ปานกลาง

Pirozhki

Name: Pirozhki
Total time: 2 h 30 min
Yield: 8
Cuisine: Russian
Ingredients: 500 g Plain flour; 250 ml Whole milk, warm; 7 g Dried yeast; 1 tbsp Sugar; 1 Egg; 3 tbsp Sunflower oil for the dough; 1 tsp Salt for the dough; 700 g Floury potatoes; 3 Onions, finely chopped; 60 g Butter; 1.5 tsp Salt for the filling; 1 tsp Black pepper; 500 ml Oil for shallow frying

Boat-shaped yeast buns filled with potato and fried onion, sealed tight and fried gold in shallow oil — sold from windows and carts, and eaten hot enough to burn your fingers.

แหล่งที่มา

สูตรโดย Russian home kitchens · 🏺 ดั้งเดิม · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Russian · filled bun — An ownerless traditional dish, so no cook is credited. The cited article confirms the yeast-leavened boat-shaped bun, the range of savoury and sweet fillings and both the baked and fried preparations. Quantities and method are this book's own.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Pants Down Aprons On Tatiana Karzhanovskaia Light Bites Co.

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วิธีทำ

Stir the yeast and sugar into the warm milk, leave 10 minutes, then mix in the flour, egg, dough oil and salt. Knead 10 minutes and prove 1 hour.
Boil and mash the potatoes. Fry the onions in the butter for 15 minutes until deep golden and stir them through with the salt and pepper. Cool completely.
💡 Cold filling into warm dough. Warm mash steams inside the pirozhok and the seam bursts in the oil.
Divide the dough into 16, flatten each into a disc and put a heaped spoon of filling in the middle.
Bring the two long edges up and pinch them together into a seam, then turn each one seam-side down.
💡 Pinch the whole seam, not just the middle. One unsealed centimetre is enough to empty the filling into the pan.
Prove them 25 minutes on a floured tray. They should look puffy and soft.
Heat 2 cm of oil to 170°C and fry seam-side down first, 3 minutes a side, until deep gold. Drain on a rack.

💡 เคล็ดลับ

Cabbage, egg-and-spring-onion, minced meat and, sweet, apple or cherry are all standard fillings. The dough does not change.
Baked pirozhki are the same thing brushed with egg and given 20 minutes at 190°C. Softer, less rich, and just as normal.
Seam-side down first, always. It sets the seal before the pirozhok has a chance to open.