1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 MINUTES
1: CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL
2: COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES
3: FRY ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS
4: SEASON WITH SALT AND PEPPER
5: ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN
6: PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE
7: PLACE FORMED DOUGH ON A GREASED OVEN TRAY
8: SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES
9: DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini