Meat Piroshki Recipe
Homemade piroshki with a meat filling make the comfort meal of your dreams! Fluffy dough, loaded with a flavorful meat filling, fried to a crispy finish. The outside is golden brown, and the center is fluffy and juicy.
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.