adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Taylor's Piroshki
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Classic Russian beef piroshki, stuffed with savory filling, perfectly crispy outside and fluffy inside, can be baked or fried for a tasty treat.
Ingredients:
  • 1 cup milk
  • 3 eggs
  • 1.5 pounds ground beef
  • ground black pepper to taste
  • dried dill weed to taste
  • 1 (.25 ounce) package active dry yeast
  • 0.25 cup warm water
  • 0.5 cup vegetable oil
  • 2 tablespoons granulated sugar
  • 4 cups all-purpose flour
  • 3 cups oil for frying
Instructions:
  • Making the filling: In a large skillet over medium-high heat, brown and crumble the ground beef for 5 to 7 minutes; drain any excess fat. Add onion and cook until softened. Season with salt, pepper, and dill weed to your taste preference. Allow to cool before using.
  • For the dough: Activate yeast in warm water and let it sit in a cozy spot until it becomes frothy, about 10 to 15 minutes. Warm milk in a saucepan over low heat; gently mix in eggs, oil, sugar, and salt. Take off the heat.
  • Start by adding half of the flour to a large mixing bowl and slowly incorporate the milk mixture. Then add the yeast solution and the rest of the flour, stirring well after each addition until a smooth dough forms. Knead until the dough comes together in a ball and is no longer sticky. (Note: Begin with 4 cups of flour and you can add more gradually as needed while kneading). Cover the bowl with a clean cloth and let it rise in a warm spot until doubled in size, approximately 30 to 60 minutes.
  • Transfer dough from bowl to a lightly floured surface. Shape into golf ball-sized pieces, then flatten into 3 1/2 to 4-inch disks.
  • Take a heaping tablespoon of cooled beef mixture and place it in the center of each disk. Fold the disks over the mixture and firmly press the edges to seal. Let them sit on a flat surface for about 10 minutes.
  • Preheat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry piroshki in batches until golden brown on both sides, about 3 to 4 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining piroshki.

Similar Recipes