These are very delicious, a bit more chewy and more crusty. 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.
Appetizer, Main Course, Meats
Salt & Pepper
Salt & Pepper
Into a large bowl. place lukewarm milk, sugar and yeast. Let it sit together for about 10 minutes.
To the milk, add water, eggs, oil, salt and flour. Dough will be runny and sticky but it's OK. Knead dough by hand or Kitchen Aid mixer, until dough turns elastic, it will unstick easy.
Place the dough into a large container and leave covered in a warm place overnight.
Break the dough into small pieces. Apply oil to hands, to prevent the dough from sticking. Flatten out the dough and place the filling inside. Flatten out the meat across the dough.
Fold over the sides and pinch the edges together to seal the dough. Once it's sealed tight, bring the dough to a round Piroshok.
Use a deep frying pan, fill it up with lots of oil. Keep stove top on medium heat while frying.
Fry each of the Piroshky until golden brown on each side. You can rip one apart to see if it's cooked through. Lay them out on paper towel to extract the excess oil.
Dice onions and carrots, and shred cabbage. Preheat a large skillet with oil, add onions and carrots, and cook until they soften. Add cabbage and cook for about five minutes.
Season with salt and pepper, add butter to the ingredients.
Saute meat with salt and pepper over medium high heat until lightly brown and fully cooked. Add 1/2 of diced onion and cook until softened.
Push meat through a meat grinder and the other 1/2 of the leftover onion. Stir well to combine; set a side.