The Best Smoked Salmon Piroshki Recipe with Cream Cheese

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Heat the milk in the microwave until it is 110°F to 120°F (43°C to 49°C). Too hot and it will kill the yeast.
2. Combine the warm milk and yeast in a large bowl and let it proof for 5 minutes. Add the melted butter (not too hot), egg, sugar and salt and whisk until smooth.
3. Add the flour about 1 cup at a time, whisking first and then switching to a wooden spoon, until a dough ball forms. Turn it onto a lightly floured surface.
4. Knead, adding flour as needed, until the dough is smooth, soft and just slightly sticky. Return it to the bowl, cover with a towel and proof in a warm place for 1 to 1½ hours, until doubled in size.
5. For the filling, melt the butter in a medium frying pan over medium heat, add the diced onion and cook for 5 to 7 minutes, until softened but not browned. Let it cool to room temperature.
6. Beat the softened cream cheese in a large bowl with a mixer until fluffy. Add the farmer's cheese, egg, seasonings and fresh dill.
7. Flake the salmon into small chunks by hand and gently fold into the cream cheese mixture with a spatula, leaving visible chunks. Do not overmix. Also fold in the cooled onion.
8. Punch down the dough, knead briefly for about 20 seconds on a floured surface, then divide into 8 equal pieces. Keep covered with a towel.
9. Roll each piece into an oval about 7 to 8 inches across. Divide the filling into 8 portions of about 1/3 cup each and place one down the centre of each dough oval.
10. Pull the dough up and over the filling and seal tightly, keeping filling off the edges. For the fish tail, seal one end without filling, make a small slit with a paring knife, and pull the dough apart to shape two fins.
11. Place on a parchment- or silicone-lined baking sheet and proof for 30 to 45 minutes, until very fluffy. Brush with an egg wash made by whisking 1 egg with 1 tablespoon water, then sprinkle with fresh dill.
12. Bake at 350°F (177°C) for 28 to 30 minutes, until deep golden on the outside. Cool on a wire rack for at least 20 minutes before eating; the filling will be very hot.
13. To store, cool completely, then keep in a zip-lock bag or airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave for about 1 minute per piece, having split each piroshki in half first.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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OnionEggCheeseMilkCream cheeseSmoked salmon