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Miso Piroshki

Ingredients make approximately 4 servings.

    • 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

How to cook

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).

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