Meat Piroshki Recipe

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

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

I have several recipes for piroshki and today I want to share with you only one of them. These come out very nice and soft with a moist and delicious filling. I think all Piroshki in general should come with a warning that reads,  “Beware – you’re about to devour a very addictive substance. Consume at your own risk”. Anything fried is delicious, but I think Russian Piroshki are still the best. Not that I am biased or anything 😉

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.

I have actually experimented with a couple of recipes and this one still tops the list of my favorite ones. You can easily make the dough in the bread making machine, which will completely take care of the process from mixing to kneading and rising the dough.

You can also use your Kitchen Aid mixer fitted with a hook attachment to knead the dough. There is also the traditional method of doing everything by hand, but I do prefer the bread machine, as it really cuts down on my work load.

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

I like my piroshki small, that way you can eat as many as you want, but you never have a huge one that you can not finish because it is too big. If you do like your piroshki bigger, just use a bigger cutting tool.
Also, in the filling I use turkey because it helps bring down the fat content of each piroshok, but any kind of meat will work in this recipe.

Experiment and let me know your favorite!

Meat Piroshki Recipe

Dough for Meat Piroshki:

  • 2 cups warm milk
  • 1 Tbsp active dry yeast
  • 2 eggs
  • 1 Tbsp sugar1 tsp salt
  • 4 cups all purpose flour, sifted
  • 2 Tbsp oil

Meat Stuffing for Piroshki:

  • 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 Meat Piroshki

  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 Piroshki:

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

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).
IMG_1180

Place about 1 teaspoon of the filling in the middle of each circle.
Piroshki's w/ Turkey Filling - Pillow soft piroshkies stuffed with moist turkey filling.

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.
Place the formed piroshki onto the prepared baking sheet seem side down. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.
*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 bubble and an “empty” piroshok. So it is important to let them rise beforehand. This tip goes for all yeast dough.

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

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. *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 piroshki in the oil before it reaches the right temperature, otherwise they will absorb a lot of fat and will result in a greasy piroshok.

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

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: Ukrainian
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 tblsp 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 piroshky onto the prepared baking sheet seem side down. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.
  7. *Allowing your piroshky 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 piroshky, 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 piroshky 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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  • 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
  • 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
  • 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
  • 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
  • Lana

    The pirozhki look amazing!

    · Reply
  • […] 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
  • 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
  • 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
  • […] going NOPE!) I have the grip of a three year old. So, while I was planning delicious foods like piroshky and maina to prep and freeze and store for easy reheating and eating, they have to take an […]

    · Reply
  • Elle bastone

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

    · Reply

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