I made pirozhki.
In picture - cabbage, onion, yeast (1 tbsp package), butter, 1 egg, sugar, milk, salt and pepper
Off picture - Ground meat (about a pound) and flour
There are a few steps that take time, like letting the dough rise takes about the time of a one sided CSGO comp match and the baking takes about 20 minutes or so
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Warm up 2 cups of milk
Put together the tablespoon of yeast, a tablespoon of sugar, and half cup of warm milk in one smaller bowl (dont mix it, just put it all in the same bowl)
Sweet, a tutorial no one wants.
Set aside the bowl for 10 mins or so until it becomes to look foamy
In a bigger bowl, add the rest of the milk (1 and 1/2 cups), tablespoon of butter, some salt, the egg, and a cup of flour. Mix together
"oh hey someone posting some actual cooking, lemme tell them to fuck off lol"
no thank you
Your yeast mix will look foamy like this in a few minutes, so go and put that with your flour mixture. Add another cup of flour and keep adding flour and mixing until it's good. the sides will stop sticking and it will not stick that much to your hands.
lurking
Cover the dough with Saran Wrap and leave it to rise for about an hour.
While your dough is rising, go ahead and play some CSGO or pet a doggo
After you're done with your CSGO match and uninstalling because blyats cannot awp, come back to your dough and take out a cutting board
Dice up your onion and chop your cabbage. You'll want to do it smaller than I did (I was a lazy cyka) and butter up a skillet over med heat
Blin forgot pic
Throw in the onions, cabbage, and ground beef into the skillet. Raise temperature a tad bit. Add salt and pepper and whatever else you want to (I just did salt and pepper)
Take out the dough on a floured surface and roll it out into a snake, about 1-2 inches wide
Cut it out into 1-2 inch
Roll them out by hand or by rolling pin (if fake slav) about 4-5 inches or so
Depending on if you're filling it sweetly or with lighter filling (vegetables instead of meat), you may want to have smaller ones
Also, if you want, you can add chopped up hard boiled eggs to the filling. I didn't tho because I don't care for it
Go ahead and fill them up and fold them (I know they looked weird asfk. Sorry babushka)
Heat up your oven to 400F or 200C and brush melted butter to the tops of the pirozhki
Put them in the oven and wait about 15-20 minutes or until they begin to look golden brown. They will look like this
Final picture
Nice Runzas OP.
...
>Sweet, a tutorial no one wants.
Yup, 100 fast food threads and Srichia threads are so much better.....fucking kill yourself
Cut one open! Cut one open!
Please do this
Looks good OP. Think I'd use more cabbage though.
bamp for gratitude
gonna make some more this weekend. maybe stuff them with some ground pork as well. ill post pics with them cut open. also, I'm going to make cherry vatrushka. bought 2 pounds of cherries the other day so yeah...
i used 1/3rd of a head of cabbage. i had some filling leftover actually. but thanks.
cпacибo
Would you consider making shan'gas or shanezhkas in the future? They're kinda like vatrushki, but with cottage cheese as a filling and it is mixed with the dough on top. You should also try making pirozhkis with a mix of rice and beef, or with eggs and green onion. Гoтoвa пocпopить, чтo пиpoжки c кaпycтoй вышли зaмeчaтeльнo!
haven't heard of those actually, no. i'm using ricotta instead of cottage cheese because that's whats in my fridge rn and cherries for a fruit. do you have pictures or anything? and yeah, i've had them before with rice and beef, never made them like that though. they came out really nicely, thanks (i think. my russian is shit sorry.)
update with my dogs. bout to start the dough for the vatrushka. will post pics in a bit.
Nice pups. They look quite happy.
thanks. Had to bring them in because it started raining but they love this weather
on the other hand, gonna start the dough. 1/4th cup of water (in the pot), tablespoon of sugar, 1 tablespoon yeast, and 1/2 cup of flour
going to warm up the water 110F if you're precise but I do it just until it starts boiling/bubbling
...
>110F
>boiling
where the hell do you live, mount everest?
Yeah, tell me about it. They came out nice though
idfk temperatures, sorry m8
heat up that water and put in the ingredients in the bowl. stir it nice, cover it well, and leave it in a warm or room temp place for an hour (time for a csgo match)
why don't you mix the ingredients for the dough at the start?
these pizrokis look a bit like mini calzoni
tempted to make some
also, your puppers look nice
covered with Saran Wrap and my hoodie (couldn't find a clean towel rip) and set it aside
do we really need 2.2MB images brah?
Its different steps. The yeast has to activate first before making the dough and then the dough has to rise. If you mix it all together it won't rise or activate right.
my brother said the same thing actually. he thought i made calzone.
maybe you do brahski
after an hour, the mixture should look bubbly and have thickened
For the next part you want 1/4 cup of milk, 1 tablespoon of sugar, some salt, an egg (use the white, save the yolk in the fridge), and flour
Heat up the milk the same you did with the water
Add in the egg white, sugar, salt, and warm milk and mix it together a bit. Then gradually add flour until you get a nice ball of dough (just enough flour so it doesn't stick to your fingers. No more than that.)
Cover it again and set it aside until it's doubled the size. then, you press it down and let it rise again
okay so for filling you want 2 tbsp sugar, 1 tbsp melted butter (but not hot, just melted), the egg that you saved earlier, a tiny bit of salt, 1 tbsp flour, and a pound or 450 grams of cheese (if ur using cottage cheese or smth, it has to be strained first)
Mix together the filling stuff, if you have dry fruit like raisins put it in with the mix. i like to put after tho
I used a tea tray to cut it out but you can go smaller if you want to. Roll out the dough and start to cut
After cutting
Lay down the filling in the middle. Make sure not to overfill them. then i lay down cut cherries on top (3 each) and i roll up the sides of it
Set them aside for a few minutes, and then brush the tops of it with butter. Set oven to 425F and put them in for 15 to 20 mins
Thanks for the occasion op!
Russians make vatrushki with wider edges, so it will be easier to hold them without spilling all the filling. But these look pretty good tho, gotta try making vatrushki with fruits, thanks for the idea!
*oc
Well, technically shan'gas and vatrushki are the same thing - both are made with cottage cheese on top. And shan'gas are less popular than vatrushki, so it might be hard to find a recipe for them, but if you're interested, I can find one - it will be on russian, though...
Also, russians don't use cottage cheese as a filling, they use tvorog. It is made by souring milk and then separating whey and soft grain-like remaining - that's tvorog for you. Dunno if you can find it outside of Russia.
thanks
yeah no problem. they can be made with jam as well. i presume you put it on the dough before you put the filling and rolling it up. thanks for the tip for wider edges tho. they did start to spill out a little bit when baking
doubt i will find tvorog here lol but all the recipes i read had cottage cheese so i assumed. and i see... it would be nice if you can find a recipe. worst case i have to translate with shit russian lol
womanadvice.ru
Cook by the second recipe if you're gonna use this link. The first one is without yeast, and the second one's with it.
nadorecept.ru
Well, here's one that uses sour cream (smetana) instead of tvorog. And by the way, if you're from USA - is it really sour, or it just stuck as a naming for the product?
Hope I helped, post pics if you're going to try the recipes above.
it's just the name. thanks though, I will check out those recipes
found the russian hacker, pls stop