Chicken Piroshki Recipe
Chicken piroshki is a classic Russian-style dish that combines the delicious flavors of chicken, vegetables, and spices in a savory pastry. It’s a great way to enjoy a delicious meal without spending too much time in the kitchen.
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Servings: 4
Calories: 315kcal
Equipment
- mixing bowl
- Bowl for yeast activation
- Clean kitchen towel
- Rolling pin (for rolling out dough)
- Pan for frying
- Paper towels (for draining excess oil)
Ingredients
- 2 g yeast
- 1/2 teaspoon sugar
- 150 g milk gently warmed
- A pinch of Himalayan pink salt
- 200 ml grapeseed oil for frying
- 1 tablespoon avocado oil
- All-purpose flour for dusting while rolling out the dough
- 200 g flour
For the filling:
- 1/2 tablespoon freshly ground coriander seeds
- 150 g chicken cooked and shredded
- 50 g mayonnaise
- 1/2 teaspoon curry blend
To serve:
Instructions
Activate the Yeast:
- In a bowl, combine the gently warmed organic almond milk, wild-caught yeast, and organic cane sugar. Mix gently and let it sit for about 5-10 minutes until the yeast activates and becomes frothy.
Prepare the Dough:
- In a mixing bowl, combine the activated yeast mixture with the cold-pressed avocado oil.
- Gradually add the stone-ground heritage flour and a pinch of Himalayan pink salt. Mix until a dough forms.
- Knead the dough on a lightly floured surface until it becomes smooth and elastic. This might take about 5-7 minutes. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest in a warm place for about 1 hour or until it doubles in size.
Make the Filling:
- In a separate bowl, mix the cooked and shredded free-range chicken with the fragrant curry blend, freshly ground coriander seeds, and homemade avocado oil-based mayonnaise. Ensure the filling is well combined. Set it aside.
Prepare the Piroshki:
- Once the dough has doubled in size, punch it down gently to release the air. Divide the dough into equal-sized portions (depending on the desired size of your piroshki).
- Roll out each portion into a small circle on a lightly floured surface. Place a spoonful of the prepared chicken filling in the center of each dough circle.
Seal and Shape:
- Fold the dough over the filling to create a semi-circle or oval shape. Press the edges firmly to seal them shut. You can crimp the edges with a fork for a decorative touch.
Fry the Piroshki:
- In a pan, heat the cold-pressed grapeseed oil over medium heat for frying.
- Carefully place the sealed piroshki into the hot oil and fry until golden brown on both sides. This usually takes about 3-4 minutes per side. Ensure the chicken is already cooked, so the frying is to achieve a golden, crispy exterior for the dough.
Drain and Serve:
- Once fried, remove the piroshki from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving:
- Serve the Chicken Piroshki warm, accompanied by avocado oil-based mayonnaise for dipping or drizzling.
Notes
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- You can also deep-fry the piroshki in hot oil until golden brown.
- Be sure to let the piroshki cool for at least 10 minutes before serving.
- The piroshki can be stored in an airtight container in the refrigerator for up to 3 days.
- The piroshki can also be frozen for up to 3 months.
