Even tho I dislike repetitive work (which is why you can't find any dumplings recipe on this website), it is kinda therapeutic and satisfying to watch everything comes together. Yes, this recipe proves to be a huge challenge for me. I am glad that I managed to pull it off despite that my Russian Dumplings aka Piroshki aren't shaped identically.
Working with dough is my favorite thing which explains the name of this website...
In this recipe, I included 3 types of fillings; 2 savory and 1 sweet. I will be frank that the sweet fillings is my least favorite and I am torn between the potatoes and caramelized cabbage. My eldest daughter even suggested kimchi with cheese (which is completely unorthodox, but we did it).
Altho not well or identically shaped, this is still yummilicious af!
I have to thank Helen Rennie again for inspiring this recipe. Please do check her out and subscribe to her YouTube channel. She has loads of amazing recipes!
Piroshki is a very famous comfort street food in Russia. They are either baked or fried and there are lots of variations throughout the regions of Russia. The most popular fillings are ground meat, mashed potatoes and mushrooms. Well, I decided to combine potatoes and mushrooms, cos they are my 2 favorite veg.
My least favorite fillings: apples and blueberries...
The trick to pulling this off is to use cold fillings. It is best to prepare everything the day before and on baking day, all you need to do is shape, bake and devour. Do not skim on the fillings as well. In closing, I hope you will give this a try.
Ingredients:
Inspired by Helen Rennie
(Make 35 bread)
Dough:
Unsalted Butter, 40g
Unbleached All Purpose Flour, 450g
Sea Salt, 9g
Demerara Sugar, 40g
Active Instant Dry Yeast, 3.5 TSP
Heavy Whipping Cream, 100g
Buttermilk, 220g
Egg Yolks, 36g
Potato Fillings:
Yukon Gold Potatoes Unpeeled Thinly Sliced, 2
High Quality Olive Oil, 4 TBSP
Oyster Mushrooms Finely Minced, 150g
Sea Salt, Pinch
Black Pepper, Pinch
Unsalted Butter, 1 TBSP
Vegetable Stock, 1/4 Cup + 1/2 Cup
Yellow Onion Thinly Sliced, 1
Granulated Sugar, Pinch
Garlic Finely Minced, 3 Cloves
Cabbage Fillings:
White Cabbage, 1
High Quality Olive Oil, 3 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Unsalted Butter, 1 TBSP
Vegetable Stock, 1/4 Cup
Balsamic Vinegar, 1 TBSP
Garlic Powder, Pinch
Onion Powder, Pinch
Mushroom Powder, Pinch
Apple Fillings:
Any Red Apples, 2
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Demerara Sugar, 1 TBSP
Frozen Blueberries, 50g
Ground Cinnamon Preferably Hexa, 1 TSP
Assy & Bake:
Egg Wash, For Brushing
High Quality Salted Butter Melted, For Brushing
Equipment:
Cast Iron Skillet
Sauce Pot
Oven
Directions:
Prepare the dough.
Melt butter in a skillet over medium heat.
After the butter has melted, weigh again. Add some neutral oil to accommodate the total weight to 40g.
Set aside to cool down slightly.
In a large bowl, add flour, salt, sugar and yeast.
*Do not add the yeast directly onto the salt. It will kill the yeast.*
Mix to combine well and create a well in the middle.
In another large bowl, add cream, milk and melted butter. Stir to combine well.
Pour the cream mixture into the well.
Add in the yolks.
Fold until well combine and it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add flour, 1 TBSP at a time.
Transfer onto a lightly floured surface and continue kneading for another 8 mins.
Shape into a large ball and transfer the dough into a lightly greased bowl.
Cover with cling film and ferment chilled in the fridge overnight.
Prepare the potato fillings.
Transfer the potatoes into a sauce pot. Fill just enuff water to submerge the potatoes.
Turn the heat up to medium high and cook the potatoes until fork tender.
While the potatoes are cooking, add 2 TBSP olive into a skillet over medium heat.
Once the oil is heated up, add mushrooms.
Season with salt and pepper.
Saute and add in the butter.
Continue sauteing until the mushrooms start sticking to the skillet and lightly caramelized.
Add 1/4 cup of vegetable stock and deglaze.
Continue cooking until the liquid has reduced to 1/2.
Remove from the skillet and set aside.
In the same skillet over medium heat, add another 2 TBSP of olive oil.
Once the oil is heated up, add in the onion.
Season with salt, pepper and sugar.
Saute until lightly caramelized.
Add in the garlic and saute until aromatic.
At this time, the potatoes should be fork tender, drain and add in the potatoes.
Saute until well combined.
*It is okay if the potatoes are marshy.*
Add in the mushrooms and mix to combine well.
Deglaze with the remaining 1/2 cup of vegetable stock.
Taste and adjust for seasonings with salt and pepper.
Continue cooking until the liquid has reduced to 1/4.
Remove from heat, transfer onto a plate and chill in the fridge overnight.
Prepare the cabbage fillings.
Remove the outer layers of the cabbage.
Slice into quarter wedges and remove the core.
Thinly slice the cabbage.
In a skillet over medium heat, add the olive oil.
Once the oil is heated up, add in the cabbage.
Spread out the cabbage. Season with salt and pepper.
Cover and cook for about 8 to 10 mins.
Check every 3 to 4 mins at the edges to prevent burning.
Once the cabbage at the edges starts to brown, give it a toss.
Saute until the cabbage starts to caramelize.
Add in the butter and saute until the butter has melted.
Continue to saute. The cabbage will caramelize more and start sticking to the skillet.
Deglaze with the vegetable stock.
Saute until the liquid has almost evaporated.
Add in balsamic vinegar and saute until the cabbage is fully caramelized.
Taste and adjust for seasonings with salt, pepper, garlic, onion and mushroom powder.
Remove from heat, transfer onto a plate and chill in the fridge overnight.
Prepare the apple fillings.
Grate the apples into a sauce pot.
Add in lemon juice, zest, sugar, blueberries and cinnamon.
Turn the heat up to medium and saute until the mixture is syrupy and jammy.
Remove from heat, transfer onto a plate and chill in the fridge overnight.
Assy and bake.
On baking day, leave the dough at room temperature for at least 2 hrs before using.
After 2 hrs, deflate the dough, weigh and divide it into 40g dough.
I managed to get 35 pieces.
Shape each dough into tight dough balls.
Cover and set aside for 15 mins.
After 15 mins, lightly dust the working surface and rolling pin with some flour.
Roll the dough into an oblong shape to about 1/4" thick.
Spoon in 2 TBSP of the fillings of your choice.
Bring 2 edges, lengthwise, to the middle and seal tightly.
I double-sealed it with some pinching.
*Cover the rest of the dough balls while working on 1.*
Transfer onto a baking tray lined with parchment paper.
Cover and keep chilled in the fridge.
Repeat the steps for the remaining dough balls and fillings.
Once everything is completed, leave the shaped dumplings covered at room temperature for 30 mins.
Preheat the oven to 200 degree celsius or 400 fahrenheit.
After 30 mins, brush each dumpling with egg wash.
Wack into the oven and bake for 12 to 15 mins or until it is golden browned.
Remove from the oven and immediately brush each dumpling with some melted salted butter.
Set aside to cool for about 10 mins before serving.
Caramelized cabbage...
Potatoes and mushrooms...
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