Piraschki

Ingredients for 6 servings:

• 500 ml milk, lukewarm
• 1 pack of yeast
• 2 eggs
• 800 g flour
• 1 tbsp vegetable oil
• 500 g minced meat, mixed
• 100 ml vegetable stock
• 1 large onion(s)
• salt and pepper
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Russian meatballs fried

Pour the warmed milk into a large bowl (5 l). Break up the yeast with your fingers and add it to the bowl as well. Add the eggs, flour, and vegetable oil and mix everything with a whisk (dough hook) until a firm dough forms. Preheat the oven to 50°C, turn off the oven, and place the dough bowl in the bowl, covered with a towel. Let it rise for about half an hour. In the meantime, finely chop the onion and mix it into the minced meat. Add the vegetable stock and season with salt and pepper to taste. Remove the yeast dough from the bowl and divide it into two or three portions. Roll out each portion and line it with a glass of water to form circles. Place about a heaped teaspoon (depending on how much meat you want) of the minced meat mixture into the center of the circles and press the edges together with your fingers. Deep-fry the finished portions in hot vegetable oil in a deep pan (a large pot will also do). Remove as soon as the dough is golden brown. Pirashki are delicious both hot and cold. The filling can be varied as desired. For vegetarians, for example, you can use a mixture of yesterday’s mashed potatoes with fresh mushrooms and a little salt and pepper. Tip: After frying, I place the pirashki on kitchen towels to absorb the fat.