Piroshiki for bread makers
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | ounce | WATER (165 ML) |
| 1½ | cup | BREAD FLOUR |
| 1 | tablespoon | NONFAT DRY MILK POWDER |
| 2 | tablespoons | SUGAR |
| 3½ | ounce | MINCED MEAT |
| 1 | each | ONION, SMALL AND CHOPPED |
| 2 | eaches | HARD BOILED EGGS |
| 1 | teaspoon | SALT |
| 1 | tablespoon | BUTTER |
| 1½ | teaspoon | DRY YEAST |
| 1 | ounce | PEAS |
| 1¼ | ounce | BUTTER |
Directions
FILLING
REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 MINUTES. CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL. COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES. FRY ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS. SEASON WITH SALT AND PEPPER. ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN. PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE. PLACE FORMED DOUGH ON A GREASED OVEN TRAY. SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES. DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN.