PALATE PLEASING PIROZHKI

Russian Pirozhki

Whether it’s filled to the brim with sweet cottage cheese or savory potatoes, it’s an undeniable fact that the distinct wafting scent of babulya’s homemade pirozhki will send you frantically sprinting towards the source of the heavenly scent.

Pirozhki, also spelt Piroshki, is a baked, or often times fried bun usually stuffed until your heart’s content with a variety fillings. These Russian native baked pie-like buns are both savory as well as sweet, with fillings ranging from cottage cheese, mixed vegetables such as mashed potatoes, mushrooms, onions, cabbage and eggs. This versatile dish enjoyed worldwide is not only a dinner, but can also call for a savory filling such as jam or fruits such as apples, cherries, apricots, and lemon.

These delectable delights originated in Russia, where in the early days, vegetables and fruits along with duck, goose and rabbit meat were used as filling in the buns. However, these meats are not common today. Though mashed potato is a popular filling ingredient of the Pirozhki recipe now-a-days, the climatic conditions of Russia was not suitable to grow this root vegetable when it was first imported from America. With time, the vegetable became acclimatized to the soil conditions of Russia and today potatoes fillings are quite popular in a Pirozhki.

Personally, anytime I visit my grandma’s house, it is partially due to the fact I know a fresh batch of crispy handmade pirozhki are eagerly awaiting to be introduced to my watering mouth. When gathered around our dinner table, my family often times forgets the old Russian saying Когда я ем, я глухонемой (when I eat, I am deaf and silent); however when it comes to the oily awe inspiring pirozhki, no one needs to be told twice.

Recipe

Time: 1 hour - 1 hour 30 minutes

Yield: 50

Ingredients:

For the dough-

2 ⅔ cups of flour

½ teaspoon of baking powder

½ teaspoon of salt

1 ½ sticks of butter

2 egg yolks

½ cup sour cream

1 tablespoon water

For the filling-

¾ pound potatoes

2 tablespoons unsalted butter

1 finely chopped onion

1 tablespoon vegetable oil

3 tablespoons sour cream

2 tablespoons water

Egg wash (beat one egg with one tablespoon water)

Instructions:

1. To make the dough, blend together flour, baking powder, and butter in a food processor.

2. In a small bowl whisk together the egg yolks and sour cream, add the sour cream mixture to the flour mixture, and then blend the mixture until it just forms a dough (make sure to add water if the dough seems dry).

3. Divide the dough into fourths, from each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper (1 hour or overnight).

4. To make the filling, peel the potatoes, cut them into ¾ inch pieces, and in a steamer set over boiling water steam them (covered for 12-15 minutes or until they are tender).

5. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter.

6. In a heavy saucepan cook the onion and the remaining 1 tablespoon butter in the oil over moderate heat. Stir until the onion is golden brown.

7. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water (if the mixture is too thick), and salt & pepper to taste.

8. On a lightly floured surface roll out 1 piece of the dough, keeping the remaining pieces wrapped and chilled, and with a cutter, cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Repeat these steps until you have ran out of dough.

9. Add oil into a large pan and fry the pirozhki until golden brown. Remove from the oil and then plate.

10. Enjoy!