Beef Pirozhki - Russian Meat Donuts
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Date: 2019-07-25
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Comments and reviews: 9
Max Wylde
For that added bit of something special, you should freshly slaughter and dress your own cattle before you grind your own hamburger. There are many techniques for properly doing that, but I recommend using a Captive Bolt Gun that professional abattoirs use. But if you don't have a forklift or a hoist, getting the carcass on the hook could be challenging. I do NOT recommend using a chainsaw to cut up the animal, or you'll mess up your clothes. You might want to do this a day or two before you cook your beef.
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For that added bit of something special, you should freshly slaughter and dress your own cattle before you grind your own hamburger. There are many techniques for properly doing that, but I recommend using a Captive Bolt Gun that professional abattoirs use. But if you don't have a forklift or a hoist, getting the carcass on the hook could be challenging. I do NOT recommend using a chainsaw to cut up the animal, or you'll mess up your clothes. You might want to do this a day or two before you cook your beef.
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JD S
so my mom makes her piroshki with a chuck roast that she cooked the day before hand and ran through the meat grinder. One time she didn't have the roast, so she made it with ground beef and it just did not compare - they literally sat around uneaten ) Spoiled for life, I will always make it with a slow roasted chuck roast that has been run through the grinder. She would also add finely diced boiled potatoes to the ground up roast.
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so my mom makes her piroshki with a chuck roast that she cooked the day before hand and ran through the meat grinder. One time she didn't have the roast, so she made it with ground beef and it just did not compare - they literally sat around uneaten ) Spoiled for life, I will always make it with a slow roasted chuck roast that has been run through the grinder. She would also add finely diced boiled potatoes to the ground up roast.
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Oxana Bacumenco
I am russian and this is the exact dough my grandmother used for pirozhki. The filling, of course, did not have any cheddar or parmejan, but it could be anything from mince or mased potatoes, to stewed cabbage and chopped spring onion with hardboiled eggs. The pirozhki could also be brushed with egg wash and baked. Your narrattion is perfect, we enjoyed it, as always.
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I am russian and this is the exact dough my grandmother used for pirozhki. The filling, of course, did not have any cheddar or parmejan, but it could be anything from mince or mased potatoes, to stewed cabbage and chopped spring onion with hardboiled eggs. The pirozhki could also be brushed with egg wash and baked. Your narrattion is perfect, we enjoyed it, as always.
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cradlekira
Thank you for the recipe Chef John I really liked the way you shape piroshki. I'll show this video to my mom so next she makes piroshki it would be in this unusual cool shape. I also like how piroshki come out with uncooked grounded meat. This way juices from meat give dough really nice flavor. Lots of love from Russia xx
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Thank you for the recipe Chef John I really liked the way you shape piroshki. I'll show this video to my mom so next she makes piroshki it would be in this unusual cool shape. I also like how piroshki come out with uncooked grounded meat. This way juices from meat give dough really nice flavor. Lots of love from Russia xx
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rkmugen
Run the browned meat mixture through a food processor for a few seconds to get it into a finer mince. That'll make it much easier to spoon into the dough to fill it. Sometimes, I mix in some fried potato 'croutons' too, just to give the thing some added body (if the processed meat mixture ends up being too fine.
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Run the browned meat mixture through a food processor for a few seconds to get it into a finer mince. That'll make it much easier to spoon into the dough to fill it. Sometimes, I mix in some fried potato 'croutons' too, just to give the thing some added body (if the processed meat mixture ends up being too fine.
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Michelle Evans
I watched this again because I like the way you made these. But a year later, there was no Russian collusion. Sorry guys. I am one to enjoy recipe videos no matter the politics. I need to try this with cabbage and ground chicken or pork also. All are good. We have some Russian markets in the Dallas area
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I watched this again because I like the way you made these. But a year later, there was no Russian collusion. Sorry guys. I am one to enjoy recipe videos no matter the politics. I need to try this with cabbage and ground chicken or pork also. All are good. We have some Russian markets in the Dallas area
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The Looking Way
Going to make these tomorrow. I add a tablespoon of sourcream to the meat for flavor and to give it better consistency just like moosetta's (they're the most awesome piroshki's) use to do in Sonoma. Also I will be adding a tablespoon of sourcream to the dough mixure, makes a much better piroshki.
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Going to make these tomorrow. I add a tablespoon of sourcream to the meat for flavor and to give it better consistency just like moosetta's (they're the most awesome piroshki's) use to do in Sonoma. Also I will be adding a tablespoon of sourcream to the dough mixure, makes a much better piroshki.
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Gabby Mouse
Years ago, I was in Ukraine and vendors on the street were selling something that looked like a Danish pastry, but had meat instead of fruit in it. Any idea of how to make those? They looked good, but fears about food poisoning while in a foreign country prevented me from getting one.
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Years ago, I was in Ukraine and vendors on the street were selling something that looked like a Danish pastry, but had meat instead of fruit in it. Any idea of how to make those? They looked good, but fears about food poisoning while in a foreign country prevented me from getting one.
reply
Dhaval Paranjpye
Chef's recipes are not only fun to watch, I enjoy his narration as well as the puns (sometimes mildly dirty) which he inserts. Usually after a long day in office, a couple of his videos is the best dose of energy that I could ever ask for. I hope one day I can meet him.
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Chef's recipes are not only fun to watch, I enjoy his narration as well as the puns (sometimes mildly dirty) which he inserts. Usually after a long day in office, a couple of his videos is the best dose of energy that I could ever ask for. I hope one day I can meet him.
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