Piroshki Recipe – Eats Now

Name: Piroshki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 packages yeast; 1 tablespoon sugar; 3 eggs, beaten; 1 tablespoon salt; 1 cup water; 1 cup water; 3 cups flour; 6 tablespoons shortening (heaping); 4 cups flour; 2 lbs chuck, chopped; 2 medium onions, chopped; 2 tablespoons butter; 1 clove garlic, chopped; 1 large head of cabbage, chopped; to taste salt and pepper

Servings: persons

1 cup milk
2 packages yeast
1 tablespoon sugar
3 eggs, beaten
1 tablespoon salt
1 cup water
1 cup water
3 cups flour
6 tablespoons shortening (heaping)
4 cups flour
2 lbs chuck, chopped
2 medium onions, chopped
2 tablespoons butter
1 clove garlic, chopped
1 large head of cabbage, chopped
to taste salt and pepper

1
Scald milk.
2
Add 1 cup water; let cool.
3
Dissolve yeast in warm water; add 1 tablespoon flour.
4
Beat well.
5
Beat sugar and oil together.
6
Add 3 eggs.
7
Add this to flour mixture.
8
Then add 4 cups flour and 1 tablespoon salt.
9
Turn out on board and knead smooth.
10
Place in greased bowl and let rise to double.
11
For filling: Cook chopped beef; do not brown.
12
Add chopped cabbage, onions and garlic; cook until done.
13
Add salt and pepper to taste.
14
Fill pockets.
15
Shape in squares.
16
Fill with filling, pinch edges together and let rise.
17
Then bake at 350 degrees for 20 minutes.

991

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup milk, 2 packages yeast, 1 tablespoon sugar, 3 eggs, beaten, and more.

Yes, Piroshki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Piroshki

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