Fluffiest Sausage Piroshki
I cook fried sausage piroshki on kefir quite often. The recipe for a non yeast dough is very easy and fast, the dough does not require long rising. The filling for such Russian piroshki is also as simple as possible: it is enough only to grind all the ingredients and mix them until homogeneous consistency. Piroshki on kefir are very tasty, fluffy and appetizing. After frying, the dough is crunchy and airy, while the filling remains as juicy as possible. Any high-quality sausage is suitable for the recipe. Choose tomatoes not too juicy, fleshy varieties. Hard cheese, greenery or mushrooms fried with onions will significantly enrich the taste of the filling. Therefore, focus on your taste and choose what you like more.
75 min
Ingredients
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Whole wheat flour380 g
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Kefir250 ml
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Egg1 pcs
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Vegetable oil30 ml
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Baking soda0.5 tsp
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Salt0.5 tsp
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Sausage200 g
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Tomato150 g
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Cheese100 g
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Dill30 g
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Parsley30 g
Piroshki (Russian Hand Pies)
Steps
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6. After 30 minutes, you can start forming piroshki with sausage step by step. Divide the dough that has increased in size into several parts for convenience. Roll one part of dough into a layer with thickness of 3 mm on the working surface dusted with flour. Using a glass or a mounding ring cut out from the dough round blanks with a diameter of 8-10 cm.
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