Breads & Bakingbonappetit5.0
Cheese Spinach and Corn Piroshki
These extra plush and pillowy piroshki feature a soft, easy-to-handle sour cream dough and a melty filling of convenient frozen veggies.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Dough
2
Whisk together 1 large egg, room temperature, ⅔ cup (150 g) sour cream, 2 tsp. instant yeast, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in the bowl of a stand mixer. Fit mixer with the dough hook. Add 2 cups (250 g) all-purpose flour and mix on medium-low speed until a smooth, slightly tacky dough comes together, 5–⏱️ 8 minutes.
large egg, room temperature1(250 g) all-purpose flour2 cups. instant yeast2 tsp. sugar2 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
3
Remove bowl from mixer and drizzle dough with 1 tsp. vegetable oil; turn to coat. Cover with a large plate or plastic wrap and let sit in a warm, draft-free spot until dough is doubled in size, about ⏱️ 2 hours.
(250 g) all-purpose flour2 cups. vegetable oil1 tspVegetable oil (for deep-frying; about 2 cups)
4
Filling and Assembly
5
Mix one 10-oz. package frozen spinach, thawed, squeezed dry, 6 oz. low-moisture mozzarella, coarsely grated (about 1½ cups), 6 scallions, thinly sliced (about 1 cup), ½ cup frozen corn kernels, thawed, drained, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
(250 g) all-purpose flour2 cups10-oz. package frozen spinach, thawed, squeezed dry1. low-moisture mozzarella, coarsely grated (about 1½ cups)6 oz. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Divide dough into 8 equal pieces on a clean surface (don’t flour); cover loosely with plastic wrap. Working with 1 piece at a time and keeping remaining pieces covered, press dough into a 5"-diameter round with your fingers. Place 2 Tbsp. filling in a line down the center of dough. Fold dough up and over filling to make a half-moon shape (dough is forgiving and should stretch easily) and press edges together firmly to seal, pushing any filling away from edges. Stand piroshki, seam side up, and gently pat down until vaguely football-shaped. Transfer, seam side down, to a parchment-lined baking sheet (no need to cover). Repeat process with remaining dough and filling, working quickly to prevent dough from rising too much.
7
Pour vegetable oil into a medium heavy skillet, preferably cast iron, to come ½" up sides; fit with thermometer. Heat over medium until oil registers 350°. Fry piroshki in batches of 2 or 3, turning occasionally with tongs and adjusting heat as needed to maintain temperature, until slightly puffed and golden brown, about ⏱️ 5 minutes. Transfer to a wire rack set inside another rimmed baking sheet.
(250 g) all-purpose flour2 cups. vegetable oil1 tspVegetable oil (for deep-frying; about 2 cups)
8
Transfer piroshki to a platter and serve warm.
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