📝 About This Recipe
These Piroshki are the ultimate Russian street food: pillowy, golden-brown clouds of yeasted dough wrapped around a savory, aromatic beef and onion filling. Unlike the baked version, these are shallow-fried to create a delicate, thin crust that shatters slightly before revealing the juicy, seasoned center. Perfectly portable and deeply satisfying, they represent the heart of Slavic home cooking and the joy of artisanal dough work.
🥗 Ingredients
The Yeast Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1 1/4 cups Warm milk (approx 110°F/43°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt (fine sea salt)
The Savory Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 1 large Yellow onion (very finely diced)
- 2 cloves Garlic (minced)
- 3 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Beef broth (to keep the filling moist)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil (for sautéing)
For Frying
- 2 cups Vegetable oil (or as needed for shallow frying)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together 2 cups of the flour and the salt. Add the yeast mixture, melted butter, and the egg.
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3
Using a dough hook or a sturdy spoon, mix well. Gradually add the remaining flour 1/2 cup at a time until a soft, slightly sticky dough forms. Avoid adding too much flour; the dough should just clear the sides of the bowl.
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4
Knead the dough for about 5-7 minutes by hand (or 4 minutes on medium-low speed in a mixer) until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
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5
While the dough rises, prepare the filling. Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
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6
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Stir in the minced garlic, salt, pepper, and beef broth. Simmer for 2-3 minutes until the liquid is mostly absorbed but the meat is still moist.
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7
Remove from heat and stir in the fresh dill. Transfer the filling to a bowl and let it cool completely to room temperature before filling the dough.
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8
Punch down the risen dough. Divide it into 12-14 equal pieces (roughly the size of a large egg). Roll each piece into a smooth ball.
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9
On a lightly floured surface, flatten a ball of dough into a 4-inch circle using your fingers or a rolling pin. Place 1.5 tablespoons of filling in the center.
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10
Bring the edges of the dough together over the filling and pinch firmly to seal. Flatten the seam slightly and shape into an oval. Place seam-side down on a floured tray. Repeat with all pieces and let them rest for 20 minutes.
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11
Heat about 1 inch of oil in a heavy-bottomed skillet to 350°F (175°C). Carefully place 3-4 piroshki in the oil, seam-side down first.
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12
Fry for 3-4 minutes per side, turning once, until they are deep golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
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13
Serve warm, ensuring the interior is fully heated through and the crust is crisp.
💡 Chef's Tips
Ensure your filling is completely cool before placing it on the dough; warm filling will cause the dough to tear or become soggy. Do not overcrowd the frying pan, as this drops the oil temperature and leads to greasy piroshki. If you don't like beef, a mixture of sautéed cabbage, hard-boiled eggs, and green onions is a classic vegetarian alternative. To check if the oil is ready without a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, you are ready to fry. Always place the piroshki seam-side down first to 'lock' the seal during the initial fry.
🍽️ Serving Suggestions
Serve with a side of cold, tangy sour cream for dipping. A bowl of hot Borscht (beet soup) is the traditional and most soul-warming accompaniment. Pair with hot black tea served with a slice of lemon, Russian style. Try them with a side of spicy prepared horseradish or hot mustard for an extra kick. Excellent alongside a crisp cucumber and tomato salad dressed with sunflower oil.