Taylor's Piroshki Recipe - Allrecipes.com
Taylor's Piroshki Recipe
  • READY IN 2 hr

Taylor's Piroshki

Recipe by  

"These are as authentic Russian as you can get without traveling to Russia. I received the 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?"

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Ingredients Edit and Save

Original recipe makes 35 to 40 piroshki Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    20 mins
  • READY IN

    2 hrs

Directions

  1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the 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.
  4. 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.
  5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
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Footnotes

  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2003

THank YOU!!! I have been trying for several years to duplicate the delicious piroshki recipe my late Grandmother, born and raised in Russia, used to make us as children. The night we made these my brother walked in and grabbed one. "THESE ARE THEM, THESE ARE THEM!!" It was a great acheivment after so many failed attempts that never even came close. I made so many batches night after night this holiday I think my family and friends finally had enough piroshi till next Christmas. My Mother reminded me that my Grandmother also used to make them with cabbage and hard boiled eggs. We did'nt do the eggs but we did have some with cabbage that were good. We also thought of using the dough but adding spaghetti sauce, peperoni and chese for an Italian version. (Sorry Grandma) Anyway if I never use another recipe again I will treasure this one.

 
Most Helpful Critical Review
Jan 31, 2011

They just didn't taste like I remember a piroshki tasting. I'll have another go at them and see what happens.

 
Jan 24, 2007

I didn't fry these, but baked them at 400 for 17-18 minutes. I think I made them bigger than recipe stated, but they were very filling and the kids seemed to like them. Only negative comment was that it was a little "plain", even with cheese added to it. I LOVED them. Thank you.

 
Jan 12, 2004

EUREKA! This recipe does taste like the piroshkis I remember eating in my childhood when I would be treated to piroshkis at my friend's russian grandmother's house. They were always fondly remembered but never duplicated until now. Mine turned out a little dry, perhaps I drained the meat too well? I'm looking at other web sites now for similar recipes, and one says a russian chef told her that dryness is a problem, the chef adds bits of suet in the meat or chopped up frozen beef stock. Another recipe adds beef stock and butter to the meat to make it wetter. Some recipes add chopped up hard boiled eggs. I notice reviewers here added cheese. I cut mine open and added some cheese and it tasted good. Roll your dough thin, thinner is better, it puffs up thicker when you fry it.

 
Jan 01, 2008

these are the best...they taste just like the ones i look forward to each year at the local fair. i fried some and baked the rest for about 15-17 mins at 400---like suggested. great recipe, will definitely make these again :)

 
Dec 22, 2010

This recipe is best using the time-honored tradition of using roasted beef and then grinding it in a hand-cranked meat grinder. Totally old-fashioned, yes, but it yields unmatched richness. (Ground meat lends a much harsher and hollow flavor) (Trust me, I've eaten these for 40+ years). Ironically, though, if you want to cut time on making the dough- frozen Bridgefield bread loaves, thawed and rolled out, yields virtually the same taste as far as the bread is concerned.

 
Sep 15, 2003

Overall I give it a five this was delicious I add some mushrooms bacon bits with some cheese but it was great either way. Quickness I rated five because I alway prepare my indgredints before I make it by two hours so I just through it together eainess a five also because it goes in hand with Quckness. Kid friendly a five for obvious reasons Thankyou for giving us the recipe, I've never made these before, Im very impressed!!!!

 
Nov 08, 2013

I have noticed that many people have complained about the dryness of the meat. Im russian and I have made countless piroshkis in my lifetime and would have to say this recipe is almost spot (for the dough that is). I wouldn't cook the ground beef and actually I would use half ground pork half ground beef and add about 1/4 cup of water to the meat mixture, the more onions and garlic and other seasonings you add the tastier it will be so don't skimp on that and please please don't use dried ingredients that takes away the authenticity of this awesome dish. There is absolutely no reason to cook the meat before you fry or bake them. If frying I like to pan fry to start and then finish them in the oven for about 20 min at 375. If baking them bake for about 30-40 min and make sure to brush them with egg yolk mixed with a little bit of milk (that's so it has a nice golden top to it. Hope I helped

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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