#pirozhki

[jacky93sims]

Baked Pirozhki Food for The Sims 2

This is a 4to2 conversion from Somik&Severinka, low poly. These Pirozhki have their own menù in the fridge so you will find them easily. Sweet ones are available everytime while "savoury" ones are for lunch and dinner time. You need the Pretzel Serving Plate for them to work (included in the download).

DOWNLOAD HERE

[baddude4real]

[vegehana-food]

✿ ピロシキ | Pirozhki ・ロシアの屋台の定番料理の一つ。 生地に肉や魚、卵、 キノコ、 キャベツなど様々な具材を詰め、揚げたり焼いたりして作られます。 セイボリー系のものが一般的ですが、 ジャムや果物が入った菓子パン風のものもあります。

[inganikki]

I managed to improve my dough making!!! Behold! These are the best breads I’ve made I’m so joyous ^_^

[sharkrightsactivist]

translated a recipe for fried potato pirozhki for my friend, thought maybe you guys would like it too

ps its one of my favorite foods lol

recipe from https://1000.menu/cooking/15862-pirojki-s-kartoshkoi-na-drojjax

MAKES 10 SERVINGS (10 PIROZHKI)

FOR THE DOUGH:

Water (boiled) 0,3 liters (101 oz)

Dry yeast (or 50g(1,76oz) of fresh ones) 1 teaspoon / 5 g (0,17 oz)

Vegetable oil (+300g(10,5oz) for frying) 50 ml (1,7oz)

Sugar 10g (0,35 oz)

Salt 1 teaspoon (0,17 oz)

Wheat flour 390g (13,7oz)

FOR THE FILLING:

Vegetable oil 40 ml (1,35oz)

Salt To taste

Potato 250g (8,8oz)

Onion 50g (1,7 oz)

DIRECTIONS

1. Put the flour through a fine sieve to get some oxygen in (p.s. usually optional but its better to get rid of clumps either way). Wash the potatoes thoroughly and dry them. Take the skin off an onion, wash and dry it.

2. In a bowl, combine the dry ingredients. Part of all the flour (≈350g(12,3oz)), dry yeast, salt and sugar.

3. Make a hole in the flour. Pour half a cup(≈100ml(3,4oz)) of olive oil into the dry ingredients.

4. Add warm (≈40°C(≈104°F)) water into the flour. The water cannot be too hot* so as to not kill the yeast. Thanks to the warm water, the dough rises very quickly.

*-yeast dies at over 60°C(120°F)

5. Add the remaining flour in parts and mix the elastic dough. You might need a little less or more flour. The dough should not stick to your hands, but shouldn't be too tough either. Cover the dough with a clean cloth and let it rise for about 20-30 minutes while the potatoes for the filling boil. It's preferred to leave the dough next to the stove so the steam from the potatoes helps the dough rise.

6. While the dough is rising, start the filling. Skin the potatoes, wash them and boil them in salty water. Later, remove the water and make a mash. It's best to do it using a potato masher(?? this thing shaped kind of like a triangle with a circle with holes at the bottom).

7. Finely chop the (skinless) onion. Later fry it in some vegetable oil until golden brown.

8. Add the onions to the mashed potatoes and stir. The filling is done. (p.s. the place i go to also adds tiny chopped carrots, you would also need to skin and boil them and then chop into small pieces and add to the potatoes)

9. By this time the dough has risen well. We didnt touch it. Now we will press it down slightly* and begin forming the pirozhki/pies immediately. Press it with your hands, fold it for about 3-5 minutes.

*-likely referring to when people sometimes punch dough that has risen

10. The dough is very elastic and nice so we will not be using a rolling pin, instead doing everything with our hands slightly coated in vegetable oil. Place the bowl containing the oil next to you, dip your hands in it and take off equal bits of dough from the pile, creating the templates(?) for future pirozhki/pies.

11. Set the oil to heat up in a pan and begin making the first pirozhki. Form the dough into a flatbread shape, it doesnt have to be perfect or pretty, they'll rise later anyway which will cover up any imperfections. Put down the filling, there should be about half the amount of the dough. But you may put more according to your wishes. (ps lol)

12. Put together the sides of the dough in the shape of a pirozhok*. Immediately put it in the pan to cook, so that the seam faces the bottom of the pan. Do the same thing to the next pirozhok. You have to do everything quickly. If you wish, you can form all the pirozhki prior to frying.

*the shape in question

13. After taking them out*, set the pirozhki on a paper towel (p.s. or a rack if you have one) to absorb all the excess oil. Enjoy!

*-just fry them until both sides are you preferred level of crispy, since all the ingredients are already basically cooked. The average is around 5 minutes on each side but this can depend on the type of pan/stove you use. After heating the oil well, cook on the middle temperature setting. The 'doneness' can also depend on the thickness of the dough layer, as thicker dough can take longer to cook. Someone in the comments recommended frying it on each side and then putting a lid over the pan and letting them cook for 1 more minute. You can also check the doneness by poking the pirozhok with a toothpick, if it comes out with dough on it, it's not done yet.

[lime-lover-forever]

zummmyy⭐️ ummmmmmmm i think about food too often

[master-of-47-dudes]

I made more food. Pirozhki, using the leftover mix from my stuffed squash. So good... I've already eaten four of them.

[nejsterioti]

Recipe for Traditional Russian Pirozhki Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food or any other food. 2 cups milk warmed, 1 tablespoon white sugar, salt and pepper to taste, 1 egg, 6 hard-cooked eggs chopped, 1 tablespoon active dry yeast, 2 tablespoons butter melted, 1 teaspoon salt, 1 tablespoon butter, 1/2 medium head cabbage finely chopped, 6 cups all-purpose flour

[cd2news]

Traditional Russian Pirozhki Recipe Before baking, tiny pockets of dough are filled with cabbage and hard-boiled egg. I'm Russian, and my grandma taught me how to make this dish. They have a great flavor and make a wonderful comfort food or any other food.

[dancingdikdiks]

Russian Yeast Dough Start with this simple recipe for yeast pirozhki dough to create authentic, mouthwatering pirozhki rolls that can compete with any Russian bakery. 8 cups all-purpose flour, 1 ounce fresh yeast, 2 cups lukewarm milk, 3 tablespoons white sugar, 2 tablespoons white sugar, 1/2 teaspoon salt, 4 eggs divided, 3 tablespoons all-purpose flour or more as needed, 2/3 cup melted butter

[ifeelalot]

[blowwboston]

Recipe for Russian Cabbage Pie Wilted cabbage, hard-boiled eggs, and fresh dill are sandwiched between puff pastry layers in this cabbage pie popular in Russian cuisine. 3 tablespoons butter or more to taste, salt to taste, 1 small head cabbage finely chopped, 3 hard-boiled eggs peeled and chopped or more to taste, 2 sheets yeasted puff pastry, 3 sprigs fresh dill finely chopped or to taste, 1 egg beaten

[wooangson]

Russian Yeast Dough Start with this simple recipe for yeast pirozhki dough to create authentic, mouthwatering pirozhki rolls that can compete with any Russian bakery.

[maxstewart]

Russian Yeast Dough Bake authentic, delicious pirozhki rolls that'll rival any Russian bakery, starting with this fool-proof recipe for yeast pirozhki dough.

[inganikki]

Folks, I made pirozhki?? I've never made bread with fillings before. Look at these little guys. The experience was very similar to making gyoza.

[happy-mokka]

Throwing in some German "Maultaschen"...

I love you samosas. I love you empanadas. I love you pasties. I love you dumplings. I love you pirozhkis. I love you savory food in a convenient little carb purse.