Piroshki are a delicious traditional preparation of Russian origin that has transcended borders and been adapted in various cuisines around the world, especially in Latin America. Originally, piroshki are small stuffed breads that can contain a wide variety of ingredients, from meat and vegetables to jams and eggs.
In different Latin American countries, these bites are known by different similar names or are adapted according to local customs, such as in Chile where they are called "pan amasado relleno" (stuffed kneaded bread) or in Argentina, where in some places they are referred to as "empanaditas rusas" (Russian little empanadas). However, the term "piroshki" is maintained as a tribute to its Slavic roots.
This dish holds significant cultural value, as in Russia it was common to prepare piroshki for special occasions and family celebrations, making them a symbol of unity and hospitality. Furthermore, their culinary versatility has allowed each region to add its personal touch, creating different variants from the basic recipe.
How to Make Piroshki
Scald the milk
Add 1 cup of water
Let it cool
Dissolve the yeast in warm water
Add 1 tablespoon of flour
Mix well
Beat the sugar and oil together
Add 3 eggs
Add this to the flour mixture
Then add 4 cups of flour and 1 tablespoon of salt
Turn out onto the board and knead until smooth
Place in a greased container and let it double in size
For the filling: cook the ground meat
Do not brown
Add chopped cabbage, onions, and garlic
Cook until done
Add salt and pepper to taste
Fill the pockets
Shape into squares
Fill with the filling, pinch the edges, and let it rise
Then bake at 350 degrees for 20 minutes
