natasha's kitchen piroshki

I have made more recipes from here than any other blog . It is still 4 cups total: add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour*, yeast., Hi Natasha , So I want to ask you: can I use it anytime I see in recipes all-purposed flour (sponge cake for example) or better go with usual flour? Add 1 cup flour and 1/4 cup sugar. My pleasure Elena! My family makes their piroshki a bit different we use raw meat filling for the inside. I cant wait to make it. Hi Iz, I havent tried that but I think it would work. If you are decreasing in half, just decrease the whole recipe in half including the yeast. Again I am stunned of your perfect recipe and beautiful pictures! ))). I am bouncing between the Oster CKSTBRTW20 and Conair Cuisinart CBK-100. I havent tried it so Im not sure how that would work out. Natashas Kitchen - Recipes for Dinner and Desserts. What do you think? Iam Slovak and enjoy baking and cooking. And they would come out real gooy and soft. Hi Tina, I havent found anything comparable. Do you have any Sharlotka recipe? Most of my recipes call for standard US All-purpose flour because it is more readily available for everyone. Great recipe! I tried this recipe this past weekend, half for the exact one and half went for cinnamon rolls. I do it till it forms a foam on top of the milk, this way it ensures it will work well. ! Grab OLIVE YOUNG BIGBANG SALE Before It's Gone June 8, 2022 I think it should be fine, just maybe a little dryer, but should still be ok. Hi, i just try those to make.They are still VERY white after frying. Thank you. Thanks Vita. Bleached all-purpose flour works and they turn out good, but not AWESOME. Natasha, thank you SO MUCH!!! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. TY so much for posting it. Fold over the sides and pinch the edges together to seal the dough. Wow! Thanks for all the work you both put into this blog!! It looks like theres egg and dry milk (I think this makes the dough special) with a bit of sugar, which would help the dough rise, in our recipe. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour*, yeast. Can i make this dough ahead of time and make everything else a day or so later? P.S. The chicken goes really well with the cabbage filling but if you want to leave the chicken out, you totally may! Natasha, i have a question.. can i make those with poppy seed filling? Sometimes they puff up a lot on one side so you mayend up with a third side that needs to be fried. 3. Mash potatoes, then add melted butter. Im for sure going to make these soon. Wow.. looks delicious! Ive seen two saucesyour garlic dipping sauce and another thousand island type sauce. I think they more juicy and tastier the bad way, same goes for meat. Hi Suzy, the dough is best used the same day its made. This post may contain affiliate links. I made these today with apples! Heat a large skillet over medium/high heat. 2. free recipes fearless dining. A pirog can beeither closed (with the filling inside), or open-faced (with the filling on top, similar to an American pie). You could always do everything by hand. . I work on a Transplant/Metabolic/Tele floor Good luck to you in your nursing career! Yes, I will be definitely trying the potato and apple ones next week:). I put 300 ml of warm water, 2 teaspoons of sugar, 1 teaspoon of salt, 2 Tablespoons of vegetable oil, 500 grams of flour, and 3 teaspoons of dry yeast. Do you think I can make this filling in advance and freeze it, and thaw it out once I am ready to make piroshki next time? Canned or defrosted cherries are fine, just drain the juice first. Russian and Ukrainian cuisine is absolutely worth discovering and this collection is a treasure." --Natasha Kravchuk, founder of Natasha's Kitchen "I am beyond excited for Tatyana's cookbook of traditional comfort foods streamlined for today's busy lifestyle. This dough isnt ideal for baking. I never thought of precooking meat. Really good and soft everybody in your family liked them. I love how they taste but i keep messing up! Yay!!! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). 8. Thats my name too btw . I will find out how it goes and i will take some pictures of the product itself. *to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife. Absolutely! I didnt know about the hole in the middle but that sounds interesting. Also, keep in mind if yeast dough is overheated while proofing, you can kill the yeast and the dough will fail. So glad you conquered your dough fears . Maybe it will help you to make your choice too. I was using sweet cherries here because the kids love those best, but you could probably use tart cherries if you prefer. Can I use all purpose flour instead of Canadian? Still only 1 cup of flour to rise first 30min? I would double the ingredients and use larger bowls, but keep the timings the same. Have you ever eaten piroshkis at Piroshki Piroshki in Downtown Seattle? Cover with plastic wrap and let rise in a warm place for 30 min until double in volume, But what about yeast? kitchen discover. The dough is just perfect. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. I didnt have chicken so I subbed salmon. Let me know how they will turn out . Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken. We Brazilians love hearty foods and i will definitely will be trying this recipe! I made them twice this week already and its only Thursday lol. I had my in-laws stop by yesterday and they LOVED them so much!! All Desserts Main Dishes Salads . I used the dough except instead of meat filling i made a cabbage filling. They are soo soft, with the dough that I had to refrigerate they were slightly firmer and a little more chewy texture. Do I stack one Pirog on top of the other and seal the edge to bake as one or does this make two Pirogs? Hi, I was wondering what is the difference between belyashi and Piroshki ? Enjoy, Judy. Yes, a potato filling would be wonderful. In a bowl, mix together sugar and yeast, then add 60 ml (1/4 cup) lukewarm milk and whisk until the sugar and yeast are dissolved. I always wanted to can some cherries for the winter but not sure how. . A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (about 1 to 1 1/2 hours). Thank you ladies. Hi Natasha! I have not tried this recipe for chebureki. I had some blueberries. I use the same baking dish that I would use for lasagna, I believe its 913 1. I made so much, that I ended up giving my inlaws and my parents most of them. Thank you! Hi Sue, the garlic sauce would work really well for this also :). If you have never tried them with raw tortillas, I strongly recommend that you do. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe. Sadly, I think the yogurt here is too sweet so Im still trying to find the right way to make it. Thanks so much. How big was your baking dish? They were pretty good. This was tasty but for some reasons I thought the filling was on the sweet side. They turned out soooo good. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3 to 4 circle using your hands. I think I really need to re-try the bread you posted on facebook with the Canadian flour. Thanks . So I decided to make these for them as a snack. http://bestreviews.com/best-bread-makers. . You did it! I shaped an egg size buns, and they turn out to be huge after baking. yummers. You could probably use the same dough for cabbage/potato filling too right? And i still keep loving it! Thank you, Natasha. Im not sure exactly what you are asking, but the dough should remain at least 1/4 thick after piroshki are molded with the filling. Welcome to my kitchen! Preparing dough with yeast in advance is always a bit problematic :/. Welcome to my kitchen! These pirojki look amazing, gotta get a bread maker from my mother!! Save my name, email, and website in this browser for the next time I comment. Because I didnt want to waste if went wrong, so I divide by 4 ur recipe, I got 6 of Piroshki, and I wanted for morrreee! Thank you so much! I thought the dough had to be a little different for the oven version and if you have the recipe for that: I would love to have it. baked piroshki . Uzbek food is so delicious and oh so unique. I do have a great recipe posted for those on my blog. See more ideas about food, cooking recipes, recipes. I need to tell you- best flour ever. Its really meant for frying. July 2012 June 2012 May 2012. In this post it mentions That you can also make it with sweet fillings, perhaps Valentina knows? do u know how many calories in 1 pirazok? No one ever has the exact measurements for traditional Russian/Ukrainian food, it is assumed this is something we should know from birth. I dont know why yours wasnt as fluffy but my always turns out good. They are simply steamed dumplings. Bring to a boil over high heat, then cover and reduce heat to a light boil. Thank you for such clear enough recipes that we can follow along and learn. Theyre dangerously good arent they? Hi Katya, we dont have a Publix around here so I cant say or advise. Heat a large skillet over medium/high heat. As far as the dough I did everything else by the recipe. Is this another kind of piroshki, or was it because the Russian owners wife was French? ALL I CAN SAY IS WOW!!! Hashtag them #natashaskitchen, Q: Have you ever explored the Uzbek cuisine? Thank you alot. I didnt realize your were on Twitter! I saved it. i was wondering can i use a bread maker to mix the Buchty Sweet Cherry Filled Buns dough? My husbands sister adviced me your site and I really love it! They really dont need the egg wash. Made this tonight and it was delicious! I have cooked so many of your recipes and many have turned out soooo awesome. Maybe too much water or not enough flouror both?? Its also called apple short cake. thank you! They often ask me to make them so they can take them to work for lunch. You are almost done when your dough look like this. I havent tasted one in 60 years. When I bake these in the oven I rub some butter into the dough and brush the shaped piroshki with egg before baking. I got it all, but am having a trouble to find the right cocoa powder for that. Leave, covered, in a warm place for 15 minutes, until frothy and bubbly. So we are improvising with frozen strawberries. I buy the big package at Costco. We invite you to join us on our blogging journey! Ill try the egg wash. Categories: All Recipes, Breakfast Recipes, Pan Loaves, Recipes with Yeast, Sandwich Loaves. In a stand up mixer, add warm water, milk , salt, and oil into the bowl and mix. Thanks for Sharing your story it made me grin from ear to ear! Gonna half the recipe though, since Im just making it as a snack for 4 people.. I see that nobody wants to share Belyashi with uncooked filling ))) I have just one quick question with this and other dough recipes you make. Let me know what you think. We have just a few cups of refrigerated cherries left from our tree I did can some however so Ill use those later. In theory it should work but I havent tried to do it myself. Gently, flip the pirog over. I cant imagine what they would look like thawed. Ive only done one night shift and that went ok. . Im really anxious to try this recipe. 3. Hi Tanya! I visit your blog so much that I feel like I am part of your family! The dough is perfect, so easy to work with. Many recipes are the same that my mother and Baba passed down to me and I have passed them down to my daughter and son! My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Any way precooking your filling makes it dry and it is not the same anymore. If not using a bread maker, You will want to let it rise in a warm 100 degree F oven. Youre very welcome. HELLO, WILL THE DOUGH KEEP IN THE REFRIGERATOR IF I MAKE IT AT NIGHT AND BAKE IN THE MORNING? Hi Julie! I made them last night and could not stop eating them. Hihi, its ok to use milk. Ive been looking for this recipe for a very long time. You are welcome Luda, I will make them with poppy seeds next time as well . . Welcome and thanks for stopping by! Once it's sealed tight, flatten out the dough into round piroshki. You can use 2 eggs and just add slightly more flour in the end if you need to. I tried these and they are amazing! Thanks for the wonderful review, Lena. If you try it out, let me know how it goes! I'm Natasha Kravchuk. For 1 cup poppy seeds, its about 1/2 can sweetened condensed milk, Hi Natasha, Almost burned my tongue on the hot cherries after they were done. I should tell you that the cherry pitter pictured here is great for large scale cherry pitting jobs such as freezing. Take onion and add to the cabbage, mix it together. . For Chebureki: do you roll out the dough to make it thinner than for Belyashi? If you have a good recipe for real belyashi filling and dough, please do share , thank you for your recipe: I have always struggled to make dough with yeast and decided to give yours one a try. Though it really doesnt matter. I add boiling cattle to ensure the water stays nice and warm throthought the rising process . Next time Ill skip the ketchup and put tomato paste instead. Made this tonight. I ran out of the prepared fillings and needed something quick to fill my last 5. While it's rising, work on the meat filling for piroshki - see below. Whole head of cabbage, 5 large onions; which i ended up sauting in the fat of . Ive tried a couple of times and the recipes I used didnt turn out the way I had hoped. #3 Do you have any Polish cookie recipes? Piroshki (mini pirogs) are really common in the Ukrainian but the recipe stems from the Uzbek cuisine where theymostly make their pirogi as a large pirog(instead of the small piroshki we use in our Ukrainian kitchens, though they make them as well). Add the ketchup, sour cream, herbs and the chicken that was set aside. Shes been making these since she was 14(ish) so its an easy recipe that anyone can follow.I wish they werent as oily, but that may be an error on her part, not the recipe. I guess thats a good problem to have? I was really hoping it would work out for you!! Hello Natasha, And yes, super delicious. I just cant get enough of you wonderful recipes. I just want to let you know, the recipe did not turn out as great as i had hoped.. the piroshkis turned out very hard, i think it was in the way i prepared it. I hope they turn out great :-)!!! This recipe wont disappoint. Placeon paper towels to cooland enjoy! I have some extra cabbage that I want to use up. Ill see what I can come up with. , Wow these turned out super good!! Can you share a photo or a link to a recipe that uses it? Add the 2 Tbsp butter, cabbage, carrots, garlic and water. . In the oven, Id give it 30-45 min and at room temp maybe 1 to 1 1/2 hours. They look like this. Pinch seams together. 3 eggs It really makes a world of a difference! 5. i made them with blueberries. I just finished them, they are super juicy. I ALSO MADE IT WITH APPLE, CHEESE AND SWEET AND SOUR CABBAGE. Hi Natasha ..Yummy recipes !! Natasha, thank you so much for this recipe! Then put your desired filling (remember that it could be fried cabbage or mash potatoes) on the flat dough. Hi Natasha, I want to make this recipe, but Im wondering, can I use ground pork instead of ground turkey? You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). Hi Natasha, this recipe is really good. Saut until cabbage is desired tenderness. Sadly, I didnt find ground turkey.. Will it taste okay with just ground beef? They are almost like these 15 kopeek ones, even better! I havent, but other berries would work great as well :). I was wondering, i made your homemade tvorog and it tastes really good!But i wanted to use this recipie and use tvorog instead of cherriescould you tell me what to do differently to make the piroshki with tovorg and not cherries! Do you just replace it with regular flour in any recipe? If you know of other places, please let me know! Manti are filled with raw meat and onions or tikvah with onions. You should get about 20 piroshki from this recipe. Let me know how it works out and if you find a great recipe! Thanks 2. Thank you Mila! I am wondering if the dough for the apple Piroshki is a dough just for deep frying? Zuppa Toscana Olive Garden Copycat (VIDEO), omit sugar if doing meat or potato filling, peeled, cored and chopped finely (I use a food processor and pulse several times). I am looking for a baked version of an apple filled piroshki. I made some with peaches and sugar and some with apples, sugar and cinnamon since its apple season, they come out sooooo delish! This is the best dough for pirozhki that I have tried so far! Awesome!! If i wanted to use poppy seeds instead, Do i mix poppy seeds with anything or just put plain ol store bought poppy seeds? How many does this recipe make? This is a great recipe, thank you! Im actually fond of using mayo to make meat more moist. cover the apple with the sides of the dough and pinch the ends together with your fingers to seal the dough together. I think its more of Kirgiz or Turkish dish. Oh, who am I kidding, I would buy minimmum of 6 books, one for me, my sister, my mom, my sisters in laws and one as present for a friend. Hmwhat consistency the dough should be after I add 2 cups of flour? Thanks for your recipes Natasha! Do you bake these seam side down? Peaches are pretty hard if I put them in raw do you think it will still work? can u tell me why that happed, whats the temp.is suposty be? And keep those hands well-floured! Im all smiles! I do have excellent recipes for baked piroshki dough that my readers really love. 1. Thaw them in the fridge if you are using frozen cherries. 1 (200 ) , 1/2 (100 ) , 11 , 1 .. Hi natasha, its been a really long time. God I am going to a Russian dinner this evening and made these this afternoon. lol. Cover the top with a towel so it doesnt dry out. I had some notes on the Kitchen Aid mixer in step #1: You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). I have no idea how to calculate how much oil is in a fried food. It is a rice and yogurt soup served hot. Mine seems a little small for some jobs, but I still use it and will probably continue doing so until it breaks! Also, are you using Canola oil (just wanted to make sure you werent using olive oil or another oil that burns quicker)? he thank you so much for the recipe, if you have a recipe for holodets, or cabage with rice, please send it to my email, [email protected]. So glad you enjoyed the pirog. Have an awesome day! My fav was cottage cheese and poppyseed! Next time I may try a variation of Philly cheesteak. Wed be sent home with a stinky, greasy paper bag of piroshki and eagerly dug into them at home. Toss in a tablespoon of dry dill (if thats what you have) or more, finely chopped, if fresh. I need to tell you, I like working with this dough. Preheat oven to 375F. Seal the dough To the base and the front. I totally understand where you are coming from Veranika :). I do have a recipe for holodets & cabage with rice ( if it is what i think it is). My family really likes this recipe, especially the boys. Oh, what kind of flour do you use Canadian or American? I love that! Thank you so much for sharing that with me, Adele! I should try adding pecans next time :). That is so awesome to know, thank you for sharing . Just made this pirozhki- they are soooooo good. See video tutorial hereon how to make the dough. Also, do you need whole milk for these, or is low fat ok? Thats the way my mom taught me how to make them. Next time, I would like to make them using poppy seeds.. (dindt have any this time). If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 Tbsp flour* , yeast. Youre welcome Olga; Im so glad you enjoyed the recipe! Let it sit for about an hour , then knit it down and repeat. Place Piroshki on lined baking sheet with the tail end down, about 1/2 inch apart. 3 .. 6. Once I got the consistency bolstered with at least another cup of flour neaded in, the dough was handleduntil I ran out halfway tjrough the meat filling and had to make another batch, which came out exactly like the first. I APPRECIATE THAT. Oh that is a tough question. When we came to US I tried making it and it just wouldnt come out, I tried all the flour that I could find, it would either not bake through all the way or when it finally would, it just wouldnt taste the same. Cut off pieces one at a time about 3/4 thick. Im so happy you enjoyed it, Judy! . Soooooo good! Dont be turned off by the mayo as an ingredient. Those look like heaven! In the bowl of an electric mixer, add warm milk and sprinkle the top with 1 1/3 Tbsp yeast. We are so happy you enjoyed that! Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. Thank you so much for sharing. Thank you! Thanks. They are excellent! She called them chrustki but others call them chrusciki, faworki, or angel wings. The ingredients you listed, for how many pirojki is that? Ill absolutely make this again. I dont. My bread part of the recipe differs very little, so I imagine that the principle is the same. Place them in the hot oil (about 330 F) and fry until deep golden brown on each side. That is awesome to know that salmon works well this with the recipe too! Place piroshki into the skillet. Main Dishes Or I just have to make 1 recipe twice? THANK YOU. Natasha: how can I make these with cheese instead of cherries, do you have recipe for the cream cheese ones? You are very welcome. It usually takes 1 hour and 30 minutes. ). Im not at that level yet. Season with salt and pepper. She would add sour cream and butter milk but I dont add those. But you have definitely inspired me . Cover them with plastic wrap and you can leave them at room temp or refrigerate them. Id love to hear about your favorite Uzbek recipes in the comments below. You can do the same steps in a KitchenAid mixer; Youd follow the same process as the bread maker would. Thank you so much for the recipe, Natasha! Not just with piroshki but also like otbivniye and things like that it seems like my oil gets that black sticky stuff after the first batch. I dont know why but my dough didnt even rise. The cooking would be more even, just make sure they dont brown too quickly. I know odd! Hi Larisa there should just be the one teaspoon of water mixed with the egg for the egg wash. Im so sorry Larisa, I missed that part in the ingredients. Posted on March 21, 2022 by Natalya Syanova 15 . thanks. This pirog is similar to baked piroshki and is melt in your mouth good. . If you put meat inside, youd definitely want to refrigerate. It will rise just fine in a 70 deg F room temperature but if you put it in a warm room it will rise faster. Can I use the cherries that Im a jar with the light syrup ? Thank you for the recipe, girls! Mel B (Melanie Brown). I think it was a ground chuck? Saut onion on 1 Tbsp butter until tender, stirring frequently. I will clarify that in the recipe. 2. lol. Can this be made the day before and baked in the oven the next day? Im so glad to hear it works great with Jimmy dean sausage! Thank you so much for this recipe, so yummy, a little too yummy! Hi!! Natasha, I made these today.. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. They steam for about 45 minutes depending on which cut of meat is used. My bag of flour is from cash and carry too! By the way, yours look awesome too, its just might be a little easier to skip prepere the meat filling part. Forgot to mention, I did use vegtable oil, and it worked out just fineI just kept checking the temp of the oil with every piroshok I put in. Seal the dough To the base and the front. But when when I clicked on that link new page appeared saying 404 page not found. Mix in enough flour to make a medium soft dough as for bread. Should I use less sugar? How long did it take you to learn to make these perfectly? So so good. 1. :), Oh thats awesome!! 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