Ingredients

1 egg (room temperature)

1 tsp white granulated sugar

1/2 tsp salt

1/4 cup (60 ml) vegetable oil

1/2 cup + 2 tbsp (155 ml) warm milk

5 tbsp (50 ml) warm water

1 tsp instant yeast

3 and 1/3 cups (415 g) all-purpose flour (sifted)

2 large potatoes (peeled)

1/2 stick (55 g) unsalted butter (for the potatoes)

Salt, to taste

1 tbsp (15 g) unsalted butter (for sautéing the onion)

1 small onion (minced)

10 oz (280 g) ground meat

Salt and pepper, to taste

1 tsp paprika

1 tbsp (2 g) finely chopped dill

Vegetable oil (about 6–8 cups, for frying)

Instructions

Step 1: In a large bowl, beat the egg, sugar, and salt until combined. Add the warm milk and vegetable oil, mixing well. Stir in the sifted flour and instant yeast until a dough begins to form. Transfer to a floured surface and knead with floured hands until soft, smooth, and elastic. The dough will be initially sticky—this is normal.

Step 2: Cover the dough and let it rise in a warm place for 60 to 90 minutes, or until it doubles in size.

Step 3: While the dough rises, boil the peeled potatoes in salted water until tender—about 10 to 25 minutes depending on size. Drain, add butter, and mash until smooth.

Step 4: In a large pan over medium-high heat, melt butter and sauté the minced onion until soft and fragrant. Add ground meat, seasoning with paprika, salt, and pepper. Cook until the meat is browned through. Remove from heat and let cool.

Step 5: Combine the mashed potatoes with the cooked meat, paprika, chopped dill, salt, and pepper. Stir until creamy and evenly mixed.

Step 6: Punch down the risen dough and divide into 12 equal pieces. Roll each piece into an oval shape roughly the size of your hand. Place about 1 tablespoon of filling in the center, fold the longer sides over, and pinch to seal. Gently roll again to slightly flatten the piroshki.

Step 7: Heat vegetable oil in a deep pot over medium heat until it reaches 350°F to 375°F (180°C to 190°C). Fry the piroshki, turning once halfway, until golden brown and puffed—about 5 minutes. Drain on paper towels before serving.

Tips & Variations

For an extra soft dough, add a tablespoon of sour cream or yogurt to the dough mixture.

Swap ground beef for ground pork or a mix of beef and pork for a richer filling.

Add finely chopped mushrooms or cooked sauerkraut for variety in the filling.

Keep the oil temperature steady while frying to avoid greasy or undercooked piroshki.

FAQs

Can I bake piroshki instead of frying?

Yes, you can bake the piroshki at 375°F (190°C) for 20-25 minutes until golden brown. The texture will be less crispy but still delicious.

How do I know when the oil is hot enough for frying?

Use a thermometer to maintain 350°F to 375°F (180°C to 190°C). Alternatively, drop a small piece of dough into the oil—if it rises to the surface quickly and sizzles, the oil is ready.