I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. Use a cookie cutter to cut out circles in the dough. While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. Find out more about me. Although clearly you know how to remedy that…. Then enter your email address for our weekly newsletter. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Make sure there are no chunks of potato left. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. The filling itself was so much tastier than I expected from the simple ingredient list; after my first taste it was difficult to stop stealing forkfuls from the bowl as I worked. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. I baked my piroshki, so I was able to cook all six at once. Have a picture you'd like to add to your comment? I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture. Separate the dough into 2 parts. Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. Then tell us. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Took only the dough from this recipe and made it with meat and vegetables filling. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. 240 suggested recipes. When boiling, add the cabbage and turn off the heat. Cover the pot and bring to a boil over medium-high heat. Take piroshki, for example. These piroshki are for true potato lovers who want to venture beyond baked and mashed. They were simple tasting, but yet very satisfying. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. I baked some potato piroshki and belyashi yesterday and they turned out great. Stir in the yeast … Gluten-free vegan, Oil-free vegan, Recipes, Russian food, Side dishes, Snacks and appetizers, Vegan Christmas and Thanksgiving Appetizer, Baking, Pastry, Pirozhki, Potatoes, Russian, Side dish, Starter. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Connect the edges and press them down lightly to secure. The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! In the meantime, heat olive oil and butter in a pot over medium-high heat. Put the remaining flour in a large bowl and make a well in the center. Add onion, ground beef, … Either way, I’m sure you’ll have people asking you for more. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. Serving them with vegan … My name is Maria, the creator behind Earth of Maria. Put around 2 tbsp of filling in the middle of each circle. This one only needs just 40 minutes total. Pour in the remaining 1 cup warm water. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. Russian Vegan Recipes 240 Recipes. The filling was good, but lacked a little something spice-wise. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. (Mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you put in the extra effort.) Gather the ingredients. These flavors are what truly make this fried bread so enjoyable to eat. Cover and let rest for at least 30 minutes so they will be easier to stretch. Let us know what you think. Hate tons of emails? Transfer to a platter lined with paper towels and let drain. Cut the dough into 6 equal pieces and roll into balls; they should be about 4 ounces each (about the size of a cue ball). The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. Mix flour, salt and sugar, mix and then add yeast. So yeah, us Russian people love our flavourful salads. Add the butter, egg, milk and cumin. We'd love to see your creations on Instagram, Facebook, and Twitter. All the fillings are interchangeable. Sprinkle the rounds lightly with flour. It’s pliable enough to handle the stretch. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. The dough was sweet and fried up perfectly. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Place a large skillet over medium heat and coat with the oil. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. Transfer the dough onto a surface floured with more tapioca flour. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? These potato and mushroom piroshki are ideal for that exact purpose. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. We ate the leftover piroshki at room temperature, and they were just as enjoyable. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. All materials used with permission. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. classic piroshki recipes: A classic piroshki recipe is either baked or fried. Let the dough rest in the bowl (covered with a towel) for 30 minutes. Attach it below. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. I made them today and they taste just as good as any homemade pierogie I have ever had! Allow to sit for about 8-10 minutes to soften. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. Especially when there are both vegans and non-vegans present, expecting something delicious. Remove the mushrooms from the water using a slotted spoon, reserving the water. When the oil gets hazy, add the onions … Mix together really well, using your hands if necessary to incorporate all the flour. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. I think one could change oven temp. Last updated Dec 15, 2020. Put the potatoes in the steamer basket. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. Required fields are marked *. Notify me of follow-up comments by email. Privet Natasha! Be sure the water does not touch the bottom of the basket. Coconut White Russian (Vegan) Simply Recipes. Some other options are: Serve these either on their own or with a dipping sauce of your choice. All in all it was a success and I would definitely make them again. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Line baking sheet with a parchment paper and grease with oil. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Skip. Lightly dust your hands with flour as the dough sticks to your fingers. A vegan, gluten-free and healthy version of a … Easy, delicious and healthy Piroshki recipe from SparkRecipes. This piroshki recipe is made with potatoes and mushrooms as a filling. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. Season with salt and pepper. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Serve warm or at room temperature. This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. At the University of Oxford, fitness lover, and they were just as good as vegetarian piroshki recipe pierogie... 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