Need recipe for Pirotski (?)

[Michelle23]

I am looking for a recipe for a pirotski (the spelling is wrong) It is basically a white bread roll with filling in the middle. Some of the fillings I know of are ground turkey, egg and cheese, potato, raspberry ( and other fruits) cinnamon.

Can you help?

[Chris in NM]

Hi Michelle,

I found the following recipe for you. However, if you go to their site you will find several variations and recipes - 11 in fact. Hope this is what you were looking for!!!!

Chris in NM

Pierogi
A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking. Prep Time: approx. 45 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour . Makes 10 to 12 servings. Printed from Allrecipes, Submitted by Jill

8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water
1 recipe Sauerkraut Filling OR
1 recipe Potato Cheese Filling

Directions:
1 In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
2 Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
3 Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

Potato and Cheese Filling for Pierogi
Potato and cheese filling for Pierogi. Makes 3 cups filling (6 servings). Printed from Allrecipes, Submitted by Jill

4 pounds mashed potatoes
1 pound shredded Cheddar cheese
salt and pepper to taste


Directions:
1 In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.

Use as a filling for Pierogi.

Sauerkraut Filling for Pierogi
A not-so-typical filling for yummy pierogis! Makes 3 cups filling (6 servings). Printed from Allrecipes, Submitted by Jill

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream

Directions:
1 In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.
Use as a filling for Pierogi.

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[cuteascountry_Shortcake]

Hi Michelle23,

I beleive these are the recipes you may have been looking for.

piroshki [pih-ROSH-kee]
A small Russian TURNOVER consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Piroshki, which can be baked or fried, are served as HORS D'OEUVRES or as accompaniments to soups or salads. Pirogi are larger versions of piroshki, and are served as the entrée.

Here are several recipes for you to try.

This is one you truly won't want to miss! The recipe is one Taylor's Mommy has been using for years. Great reviews too!
beef.allrecipes.com/az/TylrsPirshki.asp


The recipe below was found at:
www.basic-recipes.com/r/pas/piroski.htm
Piroski - Meat Pastry

Pastry:

3 ounce package of cream cheese
1/2 cup of margarine
1 1/4 cup of flour

Filling:

2 tablespoons of margarine
2 tablespoons of flour
4 ounce can of mushroom pieces, stems
1 teaspoon of monosodium glutamate
1 chicken bouillon
Salt and pepper to taste
2 chicken livers or large turkey liver
1 grated teaspoon of onion
1 tablespoon of minced parsley
3 stuffed olives, chopped

Work the cream cheese, oleo and flour together to form dough. No liquid is necessary. Chill several hours or overnight. Roll dough thin, cut into circles about 2 1/2 inch in diameter. Put a spoonful of filling in circles-fold into semi-circle crimping the edges. With tines of fork prick to let steam escape. Bake at 425ºF. for 10 or 15 minutes. Filling: Melt oleo, blend in flour. Drain the mushrooms. Dissolve bouillon in 1 cup boiling water. Add mushroom liquid to make 1 1/2 cups of liquid. Add to oleo and flour; blend. Chop mushrooms and livers. Add the sauce and the other ingredients. Makes 2 dozen. Can be frozen baked or unbaked. Serve hot. Add chopped olives to filling.


More recipes for Piroski can be found at the links below:

www.recipegoldmine.com/worldeasteuro/easteuro56.html

www.jewishtvnetwork.com/recipe/recipe_j&f315mushroom.htm

wuzzle.org/russian.html

It will be necessary to scroll down the index page at this link: recipes.chef2chef.net/recipe-indexa/arc-1754.htm (see piroshiki through pirozhki)
ANOTHER CHEF2CHEF LINK: recipes.chef2chef.net/recipe-archive/21/116563.shtml

www.recipezaar.com/recipe/getrecipe.zsp?id=76375

lowfatcooking.about.com/library/recipes/blpiroshki.htm

www.cooks.com/rec/doc/0,1-1,piroshky,FF.html

Scroll down almost to the bottom of the page for a QUICK PIROSHKI, from The Best of Bon Appetit
www.allbaking.net/clippings/Appetizers_and_Snacks/8.html

Enjoy!
-Shortcake