Cuisine European Eastern European Russian Taylor's Piroshki 4.6 (171) 138 Reviews 40 Photos These pirozhki have a beef, onion, and dill filling and are delicious. You could also add a little cheese to the filling if you like. They can also be baked. I received this recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out — but then doesn't anything authentic take a little time? Submitted by TAYLORSMOMMY Updated on November 16, 2024 Save Rate Print Share Close Add Photo 40 40 40 40 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 45 mins Total Time: 1 hr 45 mins Servings: 10 Yield: 35 to 40 piroshki Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Meat Filling: 1 ½ pounds ground beef 1 onion, finely chopped 1 teaspoon salt ground black pepper to taste dried dill weed to taste Dough: 1 (.25 ounce) package active dry yeast ¼ cup warm water 1 cup milk 3 eggs ½ cup vegetable oil 2 tablespoons granulated sugar 1 teaspoon salt 4 cups all-purpose flour 3 cups oil for frying Directions To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using. Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat. Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki. To Bake: Preheat the oven to 350 degrees F (175 degrees C). Brush piroshki with egg wash all over and bake in preheated oven until golden brown, about 25 minutes. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. I Made It Print 222 home cooks made it! Nutrition Facts (per serving) 447 Calories 25g Fat 42g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 447 % Daily Value * Total Fat 25g 32% Saturated Fat 6g 28% Cholesterol 67mg 22% Sodium 478mg 21% Total Carbohydrate 42g 15% Dietary Fiber 2g 7% Total Sugars 4g Protein 14g 27% Vitamin C 1mg 1% Calcium 58mg 4% Iron 4mg 22% Potassium 254mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.