How to make
The preparation of the piroshki begins with mixing the dough. Start by dissolving the yeast in warm milk and sugar (a pinch). It should activate;
Sift the flour into a deep bowl. Salt is added to it. Beat the egg and along with the yeast and yogurt, add it to the prepared well in the flour.
To them, add the butter at room temperature (or pre-melted). All ingredients are mixed well. Knead an elastic and smooth piroshki dough.
It is most convenient to knead on the kitchen counter or other hard surface, previously sprinkled with flour, so that it does not stick;
When the dough is ready, let it rise for half an hour, covered with cling film or a towel;
During this time, the filling for the piroshki is made.
Place the minced meat in a suitable container and add all the other products for it. If you don't use just egg whites, but a whole egg and your stuffing becomes thinner, increase the amount of breadcrumbs;
Back to the dough. Balls of equal size are cut from it, which are shaped. They are flattened with hands, they can be rolled out with a rolling pin or with your fingers.
To prevent the dough from sticking, grease the counter and your hands. Place a little of the filling in the middle of each circle. It is folded like a clam and it is pinched well with finger pressure;
The piroshki are left aside for a few minutes to increase their volume. You can leave them on a greased sheet of baking paper if you are going to fry them afterwards.
If you plan to bake them, arrange them directly in the prepared baking pan. Then spread them directly with beaten egg;
Since I'm frying them, I'll talk about this way of preparation. They are fried until they acquire a golden color, on a low heat, so that the stuffing does not remain raw.
There is an option in which you can slightly steam the filling before filling the piroshki with it, so that you are convinced that it is cooked. It is not mandatory;
When ready, the classic minced meat and egg piroshki are taken out and place on a piece of paper to absorb the excess fat. It is best to eat them still warm - then they are both fluffy and crunchy.
A great breakfast that you can serve with ayran.
Enjoy your meal!
Advice: If you see that some of the piroshki have opened up slightly, press them down again with your fingers just before dropping them into the oil.
Fry first on the side from which they are closed. That way, they will certainly close nicely and there will be no danger of the filling falling out of them.
