Piroshky with Overnight Dough  (Cabbage or Meat Filling)

Piroshky with Overnight Dough  (Cabbage or Meat Filling)

This piroshky recipe cuts down on prep time with an overnight dough. Fried to perfection, you have your choice between a cabbage or ground chicken filling!

INGREDIENTS

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– lukewarm water – lukewarm milk – eggs – yeast – salt – sugar – flour – oil – cabbage head – onion – carrot – butter

STEP 1

In a large bowl, mix the lukewarm milk, sugar, and yeast together. Let the mixture sit at room temperature for about 10 minutes.

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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.

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STEP 2

STEP 2

STEP 2

STEP 2

STEP 2

STEP 2

STEP 2

STEP 2

STEP 3

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Place the dough in a bowl covered with plastic wrap or in an airtight container and let it rest in a warm place overnight.

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

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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.

STEP 4

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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.

STEP 5

STEP 3

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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.

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

STEP 3

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STEP 6

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