Thank you! I always do when I'm cooking for myself but cooking videos are all about presentation in today's media - I try to be presentable and appealing to viewers.
I have to give this recipe of yours a try. It certainly sounds more flavorful than the others I have seen. I like the way you present everything , clear, quick and to the point.Thank you.
My girlfriend is russian and I am Piroshki-addicted since 4 years ago. I am cooking Piroshki in this moment. Nice recipe Tatyana! Congratulation from Spain! ;)
Great Recipe, I added some of my cultural cooking to your recipe and thought it was a great combination. Here is my recipe if you are interested: Fusion Empanada 1 cup half and half 1 cup heavy cream 1 ½ teaspoons active yeast 1 egg 1 teaspoon salt 1 ½ teaspoons seasoned salt ½ cup cilantro ½ cup onion 5 teaspoons sugar 4 teaspoons olive oil 2 cups coconut oil (or canola oil) White Flour- Varies (Explained below) 4 teaspoons Cinnamon 1 pound ground beef 1 ½ cups assorted vegetable mix (I personally like carrots, peas, and corn) 1 can tomato paste 1. Heat half and half and heavy whipping cream in microwave until hot. 2. In mixing bowl, add the heated half and half and heavy whipping cream mixture and add yeast. 3. Stir mixture in bowl then add 1 teaspoon of sugar and 1 teaspoon of salt. 4. Add egg and olive oil then mix ingredients together. 5. Add 1 cup of flour at a time to bowl mixture and stir until it becomes doughy enough to knead. 6. Add a small layer of dough to the surface that the dough will be kneaded and knead aggressively. 7. After kneading is completed and dough is soft but able to be formed into a soft ball, form dough into a ball and put in large bowl to allow the dough to rise. Please make sure it is in a warm and dark area. Slightly soak a piece of cloth or paper towel with warm water and cover the bowl with the towel. The warmth of the towel will keep the dough warm and allow the yeast to do its job. Wait one hour for the dough to rise. You will know the dough has risen if you stick two fingers into the middle of the dough and the imprint of your fingers stays in the same shape when you lift your fingers from the dough. When the dough has completed rising, punch the dough in the middle to release the air. 8. While waiting for the dough to rise, heat a non-stick frying pan and add 2 teaspoons olive oil. 9. When the oil is hot, add the onion, cilantro, and beef. 10. After the beef is brown, add the seasoned salt, 2 teaspoons of sugar, the vegetable mixture, and the tomato paste. Stir together vigorously and ensure that everything is thoroughly coated. When this is done, turn off burner and focus on the flour. 11. The risen flour that has been punched to release the air should now be coated with the remaining sugar and cinnamon in all sides. 12. The dough ball should be kneaded one more time in a floured surface for 2 minutes. 13. The dough ball should now be portioned into 16-24 dough balls, depending on how big you like your empanadas. 14. One by one, the portioned out dough balls should now be rolled with a roller that has some flour coating it to prevent sticking. The dough balls should be rolled into a circular shape that is thin but not too thin that it falls apart and 2-3 teaspoons of the meat mixture should now be added to the middle of the circular dough and folded over then pinched where the dough closes to seal the empanada. Repeat this for all of the circular dough pieces. 15. Heat a deep non-stick frying pan with the coconut oil (or canola oil) and wait until the oil is at frying temperature. 16. Add the empanadas 3 at a time (depending on the size of the pan it may be more or less) to the frying pan and brown on each side. 17. When done, put paper towel on a plate and lay empanadas on the plate so excess oil can be absorbed. 18. Serve after empanadas have cooled to a safe temperature and enjoy. Thanks for the recipe!
you can try preparing a classic mashed potato but don't have it too creamy, then add chopped dill, salt/pepper, diced ham/Canadian bacon or any other savory ingredients, almost like making "loaded mashed potatoes" and just use it to fill the piroshky... :)
I used to live in Russia long time ago and this was the best thing I have eaten. I have been looking for a recipe of this for ages. Thanks a lot and keep up the good work.
Made this recipe a couple of times and it was pretty good, The second time i made these i added smoked mozzarella cheese to half of the piroshky and feta cheese to the other half very yummy........Good Solid Base Recipe!!
this reminds me of Krautkuchen, a Russian-German dish my grandmother taught me to make but it only has meat, onions and cabbage. Now I will try using a filling like the ones you showed. Excellent presentation by the way!
I will definitely love to try your recipe. I've only eaten frozen commercial Piroshkis in the past and I still loved them. Now I know how to make them right I will melt away eating them. Thx for posting!!
Thank you, Thank you, Thank you! I couldn't figure out what i was doing wrong, my piroshki kept tearing, but i didn't realize i should flip them continuously. I cannot explain how happy i am.
thank you Tatyana for this video. honestly, it took me to the kitchen directly to make it . it was the first time of me to cook something in my life. please keep recording russian cook tradition because i realy want to make russian meals
Thank you for offering this great recipe. You did a great job of covering all the details to make the dish turn out right. I plan to make some of these very soon. I love a treat like this that includes some healthy veggies! I think I'll try freezing some for those nights when you just want a movie and some comfort food, without a lot of work.
I've never made piroshki before and was in the mood for some today. It was my first time making piroshki, and definitely not my last! They came out excellent! My family and I enjoyed them. I'll definitely continue using this recipe. Thank you Tatyana!
These look amazing! I had never seen your method for shredding cabbage by chopping and rotating it like that. I just never thought of it, that will be very useful to me. Thanks, your video is really nicely produced and so easy to understand too.
I would love to make them for my friends because they never eat Russian foods before. My best friend's mom made it and I ate it...sooo delicious! Thanks god that you wrote a great recipe!!! :D :D :D
You are the prettiest cook on the RU-vid and not only delicious face but the delicious no non-sense method as my mother did this with meat and onion seasoning and we use to take it for picnics.
I honestly haven't tried keeping the dough overnight but I think it should work. Refrigerating the dough will slow down the yeast growth. Let me know how it goes!
Was craving for piroshki since morning... Missing some items so gotta go and get them and start making... Somehow I like how Russians make the dough. Gonna try meat ( my version) and cabbage fillings half and half. Looking forward to the nice and fluffy/chewy dough. Btw, I tried making piroshki with self rising flour which turned out great, too. Gonna try with flour and yeast this time.
+TatyanasEverydayFood I made it... I loved how dough came out and cabbage and meat fillings came out great-my family loved it.... I can't say about potato filling same thing-needs lots of seasoning on my end... Going to try it again today... Thanks for the recipe
Hi Tatiana, nice video.. They look delicious! Did you know that there is a baked meat turnover from Bolivia, South America called "salteñas" it's baked and for filling it has either chicken or beef with diced potatoes, egg, olives, peas and broth.. Should definitely try them! I've had them since I was a kid and they are also delicious! Do a search for "Bolivian salteñas" RU-vid if you would like, thanks!
I love "piroshky", especially the cabbage ones, but also with beef mince :) I really love all your Russian cuisine recipes. Thank you! I was also wondering if you might do a video with exact step-by-step on how to make this yeast dough. I have made yeast dough before, but for some reason it does't always work. I like to make cinnamon rolls, but sometimes it just does't work. Thanks in advance :)
Thank you for the share on this it looks absolutely gorgeous I love cabbage onions green peppers red peppers I like my stuff hot I would have added cayenne pepper in it but you gave me an idea for tonight Christmas Eve to be exact God bless you Merry Christmas we'll be looking for more videos God bless the world with peace joy and happiness
Remember: Don't let your dough get too stiff early, or it won't rise later. Be sure to grease it well, so it doubles in size. When it goes in the hot oven, it will expand. Not properly wrapping it will make it lose its filling and a huge mess of goo will be all over the oven. Nevermind I don't have to clean the oven.
looks yummy, definitely going into my cook book. I love cabbage, and I'm looking for different ways to cook it beside shredded pan fry which will always be my favorite dish. BTW u look beautiful and to top it off with your light Russian/ Ukrainian accent so hot... thanks for sharing.
A beautiful recipe, from a beautiful woman. These look terrific, I'm vegitarian and have never seen these before. Have you ever added a small amount of vinegar to them? Next week these will be my lunch. Thank you for giving me my first Russian recipe.
Hmm, I've never heard of those! What kind of filling do they have on the inside? I also have this recipe for Meat & Cheese: tatyanaseverydayfood.com/recipe-items/meat-cheese-piroshki/
Tatyana, I just found your website--your video is so professional and you are so at ease before the camera! (Yes, and keeping the dark clothes clean without an apron is quite a feat! ;) ) Love, love, love piroshki! This is different from the recipe I have used: my bread used sour cream instead of milk, and the piroshki were baked instead of fried, but I want to try yours, too. I can't imagine any piroshki tasting bad! I found your other filling recipes, which look delightful, but I am especially looking for an egg, mushroom (maybe? can't remember for sure--it's been a long time), and dill filling recipe to replace one I seem to have lost. Have you heard of anything like this and if so, can you point me to it? (It is possible I am thinking of something similar to your Cottage Cheese and Dill Piroshki, but I don't remember there being cottage cheese in the recipe I used...however, I am old and forgetful, lol.) Thanks in advance for your time! WoodsyGirl from the Martinwood Forest
Oo, I had a memory: there was definitely a mushroom and leek filling recipe, and maybe the eggs went with the cabbage and dill...well, maybe it was only half a memory, lol.
MartinwoodForest Hi there! :) I'm always happy to hear from my viewers! I love piroshki, too! You can bake these as well if you prefer to instead of frying them. I don't have a recipe like the one you are talking about. I would love to try something like that, too since it does sound delicious
The Cabbage is perfect! Do You have a recipe for the Baked ones? My babushka used to make baked ones and I'm craving those!! Your Pelmeni where great too!! your dough is the same as my papa's, thank you for helping me relive good memories and if you have a baked Piroshki recipe please post it!!! spalshoy spaciba!! XB
+Michael Bear ABT I'm so glad you enjoyed my recipes! I don't have other video recipes but these can be baked, too! Just place them onto baking sheets, brush the tops with a simple egg wash, then allow them to proof for about 30-45 mins. Bake them at 350F until golden brown :)
Tatyana , I wanted to ask you about the dough. I have made this reciepe one time and came out wonderfull, but this time I want to cook the pirozhky in the oven and not fry them. SO its the same recipe for the dough or should I change it if Im baking them intead of frying them ? Bolshoe Spasibo!!!
Privet! :) you can definitely bake them! Use the same recipe, but once you shape the piroshky, let them rise at room temperature on a greased baking sheet before baking them, about 45 minutes. I also like to use an egg wash to give them a nice color. Just whisk together 1 egg with a couple tablespoons of water, then use a pastry brush to brush the liquid over the piroshky once you shape them. Bake at 350F until golden brown! :)
thank you tatyana for sharing how to cook russian food, i want to learn because i have a ukr girlfriend name tetiana, more power to your cooking tips and god bless you
How well would these freeze (un-fried) so that a large batch like that can be made, but would not have to all be cooked and eaten in the same day? My mom used to make Lumpia (Filipino Egg Rolls) in large batches, the filling would be fully cooked and then wrapped, but only some would be fried and eaten the night she would make them and the rest would be frozen and able to be dropped straight into the frying pan on another night. The dough for your piroshki (though rolled thin) is still much thicker than Lumpia wrappers, and was wondering if you had ever done a freeze-for-later approach and if there was any change in taste or texture when you fried the frozen versions.
I haven't tried freezing these before but I'm sure you could refrigerator them. Just make sure you place them into the fridge as soon as you have them shaped so they don't proof/rise
