Valentina Ablaev
A classic piroshki recipe that brings traditional Slavic comfort food into your home! A soft, pillowy homemade piroshki dough is filled with a savory meat filling and fried to a golden-brown crust; it truly doesn’t get better than this!
Classic piroshki are irresistible, so make a large batch, because they disappear fast! These are packed with seasoned meat and fresh herbs. Once fried, piroshki become crisp outside and stay juicy inside. This is a family recipe that you’ll want to pass down for ages!
Piroshki vs Pierogi
Though often confused, these two are distinct. Piroshki use a yeasted dough for an airy, fluffy result. Pierogi, however, are made with unleavened dough and boiled. Both are classic Slavic comfort foods.
Ingredients for Piroshki with Meat Filling
- Piroshki dough – Our classic piroshki dough makes the fluffiest, most delicious piroshki.
- Meat filling – We mix pork, onion, garlic, spices, mayo, green onion, and dill.
- Oil – Choose a high-smoke-point oil for deep-frying the piroshki.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A stand mixer makes the dough mixing process very easy! Don’t forget your dough hook attachment!
- When frying anything, a large pot or dutch oven makes for the easiest deep frying process.
Piroshki Fillings
Piroshki are highly customizable—make them your way! Here are a few top fillings:
- Cabbage:Cabbage piroshki are a staple and personal favorite! The dough hugs sautéed cabbage for a delicious flavor combination.
- Potato: Our cheesy potato piroshki are always a hit! We fill them with mashed potatoes and gooey cheese—a can’t-miss combination!
How to Make Meat Piroshki
- Make dough. In a mixer bowl, combine warm water, milk, salt, and oil. Add the yeast and sugar, gently stir, then cover until bubbly. Add the flour and mix with the dough hook until a dough forms.
2. Cover and let rise for 1½-2 hours.
3. Meat filling. To a large bowl, add all of the filling ingredients.
4. Mix and set the filling aside until ready to assemble.
5. Assemble. Divide the dough into 24 balls.
6. Flatten out each piece of dough, and add a spoonful of meat to each disc. Fold the dough over and pinch to seal.
7. Fry. To a large pot, add 2 inches of oil and heat to 330°F. Add in a few piroshki at a time and fry to golden brown on each side. Remove from the oil and place on a paper towel-lined plate. Repeat with the remaining piroshki, and enjoy!
Fried vs Baked Piroshki
When making piroshki, we like to fry them to get a crispy exterior and a fluffy center. However, you can also oven-bake piroshki for a healthier option!
Here’s how to make baked meat piroshki:
- Arrange the piroshki on a parchment paper-lined baking sheet and brush with an egg wash.
- Bake at 375°F for 18-22 minutes, or until golden brown.
Expert Tips:
- Pick the right oil. When deep frying anything, the oil you choose matters. Pick an oil with a high smoke point. Some great options are avocado oil, peanut oil, or vegetable oil.
- Heating the oil. When frying piroshki, use a thermometer for accurate temperature control. Keep oil at 330°F—this avoids burnt or soggy piroshki.
- Check for doneness. Use a meat thermometer to check the piroshki’s internal temperature and ensure the meat is cooked through. You want the inside to reach 160°F.
Store & Reheat
- Storage. Store leftover piroshki in an airtight container and refrigerate up to 5 days.
- Reheat. Warm up the piroshki in the air fryer or the oven to preserve that crispy exterior.
- Freeze. Piroshki are great to freeze and enjoy later on! Arrange the piroshki on a parchment-paper-lined baking sheet and freeze. Once completely frozen, add to a freezer-safe bag and store for up to 3 months. Reheat: Warm up the frozen piroshki in the air fryer or oven for a crispy finish.
More Comfort Recipes
If you enjoyed this easy piroshki recipe, be sure to try our other slavic comfort recipes; here are some of our favorites:
Entree
Entree
Grains and Pasta
If you tried this meat piroshki recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Meat Piroshki Recipe
Ingredients
- 1 1/3 cups warm water 110°F
- 1/3 cup warm milk 110°F
- 2 tsp salt
- 2 tsp oil
- 2½ tsp active dry yeast
- 1 Tbsp sugar
- 3 1/2 cups all-purpose flour measured then sifted
- flour for dusting
Meat Filling –
- 1 lb ground pork
- 1 small onion grated in protruding holes
- 2 garlic cloves minced
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- ½ tsp Lawry’s seasoning or Vegeta
- 1 Tbsp mayo
- 2 Tbsp green onion chopped
- 1 Tbsp fresh dill
- Oil for frying
Instructions
Make dough –
- In a stand-up mixer, add the warm water, milk, salt, and oil to the bowl and mix.
- Sprinkle the yeast, then the sugar, and gently mix. Cover and let the yeast activate for 3-5 minutes; it should be bubbly.
- Add the flour and mix with the dough hook until well incorporated. Cover with a towel and let the dough rise for 1 1/2 – 2 hours.
Make meat filling –
- In a large bowl, mix the meat filling ingredients.
Assemble –
- Generously flour the work surface and place the dough on it. Divide the dough into 24 equal parts (this will make small piroshki).
- Roll out each of the balls into about a 3½” circle. To each circle, place a spoonful of meat.
- Fold the dough in half, then seal the edges by pinching them together. Repeat with all of the piroshki.
- In a large pot, cover the bottom with oil about 2 inches deep and heat the oil to 330°F.
- Add the piroshki to the pot, being careful not to overcrowd it. Fry for 3 minutes per side, until golden, and transfer to a plate lined with a paper towel. Repeat with all the piroshki.
Notes
- Choose the right oil. Your oil choice matters when deep frying. Go with an oil that has a high smoke point, such as avocado, peanut, or vegetable oil.
- Heat the oil properly. Use a thermometer to make sure the oil reaches about 330°F. This temperature prevents the piroshki from burning or becoming greasy.
- Check doneness. Use a meat thermometer to ensure the filling is fully cooked. The internal temperature should reach 160°F.
- Store leftovers correctly. Place cooled piroshki in an airtight container and refrigerate for up to 5 days.
- Reheat for crispiness. Warm them in an oven or air fryer to restore that crunchy exterior.
- Freeze for later. Arrange piroshki on a parchment-lined sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. When ready to serve, reheat straight from frozen in the oven or air fryer for the best texture.
Nutrition
FAQs
Swap out ground pork for ground beef or ground chicken!
Be sure not to overfill and pinch the seams tightly.
Yes, prepare the dough, cover, and refrigerate for up to 24 hours. Let it come up to room temperature slightly before making piroshki.
