---------- Recipe via Meal-Master (tm) v8.02
       Title: PIROSHKI
  Categories: Russian, Dumplings, Soups
       Yield: 4 servings
   2 1/2 t  Dried yeast
            Pinch sugar
       5 T  Warm water
   2 1/2 oz Butter
       1 lb Flour
            Pinch salt
       8 T  Milk
       2    Eggs
 --------------------------------MEAT FILLING--------------------------------
       1    Medium onion
       1 T  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
   and allow to cool.  Pirozhki often come out rather dry  because of the
   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
   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....