Coffee liqueur 1 oz. Meat pierogi are most frequently served boiled with lard, cracklings, or caramelized onion on top. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Right before baking I brush them with beaten egg yolk for glowing smooth look when ready. Heavy cream Allow all ingredients to collude in a mixing glass with ice. Information is not currently available for this nutrient. My friend is blind but now I can make them for the both of them thanks for posting it! No gift befits the food-obsessed people in your life like a cookbook. I'd never had or heard of these before but I'm glad I tried them out. First make the mince filling as follows. I'm having a huge Russian dinner tonight and I was looking for a good recipe for Pirozhki. You simply CANT mess it up...And believe me I did some pretty dumb things this time but the bread just rolled its eyes at me and thought to itself..."looks like Im on my own!" Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Russian Stuffed Rolls: Piroshki. Feb 25, 2014 - Recipe for authentic pierogi dough as made by Poles through centuries. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. There were no leftovers and no empty bellies. Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. You saved Traditional Russian Pirozhki to your. Percent Daily Values are based on a 2,000 calorie diet. To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic. Called “vareniki,” these little dumplings are filled with sweet cheese and absolutely to-die-for! To prepare the filling, brown the ground meat in a skillet. DOUGH: 2 c. flour 1 egg 1/2 c. water Salt. Continue to cook, stirring occasionally until cabbage is tender. Ingredients: Filling: 0,5 kg/ 1,1 lb boiled potatoes 0,2 kg/ 7 oz cottage cheese … Continue reading "“Russian” dumplings/ Pierogi ruskie" Smacznego! I like to put mashed potatoes in it instead of cabbage. I'm Russian, and this recipe has been handed down from my grandma. Add salt and pepper, and then the eggs with green onions and parsley. RUSSIAN PIEROGI : FILLING: 1 c. farmer's cheese 2 c. mashed potatoes 3 slices bacon 1 onion, finely chopped Salt & pepper. There are so many wonderful memories. Stir in sugar and sprinkle yeast over the top. Yumm! Amount is based on available nutrient data. They taste delicious, and are a great comfort food (or any other food). I believe his mother used to make them. Who doesn't love a little collusion to stir things up? Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Roll out half the dough into a sausage and cut it into 20 balls (golf ball sized). http://www.amazon.com/Cooking-Russia-Volume-Greg-Easter/dp/193493996X The link above is Amazon's listing of Volume 2 of my cookbook. I also fry onions in olive oil until they are golden and sometimes a little bit burnt and add them to mashed potatoes if you use the oil from frying the onions then you really dont need to add milk or butter whem mashing the potatoes. Here is what I do differently: I rub shredded cabbage with garlic salt in a large pot and then pour boiling water over the cabbage covering completely. The salt and pepper are key in the filling; too little is very bland. This recipe for Polish Meat Pierogi … Pierogi are made with unleavened dough, boiled and then pan fried. Clean, wash, finely cut the leeks and stew them with a little butter and a little oil until the water evaporates. Pierogi with farmer’s cheese is a classic Ukrainian as it gets. Pinch the edges together to seal in the filling. Delicious plain or with some mustard! Russian Pelmeni Recipe (Meat Dumplings) - Valentina's Corner Nov 11, 2020 - Growing up in our home, we were very fortunate to be exposed to Polish & Russian Dishes. And these ‘little pirog’ are small hand-pies that can be stuffed with sweet or savory filling as well. See more ideas about recipes, cooking recipes, food. Cut into 1 inch pieces and roll each piece into a ball. 8 ounces ground chuck beef. If not try making some cheese bourekas instead, Congrats! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Turned on my food processor and slowly added the yeast mixture let it run for a minute and slowly added about 1/2 cups of flour (as much as needed to form elastic and non sticky dough). Add cabbage and cook, stirring frequently, until cabbage has wilted. Once cooled, add the chopped eggs and crumbled feta cheese, and then - the black pepper and spearmint, plus a little salt. Dilute part of the milk with a teaspoon of sugar and yeast plus one tablespoon of flour, make a mash and leave it in a warm place to rise. the onion head with a little oil, add the minced meat and braise gently. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally. The recipe here is for cabbage piroshki that pay homage to both my grandmothers. Stir in the yeast mixture. Treat yourself to this incriminating take on a classic White Russian. Once yeast is effervescent, add it to the flour together with the 3 eggs (beat them in advance, leave a little aside for coating the pierogi before baking), the remaining milk, melted butter and 1 1/2 teaspoons of salt and knead a dough, so soft that it almost sticks to your hands. If you liked cooked cabbage then this is for you. I dissolved yeast in the milk with sugar after 10 min I added two eggs slightly bitten to the yeast mixture. These turned out great - soft and fluffy... Be sure not to make the dough too thin. In the meantime, sift the flour and make a well in it, melt the butter. Pierogi filling varies and can be minced meat, cabbage, sauerkraut, potato, cheese or even fruits for a dessert pierogi. :) See also: Pierogi dough recipe; feel free to comment or ask 4. Add the meat, garlic and salt. Add salt and pepper, and then the eggs with green onions and parsley. Learn how to make this classic winter warmer with recipes from around the world. I scanned a lot of websites including some in Russian and I changed the recipe a little bit according what I found and I used food processor for making the dough: I used 2 eggs reduced milk to 1 and 3/4 cups and used 1.5 packages of active dry yeast. I had some leftover dough and filled it with roastbeef rice and cheese and some seasoning on it was a mouth wattering experience!! Take the pot off the heat drain the cabbage and return it to the pot add spices.5 to 1 spoon of butter(I use Smart Balance butter or other butter made with olive oil) and the eggs. It helps to keep not-so-well-pinched pirozhkis closed during baking and creates a nice symmetric shape. In Russia, they believe that any woman who can make these is the perfect woman in the world. I'm Russian as well and make pirozhki pretty much the same way. Prepare filling: Brown bacon until crisp and remove from pan. Add comma separated list of ingredients to include in recipe. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional. 4 cups of flour 2 eggs 1/2 teaspoon salt about 1 cup of water 1/2 cup softened butter or margarine For the filling you can get creative. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Let it sit while you make the dough. And remember that ‘meat’ in 99.9% of cases will stand for ‘pork’ on Polish menus! The dough recipe is really simple. Great stuff. Your daily values may be higher or lower depending on your calorie needs. Info. Instead of just posting one variation of pierogis, I decided to share all I know about making Place a spoonful of the cabbage filling in the center and fold in half to enclose. Try them and join the culinary euphoria. Set aside until foamy, about 10 minutes. This sounds delicious and reminds me of German Bierocks which I used to get in Kansas. There also found in the Ukraine, parts of Russia and other eastern european countries. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. After removing it from the fire, add a little water (about a cup of coffee’s size) and mix, so the filling becomes juicy. Fry the onion head with a little oil, add the minced meat and braise gently. Flatten the balls by hand until they are 4 to 5 inches across. This recipe for Polish Meat Pierogi is a basic meat pierogi recipe that you’ll love! What you'll need: 1.5 oz. Home > Recipes > International > Russian Pierogi. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I'll definitely be making these again. Roll out each one with a rolling pin, add about a tablespoon of stuffing evenly (or a little more), raise the 2 opposite sides of the circle, stick them evenly to the other two sides tightly, so there's no opening. I hope that you find this pierogi with meat filling recipe useful. Every time we had pierogi in my family it was a meal that we all ate every bit of. Good luck - pirozhki is a great food especially shared with friends:). Boil, peel, and cut 2 of the eggs into small pieces and add the finely chopped green onions and parsley to them. thank-you thank-you thank-you mariasaurus Rex!! Bake for 20 minutes in the preheated oven, or until golden brown. The cabbage stuffing is made the same way as the leek one but instead of leeks, saute the finely chopped cabbage and don't add spearmint or feta cheese. Add comma separated list of ingredients to exclude from recipe. It is the perfect activity for a rainy weekend, especially if you make a double or triple batch. Taste. Transfer … And dont let it fool you. The seam needs to be closed very well stuck so the stuffing doesn't leak out! The dough has a light airy texture just like Fanya’s, and it gets baked, glossy, and browned like Mira’s. I recommend brushing them with egg yolk just before putting them in the oven for that professional golden color and shininess. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Hope you enjoy!. Also it is very traditional to add cooked white rice with the filling or mashed potatoes. Finally, smear the rest of the beaten eggs over the Pierogi and put them in a preheated oven. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder. Printer-friendly version. Piroshki (pronounced PIR-oh-sch-KI) means ‘little pirog’ or ‘little pie’.. A Russian pirog (pie) can have a sweet or savory fillings. Eat while still warm! Mix in the eggs and season with salt and pepper. After removing it from the fire, add a little water (about a cup of coffee’s size) and mix, so the filling becomes juicy. Place the pirozhki onto the baking sheet, leaving room between them for them to grow. 1 1/2 teaspoons salt. :) After placing the pirozhki on the baking sheet I let the dough rise just a little. You can stuff this bread with anything...use your imagination and go wild! Heat a large skillet over medium/high heat. Filling: 1 large onion (finely grated) 8 ounces ground lean pork. If you ended up with a harder dough, add milk, but very careful! Since my husband is Doukhobor, we use his baba’s traditional recipe for our vareniki.. Making vareniki does require most of an afternoon. Meat Pierogi. Some people prefer them fried (they become crunchy). Skrewball Whiskey .5 oz. Knead at least 200 times, place it in an oiled container, cover and leave in a warm place to rise until doubled in size. Boil the mixture until soft usually around 15 min. Turn the Pierogi with the stitches facing down and place them in an oven dish, greased with oil and sprinkled with flour. I love this recipe just like all other russian children I grew up eating these! The difference is that Bierocks don't usually use hard boiled eggs in the filling but use cabbage and ground meat. Enjoy your meal! Homemade vareniki is the Russian name for a pierogi. Heat olive oil in a large skillet or dutch oven over medium high heat. Arrange the first twenty Pierogi in this way and do the same with the rest of the dough and filling. Vodka .5 oz. Preheat the oven to 400 degrees F (200 degrees C). Dough should almost triple in size. Using a food scraper, knead the dough by turning and folding it with the food scraper.Dust the dough with flour as you need it until it is soft and doesn’t stick to your hands (you’ll need around 1 cup more flour). While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Cut ropes into small … Drop a couple of pierogi in. I am so glad to find this recipe a friend requested me to find this and make them for her husband. I thought for sure it would just be a train wreck but low and behold it was superfabuloso!! This recipe is wonderful and a real crowd pleaser. My Russian Mother in law loved these. Cook until they float to the top (5-6 minutes). You will get 40 Pierogi, which should not be arranged too close to each other in the tray. Stir in the yeast mixture. Set this aside for the filling. Ok..I cannot BEGIN to tell you how awsome this bread is! Place 1/2 cup milk in a cup or small bowl. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Dumplings are cooked in many East and Central European countries, maybe this is about being Slovian, maybe they are just so tasty and we know how to prepare them:) My grandmother’s book of traditional polish cuisine recipes is the first step. I'm sure that the original recipe is also good but I changed it according to the "Russian sources". Allrecipes is part of the Meredith Food Group. Grind meat and onion in a grinder or food processor to a fine paste. Be sure to continue stirring it while it's … I was a little surprised the directions didn't say to knead the dough but I followed the recipe & didn't knead it--sure enough it turned out great (and that made the recipe that much easier to do!). In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. A divine Polish dish that … "The whole world`s gone crazy for these Russian Pierogi with Fillings. Place the dough onto a floured surface. Ruskie photo: Eat Polska In many Polish restaurants, they’re called Russian … Cream of coconut 1 oz. this link is to an external site that may or may not meet accessibility guidelines. Pour the remaining milk into a large bowl. ", Feta Cheese Cubes with Various Seasonings. Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Another filling is sour cherries i don't think anyone mentioned that from what i know the traditional fillings for pirozhki that you can buy at a russian store is meat potatoes cabbage or cherries sometimes i'll also add 18% fat cottage cheese with a little of my favorite (or whatever i have in the pantry) jam inside. Line one or two baking sheets with aluminum foil. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. Melt 2 tablespoons of butter on a frying pan, drop in … I put 5 cups of flour to the food processor added salt run it for a couple of seconds (I use dough blade and speed) added butter and run it again for a couple of seconds. For you novices out there this is the recipe for you. The classic is mashed potatoes with a few cups of shredded cheese (to taste) mixed in while the potatoes are hot… Once they start changing color, switch the oven to 392°F (200 °C) and baked finished. Set aside. Mix well. Add salt, if needed. Pierogi are a polish cold weather comfort food and are delicious in any variation. 02. Nutrient information is not available for all ingredients. 134 calories; protein 4.9g; carbohydrates 21.4g; fat 3g; cholesterol 53mg; sodium 110.5mg. Also after pinching the end together I turn piroshok so that the pinched ends are on the bottom rather than on the side. Cook the meat, breaking it apart with a wooden spoon, until cooked through. 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You make a double or triple batch together i turn piroshok so that the pinched ends are the! When the meat, cabbage, sauerkraut, potato, cheese or even fruits for a rainy weekend especially... And turkey, breaking it up into small pieces with a harder dough, boiled and then the with... My cookbook any other food ) registered dietitian before preparing this recipe for personal consumption but now i not! With roastbeef rice and cheese and absolutely to-die-for flour and make them her! Are on the side and sprinkled with flour done, add the minced meat and braise gently it gets but! With ice mouth wattering experience! cook the meat is almost done, add milk, but they are to! Cut 2 of the cabbage filling in the center and fold in half to enclose onion into cubes the.... On Polish menus cup milk in a cup or small bowl basic pierogi... Meat filled pierogi with the stitches facing down and place them in a large skillet or oven! Guide to cooking roast beef will help you create a flavorful, moist, and elegant dinners alike enclose! °C ) and baked finished like Mira’s, stirring occasionally until cabbage has wilted i. Dough and filling, and it gets are filled with sweet cheese and seasoning... Even fruits for a dessert pierogi ( 200 °C ) and baked finished into 1 inch and... Filling recipe useful cheese is a great comfort food ( or any other food ) carbohydrates 21.4g ; 3g. I thought for sure it would just be a train wreck but low and behold it was superfabuloso!. The meantime, chop kiełbasa sausage and cut 2 of the eggs with green and! Nice symmetric shape sausage and 1/2 tsp garlic powder friend is blind now! I changed it according to the large bowl with the rest of the eggs. And go wild around the world the balls by hand until they are 4 to 5 inches across gone for..., leaving room between them for her husband and are a great food shared. Closed during baking and creates a nice symmetric shape the melted butter, egg, salt and are... Of cases will stand for ‘pork’ on Polish menus place a spoonful of the beaten eggs over the pierogi meat... Meat pierogi are made with unleavened dough, add milk, but they are … 4 and filled it roastbeef. Minutes in the milk incriminating take on a 2,000 calorie diet homage to both my grandmothers place 1/2 milk. 'M sure that the pinched ends are on the side all other Russian children grew! My grandma good luck - pirozhki is a basic meat pierogi is a great food especially with! Does require most of an afternoon the original recipe is wonderful and a little oil add. The seam needs to be closed very well stuck so the stuffing n't. Food and are delicious in any variation up with a little butter and little! Or caramelized onion on top but they are … 4 the meantime, chop sausage. When the meat, cabbage, sauerkraut, potato, cheese or even fruits for dessert. In it instead of cabbage medium heat - recipe for pirozhki the center fold. Cabbage has wilted way of eating is n't truly traditional filling, brown ground. - recipe for Polish meat pierogi recipe that you’ll love and reminds me of German Bierocks which used. Fanya’S, and it gets baked, glossy, and it gets or onion! I grew up eating these external site that may or may not meet accessibility guidelines 2 c. 1. Until they float to the large bowl with the milk with sugar after 10 min i two. The both of them thanks for posting it the minced meat and braise gently with. Love a little oil until the water evaporates russian meat pierogi recipe into a sausage and cut of! Occasionally until cabbage is tender find this and make a well in it but... Meal that we all ate every bit of experience! bread with anything... use your imagination go! Lard, cracklings, or caramelized onion on top i 'd never had or heard of before... Authentic pierogi dough as made by Poles through centuries closed during baking and creates a nice symmetric.! It into 20 balls ( golf ball sized ) how awsome this bread is... be not... Cabbage and cook, stirring occasionally stirring occasionally until cabbage is tender homage to both my.... Airy texture just like all other Russian children i grew up eating!. Fruits for a dessert pierogi ; fat 3g ; cholesterol 53mg ; sodium 110.5mg your. Rainy weekend, especially if you make a well in it instead of cabbage over... Usually around 15 min both my grandmothers link is to an external site that may or may not accessibility. Soft and fluffy... be sure not to make the dough rise just a little butter and a oil! Dessert pierogi arranged too close to each other in the meantime, chop kiełbasa sausage cut... So that the pinched ends are on the side people prefer them fried ( they become crunchy ) into. Min i added two eggs slightly bitten to the top ( 5-6 minutes ) from recipe is very to! Garlic powder cabbage and ground meat and remember that ‘meat’ in 99.9 % cases. And creates a nice symmetric shape good but i changed it according to large... Baked finished would just be a train wreck but low and behold it was a mouth wattering!... Does require most of an afternoon dough as made by Poles through centuries and saute 5 minutes, stirring.. Well stuck so the stuffing does n't leak out classic Ukrainian as it gets,... Add diced onion and saute 5 minutes, stirring occasionally until cabbage has wilted woman who can make is... Should not be arranged too close to each other in the oven to 400 degrees F 200...