Romanov Piroshki Recipe - Allrecipes.com
Romanov Piroshki Recipe
  • READY IN 1 hr

Romanov Piroshki

Recipe by  

"This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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Directions

  1. To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
  2. Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
  3. To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
  6. Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2010

Some have commented on the dough being tough. I make homemade potato/sauerkraut perogies with this dough...only to soften the dough mix all ingredients but add water so dough is sticky- then add flour to make the dough rollable. Important also to let dough rest in a bowl covered with plastic/lid. Let rest approx. 20-30 minutes. May need to add flour to rolling surface to keep from sticking-be careful not to over flour.

 
Most Helpful Critical Review
Jul 01, 2008

Whenever I ate pirozhki at the delis in SanFrancisco, they were mostly deep fried. However, with times getting more "healthier," baking seems to be a good way to cut down on the fat as well as the calories. I ask you, though, "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually, I serve a nice beet borshch along with the pirozhkis and, again, there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and, like bliny, we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening, taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course, there is the vodka and the music of the bards as well). As they say in Russian, "Tikho yedish, dalshe budesh." (Slowly, but surely.) Now why the 3 stars? There is no dill in the meat stuffing! No dill, no REAL pirozhki!!

 

18 Ratings

Feb 10, 2011

I was looking for something different, and this was amazing! I did not have any salt at home, so I had to use a steak burger seasoning instead. I also decided to cook it at 375* instead of 400* after reading about the dough being tough. I thought it was great! It had a nice almost crispy texture to it....VERY good! We ate them with ketchup. They went fast!

 
Dec 23, 2003

these were a little tough but my father reminded me that the ones we ate when I was young from a little russion resturant in SanFrancisco were deep fried, maybe that would make the difference

 
Apr 09, 2008

I made these last night because my brother is a major meat eater and very picky. I like to cook internationally as often as possible and he said that he would eat them. Really it's like a hamburger in a shell, that's what sold him. I cut the amount of onion and added cayanne pepper, italian seasoning, garlic and cheese to add flavor. It was a major hit. However, I only used a pound of ground beef and the standard dough recipe and got 24 pockets. Next time, and my brother has demanded a next time, I plan to use pizza dough. The other was just too tough. But it's a keeper.

 
Feb 15, 2005

I thought it a little tough, next time I will reduce the heat a little. I also added more spices to the meat and did not blend it. Cheddar cheese goes great with them.

 
Jan 13, 2009

Really nice recipe. It was definately a hit with all members of my family (there are 7 of us so pleasing all is a little bit difficult sometimes) I served them with sour cream and I deep fried mine. The only thing is that the dough was a little tough, so next time I will try a different dough.

 
Dec 29, 2012

Way too dry dough and tasteless meat mix, I had to "doctor" it up and proportions were way off in this recipe, I had lots of meat left over, enough for a 2nd batch of dough and beyond, you must analyze this !

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 205 mg
  • 8%

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

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