Meat Piroshki Recipe

This fried Meat Piroshki Recipe is a classic dish in Russian cuisine. The individual-sized mini Russian buns have either a savory or sweet filling.

Try our Baked Cheesy Potato Piroshki Recipe!

Fried meat piroshki in a bowl.

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.)

Savory piroshki in a bowl.

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.

 How to prepare the best piroshki dough.

Piroshki fillings-

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
  • cabbage
  • vegetables
  • onion and cheese

You can fill the piroshki with a savory filling.

  • Apples with sugar
  • Cherries
  • Apricots
  • Strawberries
  • Farmer’s cheese or cottage cheese

Sauté meat and fill piroshki dough.

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.

Shaped piroshki on a platter.

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 🙂

Piroshki frying in oil.

Try these other classic Russian recipes:

Print Recipe
5 from 8 votes

Meat Piroshki Recipe

Russian Fried Meat Piroshki Recipe. The perfect dough for piroshki with a savory meat filling. Perfection in each bite. 
Prep Time30 mins
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Meat Piroshki Recipe
Servings: 20 piroshki
Calories: 182
Author: Valentina's Corner



  • 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

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.

Assemble piroshki:

  • 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.


To reheat piroshki, bake in oven covered with foil until warm. 🙂
Nutrition Facts
Meat Piroshki Recipe
Amount Per Serving
Calories 182 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 389mg17%
Potassium 106mg3%
Carbohydrates 18g6%
Sugar 1g1%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Valentina's Corner

Show 47 Comments
  • Max 01/26/2019, 1:11 am Link Reply

    U see Lawry’s seasoning bit which one should I use?

  • Greenleaf 12/21/2018, 8:33 pm Link Reply

    The person whose piroshkis exploded trapped too much air inside his piroshkis. Maybe he didn’t chop the ingredients finely enough, or wrapped them too loosely. If you see them starting to blow up too much when you are cooking them, you can stab them quickly with a sharp knife, to let the air out.

  • Craig 10/02/2018, 8:25 pm Link Reply

    “Piroshki are yeast dough buns with a filling and are either baked or friend.”
    Friend or fried?

    • Valentina's Corner 10/02/2018, 8:59 pm Link Reply

      Ha, Craig. Thanks for catching that, you’re too kind. 🙂

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