Piroshki - Dough Recipe - Cooking Index
Piroshki - Dough Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Flour - sifted |
| 1/2 teaspoon | 2.5ml | Salt |
| 3/4 cup | 148g / 5.2oz | Shortening |
| 1 | Egg yolk | |
| 4 tablespoons | 60ml | Ice water |
Sift the flour and salt together. Work in the shortening with the hand. Beat the yolk and water together and add to the previous mixture. Toss lightly and form into a ball.
Roll out the dough 1/8-inch thick and cut into 3-inch circles. Use a tablespoon of one of the fillings (the recipes for six fillings are included in this database) for each. Chill. Fold over into a half-moon and press the edges together with a little water. Arrange on a greased baking sheet.
Bake in a 400 degree oven 15 minutes or until browned. Makes about 24.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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