📝 About This Recipe
Transport your kitchen to the heart of Eastern Europe with these iconic hand-held treasures. These Piroshki feature a cloud-like, buttery yeast dough wrapped around a savory, herb-flecked beef and onion filling that melts in your mouth. Whether baked for a golden, glossy finish or fried for a decadent crunch, these buns represent the ultimate in Russian comfort food and hospitality.
🥗 Ingredients
The Yeast Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1 cup Whole milk (warmed to 110°F (45°C))
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Large egg (at room temperature)
- 1 teaspoon Fine sea salt
The Savory Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 1 large Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1/4 cup Fresh dill (finely chopped)
- 2 tablespoons Beef broth (to keep the filling moist)
- 1 tablespoon Olive oil
- 1/2 teaspoon Black pepper (freshly ground)
The Finish
- 1 Egg yolk (for egg wash)
- 1 tablespoon Water (whisked with the egg yolk)
- 1 teaspoon Sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and egg into the well. Using a dough hook or a wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the onions and sauté for 5-7 minutes until translucent and golden.
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7
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned. Stir in the garlic, salt, pepper, and beef broth. Simmer for 2 minutes until the liquid is mostly absorbed.
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8
Remove the meat from heat and stir in the fresh dill. Let the filling cool completely before stuffing the buns—this prevents the dough from becoming soggy.
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9
Punch down the risen dough and divide it into 12-14 equal-sized balls (roughly the size of a large egg).
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10
On a lightly floured surface, roll each ball into a 4-inch circle. Place 1.5 to 2 tablespoons of filling in the center.
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11
Fold the edges of the dough over the filling and pinch the seams tightly to seal. Flatten slightly and place seam-side down on a parchment-lined baking sheet.
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12
Cover the buns and let them rest for another 20-30 minutes for a second rise. Meanwhile, preheat your oven to 375°F (190°C).
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13
Brush the tops of the buns with the egg wash and sprinkle with sesame seeds if desired. Bake for 20-25 minutes until the tops are deep golden brown.
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14
Remove from the oven and let them cool on a wire rack for 10 minutes. Serve warm for the best texture.
💡 Chef's Tips
Always ensure your filling is completely cool; warm filling will melt the yeast in the dough and cause the buns to lose their shape. If the dough is too sticky, add flour one tablespoon at a time, but be careful not to over-flour or the buns will be dense. For a vegetarian version, replace the beef with a mixture of sautéed cabbage, hard-boiled eggs, and mushrooms. You can freeze these after baking! Just reheat in a 350°F oven for 10 minutes to restore the crust's texture. Ensure the seams are pinched very tightly; any gaps will cause the savory juices to leak out and burn on the tray.
🍽️ Serving Suggestions
Serve with a side of cold sour cream (Smetana) for dipping. Pair with a bowl of hot Borscht or a clear chicken bouillon. Enjoy as a snack alongside a glass of strong black tea with lemon. Serve with spicy Russian mustard or fermented pickles for a tangy contrast. These are excellent additions to a Zakuski (appetizer) spread with smoked fish and vodka.