Piroshky/Пирожки

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

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.
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.
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.
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.
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.
   
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.
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!

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.

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

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.

Have a wonderful week!

Dreamy

Dreamy Russian Cream

The Beef Wellington was baking in the oven on Christmas Day. My plan of making Christmas cake aka strawberry shortcake was altered to make this Dreamy Russian Cream (no, really, that is the real name of this recipe) because unlike my daughter’s kitchen I only have uno oven. The old newspaper clipping of this recipe was chosen for just that cause. 

For uneducated me, the images associated with Russia are very limited – the Kremlin, Lenin, Romanoff, Anastasia, crazy Rasputin, Chernobyl, babushka dolls, one of the 007 movies (From Russia With Love?), super cold and deep snow. Do they really have this for dessert? Though I have never been there, I know 5 people that have and 4 of them did missionary work in Russia (one of person was born and raised in Hawaii so it must have been quite an adjustment). I looked for a Jell-O mold in the house but could not find any. Right, I don’t make Jell-O but I have a Bundt pan. One thing that I was concerned about was will it come out from the pan cleanly? Or will we have to eat it from the pan with a spoon?

I needed to modify the recipe because I didn’t have one main ingredient- sour cream. Christmas day and Sunday so no store is open I bet. I substituted Greek style yogurt. It was better than I expected. The flavor is similar to panna cotta bit stiffer and as fans of panna cotta we’re delighted. I didn’t care for the old fashioned look of the dessert however and the ‘dreamy’ is overrated in my opinion but maybe not using sour-cream has something to do with that?

Ingredients

• 2 tablespoons unflavored gelatin-use less if you like softer texture. 
• 1/2 cup cold water
• 1 pint half and half
• 1 cup sugar
• 16 ounces yogurt or sour cream
• 1 teaspoon vanilla-for variation, try almond extract. 
• 2 cups strawberries, blueberries, peaches or other fruits- for Christmas color I used strawberries and kiwis.
• Raspberry sauce (optional)

1. Combine gelatin with cold water and set aside.
2. Heat half-and-half and sugar in a small sauce pan to scald stage over medium heat.
3. Remove from heat and stir gelatin into the pan with the cream mixture.
4. Add yogurt or sour cream and vanilla.
5. Pour into a 5-cup mold and refrigerate until set, about 2 hours or more.
6. Dip bottom of pan in warm water for 10 seconds or so to loosen. Put a plate larger than the mold over the pan and flip. Clap your hands if it comes out in one piece! (optional).
7. Decorate with fruits.

I love eating this dessert with raspberry sauce which is easy to make. Put however many raspberries you want in a small pan, add water just to cover the raspberries then add sugar and cook over low heat until it makes a syrupy sauce. Add a few drops of red food coloring if you have some to brighten the color. Add lemon juice. You can strain the syrup for a smooth seedless sauce. Now that’s more of a dreamy dessert!

Here is my husband with his Kindle. He is an avid and fast reader. The painting on the wall is one I painted in 2002. It’s my imaginary peaceful place I would like to vacation in.

I hope your 2012 will be healthy and happy and that all your dreams come true.