BEEF AND CABBAGE PIROSHKI

Beef And Cabbage Piroshki image

Number Of Ingredients 14

BEEF AND CABBAGE FILLING:
3 1/2 cups thinly shredded green cabbage
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed through a press
1 pound ground round steak (15 percent fat)
1 tablespoon finely chopped fresh dill weed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons sour cream
1 large egg yolk
4 (8-ounce) tubes buttermilk refrigerator biscuits
1 large egg yolk beaten with 1 teaspoon water
vegetable shortening or vegetable oil for deep-frying

Steps:

1. TO MAKE THE FILLING: In a medium saucepan of lightly salted boiling water, cook the cabbage until tender, about 8 minutes. Drain and rinse under cold running water. A handful at a time, squeeze the excess water from the cabbage. Set aside. 2. In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 3 minutes. Add the ground round and cook, stirring often and breaking up the meat with a spoon, until it loses its pink color, about 5 minutes. Stir in the reserved cabbage and the dill, salt, and pepper, and cook for 2 minutes. Remove from heat and let cool. Stir in the sour cream and egg yolk. 3. Line a baking sheet with a clean kitchen towel. On a lightly floured work surface, roll 1 biscuit into a 3 1/2-inch round. Place about 1 tablespoon of the cooled filling onto the bottom half of the round. Brush the edges with the yolk mixture, fold over to enclose the filling, and press the edges firmly to seal. Place on the kitchen towel and cover loosely with plastic wrap. Repeat with the remaining dough and filling. 4. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the piroshki until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm.

Nutrition Facts : Nutritional Facts Serves