piroshky
ingredients
dough:
1 (¼ oz) package active dry yeast
¼ cup warm water
2 Tbsp + 1 tsp granulated sugar
1 tsp salt
4 cups all-purpose flour (or more)
3 eggs
1 cup warm milk
½ cup vegetable oil
OR frozen Bridgford bread loaves, thawed and rolled out
filling:
½ pound salmon (smoked or cooked)
8 oz cream cheese
1 small onion, minced
½ tsp salt
ground black pepper to taste
½ cup fresh dill weed (at least 4 Tbsp dried) or more to taste
OR any thick dip: spinach parmesan, artichoke crab, garlic herb goat cheese, etc.
OR any savory bite-sized morsel
olive oil
directions
dissolve yeast in the warm water with 1 tsp sugar; place in a warm place until frothy, about 10-15 minutes
place remaining sugar, salt, and half the flour in a mixing bowl and whisk in eggs
add the yeast solution
gradually stir in milk and oil alternately with the remaining flour, stirring after each addition
mix well, then knead until the dough forms a ball and does not stick to the bowl (adding flour as necessary)
cover the bowl with a clean cloth and set in a warm location to rise until doubled in volume
sauté onion in olive oil over medium heat until translucent
mix with salmon and cream cheese
sprinkle in salt, pepper, and dill weed to taste
preheat oven to 400°F
pinch off pieces of dough the size of golf balls and roll/press them into disks about 3½"-4" in diameter
fill center of each disk with a heaping tablespoon of the cooled filling
fold disks over the mixture and firmly pinch edges to seal
arrange on a baking pan, seam side down, and brush with olive oil
bake for about 15-20 minutes, until golden brown
~40 piroshky
dough:
1 (¼ oz) package active dry yeast
¼ cup warm water
2 Tbsp + 1 tsp granulated sugar
1 tsp salt
4 cups all-purpose flour (or more)
3 eggs
1 cup warm milk
½ cup vegetable oil
OR frozen Bridgford bread loaves, thawed and rolled out
filling:
½ pound salmon (smoked or cooked)
8 oz cream cheese
1 small onion, minced
½ tsp salt
ground black pepper to taste
½ cup fresh dill weed (at least 4 Tbsp dried) or more to taste
OR any thick dip: spinach parmesan, artichoke crab, garlic herb goat cheese, etc.
OR any savory bite-sized morsel
olive oil
directions
dissolve yeast in the warm water with 1 tsp sugar; place in a warm place until frothy, about 10-15 minutes
place remaining sugar, salt, and half the flour in a mixing bowl and whisk in eggs
add the yeast solution
gradually stir in milk and oil alternately with the remaining flour, stirring after each addition
mix well, then knead until the dough forms a ball and does not stick to the bowl (adding flour as necessary)
cover the bowl with a clean cloth and set in a warm location to rise until doubled in volume
sauté onion in olive oil over medium heat until translucent
mix with salmon and cream cheese
sprinkle in salt, pepper, and dill weed to taste
preheat oven to 400°F
pinch off pieces of dough the size of golf balls and roll/press them into disks about 3½"-4" in diameter
fill center of each disk with a heaping tablespoon of the cooled filling
fold disks over the mixture and firmly pinch edges to seal
arrange on a baking pan, seam side down, and brush with olive oil
bake for about 15-20 minutes, until golden brown
~40 piroshky