About 20 piroshki Piroshki, or pirozhki, are part of a large family of predominantly savory pies that hail from Russia to Central and East Asia, the Balkans, and Iran. There are many popular fillings, both savory and sweet, but ground beef is among the most common, at least in Russia.
Combine in a small bowl and stir to dissolve the sugar and melt the butter: 1 cup (235g) warm (105° to 115°F) milk; 2 tablespoons (30g) butter, softened; 1 tablespoon (10g) sugar; ¾ teaspoon salt
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: 2 tablespoons (30g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
Stir the milk mixture into the yeast. Beat in: 1 large egg
Have ready: 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour
Stir in part of the flour, then transfer the dough to a work surface and knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with: Melted butter
Cover and let the dough rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a wooden spoon in flour or rub flour on a rolling pin and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place (75° to 85°F) until puffy, about 35 minutes.
While the dough rises, preheat the oven to 425°F.
Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
¼ cup finely chopped dill
3 tablespoons sour cream
Salt and black pepper
1 egg, beaten with 1 teaspoon water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Parker House Rolls
1 pound ground beef
¾ teaspoon salt
½ teaspoon black pepper
1 large onion, finely chopped
1 2 Hard-Boiled Eggs, finely chopped
¼ cup finely chopped dill
3 tablespoons sour cream
Salt and black pepper
1 egg, beaten with 1 teaspoon water
Let's Cook
Step 1.
Prepare the dough for: Parker House Rolls
Step 2.
Let rise one time.
Step 3.
While the dough rises, prepare the filling. Heat in a large skillet over medium heat: 1 pound ground beef; ¾ teaspoon salt; ½ teaspoon black pepper
Step 4.
Cook, breaking up the meat, until cooked through, about 10 minutes. Transfer to a medium bowl with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet and add: 1 large onion, finely chopped
Step 5.
Cook, stirring, until softened, about 8 minutes. Stir the onion into the bowl with the cooked beef along with: 2 Hard-Boiled Eggs, finely chopped; ¼ cup finely chopped dill; 3 tablespoons sour cream
Step 6.
Season to taste with: Salt and black pepper
Step 7.
Let cool completely.
Step 8.
Lightly oil a large baking sheet or line with parchment paper. Divide the dough into 20 pieces. Keep the dough balls lightly covered while you work to prevent them from drying out. On a lightly floured work surface, roll each ball of dough out into a 3- to 4-inch round. Place a heaping tablespoon of filling in the center. Bring 2 sides of the dough up to meet in the center over the filling and press to seal. Gently use your palm to flatten slightly into a plump, oblong dumpling shape, like a flattened football. Place seam side down on the prepared baking sheet. Cover and let rise until puffy, about 30 minutes.
Step 9.
Preheat the oven to 350°F.
Step 10.
Brush the piroshki with: 1 egg, beaten with 1 teaspoon water
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