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Taylor's Piroshki

Reviewed: Jan. 10, 2004
EUREKA! This recipe does taste like the piroshkis I remember eating in my childhood when I would be treated to piroshkis at my friend's russian grandmother's house. They were always fondly remembered but never duplicated until now. Mine turned out a little dry, perhaps I drained the meat too well? I'm looking at other web sites now for similar recipes, and one says a russian chef told her that dryness is a problem, the chef adds bits of suet in the meat or chopped up frozen beef stock. Another recipe adds beef stock and butter to the meat to make it wetter. Some recipes add chopped up hard boiled eggs. I notice reviewers here added cheese. I cut mine open and added some cheese and it tasted good. Roll your dough thin, thinner is better, it puffs up thicker when you fry it.
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