#pyrizhky

[jazzeria]

I learned how to make pyrizhky from a friend using this recipe* from Traditional Ukrainian Cookery by Savella Stechishin (this book is a national treasure btw).

* the online recipe is undoubtedly copied from Traditional Ukrainian Cookery; but in book, the amount of yeast is "1 package" (which is about 2.25 teaspoons); yeast enhancers are omitted; and the original salt is 1.5 teaspoons.

And then I made a metric shit tonne of pyrizhky:

But I also lost track of what fillings went where, so we'll call it Ukrainian Roulette:

Fillings:

Mushroom

Sauerkraut (which may also contain farmer's sausage)

The recipe below is copied directly from the Ukrainian Classic Kitchen forum link above:

Pyrizhky are well-liked pastries with a filling. Pyrizhky are usually made of yeast-raised dough but for important occasions, puff pastry or short pastry may be used. 

1 teaspoon sugar 1/4 cup lukewarm water 1/4 teaspoon powdered ginger or pinch of citric acid (vitamin C) or both as a dough enhancer  (optional) 1 Tablespoon active dry yeast

1 cup scalded milk 1/4 cup butter or shortening or oil 2 eggs, beaten 1 teaspoons salt 1/4 cup sugar 4 1/2 to 5 cups sifted flour

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely -- All edges must be free of filling.

NOTE: (I wet the edges with beaten egg white for a better seal and with well floured fingers seal the dough). I then roll the pyrizhky between my palms and seal again with well floured fingers at the seam again -- this prevents the pyrizhky from opening (double sealing).

Shape into an oblong with a plump center and tapering ends and place sealed side down on a well buttered parchment lined pan. This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven on the second level (375°F) for 30 to 35  OR (350º F. ) on the first level for about 25 to 35 minutes depending on their size. Makes about 22 to 24.

COOKED MEAT FILLING: (Nachinka z varenoho abo pechenoho miasa.

Use any kind of cooked ground meat (pork, veal, beef, chicken).  Combine the meat with a chopped or grated onion, cooked in butter or bacon fat. Butter gives a much better flavour.  Add a little gravy to moisten the mixture sufficiently.  Season to taste with salt and pepper.  If desired, a small quantity of any one of the following may be added:  Cooked rice, chopped cooked mushrooms, hard cooked eggs, chopped fine.  For additional flavouring, parsley or dill may be used.

MEAT FILLING:

1 medium onion, chopped fine 4 tablespoons butter (divided) 1 pound ground beef, or half pork and half beef, or even left over cooked meat 1/2 teaspoon salt Pepper to taste 1 tablespoon flour 1/2 cup stock or water 1 teaspoon chopped parsley 2 hard cooked eggs, chopped

Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. For the above recipe I used leftover meat which I chopped up and added the same ingredients as above for meat filling.

SAUERKRAUT FILLING:

If you wish you can add other ingredients to your kapusta.  Sometimes I add a handful of seedless raisins, grated carrots, a teaspoon of brown sugar or fried mushrooms.  I like to use half and half olive oil and butter for the fat.

1 1/2 to 2 quarts sauerkraut 1 large onion, chopped fine 4 to 5 tablespoons fat Salt and pepper.

Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.

COTTAGE CHEESE FILLING:

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.

MUSHROOM FILLING:

2 pounds mushrooms 1 onion, chopped fine 4 tablespoons butter 1/3 cup sour cream 1 cup soft bread crumbs 1 tablespoon chopped dill 2 hard cooked eggs, chopped 1/4 teaspoons salt Pepper to taste

Clean and wash the mushrooms.  Cook  the wild variety of mushrooms in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.

LIVER FILLING:

1 pound veal liver, sliced 1/4 pound bacon, sliced 1 onion, ground 1/2 cup soft bread crumbs 1/3 cup milk Salt and pepper

Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.

GREEN ONION FILLING:

4 cups green onions, cut fine 3 tablespoons butter 1/2 cup chopped dill 3 hard cooked eggs, chopped 1/4 teaspoon salt Pepper to taste

Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.

CABBAGE FILLING:

1 large head cabbage 1 tablespoon salt 1 onion, chopped 1/3 cup butter 1 tablespoon lemon juice Salt and pepper 2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.

SAVORY CHEESE PYRIH:

Prepare 1/2 recipe of yeast-raised dough for Pyrohy and Pyrizhky, or use bread dough when making bread. Use Cottage Cheese Filling and add to it about 1/2 teaspoon of caraway seed, if desired. A tablespoon of grated, mature onion may be used in place of the green onions. The cheese should be delicately flavoured with onion.

Roll the dough 1/2 inch thick to fit a 10 x 15 inch baking pan. Butter the pan and place the dough in it. Cover and let it rise until almost double in bulk. Spread with the cheese filling and sprinkle the top with melted butter. Cover and let it rise for about 20 minutes. Bake in a moderate oven (375 degrees F.) for 30 to 35 minutes. Cut into squares and serve warm.

COTTAGE CHEESE ZAVYVANTSI (rolls):

Prepare the dough as for Pyrohy and Pyrizhky or use bread dough when making bread. Prepare Cottage Cheese Filling. Some chopped green onions may be added to the filling, if desired. Roll the dough 1/4 inch thick, keeping it in a long and narrow rectangle. Spread with the filling and roll it up like a jelly roll. Seal the edges. Cut into 1 inch pieces. Dip each piece in melted butter and place, cut side up. in a buttered baking pan or buttered muffin pans. cover and let them rise in a warm place until light. Bake in a moderate oven (375°F.) for 30 to 35 minutes, or until done. Serve warm.

ONION ROLLS:

Prepare the dough as for Pyrizhky. Roll the dough 3/4 inch thick and cut out rounds with a large cookie cutter. Sprinkle the top of each round with a finely chopped onion. Press the onion pieces into the dough. Place the rolls on a greased baking sheet and brush with melted butter. Let them rise until very light. Bake in a moderate oven (375°F.) for about 25 minutes, or until done. Serve warm with soup or coffee.

NOTE:  If you have a bread machine you can make this dough recipe http://www.ukrainianclassickitchen.ca/index.php?topic=8457.msg9323#msg9323

SHORT PASTRY FOR PYRIZHKY:

2 cups sifted flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter or shortening 1 egg yolk 2 teaspoons lemon juice 3 to 4 tablespoons ice water

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into squares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the centre. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

[spicycinnabun]

Yes, Chef

WC: 696 🥟 Rated: G 🥟 Read on Ao3!

“Table four said their chicken Kyiv isn’t saucy enough,” Ian said, sliding the plate across the heated pass. He braced himself for a blowup as he added, “They want another one.”

“A chicken Kyiv don’t have sauce, first of all,” Chef Milkovich’s grumpy voice answered him. “It’s filled with garlic butter. I can’t pump ‘em with any more, or they’ll burst. They already have enough to clog a fuckin’ artery.”

“I know, Mick—Chef,” Ian corrected himself. He ran a hand through his hair, tired from pasting on his customer service smile all night. “That’s just what she said.”

Mickey slammed his spatula down. He grabbed the plate, staring down at it. All that was left on it was the picked-over salad. The feta and tomatoes were missing; it was just a sad pile of arugula. “So, did the chicken disappear into thin fuckin’ air? Must have been plenty saucy enough for her to eat the whole fuckin’ thing. I ain’t re-firing this unless they’re payin’ for a double.”

“Yes, Chef. I’ll pass along the message.” Ian’s lips twitched into a genuine smile. Why was Milkovich kinda cute when he got all worked up? (He was worked up ninety-nine percent of the time.)

“Just call me Mickey,” Mickey said distractedly, turning his back on Ian, already busy firing another order from his queue of tickets. “Hate that ‘Chef’ shit.”

“Okay, Mickey.” Ian saw Mickey’s shoulders relax a little as he dropped a basket of perogies into the deep fryer.

Ian straightened one of Mickey’s tickets after noticing it barely hanging onto its clip, and then he returned to the front of the house to break the news to his oh-so-lovely patron.

*

After dinner service, he caught Mickey outside, tattooed and burn-scarred fingers loosely holding a cigarette, chef whites now stained colorfully from a busy night. Ian didn’t bother saying anything—he could see the exhaustion on Mickey’s face, in the crinkles of his downturned eyes, and Ian, himself, had been talking almost nonstop since four PM.

They shared a moment of peace, leaning against the brick wall of the alley behind the restaurant and decompressing. Ian loosened his tie and watched Mickey’s full lips purse and pinch. Watched him exhale smoke as powerfully as the oven when someone left a tray of pyrizhky in for too long.

Finally, Mickey rubbed his nose and glanced at Ian almost self-consciously. “Fuck you lookin’ at?”

You. “Nothing, sorry,” Ian responded, looking down the alleyway instead.

“I got somethin’ on my face?” Mickey wiped at his cheeks, then his forehead, frowning.

Ian chuckled. “No.”

Mickey let out an irritable huff. “Fuckin’ what, then?”

“Can I bum one?” Ian asked, even though that wasn’t what he wanted. He’d stopped smoking a few years ago.

“Fine, but bring your own next time, freckles.” Instead of giving Ian a new cigarette, Mickey held out his own.

Ian accepted it and took a drag. This time, he was the one being watched. Mickey’s eyes were piercing, and he was about as subtle as a brick. Ian enjoyed that about him. “Fuck you lookin’ at?” he teased.

“Fuck off,” Mickey said, but Ian noticed a rosiness growing along his ears. He pushed off the wall. “See ya tomorrow, Gallagher.”

“Call me Ian.” Or any of the other nicknames Mickey liked to use. “Hate that ‘Gallagher’ shit.”

He really did. It was a tag he used to be proud to wear, or at least faithful towards, in the same way a golden retriever was loyal to their owner even if said owner was horrible to them, but he didn’t like Mickey using it.

“Gonna call you Polly if you keep mimickin’ me,” Mickey griped. Ian laughed, and Mickey turned back to face him. “Alright. Ian. Happy?”

“That was difficult for you, huh.” Ian smiled at him, though. Slowly. He liked how his name sounded coming from the big boss. “Thanks.”

Mickey looked suddenly flustered, shifting his weight, hands twitching by his sides like they didn’t know what to do with themselves. “Yeah. You’re welcome. Whatever.”

Had Ian made him nervous?

Mickey went back inside the restaurant at record speed, the door slamming behind him. Ian grinned.

[playedbetter]

meals: how many meals does my muse eat a day? what do they generally consist of? 

For Vlad Kozak!

@the-haunted-office

Meme Hoard / Accepting!

Vlad is somebody who enjoys his food alot, knowing very well what the absence of it is like, so eats three meals a day with snacks in-between. He likes to keep them varied, trying new stuff frequently and not having many staple meals.

That said he does find traditional ukrainian cuisine very comforting, his favorites being pyrizhky, pyrih, kotleta po-kyivsky, and syrnyky.

He also frequently eats the baked goods from his bakery, especially as snacks.

[mikhnovskykinnie]

TRICK OR TREAT !!!! :3333

take some pyrizhky with apples <33 super yum!!! (they are fried but you can as well have baked if you will -

[teleportzz]

MAMA MADE PYRIZHKY!! IT'S BREAD TIME BABEY

[youjustwaitsunshine]

gonna try n bake ukrainian pyrizhky for eurovision tomorrow

[zmwrites]

am i putting perogies and pyrizhky in remnants? you bet your ass i am

[ukrainian-recipes-blog]

Ukrainian pyrizhky with buckwheat and egg (Hand pies) These Ukrainian pyrizhky (or pirozhki or piroshky, whatever you call them) are stuffed with a hearty buckwheat and egg mixture and fried to golden perfection! Many Ukrainians remember this food from their childhood and have warm memories of the fascinating smell and mouth-watering taste the hand pies have. Ukrainian pyrizhky also can have other fillings, including both sweet and savory ones. They can be stuffed with mashed potatoes, mushrooms, cabbage, ground meat as well as with jam, fruits, and berries. The options are almost endless, you can fill your pyrizhky with anything your heart desires. But today I’m sharing with you the recipe for a soft and airy buckwheat and egg filling. Covered with the dough, it stands for the perfect portable meal. You can take these earthy hand pies for a picnic, stroll, potluck, etc. Great comfort food which can be eaten on the go! Give it a try! Ingredients 3 eggs 2 tsp sugar 1 heaped tsp salt 55 g (2 oz) yeast 1 kg (35 oz) f...↴ http://ukrainian-recipes.com/ukrainian-pyrizhky-with-buckwheat-and-egg-hand-pies.html

[tabbednews]

Pyrizhky, or pirozhki, helps heal cultural divides

[converginglives]

Favorite Foods

Growing up my favorite was grandmother’s rewena. Hers was always the best made, though many of my cousins and mamma tried to match but never quite succeed.

Of the things that I make, I love the patishapta I learned from Indira, a fellow tutor I met while working in a village in West Bengal for a well to do family.

I love Pavel’s pyrizhky stuffed with chicken, cabbage, onion, and carrots. They are excellent lunches and snacks. He makes them whenever koa or I will not have time to stop

[jazzeria]

After learning that pyrizhky dough can be deep-fried to make passable beignets, I decided to go a few steps further and make pyrizhky doughnuts.

After making the dough, let rise. Divide into, like, quarters or sixths: yank off a volume of dough that you think you can probably manage to deep-fry in a 20 min period.

Flatten with a rolling pin. Use a cookie-cutter to cut circles (I think this was about 2" diameter). Pull away the scrap dough, add to the bottom of the lump of proofed dough that you haven't cut, you'll get to it eventually.

Loosely cover the circles so they don't dry out, and give them a few minutes to poof up again. (Or be impatient like me!)

In a saucepan, heat about 3" of neutral frying oil (I use sunflower oil). Fry doughnuts in small batches, turning them occasionally to ensure even browning. I use long (Chinese style) bamboo chopsticks for this, sometimes even gently submerging doughnuts who want only to float one way.

Remove cooked doughnuts to paper towel -lined container (I used a giant metal strainer), and allow to cool to room temperature (probably 30 minutes).

Because I own a pastry gun that allows me to inject donuts with filling, I decided to fill my doughnuts with vanilla pudding.

I found that I needed to pre-poke a hole in the doughnuts before trying to fill them, so once again, chopstick to the rescue.

I also learned it's very easy to overfill these tiny nuggets.

It may be tempting to fill them full, but these doughnuts are a little crispy, which means they'll squish down when I bite, and make a mess everywhere. Less is more.

Dust the filled doughnuts with powdered sugar.

Try not to eat them all at once.

[chillypepperhothothot]

Apricot stuffed Pyrizhky by Kodjii on Flickr.

[chadcmsmyth-blog]

Pyrizhky with peas.

[jazzeria]

I made pyrizhky for my partner's grandma. Also: sourdough crackers with (homegrown!) rosemary.

She's kinda my hero, and when I heard she's not doing so well, I wanted to visit her and give her goodies.

When she saw them, she exclaimed, "Piroshky! But, usually they are smaller?"

I stuff them with lots of sauerkraut because I eat a low-ish carb diet, so they are non-traditional that way. But I hope she still likes them!

[jazzeria]

So, great news--did you know that you can deep-fry pyrizhky??

To test whether the oil was hot enough, I used little pieces of dough. Dusted with powdered sugar, those test pieces pass for beignets!

[jazzeria]

I recently learned how to make pyrizhky stuffed with sauerkraut, and the filling was so good, I decided to make just that!

Sauerkraut sauteed with onion, garlic, and lots of butter. Served with farmer's sausage and homemade sour cream (smetana).