Reviewed: May 1, 2012

You can also make these with (inside of them) : Mashed potatoes, Cabbage, Apples, Cherries, Hard boiled egg... I'm sure you can make anything you want inside of them, the sweet ones are amazing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SyNom

Reviewed: Mar. 14, 2012

This is a variation of Belyashi or Meat Piroshki. Piroshki can have many different fillings, including mashed potatoes with or without ground liver, cabbage, egg onion and rice, also small amounts of jam can be used for the filling for a sweet pirozhok. There are many variations on the fillings, I've only listed a few common ones. Each Russian family makes it their way, so you can get a lot of variation on what goes into these. I gave this recipe 5 stars because truly authentic Meat Piroshki are never baked because the dough becomes sweet, its perfectly fine to bake them with the other fillings. And if you prefer to bake them that's fine but it doesn't taste the same.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Agnessa

Reviewed: Feb. 24, 2012

To make this a wee bit healthier I rubbed some oil on it and then baked it. It still tasted like real deal Piroshki!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BaconMan 3.0

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

VERY good! Similar to the piroshki's I had growing up. I did use more dill, about 1-11/2 tsp. Also used 1/2 c beef stock to moisten the meat up when it was ready to fill the dough. I also added sharp cheddar cheese. As for using 2 disks of dough, I ended up using one disk and folding it in half and pinching it closed. I wanted a little less dough, and more meat. It was very good! THANK YOU for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHARMEDMOMMY

Reviewed: Nov. 21, 2011

This recipe is fantastic! I also bake these at 400 for about 15-20 minutes instead of frying. I make it with ground beef, onion, cheese and sauerkraut for more of a bier rock taste. I've also done it with chopped spinach. I may try doing it with apple filling sometime. This is GREAT! Give it a try, it's really not hard to do and the leftovers are great too! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

Reviewed: Nov. 8, 2011

This was very time consuming with some disappointing results. I think partly due to the recipe and partly due to user error. The dough is good but the filling really lacked flavor and moisture. I also baked these instead of frying so maybe that made a difference. We're gonna try to make again with different filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 14, 2011

My bf from St. Petersburg loved this but said the dough was a bit too sweet. To keep it wet, I added hard boiled eggs and a little veg oil to the meat mix. I used half ground pork and half ground beef as most Russian minced meat recipes call for. Next time I will put only a little sugar. Also, he said he loves them with blueberries so that's the next I will try. Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zaznoba

Reviewed: Aug. 9, 2011

Don liked the dough but didn't care for the meat. Will make again, with a different meat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jul. 27, 2011

thanks, i have been looking for this recipe. its awesome.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

monica_forme

Reviewed: Jul. 9, 2011

Added some minced garlic and baked them instead of frying, but WOW! These were well received by everyone at the dinner party. Already have requests to make more.

Was this review helpful? [ YES ]
1 user found this review helpful