Anna Karenina by Leo Tolstoy
I get a thrill going on a totally unexpected literary journey and Anna Karenina was one of these adventures. Why had it taken me so long to read this classic? Who knows. But my interest piqued when a group of friends were casually talking and one of them said they’d just started reading Anna Karenina. Immediately a woman I didn’t know well almost shouted, “I LOVE THAT BOOK!” Woah! I guessed it was time.
So, my takeaway? I’m still a sucker for the right kind of romance. The slow, cautious, and tender love of Levin and Kitty was my jam, and shifted into more obvious favor when placed in juxtaposition with the connection between Anna and Count Alexi. I found this book complex, with unique characters and intricately woven lives that created a broad portrait of the time, the culture, and the complicated social dynamics, all while training the reader’s focus on comparisons of morality and how gender defined it.
150 years and still current and accessible for the modern reader. Up top, Leo Tolstoy!
In honor of Levin, I chose to veer away from the high society and airs of the day and make something warm and hearty. Meet: Piroshki, my new favorite comfort food.
There are approximately as many variations on piroshki fillings as there are families making them, but I chose the combination my family and I liked best: a warm mix of ground beef and vegetables.
This recipe makes about 30 hand pies, which, I know, is a lot. But you can easily freeze them for a month or two and reheat in the oven for a quick dinner! This recipe is also a cinch to halve if your freezer isn’t up for sparing space.
Piroshki
Course: side, mainCuisine: Russian, UkrainianDifficulty: intermediate30
11
hour15
minutes55
minutes3
hoursA savory hand pie, packed with hearty vegetables and ground beef.
Ingredients
- For the Filling (can be made ahead)
1 Tbsp oil
1 large onion, cut in half and thinly sliced
2 tsp paprika
1 1/2 lbs ground beef
2 cups carrots, peeled and grated
3 Tbsp minced fresh dill (1 Tbsp dried)
salt and pepper
1 small head green cabbage, thinly sliced, then chopped to make 1″ strings (about 6 cups)
2 Tbsp water
salt and pepper to taste
- For the Dough
1070 g bread flour (about 8 1/2 cups)
2 Tbsp yeast
1 tsp sugar
1/4 cup vegetable oil
2 1/2 cups warm water
2 tsp salt
2 eggs
- Egg Wash
1 egg
1 Tbsp water
1 tsp salt
Directions
- Start the Dough
- In the bowl of an electric mixer combine the warm water, sugar, and yeast. Swirl for a few seconds to mix, then fit the bowl into the mixer stand and let it sit for 5-10 minutes, until the water is frothy.
- Fit the mixer with a dough hook. Add the oil to the yeast/water. Then add about half the flour. Start the mixer on low. Add in the eggs and salt, then the remaining flour. Mix on low for 7-8 minutes until you have a soft, smooth dough.
- Oil a large bowl and place the dough in, turning to coat. Cover with a damp towel, lid, or plastic wrap and allow to rise, about 1 hour.
- Cook the Filling
- Heat up the oil in a large, deep sided skillet on medium heat. Saute the onions in the oil for about 5 minutes until translucent and picking up a little brown color from the pan, if you’re lucky. Sprinkle the onions with paprika, about 2 tsp salt, and pepper. Add in the ground beef, breaking it up and brown it until it is just undercooked (slightly pink in the center).
- Toss the shredded carrots and dill into the pan and saute with the onions and beef for 2 minutes.
- Spread the beef mixture out in an even layer on the bottom of the pan, then spread the cabbage evenly over the top of the meat. Add in the 2 Tbsp water, lid the pan, turn the temperature to med-low, and let the cabbage steam for about 10 minutes.
- Stir the cabbage in, taste, and season with salt and pepper as needed.
- Refrigerate until ready to use.
- Stuff the Piroshki
- Punch down the risen dough, turn out on to a floured surface, and divide into 30-32 equal balls. (I use a kitchen scale.) Cover the resting dough with a towel while you are working on stuffing. Starting with the first ball you formed (so it’s had the longest time for the gluten to relax), roll or press out the dough with your fingers to form a 5″ circle-ish. (Don’t stress too much about the shape.) Try to only use only a little flour for rolling/shaping the dough.
- Scoop out 3-4 Tbsp of cooled filling and pile it on one side of the circle, leaving 1/4″-1/2″ edge. Fold the bare dough half of the circle over the filling to form a half-moon pillow. Pinch the edges firmly together. (If you were heavy-handed with flouring the dough, you may need to moisten the edges of the piroshki with a tiny bit of water to seal it.)
- Place the piroshki on a baking sheet, then repeat with the remaining dough balls. Cover and let rest and rise for about 30 minutes.
- Bake
- Lightly beat the egg wash ingredients together.
- Heat the oven to 350 degrees. Brush each piroshki with egg wash. Bake the piroshki for 30 minutes, until golden brown. Serve warm.
Notes
- Freezing: Let the piroshki cool completely before sealing in a freezer bag for freezing. To reheat, bake them in the oven at 350 degrees for 25-30 minutes.
- Frying: These are also delicious deep fried! Make the piroshki as described above until the “Bake” step. (Don’t brush with egg wash!) Instead, fill a large pot with vegetable oil to a depth of 2 1/2-3 inches. Heat the oil to 365 degrees. Drop a few piroshki CAREFULLY into the hot oil. Don’t put in so many piroshki that the pies touch, but also don’t put in more than three at a time so you can maintain a high temperature. Fry each piroshki for 6 minutes, until golden. Using a slotted spoon, remove the pies from the oil and drain on a cooling rack or paper towels. Return the oil to 365 degrees before adding the next batch.
This recipe is adapted from My Jewish Learning and Allrecipes.
I just ate way too many of these in a sitting. Delicious!
Yay! So glad you liked them!