Russia · Flour and Confectionery Products

Fried Piroshki with Meat

Name: Fried Piroshki with Meat
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 700 g wheat flour; 200 g sour cream; 180 ml warm water; 2 eggs; 1 tbsp sugar; 1 tsp salt; 2 tsp dry yeast; 3 tbsp vegetable oil; 500 g minced meat; 2 onions; 130 ml water; salt and black pepper; 600 ml vegetable oil for frying

Soft yeast dough pockets stuffed with juicy braised minced meat and onion, deep-fried to a golden crust. A beloved Russian street-food classic equally good as a snack or a meal alongside soup or broth.

150 min 350 kcal 8 serves Advanced🇷🇺Russia★★★★☆4.3· 4 reviews

Ingredients

ServingsMetric

700 gwheat flour
200 gsour cream
180 mlwarm water
2 eggs
1 tbspsugar
1 tspsalt
2 tspdry yeast
3 tbspvegetable oil
500 gminced meat
2 onions
130 mlwater
salt and black pepper
600 mlvegetable oil for frying

Method

Mix warm water, sugar, and yeast in a large bowl. Leave 10 minutes until foamy. Add eggs, sour cream, salt, and oil; stir. Gradually add flour, kneading a soft dough. Knead on a surface for 7–10 minutes until it no longer sticks. Place in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled.
Heat oil in a skillet. Fry onion until soft. Add mince, breaking it up, and fry until it changes color. Pour in water or broth, season with salt and pepper. Braise covered on low heat for 15–20 minutes until liquid evaporates and filling is juicy. Cool completely.
Punch down the dough and divide into 16–20 equal pieces. Roll each into a flat round about 0.5 cm thick. Place 1.5–2 tbsp of filling in the center. Pull the edges up and pinch firmly to seal.
In a deep pot heat oil to a 3–4 cm layer. Test with a scrap of dough — it should sizzle immediately. Fry on medium heat 3–4 minutes per side until golden. Do not crowd the pot.
Transfer to paper towels to drain. Serve as a snack or alongside soups and broth.

FAQ

Yes — brush with egg wash and bake at 180°C for 20–25 minutes until golden. The texture will be different: baked piroshki are lighter and less crispy, but just as delicious.

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Comments (1)

Sergei Martynov✍ Author
29d ago
Chill the bowl and whisk before whipping cream for fried piroshki with meat. Cold equipment makes the cream whip faster and hold its structure better. In a warm kitchen, this step is the difference between stiff peaks and soup.