I thought that these were okay. Our kids loved them. We thought that we might try it again, but make it a breakfast item with sausage and egg filling. Thanks for the recipe!

This was great!! I miss the House Of Piroshki in San Francisco now i have it at my house. This is the best recipe i have found for the doe. I went a step further and made a pastry with the left over doe by adding Rasberry jelly as the filling deep fry and sprinkle powder sugar on top. What a treat to enjoy after a great Piroshki.

These are delicious! My hubby and kids love them. They are not hard to make at all just take a little time with the dough.

This recipe was right on. It tasted just like the piroshkis we bought at the neighborhood deli when we were kids. We added fresh minced garlic, cheese, onions, mushrooms, and fresh spinach with the ground beef and they were amazing. They were also very fun to make. This recipe is superb.

It took tree attempts for me to get the yeast activated - but I would do it all over again. I read that some people added cheese - since I had a few laughing cow cubes left (onion flavored) I added them - THIS WAS A GREAT RECIPE!!! My husband and son both enjoyed it!

AWESOME!! Used ground elk burger instead of beef, and added 2 tbs shredded cheddar inside each piroshki, and a dash of crushed red pepper to the meat for a little heat. Also deep fried in skillet over medium heat for maybe 30 seconds, at the most, they brown quickly. Who would've thought dill would be so perfect in these??? They taste just like the ones at the fair. My hubby and I were so pleased!!

Thank you so much for this recipe! My family enjoyed this very much. I did add 4oz of cream cheese (heat from plan helped melt it) and then once cooled, stirred some mixed shredded cheese into it. Once the Piroshki's were baked or fried the cheese melted and they had a wonderful flavor! I froze half of them so this allows me to fry a couple at a time, serve with some salad and call it dinner! Again, thank you for the recipe.

Yummy!!! I grew up eating Piroshki's (SF Balboa) and we had some Russian friends who made them homemade. I was craving them and didn't want to drive 1 hour into the city to get them. I might not ever have to go buy them again. I made these, easy, not very time consuming. It was fantastic!! So authentic tasting! I fried half and baked the other half. They came out great. The fried ones being better (more authentic) but wow either way it's a winner. Thanks soooo much Taylor's Mommy, this one goes in my recipe book for life.

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 :)

just like the ones we got in a place near golden gate park back in the 1970's ~*~ today is a good day thank you Taylor

Wonderful, really wonderful! I baked them and the dough's flavor was just fantastic (even though I didn't fry them). The dough was so easy to work with, and I will use it for MANY more applications. My 17 month old and husband couldn't stop eating them! My husband told me that they would be great for SuperBowl Sunday. I know we will make them over and over! Thank you for the fun and delicous recipe:)

These are GREAT! Like several of the other reviewers, we baked them instead of frying, but they taste wonderful, and are very authentic.

This is yummy! My Russian grandmother added hard-boiled egg, parsley, 1/4 cup dry wine, and about 1/2 cup water to hers, along with the ground beef, onions, dill, salt & pepper. Maybe the extra liquid keeps them a little moister. We always deep-fried them. They were to die for.

I love trying new Ukrainian and Russian recipes and this is definitely one I will be making again. I split the recipe in half, baked them instead of frying - for about 15 minutes at 400 degrees, and added in a few more things to the filling - chopped hard-boiled egg, shredded cabbage, a little bit of minced garlic to the onions, and some chopped up cheese (I used mild monterey jack). I also brushed the tops with melted butter when they came out of the oven. ..and I served it with a spinach salad. Im excited to make this recipe again for my brother who loves Hot Pockets. He doesnt usually like Russian food but I know he'll love this! :)

We really enjoyed these, I baked them also. I added a generous amount of dill weed to the filling and it was delicious.

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.

I use 1/2 this recipe for my 3-person family. I use 1 1/2 Tbs of dried dill for an authentic fair-type taste. I also add a 1 1/2 oz cube of cheddar cheese before sealing and frying. My 2-year old and husband love these! They're a great make-ahead for a picnic (no messy sandwiches) and easy to reheat in the oven (425 for 10 minnutes or so)!

These were fantastic!!!! We love them just the way they are, but did add some different meats and cheese to some for the grandkids. They loved them to. Thanks for such an awesome recipe.

Very good recipe- similar to the ones not available anymore in the market at Fisherman's Wharf in San Francisco. I found it helpful not to overlap the edges of the dough a lot when wrapping, so the dough cooks through without over-browning them.

Wonderful! Many many years ago when I was a teenager, my best friend and I used to live on Piroshki we would buy at a local deli in N. Ca. I loved them and ate them several times a week. Now that I live in Ky, it is rare to find anyone who has ever even heard of Piroshki. This recipe is only perfect duplication of the proshki that I remember from my childhood. Not only are they wonderful, but for me, the ultimate comfort food! Thank You Taylor's Mommy