Piroshky Piroshki

This recipe comes from the restaurant named the kaleenka, out of the bite of seattle cook book.

Dissolve yeast in water and let stand 10 minutes.

In large bowl , combine flour , sugar and salt.

Make a well in flour and add milk , egg , oil and yeast.

Combine to make a soft dough.

Knead about 10 minutes.

Let rise one half hour to one hour.

Brown chopped onion and garlic.

In separate pan , brown ground beef.

Season with salt , pepper , garlic and onion.

Cool meat mixture and remove solidified fat.

Pinch a golf-ball sized piece of dough , flatten with fingers or roll out to 1 / 8 thickness.

Place 2 tbsp filling in center and bring opposite edges of circle together.

Pinch securely.

Let piroshkis rise seam side down , 30 minutes.

Heat oven to 350.

Brush with egg and bake until golden brown.

The piroshky may also be deep fried.

Ed.

I find it gives a slightly cheesy taste.

If i do that , i omit the salt.

dry yeast, warm water, sugar, salt, milk, egg, oil, flour, onion, ground beef, garlic clove, pepper