Our Family's Piroshki

Name: Our Family's Piroshki
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams each Ground pork and onion; 2 Dried shiitake mushrooms; 1 to 2 teaspoons Toasted white sesame seeds; 1 tbsp ☆Cake flour; 1 and 1/2 teaspoons ◆Oyster sauce; 1/2 tsp each ◆Sugar, Japanese-style Worcestershire sauce (chuunou sauce); 1/4 tsp ◆Chicken soup stock granules; 1 dash ◆Pepper; 200 grams ◎Cake flour; 2 tsp ◎Baking powder; 2 tsp ●Vegetable oil; 90 ml ●Milk; 1 pinch Salt; 20 grams Sugar; 1 Beaten egg; 1 Frying oil

cookpad.japan @cookpad_jp

I adapted a recipe I saw in a newspaper many years ago.

It's important to seal the buns up very securely in Step 7.
Use medium-hot oil to fry these. If the oil is too hot, the outside will get burned, so be careful!
You don't have to rest the dough. For 8 piroshki. Recipe by Harapekosuke

I adapted a recipe I saw in a newspaper many years ago.

cookpad.japan @cookpad_jp

I adapted a recipe I saw in a newspaper many years ago.

Saved

Ingredients

8 servings

100 gramseach Ground pork and onion
2Dried shiitake mushrooms
1to 2 teaspoons Toasted white sesame seeds
1 tbsp☆Cake flour
1and 1/2 teaspoons ◆Oyster sauce
1/2 tspeach ◆Sugar, Japanese-style Worcestershire sauce (chuunou sauce)
1/4 tsp◆Chicken soup stock granules
1 dash◆Pepper
200 grams◎Cake flour
2 tsp◎Baking powder
2 tsp●Vegetable oil
90 ml●Milk
1 pinchSalt
20 gramsSugar
1Beaten egg
1Frying oil

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Steps

1

Put the dried shiitake mushrooms in a heatproof bowl, add some water and a little sugar (not listed in the ingredients) and microwave until they are rehydrated. Chop up the rehydrated shiitake mushrooms together with the onion. Combine the ◆ ingredients.
2

Heat up 1 tablespoon of vegetable oil in a frying pan. Lightly stir fry the shiitake mushrooms and onion, then add the ground meat and stir-fry it thoroughly.
3

Add the white sesame seeds, the combined ◆ ingredients, and ☆ cake flour, and stir fry for 2 minutes. Divide into 8 portions while it's still hot.
4

While the filling is cooling down, make the dough. Combine the ◎ floury ingredients and sift them together. In another bowl, combine the ● ingredients and mix them together well. Make the sugar and salt ready too.
5

Add the sugar and salt to the bowl with the floury ingredients and mix lightly. Add the combined ● (the milk mixture) little by little while mixing. Knead until it's no longer floury.
6

Divide the dough into 8 portions, roll each out flat, and put on a portion of the Step 3 filling. If you put the filling on one side of the dough, it's easier to wrap.
7

Brush the edges of the dough with beaten egg, fold the dough over like a gyoza dumpling, and seal the edges tightly. Crimp the edges with a fork (on both sides).
8

Deep fry in 160~170°C oil until golden brown, then drain off the oil. Here is one cut in half.
9

If you don't seal the seams very tightly in Step 7, the buns will open up! Here's a bad example. One of them opened up, and oil seeped in...it gets oil-logged, so be careful not to let this happen!