Piroshiki for bread makers
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Piroshiki for bread makers
  Bread  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48897. Report a problem with this recipe.
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      Title: Piroshiki for bread makers
 Categories: Breads
      Yield: 5 Servings
 
  5 1/2 oz WATER (165 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST

MMMMM--------------------------FILLING-------------------------------
  3 1/2 oz MINCED MEAT
      1    ONION, SMALL AND CHOPPED
      2    HARD BOILED EGGS
      1 oz PEAS
  1 1/4 oz BUTTER
 
  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.
 




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Recipe ID 48897 (Apr 03, 2005)

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