Tuesday, October 20, 2015

Piroshky/Пирожки

Russian Stuffed Rolls

DSC_7407

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.DSC_7401

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
    DSC_7357
  • 3 teaspoons curry powder
  • 2 teaspoons soy sauce
  • 1 Tablespoon ketchup
  • Salt and pepper
  • Oil for frying
  • 1 egg yolk for baking
  1. 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.DSC_7344
  2. 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.DSC_7340 DSC_7342DSC_7348DSC_7352DSC_7353DSC_7355
  3. 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.DSC_7358 DSC_7360
  4. 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.
  5. 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.DSC_7363DSC_7365
  6. 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.
    DSC_7370
    DSC_7375DSC_7377DSC_7378DSC_7382DSC_7384
  7. 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.DSC_7391
  8. 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!DSC_7390

I picked the last of sunflower from my backyard to decorate my plate…gave me a bit of sunshine…

DSC_7396

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.

IMG_5647

I love Haagen Dazs ice cream. I only need  just a little bit to satisfy the craving…with homemade taffy topping.IMG_5638

Something about monkey bread that is so comforting…decided to make it for Saturday brunch…took more time to raise the dough. It ended up with a breakfast for dinner situation. IMG_5657

Have a wonderful week!

25 comments:

  1. Breakfast for dinner is always a good thing...especially if it means Monkey Bread!:)

    ReplyDelete
    Replies
    1. Thank you Danae. I love to make you and your family a monkey bread!

      Delete
  2. ふーん、インドとロシアと日本のいいとこ取りですか。 知らず知らずアメリカナイズもされていること思います。
     これから中高年にはデパートの商魂の逞しさ、子供には純真さを感じる、日本式ハロウィンが始まります。

    ReplyDelete
    Replies
    1. コメントありがとうございます。 今回のブログも素敵な所にお出かけでしたね。日本が恋しいこの頃です。
      ほんの5-6年前は、Halloween はまだ日本に定着していなかったのに、9月に日本に帰った時は、すでにどこのお店もディスプレイしてあって、ビックリしました。 

      Delete
  3. ふーん、インドとロシアと日本のいいとこ取りですか。 知らず知らずアメリカナイズもされていること思います。
     これから中高年にはデパートの商魂の逞しさ、子供には純真さを感じる、日本式ハロウィンが始まります。

    ReplyDelete
  4. I love piroshki but I don't normally see it around here. Maybe if I search and find Russian restaurant... :-) Your piroshki looks so yummy! How interesting you got meat filling recipe from comic book. And I love your display with sunflower!
    Haagen Dazs is my favorite ice cream. Recently, grocery stores around here began to carry green tea flavor and I'm very happy about it!

    ReplyDelete
    Replies
    1. Thank you Tamago! And Happy belated birthday to your NIko chan. I'm still smiling about fur hearts!

      Delete
  5. I have never tried this before! It sounds very good and looks so tasty! :)

    ReplyDelete
    Replies
    1. Happy Birthday Linda!
      Thank you for the kind comment and grateful for posting the positive messages.

      Delete
    2. Happy Birthday Linda! I hope your day is filled with joy! Thank you very much for your comment.

      Delete
  6. Replies
    1. I was laughing so hard at actual students' 'answers'. you posted...made my day sweeter.
      Thank you for your comment.

      Delete
  7. piroshky...the deep fried ones looks so delicious...no need to feel guilty, it's a treat:)

    ReplyDelete
    Replies
    1. Thank you Annie. Your garden is awesome!...great job!

      Delete
  8. うわ~ピロシキ美味しそう。肉厚でお肉もぎっしり詰まってますね。寒いロシアの国の人々は栄養たっぷりのピロシキを頂いて冬を越されるのでしょうか。フライにする方が作りやすいかな。まだ作ったことないのですが。お庭のひまわり可愛い。最後とはいってもまだ咲いてるのですね。

    ReplyDelete
    Replies
    1. コメントありがとうございます。 コスモスの花の写真が大変美しく撮れていて、感動しました。

      Delete
  9. Somehow the piroshki reminds me of Currypan, which is a favourite in our house. The monkey bread looks sensational!

    ReplyDelete
    Replies
    1. Thank you Angie. I love currypan too! For this week, I'm going to make poppy seeds bread from your past post.

      Delete
  10. I always say that fusing flavors and kitchens has the best results! I love your piroshkies!

    ReplyDelete
    Replies
    1. Thank you Katerina. You're so kind. I hope you and your husband have a wonderful anniversary. Chicken broccoli dish looks great.

      Delete
  11. 具のいっぱい詰まったピロシキ、おいしいですよね。奈良にはピロシキの美味しい店はないようで残念。故郷の神戸では揚げたてのピロシキをよく買いました。オーブンで焼く方がヘルシーなようですが、やはり揚げたほうがおいしいでしょうね。(あ~、なんだかお腹が空いてきた。)ひまわり、こちらでも10月半ばまで咲いてるのがありました。10月は暖かく空気も爽やかなので秋とも晩夏とも思える気候です。

    ReplyDelete
    Replies
    1. コメントありがとうございます。 ダリアのポストとても良かったです。お隣さんのダリアはもう今月の初めには終わりを迎えたので、奈良はまだ暖かいのでしょうか? ここから15分ほどドライブしたところに、大きなダリア畑がありますが、そこも今年は閉じてしまいました。着々と冬に向かって行くときに、寂しさを感じます。 

      Delete
  12. Replies
    1. Thank you so much Marcela. How is your life in NYC? I hope it's not too cold for you. Your chocolate cheese cake looks amazing!

      Delete
  13. Your dumplings look sensational (but also very wafu, as you say ;-) ). The Japanese always make wonders based on foreign food. I am in awe!
    I probably shouldn't enquire about monkey bread... it's better not to know the details and not try making it. Otherwise I feel I'd devour it whole on my own. It looks gorgeous.

    ReplyDelete