Any Russians Out There?

[Kevin Cleek]

I'm looking for a good piroshki recipe. I think I can fake a good
filling, but I need a dough recipe. Many on the 'net seem to confuse
"piroshki" with "pierogi." The piroshkis out here from the Russian
delis or bakeries are a yeast dough (or a least leavened in some way)
and about 3x5" oval.

Pierogis are more like ravioli or potstickers, at least in my experience.

Anyone have any dough recipes?

Kevin

[Jon Stine]

This would have come in handy with yesterday's NY Times Crossword.  I KNEW it was "pirogies" (sic), but the cross clues were coming up "piroshki".  I hadn't heard of it until yesterday.

Jon (No help on the recipe obviously)

--
--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
--- You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/groups/opt_out.

[will syrup]

Guess there are no Russians on board-) I've never made them at home but have eaten them in many different countries and would think any yeast dough used to make piroshki or empanadas would be good. I've had them both baked and fried some good and some not so, Surprisingly some of the best right here in Nagasaki.                                                  

http://www.flickr.com/photos/wsyrup/5197212383/

To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.

To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq...@googlegroups.com.

[Kevin Cleek]

Thanks, Will. Those definitely look like empanadas, and if they call
them piroshki in your neck of the woods, who am I to argue?

Out here, "piroshki" are about 3x5", oval, and about 3/4" thick. The
dough casing is soft, like a fried bread, but they bake well, too. Very
soft bread texture, not like an empanada (flaky) or a Cornish pasty
(like pizza dough). Only thing I can compare them to is a meat-filled
Twinkie, but not quite so soft.

Kevin

[Kurt Lucas]

Not sure if I ever had one. I like the path you're on and hope you nail it!

Kurt

[Frank Boyer]

In the 60's there was an old Russian woman that had a deli on Haight St. She
made great Piroshkies. Long lines were often the case. The only problem was
that most people were very, very stoned and it took them a while to
comprehend how HOT food from the deep fryer was. A lot of very burned
mouths.
Frank

[Kevin Cleek]

Ha, ha....say, just WHAT were you doing on Haight Street back then?
Journalistic observation, I suppose.

Kevin

[Sherman Watkins]

Burning his mouth

SmokeRingBBQ+unsubscribe@googlegroups.com

For more options, visit this group at
http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com Wanna talk trash
instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups
"The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an

email to smokeringbbq+unsubscribe@googlegroups.com.

For more options, visit https://groups.google.com/groups/opt_out.

--
--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com

To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
--- You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.

To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.

For more options, visit https://groups.google.com/groups/opt_out.

--
Sherm
Smoking in Montana's Banana Belt

[Frank Boyer]

I went to high school at Hayes and Ashbury. That was a few years before "The
Haight".
Frank
Having a good time.

[Paul Reddick]

mmmmm.....meat.....filled.....twinkie.......'drool'

--
--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
--- You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/groups/opt_out.

--
Paul Reddick

Owner

Smoking Pig BBQ Company, LLC

1144 N. 4th St

San Jose, CA 95112

408-380-4784

[Rodney and Cindi]

Kevin,

Gulia, a friend of ours from Burning Man, came to the US from Russia. I emailed her for a tried and true family recipe. She sent me the recipe and I imported it into Now You're Cooking. Hope this is what you are looking for.

Rodney

Elfrida, Arizona

@@@@@ Now You're Cooking! Export Format

Piroshikies

1 1/2 pounds ground beef

1  onion; finely chopped

1 teaspoon salt

  to taste ground black pepper

  to taste dried dill weed; (fresh dill is better)

1 pkg (.25 oz) active dry yeast

1/4 cup warm water

1 cup milk

3  eggs

1/2 cup vegetable oil

2 tablespoons granulated sugar

1 teaspoon salt

4 cups all-purpose flour

3 cups oil for frying

** you can replace ground beef with cabbage, or mushrooms or mashed

potatoes and onions, or sauteed carrots.

In a medium skillet over medium heat, cook the ground beef until evenly

browned; drain. Stir in the onion and cook with the beef until translucent.

Sprinkle in salt, pepper and dill weed to taste. Allow to cool before

using.

Dissolve the yeast in the 1/4 cup of warm water and place in a warm

location until frothy, about 10 to 15 minutes. In a medium saucepan over

low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt.

Remove from heat.

Place half the flour in a large mixing bowl and gradually stir in the milk

mixture. Then add the yeast solution alternately with the remaining flour,

stirring after each addition. Mix well. Knead until the dough forms a ball

and does not stick to the bowl. (Note: Start with the 4 cups of flour. You

may need to add more, a little at a time, as you knead the dough). Cover

the bowl with a clean cloth. Set in a warm location and allow to rise until

doubled in volume.

Remove dough from bowl and place on a lightly floured surface. Pinch off

pieces approximately the size of golf balls. Roll the pieces into disks

about 3 1/2 to 4 inches in diameter.

Fill center of each disk with a heaping tablespoon of the cooled meat

mixture. Fold disks over the mixture and firmly pinch edges to seal.

Arrange on a flat surface and allow to sit approximately 10 minutes.

Preheat the oven to 350 degrees F .  Put piroshikies on greased baking

tray. Brush with egg wash!!!!

Check in 15 minutes. Depending on your oven it can take 15-25 mins for them

to get golden brown.

** Exported from Now You're Cooking! v5.89 **

On Sun, Apr 21, 2013 at 11:06 AM, Kevin Cleek <kjc...@earthlink.net> wrote:

[Buzz Dean]

in the later '60's had some amazing borscht on Haight St.--probably the same little hole in the wall--one of the few food memories from those years----well cioppino too

[Gerry Curry]

The only thing I remember of San Francisco in the '60's is docking at Treasure Island, a hair-raising ride in a light Navy Jeep over the Oakland Bay bridge on a windy day and getting a tattoo. ;-)

Good thing I went back quite a few times since then... and after I discovered food. ;-)

On 2013-04-23, at 11:05 AM, Buzz Dean <2fatbbq@gmail.com> wrote:

in the later '60's had some amazing borscht on Haight St.--probably the same little hole in the wall--one of the few food memories from those years----well cioppino too

Gerry Curry

ge...@currysystems.com