Beef Pirozhki – Food Wishes – Russian Meat Donuts


hello this is chef john from food wishes
comm with pyro ski that’s right if you ever been eating a jelly donut and
thought to yourself this is really good but instead of jelly I wish this was
filled with ground beef well happy days because that’s exactly
what this Russian pastry is and I say Russian although some of my unnamed
sources say this was actually invented by the Greeks who knows but I’m sure the
Russians won’t have any problems sharing their credit they seem pretty chill
about regardless of who invented it it’s an amazing recipe and it starts with
what’s basically a doughnut dough and that’ll begin with some warm milk into
which we will sprinkle our packet eased and then wait 10 minutes to make sure
everything’s copacetic and of course what we’re looking for is for that
surface to get kind of foamy and bubbly basically a little something like this
and once we know our East is alive and growing we’ll go ahead and add the rest
of the ingredients which will include a little bit of white sugar as well as
some kosher salt we’ll also toss in a beaten egg that I’m
not sure you have to beat but I did anyway
and we’ll also do some melted butter now last but not least we will add almost
all our flour and as you may remember we like to hold a little bit back because
it’s always easier to mix in flour then mix in water so as a strategy we
generally like to start our dough soft wet and then if we need to we can always
add more flour so that’s my game plan and I’ll take my dough hook and we’ll
start kneading that on the stand mixer although you can totally do this by hand
it probably should and what we want to do is knead this until it basically
pulls away from the sides to form a very nice smooth soft supple dough
what should if everything goes according to plan look very similar to this so let
me go ahead and scrape that down and transfer it on to our work surface so we
can get even a better look and while all fresh dough is really do feel amazing
there’s something about dosa have butter in them they just feel extra luxurious
but let’s not waste too much time feel in dough since what we really should be
doing is transferring that back into the bowl into which we’ve dripped in a few
drops of oil which we will sort of rub our dough in to make sure it doesn’t dry
out and then what we’ll do is cover this and let it rise in a warm spot for about
an hour and a half to two hours or until doubled and then what we can do while
our dough Rises is make our be filling and that’s going
to start by adding a diced onion to some butter and olive oil set over
medium-high heat we can also go ahead and toss in our ground beef as well as
some finely minced or crushed garlic and we’ll season this up a little bit of
kosher salt and a touch of freshly ground black pepper and then what we’ll
do you see some kind of wooden spoon or spatula is break all this up law comes
up to temperature in the hopes of getting a very fine crumbly mixture and
that’s gonna be pretty easy to accomplish as long as we’re sort of
continually stirring and crushing and smearing as this Browns and what you’ll
notice as you get to the end of that process is if there’s gonna be a good
amount of liquid in the pot right that’s totally normal nothing to be concerned
about but what we’re gonna want to do is continue cooking this stirring
occasionally until that moisture disappears and our mixture dries out it
starts to brown up a little more and hopefully look something pretty close to
this and then what we’ll do once that’s been accomplished is turn off the heat
and stir in the second most important ingredient dry dill which may not sound
like a key ingredient but it really isn’t this alright for me that is one of
the critical flavor elements here so we’ll go ahead and stir that in as well
as one splash of chicken stock or water and you might be thinking hey buddy we
just tried this out why we adding liquid back in which is a pretty good question
but we’re adding it because now that our meat is brown we do want to add a little
more moisture back in as well as to glaze some of those meat juices that
might have caramelized on to the bottom of the pan and then what we’ll do is let
this sit with the heat off and let it cool down for about ten minutes before
we add our final ingredient the cheese and I’m doing two kinds in just a little
bit so I’m gonna do a little bit of sharp cheddar and then even a smaller
amount of freshly grated Parmesan and the reason for the light touch is
because we’re doing a beef filling not to beef in cheese filling or if you
want beef and cheese Perot skis you want to do like half beef and half cheese all
right for the beef filling I’m going for the cheese is basically used as a
seasoning and I know that might be a little confusing but I will fully
explain in the blog post since when I was trying to recreate here where the
beef pierogies I used to eat is a bicycle messenger
way-hey back in the 80s oh yes Chef John’s had other
besides chef several of which I’m allowed to talk about but anyway we’ll
go ahead and stir that in and other than giving that a quick taste our beef
filling is done and we will simply let that cool completely before we fill our
dough which by now should be doubled and fully ready to give the old poka poka
man that feels good and then what would do is simply transfer that onto our work
surface and sort of push and press out all the air to fully deflate it and then
once that set we will form our piroshki as shown we will go ahead and pinch or
pull off a piece of dough and quickly form it into a ball and then press it
into a little disc and then on a lightly floured surface we’ll roll that to about
an eighth of an inch thick maybe a little thicker hopefully creating a
round shape about five or so inches wide and as usual we’ll be careful not to use
too much flour which I might be doing right now
all right you just want to use the bare minimum but anyway what we’ll do is roll
that out to look something like this and then once that set before we fill this
we’ll dip our finger in a little bit of water and we will go around like this
dampening that outside edge so everything hopefully sticks together and
then what we’ll do is place our dough in one hand and we’ll sort of hold it like
this while we transfer in a couple
tablespoons are now cold beef mixture and I will fully admit because it’s
filling so crumbly it is not super easy to work with so we want to make sure we
kind of press it down a little bit and then basically we’ll start at one end
sort of pinching up towards the middle and I’d like to go up about a third of
the way and you want to be a little bit careful because while we do want this to
stay sealed we don’t want to be pinching a ton of dough together
so basically pinch together the minimum amount of dough to get it to stick and
once I get about a third of the way I’ll switch to the other end and pinch that
up towards the center and then making sure our fillings actually push down
we’ll go ahead and finish this seal and thanks for that water you should get
some nice collusion sorry I mean adhesion but anyway we’ll go ahead and
make sure that’s nicely sealed and then we’ll sort of gently press it down on
the table with the seam side up and then pinch off any excess dough before we
fold this up which might not sound too critical but if you have too much dough
in your seam it’s not gonna fry up as well and it will be harder to turn
and in case you’re wondering I’m just doing one for filming purposes I
generally try to do three or four at a time and this obviously gets a lot
quicker as you practice and then what we’ll do once that’s deed owed is sort
of pressed and flattened out a little bit like this is moisten at center with
a little bit of water and then we’ll take both ends and sort of stretch and
fold them over like this to form what we call round here or rect oval
and that’s it what the seams on the bottom we’ll give it one last press and
we’ve just formed our first beef Perot ski if I said that different every time
I think so anyway I went ahead and filled one more which since I wasn’t
trying to film it went way faster and then once these are form they’re
definitely not ready to fry right away all right I highly recommend leaving
those on the counter for 15 to 20 minutes before they hit the oil and if
you watch very carefully here even though that dose then it is gonna puff
up just a little bit did you see that all right let’s watch it again
and the reason we do that is because if you don’t you might get cracks in the
surface all right you’ll see sort of like stretch marks but if you let these
rise a little bit that’s usually not a problem and that’s it once these are
proof we can pop those into some 375 degree oil for approximately about a
minute and a half per side or until beautifully golden-brown and heat it
through and by the way I find these a little easier to flip if we start with
the seam side down probably something to do with gravity and or buoyancy but I’m
not sure anyway we’ll fry those seam side down for about 90 seconds it’ll
take our strainer and give them a flip and we’ll do about 90 seconds on the
other side and one thing I’m always fascinated by as we get towards the end
of the cooking time the bubbling stops check it out it’s kind of spooky but
that’s what happens and when our timer rings we’ll go ahead and fish those out
and we’ll transfer those onto a few paper towels to drain and that’s it
we’ll simply let those cool for a couple minutes at which point our Russian
hamburger doughnuts are ready to enjoy and you know how I always take one bite
at a time I could not help myself here and took two giant bites and that my
friends and comrades really was amazing I mean honestly it really doesn’t look
that impressive inside but the combination of that very savory dill
scented beef filling with that beautifully light very subtly sweet
dough is just an absolutely fantastic combination and I should mention if you
turned off this video because you don’t eat beef turn it back on because this is
a techniques video and you can put anything you want these or a lamp or
turkey chicken whatever you’re into I mean you are after all the Wladimir of
what to putin but no matter what you end up stuff in these with I really do hope
you give them a try soon so head over to food wishes comm for all the ingredient
amount to more info as usual and as always enjoy
you

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