Fried Piroshki with Meat
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.
Ingredients
- 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.
Minced meat with onion and herbs is the classic filling. Mashed potato with fried onion, cabbage with egg, or cottage cheese with dill are also very popular options.
Seal the edges firmly by pinching and pressing with your fingers, then place them seam-side down in the oil. Make sure there are no air pockets inside the dough.
Yes — cool them completely, then freeze in a single layer. Reheat in an oven at 160°C for 10–15 minutes to restore crispiness. Reheating in a microwave makes them soft and soggy.
Over-kneading or too much flour are the most common causes. The dough should be soft and slightly tacky — only add flour if it is very sticky. Let it rise in a warm place until doubled in size.
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Comments (1)
Leave a small opening on top when you pinch the piroshki and fry them opening-side down first. The hot oil seals the seam, the filling stays juicy, and the top browns evenly once you flip. Medium heat, not high: the dough needs time to cook through before the crust darkens.