*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Russian                          Dumplings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   ts           Dried yeast
                         Pinch sugar
    5       tb           Warm water
    2 1/2   oz           Butter
    1       lb           Flour
                         Pinch salt
    8       tb           Milk
    2                    Eggs
                         -----MEAT FILLING-----
    1                    Medium onion
    1       tb           Oil or butter
    8       oz           Minced beef / veal / chicken
                         Seasoning:  salt, pepper,
                         -nutmeg, chopped herbs to
                         Optional:  2 T beef suet or
                         -jellied stock, chopped
                         -hard-boiled egg
    1                    Egg for binding
                         -----MUSHROOM FILLING-----
    1       lb           Fresh mushrooms
                         Butter for saute'ing
                         Chopped herbs to taste
    1                    Chopped hard-boiled egg
                         Sour cream to bind
                         -----BUCKWHEAT FILLING-----
    8       oz           Kasha (buckwheat groats)
    1                    Medium onion
      1/4   lb           Fresh mushrooms
    1                    Hard-boiled egg
   FOR THE DOUGH: Dissolve the yeast and a pinch of sugar
   in the warm water. Sprinkle in a teaspoon of flour and
   leave for 15 minutes in a warm place. Pour into a
   bowl, mix in the softened butter, sifted flour and
   salt, the milk and the beaten eggs, and knead into a
   smooth dough.  Leave to rise until it has doubled in
   volume.  Knead again and roll out. Cut out in small
   circles:  you will be folding these in half to enclose
   the filling in a semi-circle or canoe shape.  Brush
   the inner edges with a little milk to help them seal
   firmly.  Then either brush the piroshki with egg and
   bake in a moderate to hot oven for about 10 minutes,
   until golden brown:  or fry them, uncoated, in deep
   fat. FOR THE MEAT FILLING: Lightly fry the onion in
   the oil or butter, add the meat and cook for 5
   minutes.  Combine in a bowl with the seasoning and
   herbs and allow to cool.  Pirozhki often come out
   rather dry  because of the small
   quantities of filling which cannot, as with a pie, be
   moistened by the last-minute addition of stock.  Both
   suet and frozen stock in little chips have been
   recommended to me by conscientious Russian pastry
   cooks to cure this fault.  My objections are that suet
   makes the pirozhki undesireably fatty, while the
   chipped stock needs forethought and a sledgehammer,
   both of
   which go missing when I am in a hurry.  A better
   solution, I think, is to use stock either naturally or
   artificially jellied with gelatine.  Add 2 teaspoons,
   finely chopped, to the mixture when it is absolutely
   cold from the refrigerator, bind with egg and use
   immediately. FOR THE MUSHROOM FILLING: Chop the fresh
   mushrooms into quarters and cook gently in butter with
   finely chopped herbs for 15 minutes.  Season, add a
   little chopped onion, chopped hardboiled egg or rice
   or both, and enough sour cream to make a fairly moist
   filling. FOR THE BUCKWHEAT FILLING: Cook the kasha in
   salted water for about 15 minutes until soft but not
   mushy.  Drain well and combine with chopped
   hard-boiled egg, chopped fried onions, and chopped
   mushrooms saute'ed in butter.  Add seasoning and herbs
   to taste.  Allow the mixture to cool thoroughly in the
   refrigerator and add little pieces of very cold
   butter. Use immediately. ...These are basic
   traditional fillings, but there is plenty of scope for
   invention along non-Russian lines;  for example, egg
   and mushroom filling, moistened with butter....
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