Taylor’s Family Piroshki Recipe: A Delicious and Heartwarming Tradition

Piroshki, those delightful little baked or fried dumplings, are a staple in many Eastern European cuisines. Filled with savory or sweet ingredients, they offer a comforting and satisfying bite, perfect for a snack, appetizer, or even a light meal. This recipe, passed down through generations of the Taylor family, delivers exceptionally delicious and heartwarming piroshki. Get ready to embark on a culinary adventure and bring a taste of tradition to your table!

The Story Behind Taylor’s Piroshki

Every great recipe has a story, and these piroshki are no exception. The Taylor family’s piroshki recipe originated with Grandma Elara, a first-generation immigrant who brought her cherished culinary heritage with her. Her piroshki were legendary, filling the house with the aroma of freshly baked dough and savory fillings. She taught her daughter, who in turn passed the recipe down to the current generation. This recipe isn’t just about ingredients and instructions; it’s about family, love, and the joy of sharing good food.

Ingredients You’ll Need

The beauty of piroshki lies in their versatility. You can adjust the fillings to your liking, but the dough remains the foundation. Here’s what you’ll need for both the dough and the most popular savory filling—cabbage and onion:

For the Dough:

• 2 1/4 cups warm milk (about 105-115°F)
• 2 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• 5-6 cups all-purpose flour, plus more for dusting

For the Cabbage and Onion Filling:

• 1 large onion, finely chopped
• 1 medium head of green cabbage, shredded
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: 1/4 cup chopped fresh dill

Optional Egg Wash:

• 1 large egg, beaten
• 1 tablespoon milk or water

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl (for melting butter)
• Clean kitchen towel
• Rolling pin
• Baking sheet
• Parchment paper (optional, but recommended)
• Pastry brush (for egg wash, optional)

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create perfect piroshki every time.

Making the Dough:

1. Activate the Yeast: In the large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. Add Wet Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Stir well to combine.
3. Add Dry Ingredients: Gradually add the flour, 1 cup at a time, along with the salt. Mix with a wooden spoon or dough hook attachment (if using a stand mixer) until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5-7 minutes. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. Be careful not to add too much flour, as this can make the piroshki tough.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Making the Cabbage and Onion Filling:

1. Sauté the Onion: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add the Cabbage: Add the shredded cabbage to the skillet and cook, stirring occasionally, until the cabbage is softened and slightly wilted, about 10-15 minutes.
3. Season: Season with salt and pepper to taste. If using, stir in the chopped fresh dill.
4. Cool: Remove the filling from the heat and let it cool completely before using. This prevents the dough from becoming soggy.

Assembling the Piroshki:

1. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
2. Divide the Dough: Turn the dough out onto a lightly floured surface and divide it into small, even-sized pieces. The size will depend on how large you want your piroshki to be. A good starting point is to divide it into about 16-20 pieces.
3. Roll Out the Dough: Roll each piece of dough into a circle, about 4-5 inches in diameter.
4. Fill the Piroshki: Place a spoonful of the cooled cabbage and onion filling in the center of each circle of dough. Don’t overfill them, or they will be difficult to seal.
5. Seal the Piroshki: Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal, ensuring there are no gaps. You can also crimp the edges with a fork for a decorative touch and extra security.
6. Place on Baking Sheet: Place the assembled piroshki on a baking sheet lined with parchment paper, leaving some space between each one.
7. Second Rise: Cover the piroshki with a clean kitchen towel and let them rise for another 20-30 minutes.

Baking the Piroshki:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash (Optional): If desired, brush the tops of the piroshki with the egg wash for a golden-brown finish.
3. Bake: Bake for 20-25 minutes, or until the piroshki are golden brown.
4. Cool and Serve: Let the piroshki cool slightly on the baking sheet before serving. They are delicious served warm or at room temperature.

Tips for Perfect Piroshki

• Use Warm Milk: The milk should be warm, but not too hot, to activate the yeast properly. Aim for a temperature between 105-115°F (40-46°C).
• Don’t Overwork the Dough: Overworking the dough can result in tough piroshki. Knead it just until it is smooth and elastic.
• Cool the Filling: Make sure the filling is completely cool before using it to prevent the dough from becoming soggy.
• Seal Tightly: Ensure the piroshki are sealed tightly to prevent the filling from leaking out during baking.
• Don’t Overcrowd the Baking Sheet: Leave enough space between the piroshki on the baking sheet to allow for even baking.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the piroshki and adjust the baking time accordingly.

Variations and Filling Ideas

The possibilities are endless when it comes to piroshki fillings! Here are a few ideas to get you started:

• Potato and Cheese: A classic combination of mashed potatoes, cheese, and sautéed onions.
• Meat and Rice: Ground meat (beef, pork, or lamb) mixed with cooked rice and spices.
• Mushroom and Onion: Sautéed mushrooms and onions with herbs like thyme or parsley.
• Sweet Piroshki: Fill them with fruit preserves, sweetened cheese, or poppy seeds.
• Spinach and Feta: A Mediterranean-inspired filling with spinach, feta cheese, and herbs.

Serving Suggestions

Piroshki can be enjoyed in a variety of ways:

• As an Appetizer: Serve them as a warm and inviting appetizer at your next gathering.
• As a Snack: Perfect for a quick and satisfying snack any time of day.
• As a Side Dish: Accompany a hearty soup or stew with a side of warm piroshki.
• For Breakfast or Brunch: Sweet piroshki make a delightful addition to a breakfast or brunch spread.
• With Sour Cream or Yogurt: A dollop of sour cream or plain yogurt adds a tangy and refreshing touch.

Storage Instructions

To Store Baked Piroshki:

• Let the piroshki cool completely before storing.
• Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes, or microwave them for a short period.

To Freeze Piroshki:

• Let the baked piroshki cool completely.
• Wrap each piroshok individually in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 2-3 months.
• To reheat, thaw them in the refrigerator overnight, then warm them in the oven at 350°F (175°C) for 15-20 minutes.
• You can also bake unbaked piroshki from frozen. Add about 10-15 minutes to the baking time.

Nutritional Information (Approximate)

Please note that the nutritional information below is an estimate and may vary depending on the specific ingredients and portion sizes used.

Per Piroshok (Cabbage and Onion Filling):

• Calories: 150-200
• Fat: 5-8g
• Saturated Fat: 2-3g
• Cholesterol: 20-30mg
• Sodium: 150-250mg
• Carbohydrates: 20-25g
• Fiber: 2-3g
• Sugar: 3-5g
• Protein: 4-6g

Why This Recipe is Special

This Taylor family piroshki recipe is more than just a set of instructions; it’s a connection to the past and a celebration of tradition. The soft, slightly sweet dough complements the savory filling perfectly. The aroma that fills your kitchen while baking these piroshki will transport you to Grandma Elara’s warm and welcoming home. These are perfect for gatherings, family meals, or simply a comforting treat on a cold day.

Final Thoughts

Making piroshki may seem a bit daunting at first, but with a little practice and patience, you’ll be creating these delicious treats in no time. Don’t be afraid to experiment with different fillings and variations to create your own family tradition. Enjoy the process and share the love with your friends and family!

So, gather your ingredients, put on some music, and get ready to bake some unforgettable Taylor family piroshki. Your taste buds (and your family) will thank you!