baking - Heat oven to 390F. Spray the tray with non-stick spray like Pam or brush with oil. Lay the rolls 2 inches apart. Brush each roll with egg wash (mix 1 egg yolk with 1 Tablespoon water). Bake for 12 minutes. Leftovers freeze well…enjoy later!
I picked the last of sunflower from my backyard to decorate my plate…gave me a bit of sunshine…
Наслаждайтесь! (Bon appétit!)
Today’s Tapas and Today’s Sweets are fun project but not for my waist. #todaystapas, #todasyssweets…I have to find other hobby quick! The photo below is mini corn dog.
Have a wonderful week!