Piroshki

Your Yuva helper for this recipe:

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1 sachet of Yuva (11g)

Ingredients
For the dough:

1 sachet of Yuva (11g)
4 cups of flour (500g)
½ tsp of salt (5g)
⅓ cup of oil (80ml)  (vegetable or sunflower)
1 cup of warm water (250ml / 250g)
For the filling:
450g ground beef
2-3 garlic cloves, pressed
1 tsp of salt (6g)
1 cup of cooked rice  (160g) or 1 onion 


Cooking Measurements:
"tbsp" stands for tablespoon
"tsp" stands for teaspoon

For the dough:
1. In a large bowl mix the flour, yeast and salt. 
2. Add vegetable oil and water into the bowl and mix until smooth.
"Tips: If dough is too dry, add some water (tablespoon by tablespoon) until dough is smooth and soft. If dough is too soft, readjust by adding some flour (tablespoon by tablespoon) until dough is smooth and soft."
3. Coat the dough with oil and place it back in the bowl, cover with a towel and leave to rise for 30 to 60 minutes.
For the filling:
4. Heat the oil in a large pan and add the meat, garlic and salt and cook.
5. Then transfer into a large bowl and mix it with cooked rice or onion.
6. Once the dough is doubled in size, take out into a lightly floured surface and knead into a smooth ball and divide into 12 equal parts.
7. Take a piece of dough and put the filling in the center and fold the dough in half.
8. Shape the dough with your fingers to create a half moon as in the below pictures
9. Heat the pan and fry the dough for 3-4 minutes until is turning to golden brown colour.
10. Remove into a bowl and line with paper towel to keep  warm your dough.

Tips: You can bake Piroshki for 14 minutes in preheated oven to 175°C.

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