Perfect for any occasion – whether it’s a party snack, a quick lunch, or something to munch on during movie night.
Meanwhile, gently warm the milk.
In a large bowl, combine the lukewarm milk, the starter dough, and all the other ingredients except for the flour, and mix well.
Gradually sift in the flour and knead for about 10 minutes until a smooth, soft dough forms.
Place the dough in a greased bowl, cover it, and let it rest in a warm place for 1-2 hours, until it doubles in size.
Sauté the onion in a pan with a little oil, add the turmeric.
Add the mince and fry until crumbly.
Add the tomato paste and fry until fragrant.
Dice the peppers, finely chop the mushrooms and parsley and also add, season with the spices and simmer for about 10 minutes.
Once the mixture has cooled, add grated pizza cheese to taste. Set aside.
After resting, knead the dough again and divide it.
Roll out one part and cut out circles with a glass or mold.
Fill each circle with a tablespoon of the filling and fold over.
Shape the edges as desired. Either press the sides in firmly with a fork or press them together well by hand. I have artfully folded in the sides, see my video or photos.
Cover all the filled dumplings and leave to rest for another 20 minutes.
Mix the grape syrup and water well.
Toast the sesame seeds in a pan without oil and place in another bowl ready for use.
Either roll the filled dumplings in the syrup or coat both sides with a brush.
Then sprinkle with toasted sesame seeds.
Bake the pirashki in the oven at 180° for approx. 30 minutes or deep-fry in oil until golden brown.
Or, like me, bake in the Airfryer at 160° C for 15 minutes until golden brown. Turn halfway through.