Description
This traditional Russian Piroshki recipe features tender, golden-fried pastries filled with a creamy mixture of mashed potatoes and savory ground meat. Made from a soft yeast dough, these bite-sized delights are perfect as a hearty snack or a comforting meal. The filling blends buttery mashed potatoes, seasoned ground meat, sautéed onions, and aromatic dill, delivering rich Russian flavors in every bite.
Ingredients
Scale
Dough 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)
Filling Ingredients
- 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 (beef or a mix of beef and pork recommended)
- Salt and pepper (to taste)
- 1 tsp paprika
- 1 tbsp (2 g) finely chopped fresh dill
For Frying
- Vegetable oil (about 6-8 cups, for deep frying)
Instructions
- Make piroshki dough: In a large bowl, beat together the egg, sugar, and salt until combined. Pour in the warm milk and vegetable oil, mixing again to combine. Slowly add sifted flour and instant yeast, stirring until the dough begins to form. The dough will be wet and sticky initially. Transfer it to a well-floured surface, flour your hands generously, and knead until the dough becomes soft, smooth, and elastic. Adjust with small amounts of flour if necessary due to humidity or flour type.
- Let the dough rise: Place the dough back in the bowl, cover with a clean towel or plastic wrap, and allow it to rise for 60 to 90 minutes or until it doubles in size. While the dough rises, prepare the filling components.
- Boil the potatoes: Place peeled potatoes in a medium saucepan, cover with about 1 inch (2.5 cm) of water and add salt. Bring to a boil over medium heat, then reduce heat to maintain a simmer and cook until potatoes are tender—about 10-15 minutes for small pieces or 20-25 minutes for whole potatoes. Drain and mash with the unsalted butter until smooth. Allow to cool.
- Cook the meat filling: Heat butter in a large skillet over medium-high heat. Add the minced onion and sauté until softened and fragrant. Add the ground meat, seasoning with paprika, salt, and pepper. Cook thoroughly until the meat is browned and no longer pink. Transfer to a bowl and let it cool slightly.
- Combine filling: Once mashed potatoes have cooled a bit, mix in the cooked meat, additional paprika, finely chopped dill, salt, and pepper to taste. Stir until the mixture is creamy and well combined.
- Assemble the piroshki: Punch down the risen dough to release air bubbles. Divide into 12 equal pieces. Roll each piece into an oval shape roughly the size of your hand. Place about 1 tablespoon of the filling in the center. Fold the longer sides together and pinch firmly to seal. Gently roll each filled piece again to slightly flatten and shape.
- Fry the piroshki: In a deep pot or heavy-bottomed pan, heat enough vegetable oil so the piroshki will float during frying, approximately 6-8 cups. Heat the oil to 350°F–375°F (180°C–190°C). Fry the piroshki, flipping once halfway, until they turn golden brown and puffed, about 5 minutes total. Drain on paper towels before serving.
Notes
- Ensure that the yeast is fresh for proper dough rise.
- Keep your hands and workspace well floured when handling the dough to prevent sticking.
- Ground meat options include beef, pork, or a blend based on preference.
- Do not overcrowd the frying pot; fry in batches for even cooking and to maintain oil temperature.
- The filling can be prepared ahead and refrigerated before assembling.
- Serve piroshki warm for the best texture and flavor.
- Adjust seasoning of the filling according to taste, adding more dill or paprika if desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5 minutes
- Category: Snack
- Method: Frying
- Cuisine: Russian
Keywords: Russian piroshki, piroshki with potatoes and meat, Russian fried pastries, savory piroshki, traditional Russian recipe
