These are very delicious, a bit more chewy and more crusty than the Savory Piroshky recipe. Cool thing about them is that the dough will rise overnight. I’m not a fan of waiting for the dough to rise, so this recipe does it.
It took a whopping eight years to finally gather enough guts to make these Piroshky. They were my husband’s favorite childhood treat, which his mom prepared. We live far from my hubby’s parents and only get to visit them once a year, so to give him a nice flashback, I asked for mother-in-law for the recipe.
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- 1 lb ground chicken
- 1 onion
- salt & pepper
- In a large bowl, mix the lukewarm milk, sugar, and yeast together. Let the mixture sit at room temperature for about 10 minutes.
- To the milk mixture, add water, eggs, oil, salt, and flour. The dough will be runny and sticky and that's exactly what you want. Knead it by hand (wet your hands to prevent sticking) or with a stand mixer until the dough turns elastic.
- Place the dough in a bowl covered with plastic wrap or in an airtight container and let it rest in a warm place overnight.
- With oiled hands, break the dough into small pieces. Flatten out the dough and place the filling inside. Next, flatten out the filling inside the dough.
- Fold over the sides and pinch the edges together to seal the filling inside the dough. Once it's sealed tight, shape the dough into a long oval shape.
- Fill a deep frying pan about halfway with oil over medium heat.
- Fry each side of the piroshky until golden brown on each side and lay them out on a paper towel to extract the excess oil.
- Dice the onions and carrots and shred the cabbage. Preheat a large skillet with oil and cook the onions and carrots until they soften. Next, add in the shredded cabbage and cook for an additional 5 minutes.
- Season to taste with salt and pepper and stir the butter in until it melts.