Piroshki (пиріжки)

I fell in love with Piroshki at one of my favorite restaurants in New York City- Korchma Taras Bulba. Piroshki, not to confused with Pierogi, are bread rolls stuffed with meat, veggies, fruit and other sweets. My roommate called them "Ukrainian Hot-Pockets" which isn't all that bad of a description. This dish seems to be more popular in Ukraine and Russia, so being Slovak I didn't grow up eating piroshki. 

All in all it takes about an hour and a half to make with an one hour being devoted just to letting the dough rise. Overall this is a really simple dish, with not too many ingredients, that makes a great dinner!    

Ingredients: Makes around 12 Piroshki

For the Dough:

All Purpose Flour--- 4 CUPS
Milk--- 1.5 CUPS
Instant Yeast--- 1 Packet
Vegetable Oil--- 1/4 CUP
Egg--- 1
Sugar--- 2 TBSP
Salt--- Pinch

For Beef Filling:

Ground Beef--- 1 LB
Onion (chopped)--- 1/2 CUP
Garlic (minced)--- 1 clove
Oregano--- 1 TSP
Salt and Pepper--- Pinch
Olive Oil--- 2 TBSP (for sauteing)

For Cabbage and Potato Filling:

Potato (diced)--- 1 (Large)
Sauerkraut--- 1/2 CUP
Sour Cream--- 1/4 CUP
Salt and Pepper--- Pinch

Egg (for egg wash)--- 1

STEP BY STEP:

• Combine Flour, yeast and salt in a large mixing bowl. In a separate bowl whisk egg and sugar then add oil. Microwave milk for about 3 minutes until scalded.

• Combine heated milk with dry ingredients. Add the egg mixture to the bowl and knead dough until it cleanly comes off your hands

• Cover dough place on heating pad (should be Medium/High heat) and let rise for 1 hour

• For the Beef Filling, saute onion and garlic a frying pan until tender. Add beef and let cook through. Season with salt, pepper and oregano.  

• For the Cabbage and Potato Filling, peel and cut potato. Place in a small pot and cover with water. Bring pot to a boil then reduce to a simmer for about 15 minutes or until potatoes are fork tender. Strain cooked potatoes and mix with sauerkraut, sour cream, salt and pepper.

• Preheat oven to 350F

• Once risen, tear off golf-ball sized pieces of dough. Flour a work surface and roll pieces of dough into about 4" wide circles. Dough should be about 1/8" in thickness.

• Scoop 2 TBSP of filling onto the middle of the circle. Fold dough in half (like a pierogi) and seal edges. 

(This piroshok is about the size of my fist)

• Place piroshok seam side down, on a baking sheet lined with parchment paper. Brush with eggwash. 

• Bake piroshki at 350F for 20 to 25 minutes (depending on their size)