Pirozhki (Russian Stuffed Buns)
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- Опубліковано 5 чер 2024
- Pirozhki (Russian Stuffed Buns)
inspired by @AlexMilana
4:46 - start of the recipe
Milana's Pirozhki • САМЫЕ ПОКУПАЕМЫЕ ПИРОЖ...
Dec 2021 update: I found a better way to help them seal. Instead of rolling them out with a pin (which requires added flour and reduces the stickiness of the dough), I stretch them out with my hands. To do that put the ball of dough seam side up on a work surface and pat it with your fingers into a circle. It will stick to the work surface just enough to let you stretch it out, but you can easily unstick it while filling.
Recipe for UA-cam:
Makes 20 pirozhki
Dough:
100g heavy cream
220g buttermilk
14 g active dry yeast (two 7g packets) or 10g SAF instant yeast (3.5 tsp)
450g unbleached all-purpose flour
8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt)
40g granulated sugar
40g butter, melted and warm, but not hot
2 yolks + enough water to get to 36g (from the fridge or room temp)
Fillings:
Caramelized Cabbage (1 recipe of this filling is enough for 10-12 pirozhki)
• Caramelized Cabbage
Mushroom Duxelles (1 recipe of this filling is enough for 10-12 pirozhki)
• Mushroom Spread a.k.a....
Egg Wash:
1 yolk plus 1 Tbsp heavy cream or milk
2 Tbsp melted butter for brushing the finished pirozhki
Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and let sit for 10 min. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Add the butter and yolks to the cream mixture and whisk to combine. Pour the wet into the dry and mix with a dough hook on first speed until dough forms. Turn up the speed to medium low (2 on kitchenaid) and knead for 6 minutes scraping down half way through. For instructions on hand kneading see the video.
Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours. Dump onto a work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top (this works better than rolling with a pin), add the filling of your choice (ideally chilled) and seal tightly. Place on a parchment lined baking sheet seam side down. You’ll need 2 half sheets (18x13 inches) to fit 20 pirozhki. Cover with plastic and let puff just a little, about 30 minutes at warm room temp. Brush with the egg wash. Bake in the middle of a preheated 400F (200C) oven until golden brown, 10-15 min. Immediately brush with melted butter and let cool on a rack for 10 min.
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Someone thinks you talk too much?? Listening to your accent is a joy, and if I learn something at the same time it's definitely a win for me!
How can someone talk too much giving instructions?
If I just wanted instructions, I would read a blog post of her instructions. Helen is a pleasure to listen to because she is authentic, charming, and she's such a perfectionist for the sake of an audience she cares for.
I don't think you talk to much. I always learn something. That said, for reference purposes only, I like the time stamped sections. I can easily go back and listen again.
Yes, she does.
I don't get it either...good stuff
I mixed the caramelized cabbage and the caramelized onions together for the filling. I'm in pirozhki heaven....
My mother made runzas at our house when I was a kid. They were very similar to your pirozkis. In fact, the only difference was ground beef was added to the cabbage and onions.
They were pretty good. But caramelized cabbage and onions sounds heavenly!
I'm learning a new word today. So I probably spelled it wrong earlier.
*Pirozhki !* 😋
Can you eat caramelised onion or caramelised cabbage on keto
@@cliveburrows6071 They might not be the best; a lot of the fibers get broken down into sugars, especially the onion.
@@desertodavid Ah, Runzas! My mom would also make them. I don’t have the recipe anymore, unfortunately. Growing up in Lincoln, NE, the runza hut was also a go to place. I’ve always wondered about the origins of runzas. And I’m on the lookout for a good recipe if anyone has any pointers or tips. Good eats! I tuned into this video to see how similar runzas are to pirozhkis.
@@ttb1513 don't you just love those old-fashioned delicious you grew up with as a kid like Runzas in Lincoln Nebraska??!!😍😍
I tell you what. My older brother who also grew up in Nebraska has made them occasionally, I think based off of his gleaning recipes from our ancestors. We're getting a little older now, but I'll try to get the recipe and send it to you! You might have to remind me! I don't normally take comments on UA-cam very seriously. But this one I do!🤗
Anybody have a easy way of saving UA-cam comments for later use??
Darling, talk as much as you like, you're a delight to listen to. And you're an incredible teacher. 💐
Being the son of Russian and Polish immigrants I was fortunate to grow up eating both. I am now inspired to make some pirozhki.
And I love the talking. Your accent takes me back to my amazing childhood cooking with my grandma. This video actually made me tear up a little. The good memory type of tears.
I'll join in on the overwhelming chorus here: your voice rocks!
With Russian/Ukrainian parents I grew up loving mums cooking and these were a part of it. Thank you, you are a joy to watch. 💐🌟🌈
dont ever change your style Helen, it's half the reason most of us watch your videos :)
That story you told about your family using store bought dough was very relatable. My grandmother used box mash potatoes for pierogi
Helen, we had pirozhki during my childhood in Iran. I loved them. Thank you for your video :-)
Yeap, Me too
same here 😂
Love your accent and ALL the commentary........and the cooking, of course!
I never thought about how different the flours, salt and things would be so different, or at least hadn't thought about it much but that makes a lot of sense. Also, you needing to protect your dish from your little ones to get pics of adorable and made me smile.
Thank you for translating these famous Russian dishes. My wife is Russian, but doesn't cook so it is up to me to make traditional Russian dishes. My family is Czech so many dishes are similar. You give me the instructions I need to make many classic Russian dishes.
Is it wrong of me that I am enjoying the back story to the recipe?
In this recipe we are getting a calm, peaceful cooking lesson with a math lesson.
Absolutely clever idea. Love your channel. Most definitely a new loyal subber.
why would that be wrong? lol
I love it unabashedly. An excellent teacher and a pleasant presenter. She's not "chefy," she doesn't want to impress, but she's a genuinely informed and educated cook. I learn so much from her.
@@davidlightfoot4720 Yes. It's wrong.
First, thanks for the link to Alex and Milana. I'm always on the lookout for cooking videos from other countries. Secondly, thanks for the tip about converting European baking recipes.
A few years ago I traveled to Russia. I went from Moscow to St. Petersburg on a boat, and I fell in love with the country, the people and the food. On the boat we had amazing chefs, as you can imagine. And the Pastry Chef was out of this world. He made this cake. It was soft, oh so very soft. It was sweet and tangy. I couldn't place the flavor. It was caramel but not caramel. It had many, many layers. I had already made friends with one of the servers, and I asked him if the chef would part with the recipe. I showed him pictures of food I had made and told him that I treasured and collected recipes from other countries and cultures and would cherish the recipe. The next day, at breakfast, he gave me a small piece of paper with the recipe and a few quick instructions. I was totally baffled by the recipe's instructions. Thankfully, the ingredients were given by weights!
The cake was called "Medovic" or Honey Cake. I searched on line for instructions, but none of the recipes had the same amount/proportions of the ingredients as the scrap of paper I had. I kept looking. I finally found a blog, Olga's Flavor Factory, and there was the recipe - not precisely the same, but the differences were so minuscule, I went with it. The instructions also seemed to be similar. I finally understood the brief instructions to "cook until dark." I had to mix the wet ingredients and cook, slowly, until the color was that of dark caramel. Anyway...
It turned out that the cake is really made of up large, thin cookies with a sour cream filling. I'm sure our US sour cream is a bit different than Russian sour cream. Ours looks much thinner in consistency, and I'm sure the taste is slightly different, but....I do not care.
The mistake I made was not letting the cake sit for 24 hours. Happily, the next day, the leftover cake had the texture and taste I remembered.
But, after a few times of making the recipe, I have cut back on the flour - and now I know why. Even though I only discovered this recipe about 4 or 5 years ago, it has become the most requested recipe in my repertoire. It is a a procedure to make, but not at all difficult. And, apparently, it freezes & defrosts beautifully. I make a big batch of the dough, and create a 10 X 10 cake with about 10 cookie layers which I cut in half after 24 hours in the fridge. Then I frost/coat the outside with the sour cream filling and dust with the crumbs I made with the scraps of cookie dough after I cut out the large squares of dough for the cookie - and I dry them out in the oven to they are nice and crisp. One cake gets frozen as my gift, and the other is for serving. And, happily, it can be made many days in advance!
Thanks!
as soon as you mentioned the cake, I knew it was probably medovik :) if you want a good medovik recipe that is optimized for american ingredients, try Samin Nosrat's version: cooking.nytimes.com/recipes/1019089-russian-honey-cake It's a bit different than the traditional version (though we have so many in Russia), but is really lovely.
@@helenrennie I will give this a try. It is fundamentally different than the one the chef gave me - I was to roll out the dough, and there was no burnt honey in it - but this recipe intrigues me. Thank you! Oh. I will be working on my choux pastry. I now know what I did wrong. Thank you!
You never talk too much. It’s a pleasure to listen to you.
I’m Filipino but grew up with a lot of Russians, these bring back memories and made my mouth water! 🥰
Thank you for uploading. Every Saturday my mother made pirag - the Latvian version of this. Her's were filled with sauteed bacon and onions - delicious. I remember she used bacon rind to grease her oven trays and wet yeast dissolved with sugar for the dough.
When she ran out of filling, the remaining balls were simply pressed in the middle with a very small knob of butter then sprinkled with caraway seeds and brown sugar - her egg wash was milk and egg, not cream. But I like the idea of your egg wash variance.
I've never forgotten the aroma of her freshly baked pirag and the taste! Like you say, I've tried to reproduce her results and did eventually give up because I was less than successful. I tried very hard, always failed. I'll try your recipe and hopefully it'll work. Best regards from Melbourne, Australia.
Honestly, it's pretty amazing how much info you're able to jam into these videos. Keep up the good work and talk as much as you'd like.
The algorithm has blessed me with another wonderful foodtuber sharing their family's culture and food.
Love it already.
Я чувствую как вы вкладываете любовь и старание в эти пирожки, и это выглядит восхитительно 💓
I love your films. You are so accurate on your measurements and ingredients. Big fan
Your food styling is fine! The most wonderful memories are awakened and my grandma is right there in my mind!
On Naderi street in Tehran, Iran there used to be a Cafe called Cafe Naderi. It was closed to my high school and I frequented them often. Cabbage Pirashki was my favorite too. Today when I accidentally viewed your Cream Puff video, I ended up finding this gem. I tasted Pirashki after nearly 50 years. THANK YOU!!! I am determine to make some very soon. God bless you.
Thank you! I have many reasons to thank you. (1) I lived for many years in an area settled by what are called German-Russians. They were people who left Germany in the 1700's and settled on the Russian Steppes, where they farmed wheat, before emigrating to the USA in the late 1800's. They have a food that is called in some places (mostly north-eastern Colorado) as Cabbage Pockets, and in other places (mostly Nebraska) as kraut burgers. They are bigger that your dish and they contain cabbage, onion and ground beef, but the concept is virtually the same. (2) I, too, didn't bake for many years and used the Pillsbury biscuit dough! but, (3) I moved to the Philippines and there are no Pillsbury dough products here. (4) I am baking my own breads, and puff pastries now. I was looking for a good recipe for my cabbage pocket dough! And finally (5) Yes! I find I cannot successfully use any baking recipe from the USA, as I need to add far more flour and the results are never right when I don't change the ratios for the ingredients. So your comments, as to that, are heartwarming for me. I will also not be able to follow your recipe because we have no buttermilk, no King Arthur Flour and no Diamond Crystal salt in the stores here. Our heavy cream is far heavier than that sold in US stores and our flour is just different even though I can get All-Purpose Flour, First Class Flour and Third Class Flour. I know I will have to invent my own version, but I now will do it with the confidence that I am not making a mistake as I change your recipe.
Looks great, and thanks for sharing the backstory!
Very true, America flour is so different from any other country. I made tortillas using my Mexican mom's recipe and they came out stale and dry using normal unbleached all purpose flour. Compared to Mexican flour which makes a very nice soft elastic dough (and very hard to get here in the US). Thank you so much for these tips, I might try this for different baking recipes!
Thank you Helen for all your hard work on theses videos! Also, I don't know how any one can think you talk to much.... I love the back story!
She is delightful to listen to though the timestamp is helpful for going back to when making the dish.
I will reiterate the numerous comments above. Your voice and accent are delightful. Your expressive way of explanation and detailed yet accessible demonstrations are unparalleled on UA-cam. Thank you so much for helping me to understand how to make the kitchen a much less burdensome place.
Thank you for the recipe and referral to the channel Alex and Milana. I love these recipes!
This recipe was perfect. I made them yesterday to be served as an appetizer for a dinner group They got rave reviews from everyone and none were left at the end. The dough was soft and rich. I liked doing the mushroom and the cabbage fillings since they were both very different. I sprinkled chopped chives on the mushroom ones when they came out of the oven so people could tell them apart. The written and video instructions were very precise. I would say these would be difficult to make if you don't have a lot of cooking experience due to how closely you need to attend to details. I did end up adding a second baking sheet underneath to prevent over browning of the bottom. Great tip which I will use again! The one thing that I did not do which I would in the future is to make the fillings a day ahead. I did both fillings, the dough and assembly in one day. The whole process took over 5 hours and I was pretty tired of standing by the end. Well worth the effort! Delicious!
Ive been making these for years, thanks to my grandma. Fun to make, and always a hit with friends and family.
I loved listening to you tell the story at the beginning and I'm grateful that you put all that effort into experimenting with this recipe so we don't have to.
I also really appreciated that you offered the option to skip to the recipe with the timestamp in the description
Thank you!
I made it today .. and to this moment I am still amazed .. it is really amazing ..
I advise everyone to make it .. Do not hesitate at all ..
Thank you so much for the wonderful recipe and the exact ingredients. 👍😍🌹
My pleasure 😊
I made them today, but my dough turned out super sticky. I added more flour, and then things worked out. The taste of the dough is really nice. But I think I might need to get a new scale... Mine seems to give false information...
Your pelmeni made our marriage better. I'm not even kidding. We only eat pasta on Sundays, and we have to FORCE ourselves to do other forms of homemade pasta, all the while whining, "pel-men-I" wistfully and with longingly. Sometimes one of us will just look at the other and say "pelmeni" and it launches us into food planning and prep and dinner parties for hours. I suspect we'll never be the same once I get these going. Your efforts are truly appreciated. Thank you for being so, so lovely to watch and to listen to. You make me feel like I'm sharing recipes with a cousin. ❤️
Ah - what a sweet comment. I agree - pelmeni have superpowers.
Wow, I love your level of detail. I feel like I learn so much from your videos beyond just the main recipe!
Loved this tutorial! Clear, loads of information and very interesting! Definitely will try!
This instructional video was amazing! Clear and concise with very detailed instruction. Thank you, and keep up the good work!
The way you explain every little detail is very helpful for me personally. I only recently found your channel and you’re already one of my favourite cooking channels. Thanks for all your content!
When you said the result of the recipe was out of this world , I know this recipe is going to be super. Thank you for sharing. You just got a new friend 😄
Gosh, Helen...This was a lot of work!! Who would have thought that ingredients varied so greatly from one country to another, making it necessary to have to make so many adjustments? This from a chef's point of view was a masterful achievement in intercountry dynamics... Thank you for taking the time to do this for youtube land and your subscribers...
Kindness your way
Neil { Lochness Scottish Highlands }
Yay! Thank you for talking to those of us without expensive mixers.
I'm glad I stumbled upon this. I've been looking for a Russian dessert to try out. I wanted to make sure it's authentic (or as authentic as I can make it). Thank you for all the explanation! I will definitely look forward to future recipes.
It’s always great to watch someone from the country that’s making the food it makes a difference thank you
My babushka used to make pirozhki for all the holidays. Thank you for the instructions!
Thanks for this great recipe! My family LOVED it.
#realcomment
I made these today and man are they amazing! I didn't have the patience to make your suggested fillings today (that and the power kept going out) so I went with the beef filling from Food Wishes' video on pirozhkis. I wouldn't have thought that baking would taste better than frying but I love your dough recipe better and I will be making it again. Paired the the beef filling was so delicious, I'm looking forward to trying mushroom pirozhkis. I had a bit of leftover dough and I made some pirozhkis with my aunt's home grown and made peach jam intended to make empanadas (my first time making those a month ago, they were pretty good). The sweetness of the jam brings out the salt in the dough, it makes for a complex tastes that goes well together.
Your voice is very soothing and I love your accent. I could listen to you talk for hours. I didn’t see any negative comments (although I’m sure they exist), but those people are childish. Keep doing what you do. ☺️
I just love Helen her stories, so glad i bumped into this channel looking up cast iron pots videos. Very color full and informative. just the way i like it. Keep up the marvellous work!
I love the way you talk and how you describe every move its great to watch much love from the UK
Спасибо, ваши видео доставляют.
I work in a medical lab so thoroughness, detail and context enable me to remember well🌹.
I am eager to try your pirozhki dough recipe with my fillings and share with my lab mates👩🔬
I could watch this in repeat for hours, I love it and it's so nostalgic.
This video is a good explanation of why, in professional bakery, we weigh ingredients and don’t measure them by volume or by packet sizes (what is a stick of butter?). Recipes weighed in grams are easier to make, easier to scale, easier to adjust, and behave consistently.
Your such a joy to learn and listen to💝. Thank you for the language lessons which can make things fun for a native Texan, U.S.A..
I could listen to this woman forever. Talk as much as you want. LOVE LOVE LOVE!!!! Addictive.
I love this because you consider various ingredient substitutions as well as equipment substitutions (mixer vs by hand, etc). I recently became interested in making this dish so this video is perfect.
Спасибо! Кроме интересных кулинарных идей ещё и английский подучил)))
Helen Rennie Is a true professional teacher of cooking and food concepts.
She shows THE WHY
Oh my! I love cabbage and mushrooms. Cant wait to try these. Thank you for the excellent tutorial. Thank you.
Thank you so much for the recipe !! When i lived in Los-Angeles, i use to eat those wonders as snacks almost every day , thanks to my russian neighbour's (God bless them) !!! They introduce me to their cuisine, culture and tradition... They were very nice people... Miss that time...
You give the best directions Helen. So thorough. Thanks! I will make these.
I love listening to people from other countries!!! It is truly a blessing ! love learning recipes from those countries as well❣️❣️❣️
Omgosh! Yummy 😋 thank you for sharing this recipe. This is how I remember them. ❤️
Hands down the best cooking channel on UA-cam! So thorough, and well informed! And the way you broke up the video for reference is so smart! I’m DEFF trying these babies this weekend, looks fantastic🔥
Love to hear your every word! The recipes are great too! Thank you!
This has become my favorite food channel, just recently discovered. I love her.
I am making them tomorrow. I enjoy your videos so much. Если бы мой русский был в десять раз лучше вашего английского, я был бы счастливым человеком.
You’re such a great teacher. Thank you 🙏
I enjoy listening to you, dear. i feel like you are standing in my kitchen talking to me. Can't wait to try one of your recipies.
So well-spoken, very diligent, and answered basically any question I could think of! Amazing!
love the specific details. You are a great teacher!
Love the way you teach us.
they look so delicious the Pirozhki so yummy thank you so much for sharing
I enjoy hearing the full dialogue in your videos! I think you give good advice and have great stories to add. Thank you for sharing!
Love listening to you! Keep up the great honest and expert instructions.
I studied in Moscow and I miss all the food that I strongly combine with this very special part of my life.
Finding your channel was a blessing! Большое тебе спасибо! Пирожки выглядят очень вкусные!
I can finally try this again. Ever since my Babushka passed, I haven't been able to make this. Thank you so much! Also, please don't stop talking. Your accent is beautiful.
There was a little shop on Haight Street in the late 60s that made pirozhki. The older couple that ran the place had the same wonderful speech that you have. I have looked for that taste ever since. Thank you for this. Da svedanya.
You are adorable. Thank you for all the valuable information. I consider myself a pretty strong home cook, but never knew that measures would change from country to country. Who'd'a thunk it!?
I loved your description, explanation. Thank you very much
What a fantastic recipe!🧡
I agree that you are a joy to listen to. Thank you for the stories, explanations, and techniques.
Спасибо за рецепт теста. Это отлично.
This is wonderful💜 Thank you for sharing and for all of your work!
Oh Helen,,,, I made your recipe for the little pies today. And ofcorace they exploded. I made them with the seam up, like my mother used to. The dough so easy to handle and the finished peroh light a as feathed, melt in your mouth. I filled mine with McIntoch apple. I wouldn't dare shae these with the usual crowd. I suspect I would chained to the kitchen. Thank you ever so much for posting.
so glad they were tasty even if a little explosive :)
Man, they look perfect.
You are a joy to listen to. Thank you for your detailed explanation.
Me too Hellen. I love your voice and could listen to you talk a long time. Your joy is infectious. Thank you always. I also love stories from your life. They are as good as your cooking 😊 Helen I ALWAYS LOOK FORWARD TO YOUR POST! Sounds like we all have your back from what I’ve read. I can’t wait to try this. It looks scary but you have explained it simply
Listening to you talk is the best part. Your command of the English language is better than most people I know whose first language is English, and your voice is soothing and a I love listening to you talk. Don't let anyone tell you otherwise or convince you to talk less. Your recipes are well presented and you give us all the information we need to successfully implement them. Thank you Helen!
Making these today! Thank you for the clear and concise instructions.
Just made them, this stuff is legit! Texture, flavor - heaven! Very easy to follow the recipe, thank you so much!
I love your channel! Thank you for sharing your time with us.
Love your voice, your channel, and your journey. Respect from Michigan
My mother use to make Pirozhki for us when I was a kid. I remember the taste of it since then, sixty years ago! You almost made my cry.
Your approach reminds me of reading the Joy of Cooking when I was a kid. I pored over it for hours. It has stories, tips and warnings, discussion about precision and process. In a warm and loving tone.
You do not talk too much! Your voice is so incredibly soothing and the video was so informative.
These look delicious! I grew up with a version of these. My mom made them quite often. However, she made them with ground beef and pork and then deep fried them. It was a Superbowl day thing we always had. I also make them that way and it is still popular with my family. I love them with sour cream or ajvar. I will try this dough recipe, it looks like a keeper. Thanks!
We Never in my culture made them with cabbage but Always ground beef OR potatoes & onions fried in it!👏👏👍👍👌👌👌
Wow, nice recipe!
Yum yum!!! Looks so good! 👌👌👌
Excellent presentation !
happy that i found your channel. i definitely have to try this amazing recipe. thank you for sharing