Taylor's Piroshki

Taylor's Piroshki

108
TAYLORSMOMMY 0

"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

2 h servings 447 cals
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Original recipe yields 11 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

108
  1. 135 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 w...

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 remem...

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, wi...

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. (Gro...

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 ...

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

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...

I'm making 25 bag lunches for fishermen who will be out on a lake with no cooking facilities on Saturday. I decided to enclose the Easy Ham and Cheese sandwiches, using this Piroshki dough. Talk...