Piroshki with meat

piroshki with meat

 

Ingredients

    • 2 cups warm milk
    • 1 1/2 tsp yeast
    • 1 Tbsp sour cream
    • 1/4 cup melted unsalted butter
    • 1 tsp sugar
    • 1 tsp salt
    • 1 large egg
    • 1/2 tsp baking soda
    • 1/2 tsp lemon juice
    • 4 cups all purpose unbleached flour
    • High heat oil for frying

 

piroshki

Directions: 

  • You have two choices, you can put ingredients in a bread machine and choose the “DOUGH” option and let it do the job (just look if the dough is to runny after the machine has mixed, add a bit more flour to it.)  Or you can do it with a stand mixer, which is the way I’ll be showing you: 
  • In a small bowl add 2 cups of warm milk and 1 1/2 teaspoon of yeast then let it stand aside.
  • In a stand mixer bowl add  1 Tablespoon sour cream, 1/4 cup of melted unsalted butter, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 large egg. Beat for half a minute on a slow speed.
  • Add in the warm milk with yeast. Beat everything together for a minute.

piroshki

  • In a small, separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.
  • Continue beating on medium, and sift in 4 cups of all purpose unbleached flour. It will come together give it 3-4 minutes. If you feel like it’s too runny, you can add more flour.

piroshki

  • Cover the bowl with a clean towel and let it rise (it will take 1 to 1 1/2 hours).

piroshki

  • After the dough has risen (doubled in size). Sprinkle some flour on to a clean surface and transfer the dough.
  • Cut into small pieces about the size of a golf ball.
  • Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for piroshki to rise.

piroshki with meat

  • In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.
  • When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.

piroshki with meat

  • Flip over when the bottom starts to get a nice golden color.

piroshki with meat

  • Place on a paper towel when taking the piroshki out of oil.
  • Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.

piroshki

Meat filling: 

Ingredients

    • 1 pkg chicken thighs, boneless and skinless
    • 1 yellow onion
    • 1 Tbsp unsalted butter
    • Salt/black pepper, to taste

piroshki

Directions: 

  • Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper or to taste.

piroshki

  • On a skillet, melt 1 Tablespoon of unsalted butter.
  • Mixing occasionally sauté chicken and onion.

piroshki

  • Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.

piroshki

Equipment I Used

Piroshki with Meat

Course: dinner, lunch
Cuisine: Russian
Keyword: baked chicken, butter, chicken, eggs, fried, lemon juice, meat, milk, no yeast, olive oil, onion, Piroshki, russian food, sour cream, yeast
Servings: 10
Calories: 403kcal

Ingredients

  • 2 cups milk warm
  • 1 ½ tsp yeast
  • 1 Tbsp sour cream
  • ¼ cup unsalted butter melted
  • 1 tsp sugar
  • 1 tsp salt
  • 1 large egg
  • ½ tsp baking soda
  • ½ tsp lemon juice
  • 4 cups all-purpose unbleached flour
  • Olive oil for frying

Meat filling:

  • 1 pkg chicken thighs boneless, skinless, ground
  • 1 yellow onion diced
  • 1 Tbsp unsalted butter
  • salt to taste
  • black pepper to taste

Instructions

  • You have two choices, you can put ingredients in a bread machine and choose option “DOUGH” and let it do the job (just look if the dough is to runny after the machine has mixed, add a bit more flour to it.) Or you can do it with a stand mixer, which is the way I’ll show you:
  • In a small bowl add 2 cups of warm milk and 1 1/2 teaspoon of yeast then let it stand aside.
  • In a stand mixer bowl add 1 Tablespoon sour cream, 1/4 cup of melted unsalted butter, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 large egg. Beat for half a minute on a slow speed.
  • Add in the warm milk with yeast. Beat everything together for a minute.
    piroshki
  • In a small, separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.
  • Continue beating on medium, and sift in 4 cups of all purpose unbleached flour. It will come together give it 3-4 minutes. If you feel like it’s too runny, you can add more flour.
    piroshki
  • Cover the bowl with a clean towel and let it rise (it will take 1 to 1/2 hours).
    piroshki
  • After the dough has risen (doubled in size), sprinkle some flour on to a clean surface and transfer the dough.
  • Cut into small pieces about the size of a golf ball.
  • Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for piroshki to rise.
    piroshki with meat
  • In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.
  • When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.
    piroshki with meat
  • Flip over when the bottom starts to get a nice golden color.
    piroshki with meat
  • Place on a paper towel when taking the piroshki out of oil.
  • Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.

Meat Filling:

  • Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper or to taste.
    piroshki
  • On a skillet, melt 1 Tablespoon of unsalted butter.
  • Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion.
  • Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.
    piroshki
  • Fill the piroshki, cook according to instructions and serve! Meat piroshki go well with sour cream.
    piroshki

Nutrition

Calories: 403kcal | Carbohydrates: 42g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 370mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg
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3 Comments

  1. Saw you recipe for Piroshki with meat. Been searching for a recipe like this. My husband came from Germany when he was young. His Mom made these but with a ground beef/mashed potato filling. She passed away before we ever got to record some recipes. She had nothing written down. Did you ever use ground beef ? Do you have a recipe for that type of filling. ? So excited to try these & surprise him.

  2. westcoastgal

    Hands down, this is the best dough recipe for these I have ever had. I already had my own filling recipe so I cannot comment on that. The dough is awesome. I deep fried them and it was great.

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