Russia · Flour and Confectionery Products

Fried Piroshki with Meat

Soft yeast dough pockets stuffed with juicy braised minced meat and onion, deep-fried to a golden crust.

150 min✻8 servings✻650 kcal
Fried Piroshki with Meat

Ingredients

  • wheat flour700 g
  • sour cream200 g
  • warm water180 ml
  • eggs2
  • sugar1 tbsp
  • salt1 tsp
  • dry yeast2 tsp
  • vegetable oil3 tbsp
  • minced meat500 g
  • onions2
  • water130 ml
  • salt and black pepper
  • vegetable oil for frying600 ml

Method

  1. 1Mix 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.
  2. 2Heat 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.
  3. 3Punch 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.
  4. 4In 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.
  5. 5Transfer to paper towels to drain. Serve as a snack or alongside soups and broth.