Savory Piroshky Recipe

Introduction

Savory Piroshky are delightful Russian-style stuffed pastries filled with seasoned ground meat and onions. Crispy on the outside and tender on the inside, they make a perfect snack or meal that’s both comforting and satisfying.

Ingredients

• 5 egg yolks
• 2 tbsp sugar
• 1 cup sour cream
• 2 cups warm milk
• 1/2 cup warm water
• 1 1/2 tbsp dry yeast
• 5 tbsp unsalted butter, melted
• 7 cups flour
• 3 lb ground meat
• 1 large onion, grated
• 1 tbsp salt (adjust to preference)
• 1 tsp ground black pepper (adjust to preference)
• Oil (vegetable or canola) for frying

Instructions

1. Prepare the filling: In a bowl, combine the ground meat, grated onion, salt, and pepper. Mix well and set aside.
2. Make the dough base: In a large bowl, whisk together the egg yolks, sugar, and sour cream. Add the warm water, warm milk, and dry yeast. Let the mixture sit for 30 minutes until frothy.
3. Add butter and flour: Stir in the melted unsalted butter. Gradually add the flour in thirds, mixing well after each addition.
4. Knead the dough: Knead the dough by hand on a floured surface for at least 10 minutes, until it becomes smooth and no longer sticks to your hands.
5. Let dough rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Shape the piroshky: With oiled hands, divide the dough into small, evenly sized pieces. Flatten each piece into a circle and place them on an oiled surface.
7. Fill and seal: Flatten each dough circle further, spoon a portion of the meat filling onto the center, spreading it evenly. Fold the sides over the filling and pinch the edges tightly to seal. Gently flatten each sealed piroshky into a round shape and place them side by side on an oiled surface.
8. Fry the piroshky: Heat a deep frying pan with plenty of oil over medium heat. Fry each piroshky until golden brown on each side, turning carefully to cook evenly. Tear one open to make sure the meat is fully cooked.
9. Drain and serve: Remove the fried piroshky and place them on paper towels to absorb excess oil. Keep covered with a towel until ready to serve.

Tips & Variations

• For a richer flavor, try mixing ground beef and pork or add finely chopped mushrooms to the filling.
• If you prefer baking over frying, brush the piroshky with egg wash and bake at 375°F (190°C) for 20-25 minutes until golden.
• Adjust salt and pepper in the filling to suit your taste preference.
• Make sure the oil is at medium heat to avoid burning while ensuring the inside cooks thoroughly.

Storage

Store leftover piroshky in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through to maintain the crispy exterior. They do not freeze well due to the fried dough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides ground meat?

Yes, piroshky can be filled with a variety of fillings such as mashed potatoes, cabbage, mushrooms, or cheese for different flavors and dietary preferences.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy and soft to the touch, indicating the yeast has activated and the dough is ready for shaping.

Savory Piroshky Recipe

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★★★★★

4.8 from 76 reviews

Savory Piroshky are traditional Russian stuffed pastries made with a tender yeast dough and filled with a seasoned ground meat and onion mixture. These delicious fried buns are golden brown on the outside with a flavorful, juicy filling inside, perfect as a hearty snack or meal.

• Author: rami
• Prep Time: 30 minutes (including dough resting time)
• Cook Time: 30 minutes (including frying)
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20–24 piroshky, depending on size 1x
• Category: Snack
• Method: Frying
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 5 egg yolks
• 2 tbsp sugar
• 1 cup sour cream
• 2 cups warm milk
• 1/2 cup warm water
• 1 1/2 tbsp dry yeast
• 5 tbsp unsalted butter, melted
• 7 cups all-purpose flour

Filling Ingredients

• 3 lb ground meat (beef, pork, or a mix)
• 1 large onion, grated
• 1 tbsp salt (adjust to preference)
• 1 tsp ground black pepper (adjust to preference)

For Frying

• Vegetable oil or canola oil (enough for deep frying)

Instructions

1. Prepare the Filling: In a mixing bowl, combine the ground meat and grated onion. Season with salt and black pepper according to your taste preference. Mix thoroughly to combine all ingredients evenly.
2. Make the Dough: In a large bowl, whisk the egg yolks with sugar and sour cream until smooth. Add warm water, warm milk, and dry yeast. Let the mixture sit for 30 minutes to allow the yeast to activate. Stir in the melted butter.
3. Knead the Dough: Gradually add the flour in three parts, mixing after each addition. Once combined, knead the dough by hand for at least 10 minutes until it becomes smooth and no longer sticks to your hands.
4. Let the Dough Rise: Cover the dough and let it rise in a warm place for about one hour, or until it has doubled in size.
5. Shape the Piroshky: With oiled hands, divide the dough into small, evenly sized portions. Form each portion into a circle and place them on an oiled surface to prevent sticking.
6. Fill and Fold: Flatten each dough circle, then place a portion of the prepared filling in the center. Spread the meat evenly within the circle. Fold the dough over the filling and pinch the edges tightly to seal, then gently flatten the sealed dough into a rounded piroshky shape. Place the shaped piroshky on an oiled surface side by side.
7. Fry the Piroshky: Heat vegetable or canola oil in a deep frying pan over medium heat. Once hot, carefully fry each piroshky until golden brown on both sides. Tear one open to check that the filling is cooked through.
8. Drain and Serve: Remove fried piroshky and place them on paper towels to absorb excess oil. Cover with a clean towel to keep warm until ready to serve.

Notes

• Use warm milk and warm water to activate the yeast properly for a good rise.
• Adjust salt and pepper in the filling according to your taste preference.
• Ensure oil is sufficiently hot before frying to prevent the piroshky from absorbing too much oil.
• These piroshky can be served warm or at room temperature and make a great snack or meal accompaniment.
• If preferred, you can substitute the ground meat mixture with other fillings such as mushrooms, cabbage, or potatoes.

Keywords: piroshky, savory piroshky, Russian pastries, fried dough, stuffed buns, ground meat filling