Piroshky
By: Anonymous
Published: Friday, December 18, 2009 - 2:45am

Ingredients




1 pkg. dry yeast
1/4 cup lukewarm water
1/4 cup sugar
1 1/2 cups warm milk
5 cups flour
1 teaspoon salt
1/4 cup corn oil
1 med. onion
2 tablespoons butter
1 pound ground round
Salt, pepper and dill to

Preparation

1 DOUGH: Sprinkle yeast into the water in a bowl. Add a pinch of sugar. Allow to foam, about 10 minutes. Dissolve the sugar in the milk. Mix flour and salt in a bowl and make a well. Add the yeast to the milk mixture. Pour the yeast mixture into the well. Pour in the oil as you stir. The dough will be sticky. Add as little flour as possible as you knead for 10 minutes. 2 Place dough in a slightly oiled bowl. Coat the dough with oil by turning it over. Cover with a towel and leave to rise for 1 to 1 1/2 hours or until doubled. 3 MEAT FILLING: Saute onion briefly in butter. Add ground round and brown. Drain off fat. 4 When dough is ready, roll out to 1/8 inch thickness. Cut into 3-inch circles with a cookie cutter. Put 1 1/2 tablespoon filling on half of the dough circle. Fold over, creating a half circle, and pinch down edges. Let rise for 30 minutes. Brush with a mixture of beaten egg and 1 teaspoon milk. Bake at 350 degrees for 20-30 minutes or until golden brown. Serve with the Ukrainian Borscht. Serves 36.