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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I have noticed that many people have complained about the dryness of the meat. Im russian and...