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Liver Pirozhki

(Пирожки с ливером, Pirozhki s liverom)

For 12 pirozhki:

1 lb chicken livers

6 oz onions

2 tsp dry yeast

2 tbsp sugar

2 tsp salt

1/2 tsp ground black pepper

2.5 cups flour

2 tbsp vegetable oil

6 oz vegetable oil for frying



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These delicious pirozhki are well-loved for their soft and quick yeast dough as well as succulent filling.

Pour 1 cup of warm water (85-105F) into a bowl.


Pour in the sugar.

Add the yeast.

Sprinkle with 1 teaspoon of the salt.

Mix well.

Using the same kind of a cup that you used for the water, measure the 2.5 cups of the flour and add to the bowl.

Start mixing the dough with a fork.

Add the 2 tablespoons of the oil right before you’re done mixing.

No need to mix the dough till completely smooth at this point. Your goal here is only to combine all ingredients.

Cover the dough with a towel or plastic wrap and set aside for 20 minutes.

Start making the filling.

Peel the onions.

Chop into large pieces and place into a food processor.

Process the onions till finely chopped and transfer to a separate bowl.

Add the chicken livers to the same food processor.

Finely chop just like the onions.

Place the chopped liver into a skillet or a saut pan and put on the stove.

Sprinkle with 1 teaspoon of the salt and teaspoon of the black pepper.

Saut the liver stirring constantly till it changes color and thickens.


Continue cooking the liver for another 3-4 minutes stirring constantly till all liquid evaporates.

Transfer the liver to the bowl with the onions and mix well.

Important note: don’t make this filling in advance. This is best when made right before baking the pirozhki.

Set the filling aside in a cool place.

Knead the dough well 20 minutes after mixing, this time till it’s completely smooth and uniform.



Return the dough into the bowl. Cover with a towel and set aside for 1 hour at room temperature.

After that, oil the working surface with a small quantity of the vegetable oil.

The dough will have risen to about 3 times of its original size. Place it on the working surface.

Divide the dough into 12 parts.

Place a dry clean skillet on the stove and heat it on high for 1 minute.

Pour in enough oil to reach about half of an inch. Turn the heat down to below medium.

Start making the pirozhki.



Make sure that you cook only as many as would fit comfortably in your skillet. Keep in mind that they will expand during frying.

Oil your hands. Take a piece of the dough.
The dough is very soft, so it’s best to work it with your hands, without a roller.

Flatten the dough into a patty in the palm of your hand.

Place one heaping tablespoon of the filling in the center of the patty.

Bring the edges together and pinch closed.

Start with making 4 pirozhki.

Flatten each pirozhki slightly before putting them into the oil.

Carefully put the pirozhki into the oil with the seam side facing down.

Fry the pirozhki for 2-3 minutes on each side.

Make sure that each one is cooked half-way through before turning it over.


As soon as you turned the frying pirozhki over to the other side, start making the next batch of 4. Doing it in such small batches will make for a smooth cooking process: you won’t have to hurry and the pirozhki won’t have the time to stick to the working surface while waiting to be fried.

Remove the cooked pirozhki from the oil with a slotted spoon and place on a serving platter lined with paper towels.

Serve hot!

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Added 30.07.2016

Метрические системы

Литров (l)
Миллилитров (ml)

Английская система
мер для сыпучих веществ

Баррель (bbls)

Кварта (qt)

Пинта(pt)

Английская система
для жидкостей

Баррель (bbls)

Кварта (qt)

Пинта(pt)

Готовка

Стакан (c)

Столовая ложка (tb)

Чайная ложка (ts)
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