Pirozhki – Meat Stuffed Buns with Sauerkraut and Onion

Student selected for the Chef of the day is Ms.VAISHNAVI ( FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.

Ingredients:

Filling Ingredients

• 150 gms           Yellow onions, diced
• 250 gms           Ground beef
• 75 gms             Carrot, grated
• 350 gms           Sauerkraut (sour cabbage)
• 5 gms               Mixed dry herbs
• 8 gms               Salt  
• 10 gms             Crushed pepper

Dough Ingredients

• 750gms            Refined flour
• 400 ml                         Milk, warmed
• 12 gms             Sugar
• 12 gms             Active dry yeast
• 25 gms             Unsalted butter, melted
• 1 no                 Egg
• 8 gms               Salt
• 1 egg for optional egg wash

Method:

1. Pour 1/4 cup warmed (no hotter than 110°F [43°C]) milk in a small bowl. Stir in sugar and sprinkle yeast on top. Set aside for about 5 minutes.
2. Pour rest of the warmed milk into a large bowl. Add the egg, melted butter, salt and half of flour to the bowl. Stir in the yeast mixture. Mix in rest of the flour a spoonful at a time until dough pulls away from the sides of the bowl.
3. Cover the bowl with a kitchen towel and set in a warm place to rise for at least 1 hour. Dough should at least double in size.
4. While you wait for dough, make the filling.
5. Heat Add butter or oil to a large pan on medium heat.
6. Add diced onion with a few pinches of salt and cook until they begin turning golden brown and are very soft (about 12-15 minutes).
7. Add the ground beef and cook till beef leaves water. Cook for 3 mins stirring till water evaporates.
8. Add mixed herbs and around 20 ml of water and cook further till meat is almost cooked.
9. Then add grated carrot and sauerkraut. Season with black pepper and cook for another 5 minutes on medium-low heat. Taste and adjust seasoning as desired and remove from heat and cool.
10. Place the risen dough onto a lightly floured surface roll out into a long log, about 2 inches wide. Cut into 2 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are about 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold over to enclose and seal the edges.
11. Preheat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper. Place the pirozhki onto the baking sheet, leaving some room between each. Brush with optional egg wash.
12. Bake for 20 minutes in the preheated oven, or until golden brown.
13. Serve it with mashed potatoes and grilled veg.