**The Runza caught my eye..
Those look really good, but they aint purple![;)][}:)]
Jimeats ===Well at least they didn’t come out purple ===
Yeah I remember seeing that photo somewhere. The regional differences in this meat pie is why I posted this thread/recipe.
What is interesting is that the best piroskis I ever had was in Oahu, HA., at a little food stand called Rada’s Russian Piroskis. I ate them all the time 30 years ago in the navy. Last year I went back to the island and was eagerly anticipating going back to the place.
Damn….she was closed for vacation!!! [:(][:(]
I was seriously considering using a pizza dough, even the pre-made store bought brands. I feel that there was a little sweetness to the dough as I remembered it and as a cook, I knew that I can make a yeast dough. The recipe I used had a 1/2 cup in it with four cups flour.
You are also correct that water can affect the outside, but it is best to do this for a crispy crust. This wasn’t what I was looking for.
007jb’s dough recipe is very close to the one I used, but there was no baking powder/soda, I knew yeast was essential. I like the variation and ingredients for the filling.
No I’ve had Runza’s and Bierocks definetely not a pizza or calzone dough, more of a bakery bread type of dough (Piroshki’s are different btw- I remember them in Seattle- either fruit, vegetable or cheese filling) in fadt there was a place called "Piroshki Piroshki" that served them.
Those look absolutely marvelous!!!
Well at least they didn’t come out purple.
As far as the dough, try substituting butter instead of shortening and brushing with ice water during baking rather than egg may help. When baking some bread products I have a small cast iron skillet in the bottom of my preheated oven that I put some ice cubes in. This adds moisture gives it a little poof and a nice crust.
Having never eaten one I’m not sure exactly what type of pastry is required to make it an authentic runza/piroshkis. Try a pizza/calzone type dough, that may be what your looking for. Chow Jim
I never have any true recipes, I always wing it and add more than what is written in most recipes. This was a synthesis of a few listed on the web.
Essentially it is 1 lb ground beef, one onion, 4 1/2 cups cabbage and from there, I added mushrooms, garlic, salt, pepper, dill, and s&p to taste. I added some breakfast sausage but not enough to change the taste. Next time this will be adjusted.
The dough is where I found too many variations listed. In retrospect using the shortening created a yeasty pie dough. It had a feel that I was not expecting. The recipes I found did have variations as previously mentioned, but pie dough is listed as one method too. The piroshkis that I had when I lived in SF were very much a true dough.
P.S. Check out the ‘What did you have for lunch/dinner?’ thread for my beef ribs as your video did inspire me to make them.
OMG.. those things are awesome.. We have something simular called "Kolache".. I could die for one of those.. Recipe Please!!![:I]
For me, one of the things that I miss from San Francisco is piroshkis. I know from this forum that they are known as runzas in the mid-west and especially Nebraska.
Looking through the web recipes available, there are many ways to make these so I tried to improvise with what I remember and the multitude of versions on the web.
I do not think that the SF piroshkis have so much cabbage, but what I made here is a combination of ground beef, sausage, cabbage, onions, garlic, mushrooms, seasonings and cheese.
Next I made the dough. This is where you can find many variations of the recipe for this ranging from Poppin’ Fresh biscuits to pizza dough and of course, home made yeast. Naturally, I went for the from scratch method. It seemed fine but the recipe had shortening as part of its ingredients.
After the dough had risen, I could tell that it was different from what I was trying for. It felt kind of biscuity. (Is that a word?) I was trying for something more like bread dough.
Anyway I worked quickly rolling and stuffing the suckers. I did have the right amount of dough for the filling, nothing left over for the dogs.
I did put an egg wash over them put them in the oven. The eggwash did not help in giving the hue I was trying for.
The dough did not have the yeast bread feeling that I was trying for. But you know what? They still tasted pretty damn good. Ya gotta keep trying, I know I am close.
Yeah, me too. If it’s not purple it’s not a roossy Runza [:p][;)][:o)]
Piroshki/ Runzas [:p]
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