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35 servings
Ingredients:
1 1/2 pounds ground beef1 onion, finely chopped1 teaspoon salt ground black pepper to taste dried dill weed to taste 1 (.25 ounce) package active dry yeast1/4 cup warm water1 cup milk3 eggs1/2 cup vegetable oil2 tablespoons granulated sugar1 teaspoon salt4 cups all-purpose flour3 cups oil for frying
Instructions:
In a medium skillet over medium heat, cook the ground beef until evenly browned; drain.Stir in the onion and cook with the beef until translucent.Sprinkle in salt, pepper and dill weed to taste.Allow to cool before using.Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes.In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt.Remove from heat.Place half the flour in a large mixing bowl and gradually stir in the milk mixture.Then add the yeast solution alternately with the remaining flour, stirring after each addition.Mix well.Knead until the dough forms a ball and does not stick to the bowl.(Note: Start with the 4 cups of flour.You may need to add more, a little at a time, as you knead the dough).Cover the bowl with a clean cloth.Set in a warm location and allow to rise until doubled in volume.Remove dough from bowl and place on a lightly floured surface.Pinch off pieces approximately the size of golf balls.Roll the pieces into disks about 3 1/2 to 4 inches in diameter.Fill center of each disk with a heaping tablespoon of the cooled meat mixture.Fold disks over the mixture and firmly pinch edges to seal.Arrange on a flat surface and allow to sit approximately 10 minutes.In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C).Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side.Remove and let drain on a plate lined with paper towels.
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