Piroshki-pirosti

Name: Piroshki-pirosti - Silviana F.
Ingredients: 300 ml water 25 g fresh brewers yeast salt flour as needed 500 g cooked beans sugar vanilla oil for frying

Sezon - Piroshki-pirosti by Silviana F. - Recipia

During fasting days, when I need something filling and inexpensive, I make piroschi with beans, following an old Russian recipe. I love that I can work calmly on the dough without rushing, and I always find a can of beans or some potatoes in the pantry. I start with the dough so it has time to rise, and in the meantime, I prepare the filling with little effort. Sometimes I fill them with sauerkraut or potatoes, depending on what I have on hand. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes Rising time: 1 hour Frying time: 20-30 minutes Servings: 16-20 pieces (depending on portion size) Difficulty: medium Recipe type: fasting, hearty snack Ingredients For the dough: 300 ml lukewarm water 25 g fresh yeast 1 tablespoon sugar A pinch of salt Flour (as needed for an elastic dough) For the filling: 500 g cooked beans Sugar to taste A dash of vanilla For frying: Oil (enough for frying in a pan) Instructions 1. Place the yeast in a small bowl with a tablespoon of sugar and a little lukewarm water. Mix and let it sit for 15 minutes until it activates and becomes frothy. 2. In a large bowl, add 300 ml of lukewarm water, then add the risen yeast. Start adding flour gradually, mixing with a spoon or by hand. Add the pinch of salt. Gradually add flour until the dough no longer sticks to your hands but remains soft and elastic. 3. Cover the bowl with a cloth and let it rise in a warm place for about an hour, until the dough doubles in volume. 4. Meanwhile, prepare the filling: place 500 g of cooked beans in a bowl and mash it well with a fork until it becomes a puree. Add sugar to taste (start with a tablespoon and adjust) and a little vanilla, just enough to give a subtle flavor. 5. Once the dough has risen, turn it out onto a floured surface. Knead it a little to release the air. Shape it into a long roll and cut it into pieces about 5 cm long. 6. Roll each piece with a rolling pin to make it round and thin. Place a tablespoon of bean filling in the center. 7. Fold the edges of the dough over the filling and seal them well to form an oval shape, slightly elongated. Make sure to seal the edges tightly so that the filling doesn’t leak out while frying. 8. Repeat the same process with all the pieces of dough until the filling is finished. 9. Heat oil in a pan to a generous depth. When the oil is hot, add the piroschi to fry, making sure they don’t touch each other. Fry until they are golden brown on each side. 10. Remove them onto a paper towel to drain excess oil. They can be eaten warm or cold. Why I make this recipe often Piroschi are cheap, filling, and can be made with ingredients I always have at home. I like that I can make them for fasting, but also with sweet fillings if I’m not fasting. They are also great for packing or taking on the go, as they stay good even when cold. Tips and Variations Tips The dough should be worked on a floured surface to prevent sticking. It's important to seal the edges well; otherwise, the filling may leak while frying. Do not place piroschi in cold oil, as they will absorb too much fat. Fry over medium heat to avoid burning the outside while leaving the inside raw. Substitutions Cooked beans can be replaced with mashed boiled potatoes mixed with salt and pepper. For a tangy flavor, chopped and sautéed sauerkraut can be used. On sweet days, they can be filled with boiled rice mixed with egg or minced meat. Variations They can also be baked if you want to avoid frying, but the texture will be different, less crispy. The dough can be filled with other sweet or savory fillings, depending on preferences. Serving Ideas They can be eaten plain, at the table or as a snack, or alongside a hot tea. If there are leftovers, they can be good for breakfast, either cold or slightly warmed up. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, about 8 g of dry yeast is sufficient for this amount of water. What type of beans works best? Any type of well-cooked white or red beans that are mashed is suitable. Do I need to use vanilla in the filling? It’s not mandatory, but vanilla adds a slightly fragrant note, especially if you want the sweet version. Can I freeze piroschi after frying? I do not recommend it, as the texture changes and they become slightly gummy after thawing. How do I know if the dough is elastic enough? When you stretch it, it shouldn't tear easily and can be shaped without cracking. Nutritional Values Estimation for one fried piece: Calories: 150-200 kcal Protein: 4-5 g Carbohydrates: 28-30 g Fats: 4-6 g (depending on how much oil they absorb while frying) These values are approximate and vary depending on the filling and how much oil they absorb while frying. Storage and Reheating Piroschi can be stored in the refrigerator in a sealed container for up to 2 days. To reheat, place them in a non-stick pan for a few minutes or in the oven at low temperature. They are best when freshly fried, but can also be eaten cold, especially if you’re taking them on the go.

Piroshki-pirosti

Tags

Categories