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Russian Pirashki with two different fillings

updated

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Ingredients for 4 servings:

  • 40 g yeast
  • 500 ml milk, warm
  • 200 ml water, warm
  • 2 eggs
  • 1 pinch of salt
  • 1 kg flour
  • e.g. mashed potatoes
  • n. B. Minced meat, fried
  • Fat, for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

Mix the milk, water, yeast, and salt. Add the eggs, slowly add the flour, and knead into a fairly firm dough. Let it rest for 30 minutes, knead, and then let it rest for another hour. Tear off some dough and shape it into a snake. Use a knife to cut 3-cm pieces from the snake. Roll out each slice to a thickness of 0.5 cm. Place mashed potatoes or minced meat in the center of the slice and shape it into pirashki. Fry in a pan for 3-5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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