• Michie

#106 / Vegan piroshki / ヴィーガン ピロシキ












調理時間 : 60分 / 難易度 : 中くらい

材料 (8個分)


 * ドライイースト 3g

 * ぬるま湯 150cc

 * メープルシロップ 小1

 * 準強力粉 250g

 * 塩 小1

 * オリーブオイル 大1


 * ニンニク 2片

 * タマネギ 中1/2個 (100g)

 * ニンジン 小1本分 (80g)

 * ほうれん草 1袋 (200g)

 * ビーツ 小1個分 (100g)

 * オリーブオイル 大1

 * 塩 小2/3

 * コショウ 少々

 * 葛粉 大1

 * 植物油(揚げ油) 適量


1. ボールに材料を入れ、全体がむらなくなるまでヘラで混ぜる。

2. 袋に入れて空気を抜き、一晩冷蔵庫で発酵または暖かいところで40-60分発酵させる。

3. 袋を開けてガスを抜き、丸めて8等分し、濡れ布巾をかぶせて15分休ませる。

4. フィリングの野菜は全てみじん切りにする。

5. フライパンにオイルを熱し、野菜を炒め、しんなりしたら塩コショウで味を整える。

6. 葛粉を振り入れ、全体にからめ、取り出して冷ます。

7. 打ち粉をしてパン生地を15cm直径程度に伸ばし、具を包む。

8. 20分休ませ、180度に熱した油で両面キツネ色になるまで揚げる。


Piroshki is one of my favorite breads.

I deeply wish that everyone in every country, vegan or non-vegan, transcending ethnicity, religion, or ideas, could eat good food and feel happy.

I feel how peaceful and happy it would be if we could say to each other, "This is delicious!

This time, I made piroshki with lots of vegetables.

In the video, I fried them in oil, but you can also fry them in a pan with less oil, or bake them in the oven at 200 C for 15 minutes.

The dough is soft and easy to wrap the ingredients.

You don't have to be nervous about the way to close the dough. Just hold it tightly.

Just make sure to close the mouth properly so that the ingredients do not come out.

Serve hot.


Cooks in 60 min / Difficulty : medium

Ingredients (8 piroshki )


 * 3g dry yeast

 * 150cc lukewarm water

 * 1 tsp maple syrup

 * 250g all purpose flour1

 * 1 tsp salt

 * 1 tbsp olive oil


 * 2 clove garlic

 * 100g onion

 * 80g carrot

 * 200g spinach

 * 100g beetroot

 * 1 tbsp olive oil

 * 2/3 tsp salt

 * some pepper

 * 1 tbsp arrowroot powder or any starch

 * some vegetable oil for frying


1. Put all the ingredients of dough in a bowl and mix with a spatula until evenly mixed.

2. Put the dough in a bag to air out and let it ferment in the fridge overnight or in a warm place for 40-60 minutes.

3. Open the bag, release the gas, cut the dough into 8 equal pieces, cover with a wet cloth and let rest for 15 minutes.

4. Chop all the vegetables of the filling.

5. Heat oil in a frying pan, sauté the vegetables until softened, season with salt and pepper.

6. Add arrowroot powder over the vegetables, mix well and cool down.

7. Roll out the dough with a rolling pin around 15cm circle and wrap the cooked ingredients.

8. Let rest for 20 minutes, then deep-fry in oil heated to 180℃ until golden brown on both sides.