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Russian Mennonite Meat Pirozhki - Part 1

Ingredients
For dough
  Milk 3 Cup (48 tbs), scald
  Yeast 1 1⁄2 Tablespoon (traditional)
  Table salt 1 Tablespoon
  Sugar 2 Tablespoon, divided
  Eggs 1
  Shortening 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Flour 8 Cup (128 tbs) (7-8 cups, all purpose flour + bread flour)
For meat filling
  Ground meat 1 1⁄2 Pound (pork, veal, beef, or any combination of the three)
  Minced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), mince
  Carrot 1⁄4 Cup (4 tbs), grated
  Bay leaf 1
  Cayenne peper 1⁄8 Teaspoon
  Fresh parsely 1 Tablespoon, finely chopped
  Wine 1 Teaspoon (red or white) (Optional)
  Cream of mushroom soup 1 Can (10 oz)
  All purpose flour 1 Teaspoon
  Black pepper To Taste
  Sea salt To Taste
  Oil 1 Teaspoon (canola, vegetable or olive oil)
Directions

GETTING READY
1. For dough, in a small bowl, add 1 tablespoon of sugar and warm water.
2. Sprinkle yeast , cover bowl with paper towel, and allow it to bloom until the mixture looks foamy and doubles in volume. Set aside.
3. In a large mixing bowl, add 1 tablespoon of sugar, salt, shortening, and butter.
4. Pour scalded milk, and mix it well.
5. Add 2 ½ cup of all purpose flour, and 2 ½ cup of bread flour in the bowl. Mix well.
6. Throw bloomed yeast mixture, and stir to combine thoroughly.
7. Drop egg and mix well.
8. Now, alternatively add a cup each of all purpose flour, and bread flour in bowl. Knead until the dough looks like cellulite.
9. Lay a lightly floured pastry sheet on counter top, and place dough on it. Knead until the dough is smooth with no lumps. Roll it into ball shape.
10. Grease mixing bowl lightly with shortening or butter. Put dough in it. Cover it with saran wrap. Place cotton towel on top.
11. Put mixing bowl into a draft free area, and let it rise for 30-40 minutes or until it doubles in volume.

MAKING
12. For filling, place a frying pan on medium heat, pour oil and add ground meat in it. Cook until lightly brown, stirring constantly and breaking up the meat chunks. Remove meat from pan, and set aside.
13. In the same pan, saute onion until translucent.
14. Add garlic, cayenne pepper, black pepper, sea salt, and half of parsley. Mix, and cook for 2 minutes.
15. Throw wine, carrots, cream of mushroom soup, and bay leaf. Cook for 2 minutes.
16. Sprinkle flour, and mix to combine well. Cook for 3 more minutes.
17. Take the bay leaf out of the mixture.
18. Add cooked meat and mix well.
19. Throw remaining parsley. Taste and adjust seasoning with salt and pepper.
20. Remove the pan from heat, and allow it to cool to room temperature.
21. To form pirozhki, clump dough from the bowl. Cover the rest and set it aside.
22. Now roll the dough, and divide it into equal golf ball size pieces. Place them on a lightly floured counter top or pastry sheet.
23. Press the balls down with the heels of your hand.
24. Then, roll them until they are about 4-inch in diameter.
25. Place about 1 heaping tablespoon of meat mixture on each dough circle.
26. Fold the dough into half to cover the mixture. Pinch the edge to seal completely.
27. On a non-greased cookie sheet, place the meat filled pirozhki, seam side down.
28. Cover it with a kitchen towel, and place it in a warm draft free area until they double in size again.
29. Now, preheat oven to 400 degree. Turn on the convection option if you have it.
30. Place cookie sheet in oven and bake for 5 minutes.
31. Then, reduce the heat to 350 degree and bake for 7 minutes or until they become golden brown. Remove from oven and allow them to cool.
32. Gently remove pirozhki from cookie sheet and place on a wire rack to cool completely.

SERVING
33. Serve pirozhki with horseradish.

TIPS
Drop all purpose flour and bread flour into the mixing bowl alternatively. You can also mix them together, and add it in your mixing bowl.
If your dough is too sticky then add more flour to achieve a non-sticky, smooth and soft consistency.
Perfectly kneaded dough should spring back when gently pressed with finger.
Your meat filling should have a perfect pudding consistency. Add milk if your mixture is too dry. You may sprinkle a little more flour and continue cooking if wet.
Leave space between pirozhki, because they will rise and increase in size.
If your cookie sheet is small, then bake in batches. Cover the remaining and pop it in warm draft free area.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Russian
Servings: 
10

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