Yuri!!! on Ice has some fantastic food in it, especially the commercial eye catches, so I thought, “I like food and I like ANIME ICE SKATING, why don’t I cook everything that shows up in the eye catches?!” No one ever said I had particularly good ideas, but hey, I might as well do things that theoretically make me happy.
The first ep had pirozkhi, which is a baked or fried filled dumpling from Russia.
I ended up cobbling together a multitude of recipes to make something that sounded good to me. I used Saveur, NY Times, Simply Home Cooked, Canadian Living, and even Japan’s Ministry of Agriculture, Forestry, and Fisheries.
I’m pretty happy with how they turned out! They fit nicely in one hand, and they’re pretty tasty too.
Sealing up pirozkhis like in the eyecatch is too difficult for me, though. I’m not very good at folding pleats in the first place, but when I let the pirozkhis rest and bake, the pleats all just fell out haha.
I’m not the kind of person to take millions of progress photos (especially since I’m a complete mess in the kitchen, and I often cook at night when the lighting is more frustrating) so I hope my single picture is good enough.
makes 8 pirozkhis
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/4 cup warm milk
- 1/4 cup butter
- 2 cups flour
- 1/4 cup sour cream
- 1/2 tsp salt
- 1 egg
- 1 chopped onion
- 200g ground beef
- 4 cloves of garlic, minced
- 4 sprigs of dill, chopped
- salt and pepper to taste
- Mix yeast and sugar into the warm milk. Let sit until good and bubbly.
- Cut the butter into the flour.
- Mix sour cream, egg, and salt into the liquids, then dump the liquids into the flour.
- Stir until a dough forms and flour is completely incorporated.
- Let dough rest for about 40 minutes in a warm place until doubled in volume.
- Fry onion in a pan on medium with butter or oil until lightly golden brown.
- Add garlic and fry until fragrant.
- Add beef and fry until fully cooked.
- Mix in the dill, salt, and pepper, and let cool.
- Preheat oven to 350°F
- Divide dough into 8 equal portions.
- Roll out into vague oval shapes (or rounds if you want to make them round, whatever floats your boat really).
- Place one heaping tablespoon into the centre and seal your dumpling (see the Canadian Living link for better pirozkhi shaping instructions).
- Let shaped pirozkhis rest for about 15 minutes, covered under a damp kitchen towel or plastic wrap.
- Place pirozkhis on a baking sheet with space between them, and brush with egg wash (one egg beaten with some milk)
- Bake for about 20 minutes until golden brown.