Mennonite Piroshki Recipe

Introduction

Mennonite Piroshki are delicious filled pastries that combine a soft, slightly sweet dough with a savory meat and vegetable filling. These hand-held treats are perfect for family gatherings or a comforting snack any time of day.

Ingredients

• 2 ¼ teaspoons active dry yeast
• ¼ cup warm water (105-115°F)
• 1 cup warm milk (105-115°F)
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¼ cup vegetable oil
• 1 large egg
• 3 ½ – 4 cups all-purpose flour
• 1 pound ground beef (or mix of meats)
• 1 medium onion, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: dill, caraway seed to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Dissolve the yeast in warm water and let it sit until foamy, about 5 to 10 minutes.
2. Step 2: In a large bowl, whisk together warm milk, sugar, salt, vegetable oil, and one large egg.
3. Step 3: Add the activated yeast mixture to the bowl and stir gently to combine.
4. Step 4: Gradually add the flour, mixing until the dough is soft and slightly sticky.
5. Step 5: Knead the dough on a floured surface for 5 to 7 minutes until it is smooth and elastic.
6. Step 6: Place the dough in an oiled bowl, cover it, and let it rise for 1 to 1.5 hours, or until doubled in size.
7. Step 7: Heat vegetable oil in a skillet and cook the ground beef until browned; drain excess grease.
8. Step 8: Add the chopped onion to the skillet and cook until softened. Stir in shredded cabbage, shredded carrots, minced garlic, salt, and black pepper; cook until vegetables are tender.
9. Step 9: Remove the filling from heat and let it cool slightly. Adjust the seasoning with dill or caraway seed if desired.
10. Step 10: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
11. Step 11: Punch down the dough, divide it in half, and roll each portion to about ¼ inch thickness. Cut into 3-4 inch circles.
12. Step 12: Place 1 to 2 tablespoons of filling in the center of each dough circle.
13. Step 13: Fold each circle into a half-moon shape and pinch the edges tightly to seal in the filling.
14. Step 14: Arrange the filled piroshki on the prepared baking sheets and brush the tops with the beaten egg.
15. Step 15: Bake for 20 to 25 minutes or until the piroshki are golden brown.
16. Step 16: Let the piroshki cool slightly before serving.

Tips & Variations

• For a vegetarian version, substitute the meat with mushrooms or a mix of sautéed vegetables.
• Try adding fresh dill or caraway seeds to the dough for extra flavor.
• If the dough is sticky, dust your hands and surface lightly with flour while shaping.

Storage

Store leftover piroshki in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through to retain crispness. You can also freeze baked piroshki for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling out.

Can I bake these piroshki instead of frying?

Yes, this recipe is designed for baking, producing a golden brown crust without frying, making them lighter and healthier.

Mennonite Piroshki Recipe

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★★★★★

4.9 from 121 reviews

• Author: anna
• Total Time: 2 hours 30 minutes
• Yield: 16 servings 1x

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Description

Traditional Mennonite Piroshki are soft, baked buns filled with a savory mixture of ground beef, cabbage, carrots, and aromatic seasonings. This comforting recipe features a tender yeast dough that’s risen to perfection, filled with a flavorful meat and vegetable filling, and baked until golden brown. Perfect for family gatherings or a delicious snack, this recipe yields fluffy, satisfying piroshki with a delightful balance of textures and flavors.

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Ingredients

Scale 1x2x3x

Dough

• 2 ¼ teaspoons active dry yeast
• ¼ cup warm water (105-115°F)
• 1 cup warm milk (105-115°F)
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¼ cup vegetable oil
• 1 large egg
• 3 ½ – 4 cups all-purpose flour

Filling

• 1 pound ground beef (or mix of meats)
• 1 medium onion, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: dill, caraway seed to taste

For Egg Wash

• 1 egg, beaten

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Instructions

1. Activate Yeast: Dissolve the active dry yeast in warm water (105-115°F) and let it sit until it becomes foamy, approximately 5-10 minutes. This step ensures the yeast is active and ready for the dough.
2. Prepare Dough Mixture: In a large bowl, whisk together the warm milk, granulated sugar, salt, vegetable oil, and one large egg until well combined.
3. Add Yeast to Dough: Stir the activated yeast mixture gently into the milk mixture, blending the ingredients carefully without over-mixing.
4. Incorporate Flour: Gradually add 3 ½ to 4 cups of all-purpose flour, mixing continuously until the dough is soft and slightly sticky but holds together.
5. Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
6. First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
7. Cook Filling — Brown Meat: Heat the tablespoon of vegetable oil in a skillet over medium heat. Add ground beef and cook until browned, stirring frequently. Drain any excess grease.
8. Cook Vegetables: Add the chopped onion to the skillet and cook until softened. Stir in shredded cabbage, shredded carrots, minced garlic, salt, and black pepper. Continue cooking until the vegetables are tender, about 5-7 minutes.
9. Season Filling: Remove the skillet from heat and allow the filling to cool slightly. Adjust seasoning by sprinkling in dill or caraway seed if desired for added flavor.
10. Prepare for Baking: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
11. Shape Dough: Punch down the risen dough to release air. Divide into two equal portions and roll each out to about ¼ inch thickness. Use a 3-4 inch cutter or glass to cut circles from the dough.
12. Fill Piroshki: Place 1-2 tablespoons of the cooled filling in the center of each dough circle.
13. Seal Piroshki: Fold each circle into a half-moon shape enclosing the filling, then pinch the edges tightly to seal completely to prevent leakage during baking.
14. Egg Wash: Arrange the sealed piroshki on prepared baking sheets and brush the tops with the beaten egg to give a glossy golden finish when baked.
15. Bake: Bake in the preheated oven for 20-25 minutes until the piroshki are puffed and golden brown on top.
16. Cool and Serve: Remove from oven and allow to cool slightly on a wire rack before serving to enhance the texture and flavor.

Notes

• For softer dough, avoid adding too much flour; the dough should remain slightly sticky.
• Use a mix of meats such as beef and pork for a richer filling if desired.
• Dill and caraway seeds add authentic Mennonite flavor but are optional.
• Leftover piroshki can be stored in an airtight container and reheated in the oven for best texture.
• You can freeze unbaked piroshki on the baking sheet, then bake directly from frozen, adding a few extra minutes to baking time.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Baking
• Method: Baking
• Cuisine: Mennonite

Keywords: Mennonite Piroshki, baked piroshki, savory buns, ground beef filling, traditional Mennonite recipe