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1 large fish filet free of bones and Skin.
4 cups flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag of yeast
1-2 eggs (for dough)
1-2 boiled eggs (for filling)
1/4 cup milk
4 tablespoons vegetable oil
2 ounces of shredded cheese
2-3 large potatoes
2 cups of rice
In a large bowl make dough according to the instructions on the yeast package. Let it stand in a warm place for a couple of hours while prepare other ingredients. In a separate bowl combine seasonings, chopped onion, boiled chopped eggs and cooked rice. Wash and cut the boneless fish filet in small pieces (1/2 x ½”). When dough is ready, divide it in many pieces. Roll the pieces out and arrange fish pieces in the middle of each roll. Add some mix of rice, chopped eggs, onion and seasonings. Pinch up the edges of each pie, but leave the center of them open. Place each pie on a cookie sheet with shortening applied and bake for 25 minutes or until golden brown at 375 degrees.
Dip skinless and unthaw chicken breasts in eggs and milk mix, then roll it around in seasoned flower. Any type of filling can be used for this dish including boiled eggs and green onion, carrots, apples, beef or chicken.
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