This fried Meat Piroshki Recipe is a classic dish in the Russian cuisine. The individual-sized mini buns (pies) using the best homemade piroshki dough are filled with seasoned meat and so delicious.
what is Meat Piroshki Recipe?
Piroshki are yeast dough buns with a filling and are either baked or fried. They can vary in shapes and sizes. The Russian piroshki buns are similar to American pies. They are mostly served as a main course but often paired with a light soup or easy side salad.
These fried piroshki are filled with a seasoned ground pork meat filling.
Meat Piroshki Recipe-
This classic piroshki dough recipe is perfect! The yeast dough, once cooked, becomes light and soft with a crispy crust.
- Fried– If fried in oil, the buns are so crispy on the outside yet the dough remains soft on the inside.
- Baked– When baked, you typically add an egg or milk glaze to tops of dough and they are also crispy but much healthier than the fried. Regardless if the piroshki are fried or baked, the dough performs wonderfully using either method of cooking.
We have a full post dedicated to the piroshki dough recipe with tips you can find HERE!
You can fill the soft piroshki dough with many different fillings. The most common filling for savory piroshki is ground meat like beef or pork.
Here are some other savory fillings:
- sautéed mushrooms
How to serve meat Piroshki?
Serve piroshki with sour cream. If you like garlic, add some minced garlic or powder and a bit of milk to the sour cream and mix, so good.
If you like heat with your food, add Sriracha or hot sauce to the sour cream when enjoying this meat piroshki recipe.
Tips How to make Russian Piroshki:
- Be gentle when working with the dough when you are shaping and filling it.
- When removing piroshki, line a platter with a few layers of paper towel to catch any excess grease.
- To reheat piroshki, bake in the oven covered with foil until reheated.
- When frying, keep a close eye on the oil so it doesn’t get too hot and burn the dough on the outside, leaving uncooked filling inside.
- Because the meat is raw, don’t cook the piroshki in higher heat than 330°F or the meat won’t have time to cook.
- If desired, you can sauté the filling before adding to the filling.
How to divide the dough-
We’ve found that the easiest way to divide the dough is to cut the dough into equal parts first then shape into a circle, this way you don’t have dough to reroll.
- Once the dough is transferred, with a sharp knife (or vegetable scooper), cut dough into four parts.
- Then take each part, gently shape into a log and cut into six equal parts. TIP: We’ve noticed it’s easier to get equal parts if you slightly indent the log then once assured the parts are equal, cut all the way through.
Enjoy the recipe for these Russian meat-filled pastry pies. I hope you’ll love the recipe as much as we do.
Try these other classic Russian recipes:
- Russian Borscht Recipe– a classic.
- Simple Russian Soup– comfort food.
- Chicken Vegetable Salad– so unique.
- Olivier Salad Recipe– potato salad.
Fried Meat Piroshki Recipe
- 1 recipe of piroshki dough
- oil for frying
- Prepare 1 batch of our piroshki dough recipe.
- In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.
- Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).
- Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough. Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.
- In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
- Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.
- Serve with sour cream.