"This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream." — Alexandra Romanov
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1 1/2 pounds
lean ground beef
ground black pepper
cold water, or as needed
Some have commented on the dough being tough. I make homemade potato/sauerkraut perogies with this dough...only to soften the dough mix all ingredients but add water so dough is sticky- then add flour to make the dough rollable. Important also to let dough rest in a bowl covered with plastic/lid. Let rest approx. 20-30 minutes. May need to add flour to rolling surface to keep from sticking-be careful not to over flour.
Whenever I ate pirozhki at the delis in SanFrancisco, they were mostly deep fried. However, with times getting more "healthier," baking seems to be a good way to cut down on the fat as well as the calories. I ask you, though, "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually, I serve a nice beet borshch along with the pirozhkis and, again, there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and, like bliny, we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening, taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course, there is the vodka and the music of the bards as well). As they say in Russian, "Tikho yedish, dalshe budesh." (Slowly, but surely.)
Now why the 3 stars? There is no dill in the meat stuffing! No dill, no REAL pirozhki!!
these were a little tough but my father reminded me that the ones we ate when I was young from a little russion resturant in SanFrancisco were deep fried, maybe that would make the difference
I was looking for something different, and this was amazing! I did not have any salt at home, so I had to use a steak burger seasoning instead. I also decided to cook it at 375* instead of 400* after reading about the dough being tough. I thought it was great! It had a nice almost crispy texture to it....VERY good! We ate them with ketchup. They went fast!
I made these last night because my brother is a major meat eater and very picky. I like to cook internationally as often as possible and he said that he would eat them. Really it's like a hamburger in a shell, that's what sold him. I cut the amount of onion and added cayanne pepper, italian seasoning, garlic and cheese to add flavor. It was a major hit. However, I only used a pound of ground beef and the standard dough recipe and got 24 pockets. Next time, and my brother has demanded a next time, I plan to use pizza dough. The other was just too tough. But it's a keeper.
I thought it a little tough, next time I will reduce the heat a little. I also added more spices to the meat and did not blend it. Cheddar cheese goes great with them.
Really nice recipe. It was definately a hit with all members of my family (there are 7 of us so pleasing all is a little bit difficult sometimes) I served them with sour cream and I deep fried mine. The only thing is that the dough was a little tough, so next time I will try a different dough.
Way too dry dough and tasteless meat mix, I had to "doctor" it up and proportions were way off in this recipe, I had lots of meat left over, enough for a 2nd batch of dough and beyond, you must analyze this !
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 196
** Calories from Fat: 94
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