Ural Fried Pirozhki

Introduction

Ural Fried Pirozhki, a beloved snack from the Ural Mountains region in Russia, is a delightful pastry filled with hearty ingredients such as potatoes, cabbage, and mushrooms. Traditionally, these savory pastries were prepared by Russian grandmothers, sharing their warmth and love through delicious homemade flavors. The dish reflects the rustic and resourceful spirit of the Ural region, where ingredients are often gathered from the local environment, making each pirozhok a comforting, earthy bite.

Ingredients

• Flour - 500g
• Water - 250ml
• Milk - 100ml
• Yeast - 2 teaspoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Potatoes - 3 medium-sized
• Butter - 50g
• Cabbage - 200g
• Mushrooms - 150g
• Onion - 1 large
• Egg - 1 large (beaten, for glazing)
• Vegetable Oil - for frying

Preparation

Making the Dough

1. In a large mixing bowl, combine milk and water, slightly warm to facilitate the action of the yeast.
2. Add sugar and stir until dissolved. Sprinkle the yeast over the mixture and let it sit for about 10 minutes until frothy.
3. Add flour and salt, and mix until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Preparing the Filling

1. Peel and boil the potatoes until tender. Drain and mash them with butter, adding a pinch of salt to taste.
2. Chop the cabbage and onion. Clean and slice the mushrooms.
3. In a large pan, heat a little vegetable oil over medium heat, sauté the onion until translucent. Add the mushrooms and cabbage, cooking until the veggies are soft and any liquid has evaporated. Combine with the mashed potatoes.

Cooking Process

1. Punch down the dough and divide it into equal parts, rolling each into a ball. Lightly flour your work surface to prevent sticking.
2. Flatten each dough ball into a disc and place a spoonful of the filling in the center. Fold the dough over the filling, pinching the edges to seal firmly.
3. Heat a deep pan with enough vegetable oil for shallow frying. The oil should be around 175°C (350°F). Use a cooking timer to ensure the temperature is right.
4. Fry the pirozhki in batches, 3-4 minutes on each side until golden brown. Remove and place on paper towels to absorb excess oil.
5. Brush the freshly fried pirozhki with a beaten egg for a shiny finish.

How to Enjoy

Ural Fried Pirozhki are best enjoyed warm, either as a hearty snack or a part of a meal. Pair them with a serving of sour cream or a tangy tomato sauce for dipping. Traditionally, they are served with a hot cup of tea, enhancing the comforting essence of this rustic dish. Whether shared at a festive gathering or savored in solitude, these fried pastries offer a taste of Russian heritage, filled with a blend of simple ingredients and rich, homemade flavors.