Miso Piroshki
Miso is an ancient Japanese fermented seasoning to which satiness.
sweetness and umami have been added. Combining miso a renowned Japanese seasoning, and Russia's famous dumping produces a deep favor and also has the efect of taking away the strong aroma of the meat.
As there are various types of miso paste, please find the one you prefer.
Ingredients make approximately 4 servings.
A [Bread flour: 200ｇ(approx. 7oz.)、Sugar: 1 tablespoon、Instant dry yeast: 5ｇ(approx. 0.2oz.)]
B [Egg, beaten: 30ｇ(approx. 1oz.)、Milk: 120㏄(approx. 1/2cup)、Miso paste: 1 teaspoon]
Butter: 1 tablespoon
Minced beef: 100ｇ(approx. 3.5oz.)
Cabbage: 2 leaves
Egg, boiled: 1
C [Miso paste: 2 tablespoons、Tomato ketchup: 1 tablespoon、Salt: to taste]
Cooking oil: 1 tablespoon
Egg, beaten: Small quantity
Miso Piroshki
-
1
Warm the milk in B to 30℃(86°F), add the beaten egg and miso paste and mix. Place A in a bowl, combine, then add B a little at a time and mix by hand.
-
2
Once 1 has come together, add the butter and knead until the mix is smooth. Form a lump, then wrap in plastic wrap. Place in a 40℃(104°F) bain marie for about 50 minutes and leave to rise until the dough has doubled in volume.
-
3
Heat the cooking oil in a frying pan, sauté the minced beef and cabbage, then season with C. Add the finely chopped boiled egg, combine and leave to cool.
-
4
Lightly punch down the dough in 2. to release gas, then divide and shape it into 6 equal balls. Cover with a firmly wrung-out cloth and leave to rest for roughly 15 minutes. Roll the dough out into oval shapes. Divide the filling in 3 into 6 equal portions, place on each oval, then enclose the filling. Press the edges down firmly to seal, cover once more with a cloth and let rest for 15 to 20 minutes.
-
5
Once 4 has risen slightly, brush with a beaten egg and bake for 15 to 16 minutes in the oven at 180℃(356°F).
Director of this section
Masae Furutani / Food Researcher
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.