Photo: Ronen Mangan. Styling: Amit Farber.
Photo: Ronen Mangan. Styling: Amit Farber.
Recipe

Piroshki

For Israelis who come from the former Soviet Union, piroshki is the only food that properly celebrates the Novy God – Russian for New Year.

Ingredients for Piroshki

For the dough:

  • 3½ cups + 1 tablespoon (500 grams) flour
  • 0.7 ounces (20 grams) fresh yeast
  • 1¼ 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
  • Salt

For the egg wash:

  • 1 egg beaten
  • 1 tablespoon milk

Instructions

Prepare 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.

Prepare the filling:

  • 2. Mix all the ingredients together in a bowl.

Assemble and bake:

  • 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.

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Variation: the butter can be substituted with canola oil.

This recipe is courtesy of Hashulchan.

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