Piroshki with meat

If you ever visit a true Russian grandma, she sure will have some piroshki filled with meat, or maybe another filling. My favorite filling is definitely with meat- they are simply amazing! Soft yeast dough you can easily make in a bread machine, then filled with ground lean meat and onion mixture. After, fried till golden.

piroshki with meat

Making Meat Filling for Piroshki

Piroshki come in many different fillings. Sometimes make them with braised cabbage or mashed potato, but from all, I prefer meat-filled piroshki. 

To make a meat filling for piroshki you will need:

Chicken: Use boneless and skinless thighs, ground meat. The meat will not be as dry as if you use chicken breast. 

Onion: Yellow and chopped. 

Butter: Unsalted 

And salt and pepper for flavor.

piroshki

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 on a medium skillet.

piroshki

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

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

How to Make Dough for Piroshki with Meat

I usually do piroshki dough using a bread machine. All you got to do is add the ingredients in the machine and choose the DOUGH option. For most bread machines it should take an hour and a half. 

While the bread machine is an easier option and saves time, kneading the dough yourself is also an option. To do so, 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 at a slow speed. Then add in warm milk and mix everything together.

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 speed, and sift in 4 cups of all-purpose unbleached flour.

It will come together just give it 3-4 minutes. If you feel like it’s too runny, you can add a little bit more flour.

piroshki

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

piroshki

How to Make Piroshki with Meat

After the dough has doubled in size. Sprinkle some flour on to a clean surface and transfer the dough. Cut dough into small pieces about the size of a golf ball. 

Roll out each piece 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 surface, for piroshki to rise. It will take about 15-20 minutes. 

piroshki with meat

Frying Piroshki

On medium heat add oil in a large skillet. Make sure you are using a light oil, organic light canola oil works great.  Should be 1/2 an inch in your pan.

When putting the piroshki into the oil put the bottom part down first. (so it doesn’t open while frying). 

piroshki with meat

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

piroshki with meat

  • Place on a paper towel when taking the piroshki out of hot oil. They can be very hot, especially the filling so cool to room temperature before serving. 

    Note: We like to enjoy meat piroshki with sour cream.

piroshki

Other Piroshki Recipes You May Like

Piroshki with Cabbage
Piroshki with Potato

Equipment I Used

piroshki with meat

Piroshki with Meat

Course dinner, lunch
Cuisine Russian
Servings 10
Calories 403 kcal

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 with meat
  • 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 with meat
  • Cover the bowl with a clean towel and let it rise (it will take 1 to 1/2 hours).
    piroshki with meat
  • 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 with meat
  • On a skillet, melt 1 Tablespoon of unsalted butter.
  • Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion.
    piroshki with meat
  • Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.
    piroshki with meat
  • Fill the piroshki, cook according to instructions and serve! Meat piroshki go well with sour cream.
    piroshki with meat

Nutrition

Nutrition Facts
Piroshki with Meat
Amount Per Serving
Calories 403 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 93mg31%
Sodium 370mg16%
Potassium 262mg7%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 332IU7%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baked chicken, butter, chicken, eggs, fried, lemon juice, meat, milk, no yeast, olive oil, onion, Piroshki, russian food, sour cream, yeast
Tried this recipe?Let us know in the comments how it was!

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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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