This fried Meat Piroshki Recipe is a classic dish in the Russian cuisine. The individual sized mini Russian buns have either a savory or sweet filling.
What is piroshki?
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 salad as a side.
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, it’s so good.)
Russian piroshki dough recipe-
This piroshki dough recipe is perfect! The yeast dough once cooked becomes light, soft with a crispy crust. If fried in oil, the buns are so crispy on the outside yet the dough remains soft and flavorful. When baked, you typically add an egg or milk glaze and they are also crispy but not as much as they would be if you fried them. Regardless if the piroshki are fried or baked, the dough performs wonderfully using either method of cooking.
You can fill the soft piroshki dough with many different fillings. The most common fillings for savory piroshki are beef or pork if a meat filling, or potatoes. Here are some other savory fillings for Russian piroshki-
- sauteed mushrooms
- onion and cheese
You can fill the piroshki with a savory filling.
- Apples with sugar
- Farmer’s cheese or cottage cheese
Tips How to make Russian Piroshki:
Be gentle when working with the dough when you are shaping and filling it.
When removing Piroshki, line platter with few layers of paper towel so any excess
To reheat piroshki, bake in the oven covered with foil until reheated.
When frying, keep a close eye on the dough and mix as needed so the dough won’t burn on the outside and dough be undercooked inside.
Enjoy the recipe for these Russian meat filled pastry pies. I hope you’ll love the recipe as much as we do. Don’t forget to tag us on your social media platforms. #ValentinasCorner 🙂
Try these other classic Russian recipes:
Meat Piroshki Recipe
- Ingredients for Piroshki:
- 1 1/3 cups warm water
- 1/3 cup warm milk
- 2 tsp salt
- 2 1/2 tsp active dry yeast
- 1 Tbsp sugar
- 2 tsp oil
- 3 1/2 cups flour
- flour for dusting
- Ingredients for Meat Filling:
- 1 lb group pork
- 2 1/2 tsp oil
- 1 small onion, chopped fine
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp Lawry's seasoning (or Vegeta)
- 1/4 tsp pepper
- 1 Tbsp mayo
- 2 Tbsp green onion, chopped
- 1 Tbsp dill, chopped
- 4-6 Tbsp butter, cubed
How to make Piroshki dough:
- Add the warm water and milk to a medium bowl. Add the salt and oil, give it a quick mix. Sprinkle the yeast over the water, sprinkle sugar over the yeast. Let the yeast activate and become foamy (about 3-5 minutes).
- Add the sifted flour and mix until flour is completely incorporated. Cover with towel and let the dough rise 1 1/2 hours to 2 hours.
- Meanwhile, prepare the meat filling. Brown the ground pork, breaking up the meat. Add the oil and chopped onion, cook another 5 minutes (until onions are tender). Add the minced garlic, salt, Lawry’s (or Vegeta) and pepper. Mix everything and let the meat cook another minute. Remove from heat. Once cooled, add the mayo, green onion, dill and mix.
- Generously flour surface. Roll out half of the dough. With a glass about 3 ½” in diameter, press down on the dough to make round circles. Set the unused dough aside.
- Take some meat and place it in middle of the dough. Take one of the cubes of butter and put it over the meat. Close up the dough and secure.
- Repeat with remaining dough.
- Take the leftover dough from when you shaped the pieces with a glass. Roll the dough into a log. Cut into smaller pieces and shape as you did the other dough.
- Heat oil in a large saucepan, or Dutch oven on med/high (add enough oil that half of the piroshki will be in oil.)
- Fry Piroshki until cooked and golden in color.
- When removing Piroshki, line platter with a few layers of paper towels.