Piroshiki For Bread Makers

* Exported from MasterCook *

PIROSHIKI FOR BREAD MAKERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 oz WATER (165 ML)
1 1/2 c BREAD FLOUR
1 tb NONFAT DRY MILK POWDER
2 tb SUGAR
1 t SALT
1 tb BUTTER
1 1/2 ts DRY YEAST
-----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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