i’ve risen from dormancy. i almost forgot about you, blog. but i’m back. my computer and life ‘tasks’ have been salvaged from disarray (for now…). i have been back piling recipes to share with you, and am particularly excited about this one.
my babaushka (aka baba, grammy, grams, grand-ma-ma, etc.) more often than not prepared a dense russian cuisine for family meals. as children, our favorite meal was always baba’s pirozhki. the same crispy deep-fried dough and various fillings gave the seven-year old in me just enough excitement to keep me coming back for more. often she would prepare three or four different pirozhki and each bite sized popper would be a surprising delight.
what didn’t occur to me, until i began recreating baba’s pirozhki, was that our ‘russian’ cuisine was actually russian with a chinese twist. my baba, 1/2 russian and 1/2 chinese made a minced meat pirozhki with soy and oyster sauce! she then served the meal with a homemade dipping soy sauce alongside.
i know, it sounds
amazing weird. but believe me, it’s good. the pirozhki dough takes a few hours to rise and is easy to work with. i flattened a golf ball sized glob of dough and put one spoonful of filling in each dumpling.
don’t let the deep-frying scare you away from this recipe. we find that only ~10% of the oil used in the cooking process remains in the food after crisping on a paper towel. OK, it’s not a great statistic, but it could be worse.
the recipe my baba kept of course calls for 10 cups of flour and enough to feed an army of people. i cut the recipe into 1/4 and still have leftovers! it should feed 4-6 easily. the rolls also freeze very well. the result will be best if you reheat them in the oven @ 350 degrees.
2 1/2 c flour
1 tsp salt
1/2 c milk
1/4 c warm water
1 tsp cooking oil
1/2 yeast packet
2 tbsp butter
melt butter in a microwave safe bowl. add 1/4 cup of milk. separately, dissolve 1/2 packet of yeast with warm water. allow to proof for ten minutes. add 1/4 c milk, oil, and eggs to yeast mixture. transfer to a large bowl. sift flour and salt together. add buttermilk mixture to yeast mixture. begin slowly adding flour until dough can be kneaded (approximately 2 1/2 cups). knead dough and allow to rise in a warm covered bowl for 3 hours or until it has doubled in size.
1 yellow onion
1 tsp dill
2 garlic gloves
1 tbsp oil
bunch of fresh thyme or herbs of choice
3/4 lbs minced pork
1/2 lbs minced beef
2 hardboiled eggs
saute onions and garlic in oil. add dill, pepper and salt. add minced meat once the onions are translucent. if desired, add about 2 tablespoons of soy or oyster sauce to the meat mixture. cook meat until browned (10-15 minutes over medium). drain the meat mixture. dice the hardboiled eggs into small pieces and add to meat pan. mix in a 1/8 c of flour for thickening and set aside until dough is ready.
when the dough is done rising, take a small amount of dough (golf ball size) and flatten it like the picture shows. add one scoop of filling. Close and pinch the dough together. allow pirzohki to rise for another ten minutes prior to deep-frying. deep fry until golden brown on each side in 3 cups of vegetable oil.
be sure to try them with soy sauce! other popular side sauces are sour cream, horseradish, or mustard. enjoy!