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!

Rolled UP

豚バラ肉まき – Pork Belly Rolled Rice Balls

It’s a glum reality that August is drawing to an end. For me it as though the summer just fast forwarded…wait, rewind it, I didn’t digest it yet! 

The ‘Toriaezu’ とりあえず(meaning ‘For the time being’) company, was famous for seasoned beef wrapped rice ball. It created a boom by campaigning for the item as the specialty food of Miyazaki prefecture in Kyushu Island. Its rise and fall is down right depressing to me. A few factors of the bankruptcy were  mismanagement, over investment and the unforeseen decrease of popularity. A philosophical word was said in a Japanese movie ‘UDON’ that ‘There is always an end to any so called boom’

I’m swimming against the flow of the ‘boom ‘perhaps. Simple yet satisfying food like this never faces death in my recipe book. The change of season is inevitable, the arrival of dusk accelerated each day, the blue moon over the roof, having something comforting to eat, I have so much to be grateful for. Besides, I have the gentler side, hopefully slower pace of summer still left to enjoy. 

Pork Belly Rolled Rice Balls adapted from ‘Today’s Cooking ‘ magazine.

• Cooked rice about 3 cups
• Thinly sliced pork belly approximately 1/2 pound
• 6 shiso leaves
• 2 Tablespoons each of soy sauce, mirin, sake, and water in a small bowl – this mixture is called tare. 
• Seven spices (七味唐辛子) optional

1. With moistened hands, make six 2-1/2 inch x 1 inch cylinders with warm rice. If you have rice molder as in this picture, you’re able to make perfect cylinders.
   
2. Cut the pork belly meat to about 8 inches in length then lay a few strips to cover the width of the cylinder.
   
3. Put 1 shiso leaf on top of meat and the molded rice on top of that. Roll it up nicely and shape it up if necessary.
   
4. Heat a non-stick skillet at medium heat. Do not use oil, oil from pork belly is sufficient.
5. Place the rolled up rice balls seam down in the skillet. Brown all over; 2-3 minutes.
   
6. Turn off the heat and soak up oil from the pan with wadded paper towel.
7. Turn heat back on then pour sauce/tare over from the edge of pan. Gently roll the meat wrapped rice to coat all over. Cook until the sauce is almost evaporated. Sprinkle seven spice if you so choose.

Salty anchovy works wonder with bland edamame (soybeans) salad.The tofu dressing I saw in Jalna’s blog come together without so (y) overwhelming.

 

The company tradition of Fridays off in the month of August is such a blessing! I applaud you, sir (my husband’s boss) for your generosity. My husband and I headed to downtown Portland for lunch not too far from his office.

Fattening name of ‘LARDO’ is a quirky kind of place but they have good foods.Pork belly sandwich, nice! Thyme and rosemary french fries, good!They specialize in pork dishes yet I decided to have the green bean sandwich. How’s that for thinking outside the box? Get back in the box quick!　This House Kimchi is a bit on the spicy side. Get it? Side?

Around corner from LARDO, Blue Star Donuts did not have cronuts, darn! The store caters to adults. This crème brulee filled donut came with a liquor tube which I threw right away.

This peanut butter powder and jelly donut was awesome!All donuts were made with brioche dough.We bought two more donuts to go. Passion fruits and coco nib frosting, my fav! Sea salt caramel. Mmmm OK. ‘See’ said my husband. If we have a dog, we could buy these donuts. Pretend to buy this donuts for your imaginary dog.

Attended two wedding receptions last week. I forgot my iPhone on first one…silly me. It was a perfect setting in a stunning English garden. Grandfather leading grandson for a short dancing lesson…one two one two…Others forgo the lessons, opted for free styling.100’s of gorgeous roses, wow!. Too enormous bird cages for even Big Bird.Friends who own this property are incredibly lucky!.

On the way home from the reception we stopped to pick black berries.I had my dress on so I concentrated on taking photos. The weather is so pleasant, what a wonderful world! sort of… sing with me…I see trees of green…red roses too…Thank you sweetheart!