Perepichka with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g ground beef 200g ground beef
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cumin 1/2 teaspoon (2.5g) cumin
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugar: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm milk and vegetable oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Meanwhile, heat a tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the ground beef to the skillet and cook until browned. Stir in the paprika, cumin, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, until the flavors meld together. Remove from heat and let the filling cool.
7. 7.
   Once the dough has risen, punch it down and divide it into small portions. Flatten each portion with your hands and place a spoonful of the beef filling in the center. Fold the dough over the filling and seal the edges, shaping it into a small oblong shape.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully place the stuffed Perepichka into the hot oil and fry until golden brown on all sides.
9. 9.
   Remove the Perepichka from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve hot and enjoy the deliciously stuffed Perepichka!

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey for a lighter alternative.
• Paprika — Opt for smoked paprika to add a smoky flavor to the filling.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Perepichka.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Experiment with different fillings such as cheese, sautéed vegetables, or even a combination of sweet and savory ingredients.
• Serve the Perepichka with a side of tangy Ukrainian pickles for a refreshing contrast.
• If you prefer a lighter version, you can bake the Perepichka instead of frying them. Brush them with egg wash and bake at 200°C (400°F) for about 20 minutes, or until golden brown.
• Leftover Perepichka can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve the stuffed Perepichka hot, either as a standalone snack or as part of a meal. They can be enjoyed on their own or paired with a side of Ukrainian pickles or a dollop of sour cream for added creaminess.

Presentation advice

Arrange the golden brown Perepichka on a platter, garnished with fresh herbs like parsley or dill, to add a pop of color. Serve them with a side of pickles and a small bowl of sour cream for dipping.