Ingredients for Piroshki
For the dough:
- 3 1/2 cups + 1 tablespoon (500 grams) flour
- 0.7 ounces (20 grams) fresh yeast
- 1 1/4 cups (300 ml) Buttermilk
- 2 heaping tablespoons (30 grams) Sugar
- 1 teaspoon Salt
- 1/4 cup (50 grams) butter softened
For the filling:
- 1.1 pounds (500 grams) ground beef
- 1 cup golden fried onions
- 7 ounces (200 grams) chopped Chicken liver
- 1 tablespoon dill leaves chopped
- 1 stalk scallions finely chopped
- 1 hard-boiled egg coarsely grated
For the egg wash:
- 1 egg beaten
- 1 tablespoon milk
Preparing the dough:
1. Using a mixer fitted with a dough hook, mix all the ingredients in a bowl for 5 minutes until the dough is smooth. Transfer to a greased bowl, cover with plastic wrap, and allow the dough to rise for about an hour until it doubles in size.
Preparing the filling:
2. Mix all the ingredients together in a bowl.
3. Divide the dough into balls that weigh around 0.9 ounces (25 grams) and are 1½ inches/ 4cm in diameter. Cover with a towel and set aside for 10 minutes.
4. Lightly flour your hands and flatten each ball into a circle that is about ½ inch/ 1cm thick. Place a heaping tablespoon of the filling in the middle of each circle, fold it in half and tightly pinch the edges together. Place the piroshki on a baking sheet lined with parchment paper, leaving a little more than an inch/ 3cm between them. Alternatively, the piroshki can be frozen at this point and defrosted before baking them. If baked immediately, first cover the piroshki with a towel and allow them to rise for about 20 minutes.
5. Heat the oven to 350F/ 175°C. Brush the piroshki with the egg wash and bake for 20 minutes until golden brown. Serve warm.
Variation: the butter can be substituted with canola oil.
This recipe is courtesy of Hashulchan.