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Lufthansa City Center International GmbH

Lufthansa City Center

Telephone: +49 (69) 66075 300
Fax:
+49 (69) 66075 310
Email:
hello@lcc.de

Lyonerstraße 36,
60528 Frankfurt am Main
Germany
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Russia may not be the first to come to mind when you think of a food destination, but the country has plenty of delicious traditional dishes to try. Visitors to Russia are often surprised at the variety and flavors of Russian cuisine, which is influenced by Russia's connection to Europe, Asia, and the Middle East. The most classic Russian recipes are made of veggies and wheat, such as soups, porridges, and stuffed dough.

It's the local flavours that create the long lasting memory of any country we visit. So expand your taste buds to discover that "real food" can enter also your home kitchen today with our virtual desert recipe collection. Nothing says "Russian cuisine" quite like "piroshky"! Get the full recipe and swing your spoon and enthuse your friends with your personal home-made piroshky. Tasty? Delicious!

Here is a video that show you how to make the famous Piroshky

Recipe for cooking:

INGREDIENTS
• For Dough:
• 1 1/2 cups (355 ml) whole milk
• 3 tbsp (40 g) melted butter
• 1 large egg
• 1/2 tablespoon dry active yeast
• 1/2 tablespoon sugar
• 1/4 teaspoon salt
• 3 1/2 cups (438 g) all-purpose flour (corrected)
• For Filling:
• 1/2 small head of cabbage, shredded
• 2 medium carrots, grated
• 1 large sweet onion, diced
• 5 to 7 white mushrooms, diced
• 1 large red bell pepper, diced
• 1 teaspoon each: salt, ground black pepper, smoked paprika
• 1/2 tsp ground coriander
• 3 garlic cloves, finely minced
• 6 - 8 cups (1.5 L) canola or vegetable oil, if frying

 

INSTRUCTIONS
1. Warm milk in microwave or on stove top until lukewarm to touch. Pour into a large bowl and whisk in sugar and yeast. Let the mixture stand for 5 minutes. Whisk in the salt, egg, and oil until smooth. Gradually start adding flour 1 cup at a time, forming a very soft but not sticking dough. Turn out onto well-floured work surface and knead for several minutes until smooth. Place dough into large, oiled bowl and cover with towel. Let dough proof until doubled in size, about 1 hour. Punch dough down and divide into 16 even pieces. Keep on well-floured surface and covered.

2. Meanwhile, prepare the filling. Heat a large frying pan with several tablespoons of canola oil to medium heat. Add carrots and onion and sauté until golden brown. Add bell pepper, garlic and mushrooms to pan and continue cooking for another 5 minutes. Place mixture along with cabbage and seasonings into large pot or Dutch oven and stir until well combined. Cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender. Remove from heat and let cool before using.

3. Pour oil reserved for frying into a large, flat deep sauté pan so it comes up 1-inch. Heat over medium/low heat.

4. For each piroshok, roll out 1 piece of dough on floured surface into 6-inch circle. Place approximately 1/4 cup filling in the center of prepared dough and seal dough on the top by pinching together and bringing sides in (resembles a large, flat dumpling).

5. Place piroshky 2 to 3 at a time into the hot oil, seam-side down first. Fry over low/medium heat, several minutes on each side until golden brown. Remove onto paper towels to drain excess oil and cool before serving.

6. Baking Alternative: Place piroshki seam side up onto greased baking sheet. Let them proof at room temperature for 30 minutes. Brush piroshky with egg wash: beat together 1 egg with ½ cup water. Bake in preheated oven until golden brown.