Meat Piroshki Recipe

Meat Piroshki or Piroshky are little pockets of soft yeast dough, stuffed with juicy filling and then fried for the most glorious perfection of a bite. They make a great snack, appetizer or a main entrée if you make the big enough 😉 They are also great to take when going camping or hiking since these Piroshki are great eaten both hot or cold.

Meat Piroshki or Piroshky are little pockets of soft yeast dough, stuffed with juicy filling and then fried for the glorious perfection of a bite.

So, What are Piroshki, Pirozhki, or Piroshky? 😀

All are the name to the same thing – the delicious Russian yeast dough buns that can be filled with either savory or sweet fillings. If this term is new to you and you’ve never had piroshki, you’re truly in for a treat. Find a local Russian store and they probably sell either baked or a fried variety of these Piroshki. Back in Russia or Ukraine, the soft buns were often sold as street food.

My late grandma was the best baker of all things piroshki and bulochki (read – sweet pastry buns) and after she passed my grandpa took over her hobby. Any time you would come to visit him he would have freshly fried piroshki ready for you. In fact, it’s always a requirement to call before coming otherwise, he gets upset because that would mean that he can’t treat you with something like piroshky, homemade bread, or homemade vareniki.

He used to mix the dough by hand, but ever since he got a bread maker, he’s been making it in the bread maker. That’s why I myself either use my Kitchen Aid mixer or the Bread Maker to make the dough for these piroshki as well.

Meat Piroshki are little pockets of soft yeast dough, stuffed with juicy filling and then fried for glorious perfection of a bite.

These piroshki were made with pre-cooked filling from the recipe of SAVORY CREPES.

What can Piroshki be served with?

Usually, they are eaten alone, or with a dipping of sour cream, or served alongside some soup. In our family, we’re sour-cream-camp all the way. Piroshki are actually also really good with a nice Tzatziki Dip (a.ka. yogurt, cucumber, garlic dip).

Best Oil for frying Piroshki?

Any oil that has a high smoke point is a good oil for frying, which includes Vegetable Oil, Canola Oil, Peanut Oil, Grapeseed Oil or the one I use – Extra Virgin Olive oil. I prefer anything that won’t impart any smell or flavor onto the fried piroshki, so either Extra Virgin Olive oil or Grapeseed Oil are going to be best.

Can this dough be used to BAKE Pirozhky? 

Oh, yes, it can. Follow the directions up to where it tells you to preheat the oil and instead preheat the oven to 350F and bake the piroshky on a baking sheet for about 15 to 20 minutes, or until baked through.

Options for Savory Filling for Piroshky

  • sautéed sauerkraut
  • Mashed potatoes with cheese or mushrooms
  • Combination of chicken liver, hearts and beef
  • Cooked eggs and herbs
  • Beef and Rice 

Sweet Filling for Piroshki 

Meat Piroshki or Piroshky are little pockets of soft yeast dough, stuffed with juicy filling and then fried for the glorious perfection of a bite.

Meat Piroshki Recipe

Dough for Meat Piroshki:

  • warm milk
  • Active dry yeast
  • Eggs
  • Sugar
  • Salt
  • All-purpose flour sifted
  • Oil

Meat Stuffing for Pirozhky:

  • 150 g ground pork
  • 150 g ground turkey
  • 1 medium size onion, finely diced
  • 2 Tbsp dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1 clove garlic, minced
  • 1 tsp Black ground pepper
  • 1/2 tsp Salt, to taste

How to make the dough for Piroshky

  1. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Let sit at room temperature for about 10 minutes allowing the mixture to rise.
  2. Meanwhile, sift the flour into a bowl of an electric mixer, add salt, eggs, and oil. Once the yeast mixture has doubled or tripled in size, add it to the flour, as well as the other cup of milk and start the mixer on low, allowing the ingredients to combine. Once there is no visible flour, you can turn the mixing speed on the mixer from 1 to 2 and knead the dough until it pulls away from the bowl.
  3. Set the dough in a warm, draft-free place and allow it to rise for about an hour or an hour and a half until doubled in size.

    *If using a bread machine, place the liquids first, then flour and the rest of the dry ingredients, finishing with the yeast. Turn the 1.5-hour cycle for making the dough.

Make the filling for Pirozhki:

  • Mix together, ground pork & turkey, diced onion, minced garlic, parsley, dill, salt & pepper. Cover and place in the fridge until the dough is ready to work with.
    Generously sprinkle a baking sheet with flour. Set aside.

Form and Fill the Piroshki

  • Once the dough is ready to work with, take half of the dough and on a well-floured surface roll it out to about 1/3 inch thickness, being careful to deflate the dough as little as possible. Using the largest round cookie cutter or a large upside-down glass/cup cut out circles (3-4 inches diameter).
  • Place about 1 teaspoon of the filling in the middle of each circle.
  • Pinch together opposite sides of each circle forming a half-moon shape, and making sure no gaps are left as that is going to allow the juice from the inside into the oil.
  • Place the formed piroshki onto the prepared baking sheet seam side down. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.

Meat Piroshki

*Allowing your piroshki to rise before dropping them in hot oil, makes the dough rise slowly, forming small uniform bubbles throughout the dough. If you do not allow the piroshki to rise before dropping them in the oil, you will get huge bubbles and an “empty” piroshky. So it is important to let them rise beforehand. This tip goes for all yeast dough.

Deep Fry Piroshki in a 350F dutch oven

When you’re almost done with forming your piroshki, fill your Dutch oven or cast iron pan with about 2-3 inches oil. Place your thermometer on the side and when the temperature reaches 350F, slowly place a couple of piroshki into the hot oil, seam up. *Do NOT place your piroshki in the oil before it reaches the right temperature, otherwise, they will absorb a lot of fat and will result in a greasy piroshky.

Fry piroshki on each side turning only once, until deep golden color.

Piroshki's w/ Turkey Filling - Pillow soft piroshkies stuffed with moist turkey filling.

Then place them in a pot, lined with a couple of paper towels to absorb the extra oil, and cover with a lid until you’re done with the rest of your piroshki.

Serve hot, right away with sour cream or as is.

Check out these other FRIED  and delicious recipes!

Meat Piroshki Recipe

Meat Piroshki or Piroshky are little pockets of soft yeast dough, stuffed with juicy filling and then fried for the most glorious perfection of a bite. 

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: Ukrainian
Keyword: meat piroshky, piroshki, piroshky, pirozhky
Calories: 132 kcal
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 24

Ingredients

Dough:

  • 2 cups warm milk
  • 1 Tbsp active dry yeast
  • 2 eggs
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 cups all purpose flour sifted
  • 2 Tbsp oil

Stuffing:

  • 150 g ground pork
  • 150 g ground turkey
  • 1 medium size onion finely diced
  • dill finely chopped
  • parsley finely chopped
  • 1 clove garlic minced
  • Black ground pepper
  • Salt to taste

Instructions

Make the Dough:

  1. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Let sit at room temperature for about 10 minutes allowing the mixture to rise.
  2. Meanwhile, sift the flour into a bowl of an electric mixer, add salt, eggs and oil. Once the yeast mixture has doubled or tripled in size, add it to the flour, as well as the other cup of milk and start the mixer on low, allowing the ingredients to combine. Once there is no visible flour, you can turn the mixing speed on the mixer from 1 to 2 and kneed the dough until it pulls away from the bowl.
  3. Set the dough in a warm, draft-free place and allow it to rise for about an hour or an hour and a half until doubled in size.

  4. *If using a bread machine, place the liquids first, then flour and the rest of the dry ingredients, finishing with the yeast. Turn the 1.5-hour cycle for making the dough.

Make the filling:

  1. Mix together, ground pork & turkey, diced onion, minced garlic, parsley, dill, salt & pepper. Cover and place in the fridge until the dough is ready to work with.
  2. Generously sprinkle a baking sheet with flour. Set aside.
  3. Once the dough is ready to work with, take half of the dough and on a well-floured surface roll it out to about 1/3 inch thickness, being careful to deflate the dough as little as possible. Using the largest round cookie cutter or a large upside down glass/cup cut out circles (3-4 inches diameter).
  4. Place about 1 teaspoon of the filling in the middle of each circle.
  5. Pinch together opposite sides of each circle forming a piroshok, and making sure no gaps are left as that is going to allow the juice from the inside into the oil.
  6. Place the formed piroshki onto the prepared baking sheet bottom side up. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.

  7. *Allowing your piroshki to rise before dropping them in hot oil, makes the dough rise slowly, forming small uniform bubbles throughout the dough. If you do not allow the piroshky to rise before dropping them in the oil, you will get huge bubble and an “empty” piroshok. So it is important to let them rise beforehand. This tip goes for all yeast dough.

Fry the Piroshki's w/ Turkey Filling

  1. When you’re almost done with forming your pirozhky, fill your Dutch oven or cast iron pan with about 2-3 inches oil. Place your thermometer on the side and when the temperature reaches 350F, slowly place a couple of piroshky into the hot oil, seam up. *Not sure why, but if you drop them seam down, they start turning to the other side on their own and then you have to hold each one with a fork, to brown them on the other side. **Do NOT place your piroshky in the oil before it reaches the right temperature, otherwise they will absorb a lot of fat and will result in a greasy piroshok.

  2. Fry piroshki on each side turning only once, until deep golden color.

  3. Then place them in a pot, lined with a couple of paper towels to absorb the extra oil, and cover with a lid until you’re done with the rest of your piroshky.
Nutrition Facts
Meat Piroshki Recipe
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 118mg 5%
Potassium 102mg 3%
Total Carbohydrates 18g 6%
Sugars 1g
Protein 6g 12%
Vitamin A 1.1%
Vitamin C 0.5%
Calcium 3%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Jerri

    Is the a gluten free version of this delicious looking recipe?

    · Reply
  • Yelena

    Hi!
    Will they turn out good if you bake them instead of frying them?

    · Reply
  • Elle bastone

    Hi Marina, a lovely recipe! Is there a way to convert it into grams? Thank you.

    · Reply
  • Nelya

    Have you ever tried using ground onion instead of diced?

    · Reply
    • I have not because I don’t mind the flavor of the onion, but I know my parents used ground onion in piroshky’s or chebureki.

      · Reply
  • Lisa

    Marina, do you cook the filling before assembling it with the dough?

    · Reply
    • No, this filling is raw, and it is cooked as that Piroshki are fried.

      · Reply
  • Top 10 Winter Olympic movies paired with Russian recipes | Film and food

    […] last main looks the yummiest, methinks! It’s Piroshky with Turkey and Pork from Let The Baking Begin. Dough and meat, what could be better (or more Russian) than […]

    · Reply
  • Lana

    The pirozhki look amazing!

    · Reply
  • Tania

    Marina, I seen on your instagram piroshki with chicken, mushroom and bacon filling. Would you mind posting a recipe for that please?

    · Reply
    • Tania

      The combination sounds delicious. 🙂

      · Reply
  • Randell

    Very good website! I really love how it is easy to browse.
    I’m wondering how I could be notified when a new article has been made. I’ve registered to your
    feed which must do! Have a great day and please excuse my poor english!

    · Reply
  • Vera H

    Marina thank you for sharing this recipe. This is the best dough that I have tried for piroshki with meat. I will definitely be using it again…And the piroshki themselves where truly addicting.

    · Reply
    • Vera thank you for your comment! I am glad you enjoyed this recipe!

      · Reply
  • Polina

    Hi Marina, thanks for the recipe! What kind of oil do you use for frying?

    · Reply
    • I use regular corn oil, but peanut oil is best for frying as it has the highest smoke point. Also, if you don’t mind the smell of vegetable oil, it has higher smoke point than corn oil, so it’s also good for frying.

      · Reply

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