International Recipes
Piroghi
Ingredients
Piroghi
- 1 Yeast Dough recipe (recipe follows)
- 1 Filling recipe (recipes follow)
- 1 egg yolk
- 1 teaspoon oil
- 1 teaspoon water
- 3 tablespoons butter
Drozhzhevoe Testo Dough
- 1 package dry yeast
- 1 1/2 tablespoons warm water
- 4 1/2 tablespoons granulated sugar
- 2 pounds all-purpose flour
- 1 1/2 teaspoons salt
- 4 egg yolks
- 3 egg whites
- 3 1/2 cups warm milk
- 1/4 pound butter (not margarine), unsalted, melted and partially cooled to lukewarm
Mushroom/Onion Filling for Piroghi
- 2 pounds fresh mushrooms
- 1 large onion, chopped finely
- 5 tablespoons butter
- Salt, to taste
Cheese Filling for Piroghi
- 5 egg yolks
- 3 1/2 pounds farmer's cheese
- Sugar, to taste
Meat Filling for Piroghi
- 2 1/2 pounds lean meat (beef or pork), boned
- 1/2 teaspoon salt
- 3 marrow bones
- 1 whole onion
- 1 carrot, sliced
- 1 leek
- 1/4 cup celery, chopped
- 2 tablespoons parsley, chopped
- 1 clove garlic, crushed
Cherry Filling for Piroghi
- 2 3/4 cups cherries
- 4 tablespoons honey or granulated sugar
- 1 tablespoon lemon juice, fresh
- 2 1/2 quarts water
Mixed Fruit Filling for Piroghi
- 1 cup apple slices, skinless
- 1 cup cherries, pitted
- 1/3 cup raisins
- 1/2 cup walnuts, chopped
- 1/3 cup prunes, pitted and chopped
- 4 tablespoons honey or sugar
- 2 1/2 quarts water
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg
Instructions
Drozhzhevoe Testo Dough
- This dough is used to make piroghi, priozhki, kulebiaki, and other delicious items. Mix yeast, 1 teaspoon of sugar and the warm water. Cover this mixture and allow to sit in a warm place for 10 minutes.
Dough
- Put the flour into a large mixing bowl; add the yeast mixture and warm milk; mix at low speed for 1 minute.
- Beat the egg yolks with a whisk or fork, whip the egg whites until they are stiff and then fold yolks and whites into the flour-yeast-milk mixture. Mix well for 1 to 2 minutes, add the warm melted butter, and continue to mix at a medium speed for 10 minutes.
- Remove dough from bowl and punch down, replace into bowl, cover, and allow to sit for 30 minutes in a warm place.
- Remove the dough, punch it down again, and prepare to make whatever items you wish.
Piroghi Preparation
- Divide dough into 2 equal portions. Roll each out flat to 1/8 inch and cut to fit your around the outside of your baking pan so that the bottom and sides are covered with a 1/2 inch overhang on all sides.
- Fill each piroghi with filling of your choice, cut a piece of dough to cover top with a 1/2 inch overhang all around. Pinch the 2 pieces of dough together all-around and trim excess if needed. Cover the piroghi, and allow to sit in a warm (NOT hot) place for 30 minutes.
- Heat oven to 375 degrees F.
- Beat the egg yolks, oil and water together and use to brush the tops of the piroghi. Using a fork, punch 8 to 10 holes in the tops of the piroghi (usually done in a pattern).
- Bake on baking racks at a mid level for 30 to 35 minutes or until dark golden brown. Remove, brush with melted butter, allow to cool for 10 to 12 minutes, then serve!
Mushroom/Onion Filling for Piroghi
- Wash and clean mushrooms. Chop, mix with onions and sauté in a large pan with the butter and salt. Cook for approximately 4 to 6 minutes. Remove from heat and allow to cool to room temperature.
Cheese Filling for Piroghi
- Cottage cheese well drained, and squeezed in cheesecloth to remove moisture will substitute for farmer's cheese. Fold eggs into cheese and add sugar, mixing thoroughly.
Meat Filling for Piroghi
- In a stock pot bring water to a boil. Add salt, meat, bones and cook for 3 minutes. Reduce heat, skim, and cook for 1 1/4 hours. Add vegetables, then cook partially covered for 25 to 30 minutes. Remove from pot, drain. Chop onion and leek, re-cube meat 1/2 inch, mix with vegetables, and allow to cool to room temperature.
Cherry Filling for Piroghi
- Bring water to a boil in a large pot. Add cherries, lemon juice and honey or sugar. Reduce to medium heat, cook covered for 5 minutes, stirring occasionally, remove from heat, drain, and allow to cool to room temperature.
Mixed Fruit Filling for Piroghi
- Bring water to a boil in a large pot, add fruits, honey or sugar, spices, and lemon juice. Reduce to medium heat, cover and cook for 5 minutes, stirring occasionally. Remove from heat, drain, and allow to cool to room temperature.
Attribution
Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr. Donald Houston; Overseas Medical Aid Group