Preparation info

  • 36

    piroshki
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Make the raised dough for pirog. Prepare any filling for turnovers or pirog. When the dough is ready, roll it out to one-quarter-inch thickness. Cut it into three-inch rounds or rectangles (3 × 2 inches). Place about one teaspoon filling in the center of each round or rectangle, moisten the edges, and pinch together to seal. The rectangles will make a pillow shape.

Fried Piroshki

Place the filled piroshki on a flour-sprinkled cloth and cover with another cloth. Let the piroshki rise for about twenty minutes.

Heat deep fat to 375°F. on a frying thermometer. Using a wire basket, gently lower a layer of piroshki into the fat. Fry for about four minutes, until golden brown, turning often with a slotted spoon. Drain on paper towels.

Baked Piroshki

Place the filled piroshki on a greased baking sheet, cover, and let stand for about twenty minutes, until dough is light. Preheat oven to hot (425°F.). Bake the piroshki for fifteen minutes. Lower the temperature to 400°F. and bake for about fifteen minutes longer, until piroshki are golden.