Piroşki (Russian)

Piroşki (Russian)

Step-by-step recipe for classic Russian/Ukrainian friend piroshki (buns) with meat filling. A classic slavic dish.

Servings20 – 22 piroshki
AuthorValentina’s Corner
Ingredients
  • Ingredients for Piroshki:
  • 1 1/3 cups water warm
  • 1/3 cup milk warm
  • 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
Instructions
How to make Piroshki dough:
  1. 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).
  2. 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.
How to make Piroshki dough:
  1. 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.
How to Cook Piroshki:
  1. 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.
  2. Take some meat and put it into middle of each circle. Take one of the cubes of butter and put it over the meat. Close up the circles and pinch them together.
  3. Repeat with the second dough.
  4. Take set aside dough and roll them into a log. Take a small piece and shape it into a circle and repeat the remaining process.
  5. Heat oil in a large saucepan, or Dutch oven on med/high (add enough oil that half of the piroshki will be in oil.)
  6. Fry Piroshki until cooked and golden in color.
  7. When removing Piroshki, line platter with few layers of paper towel.