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2.2 lbs. (1kg) flour
Dissolve yeast in warm water, add other ingredients. Mix well.
Rise the dough for 2 hours, until doubled.
Make small balls and roll them a little. Fill with room temperature mixture of fried meat with onion, salt and pepper, or sauerkraut.
Join edges of the dough and fry the pirojki in a large heavy skillet.
Reheats very well.
Poster's Notes:
She was an old Russian lady, always dressed in dark colors, her white hair covered with a dark shawl knotted under chin, walking difficultly in the hot sand, holding in her hand a straw basket filled with homemade pirojki. As soon as we children would see her silhouette approaching our parent's "palatka" (a tent very similar to succah, but with higher floor), we would abandon sand castles, buckets filled with shells, splashing in the water to run shivering with cold to her.
My favorite was vishni (sour cherry), but she also sold cabbage, meat or potato filled pirojki. We all sit on the sand, towels covering our wet swimsuits devouring those pies, she would exchange a few words with the adults on continue her way.
Why I am telling you all this?
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
2.6 oz. (75g) yeast
1 cup water (I had to use more)
4 tbsp. sugar
1 tbsp. salt
5 tbsp. vegetable oil (sunflower)
I am always surprised to see people eating ice cream at sea shore. For me souvenirs of summer at the Caspian sea (Iran side), are Madam Anna's delicacies or heavily salted sunflower seeds!
Well because after lots of hesitation, I have tried to make pirojkis myself, and served them Russian way with hot borscht last night. They are not as good as what I remember, but if you are willing to try....my family loved them!