Last weekend my family and I made piroshki–a recipe that’s been passed down from my Mom’s Russian side of the family. My brother and I have always loved making this meal. It generally takes 3 people. Mom was always the “roller,” rolling the dough to the perfect thin, oval shape. One of us was the “filler,” placing a few spoonfuls of meat-and-egg filling on the flattened dough, and the other was the “pincher,” making sure the piroshki was ready to hit the oil. Of course when we were small, our Mom handled the frying. Even today we still get really excited about making and eating piroshki. And there is no better accompaniment than slathering on some dijon mustard. We also made a simple roasted beet salad dressed with some olive oil, vinegar, and mustard.
For the Piroshki Dough:
1 cup warm milk
1/4 lb. melted butter
2 packages yeast
1/2 tsp. salt
Melt the butter. Add the milk and stir together. When the mixture has cooled down a bit, add the yeast. Next add the eggs and salt and combine. Lastly, add flour a cup at a time until the dough reaches a good consistency. Knead on floured surface, form into a ball, and place in a bowl. Cover with a towel. Let rise once.
For the Filling:
*The measurements aren’t particularly precise, just like any trusted family recipe that’s been passed down. Taste and adjust to your liking:
dash of soy sauce
dash of Worcestershire sauce
hard boiled eggs, chopped
green onion, chopped
fresh parsley, chopped
salt & pepper
When the dough has risen, grab a piece and roll it so it’s a thin oval like this.
Spoon some of the filling down the center of the oval. (Don’t over-stuff or you won’t be able to pinch it closed).
Bring both sides of the oval up and pinch together, enclosing the filling.
Heat oil in fryer to 350 degrees.
In batches, fry the piroshki. Tongs are needed to keep them from rolling around.
Flip piroshki when they’re golden on one side, and do the same on the other side.
Drain on paper towels.
Serve with dijon mustard, beet salad, and a pint of cold beer.