{"id":13198,"date":"2021-01-22T13:00:04","date_gmt":"2021-01-22T13:00:04","guid":{"rendered":"https:\/\/petros-syrigos.com\/piroski\/"},"modified":"2025-02-10T13:32:35","modified_gmt":"2025-02-10T13:32:35","slug":"special-recipe-piroshki","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/special-recipe-piroshki\/","title":{"rendered":"The most special recipe for piroshki"},"content":{"rendered":"

Dare to try this piroshki recipe! The dough and the filling are very special!<\/p>

Ingredient for piroshki<\/h3>
  • \u00bd\u00a0liter of milk<\/li>
  • 2 eggs<\/li>
  • 125 g fresh melted butter<\/li>
  • 2 tbsp sugar<\/li>
  • 24 g fresh yeast or one sachet of dry (8 g)<\/li>
  • 1 tbsp salt<\/li>
  • 1 tbsp Baking Powder<\/li>
  • 1 kg Flour for all uses<\/li> <\/ul>

    For the stuffing<\/h3>
    • 400 g of boiled chicken<\/li>
    • 700 g ground beef (olive)<\/li>
    • 1 tbsp olive oil<\/li>
    • 70 gr. dairy butter<\/li>
    • \u00bd t.s cinnamon powder<\/li>
    • \u00bd t.s. grated spice<\/li>
    • 1\/2 tbsp. salt<\/li>
    • 1\/4 tsp pepper<\/li>
    • 1\/2 tsp garlic powder<\/li>
    • 1\/2 large onion, finely chopped<\/li>
    • 150 gr. boiled peas<\/li>
    • 3 boiled eggs, finely chopped<\/li>
    • 1 large carrot, grated<\/li>
    • 3 tbsp dill<\/li>
    • 2 tbsp mayonnaise<\/li>
    • 1\/2 cup hot water<\/li> <\/ul> <\/div> <\/div>

      Execution<\/h4>
      1. Put the lukewarm milk and sugar in a glass bowl and dissolve the yeast.<\/li>
      2. Cover the bowl with cling film and leave it for 15 minutes until the yeast foams and swells, if not do not continue the recipe, something would go wrong.<\/li>
      3. Sift all our dry ingredients and put them in the mixer bucket with the hook<\/li>
      4. Beat the eggs together with the melted butter and incorporate them with the milk mixture with the yeast and sugar.<\/li>
      5. Pour the liquid mixture into the bucket with the dry ingredients slowly and on medium speed<\/li>
      6. When all the ingredients are taken, put the dough in a lightly oiled bowl with sunflower oil and cover it well with cling film and then put it in a warm place (in the oven that we have preheated to 50 degrees, and when we put the dough in, turn it off)<\/li>
      7. Let the dough rise for about an hour, then beat it in half to deflate and put it back in the bowl covered for another hour.<\/li>
      8. Open the dough in a pie one centimeter thick and cut with a cup round small pies, fill them with the filling and put them under a towel for 30 minutes to rise again before frying them in hot sunflower oil (170 C) on both sides. When they turn brown, put them on kitchen paper.<\/li> <\/ol>

        For the stuffing<\/h3>
        1. Heat a large skillet over medium \/ high heat. Add the olive oil and butter and saut\u00e9 the ground beef until well browned.<\/li>
        2. Season the meat with 1\/2 teaspoon salt, 1 \/ teaspoon pepper and 1\/2 teaspoon garlic powder, cinnamon and allspice.<\/li>
        3. Add the chopped onion and saut\u00e9 for 5 minutes, stirring occasionally.<\/li>
        4. Add the grated carrot and saut\u00e9 for another 3 minutes, stirring occasionally.<\/li>
        5. Add 3 tablespoons dill, mix well.<\/li>
        6. Add the mayonnaise and mix well.<\/li>
        7. Stir in 1\/2 cup water to moisten the meat mixture.<\/li>
        8. Transfer the meat mixture to a bowl and allow to cool to room temperature or Room Temperature.<\/li>
        9. Add the boiled chicken, peas and chopped boiled eggs<\/li>
        10. Fill the piroski with this. We can also fill them with Frankfurt sausage<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

          Dare to try this piroshki recipe! The dough and the filling are very special! Ingredient for piroshki \u00bd\u00a0liter of milk 2 eggs 125 g fresh melted butter 2 tbsp sugar 24 g fresh yeast or one sachet of dry (8 g) 1 tbsp salt 1 tbsp Baking Powder 1 kg Flour for all uses For […]<\/p>\n","protected":false},"author":1,"featured_media":23824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2789,2783],"tags":[2949,2950,2951,2952],"class_list":["post-13198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-doughs","tag-piroshki","tag---en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13198"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13198\/revisions"}],"predecessor-version":[{"id":13200,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13198\/revisions\/13200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23824"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}