Thursday, May 3, 2007
The name for these little dumplings comes from the word pir, meaning "feast." They are found everywhere in Russia.
In a large bowl, combine and let stand until the yeast is dissolved:
1 envelope (2-1/4 teaspoons) active dry yeast
1/4 cup lukewarm water
1 cup milk, at room temperature
6 tablespoons (3/4 stick) butter, softened
2 large eggs, at room temperature
1 tablespoon sugar
1 teaspoon salt
Mix well, then make a soft dough by adding:
4 to 5 cups all-purpose flour
Turn out the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm, draft-free place until doubled in volume, about 1-1/2 hours.(or you can cheat like I do and use Bridgeford White bread dough loaves rolled out)
While the dough is rising, prepare the filling.
Heat in a large skillet over medium heat:
2 tablespoons vegetable oil
Add and cook, stirring, until golden, about 7 minutes:
2 large onions, finely chopped
Add and cook, stirring occasionally, until browned, about 5 minutes:
1 pound lean ground beef
Remove from the heat and stir in:
2 hard-boiled eggs, finely chopped
2 tablespoons sour cream
2 tablespoons beef stock
2 tablespoons minced fresh dill
1 tablespoon minced fresh parsley
2 teaspoons salt
Ground black pepper to taste
Lightly oil 2 baking sheets. Punch down the dough and divide into 48 balls. Roll each ball out on a floured surface to a 3-1/2-inch round. Place a heaping tablespoon of the filling in the center of each circle. Moisten one side of the round, fold it in half, and pinch together. Gently shape each pie into an oval. Place the pies on the baking sheets, cover, and let rise until puffy, 30 to 40 minutes. Preheat the oven to 350°F (175°C).
1 large egg
Brush the tops of the dumplings with the egg wash. Bake until golden, about 20 minutes. Serve warm or at room temperature.