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Piroshki with Meat

Servings: 10
Calories: 296kcal


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

Meat filling:

  • 1 package chicken thighs boneless and skinless
  • 1 yellow onion
  • 1 Tablespoon unsalted butter
  • Salt/black pepper


  • 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.
  • 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.
  • Cover the bowl with a clean towel and let it rise. (Will take 1- 1 1/2 hours.)
  • 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.
  • 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.
  • Flip over when the bottom starts to get a nice golden color.
  • 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.
  • On a skillet, melt 1 Tablespoon of unsalted butter.
  • Mixing occasionally sauté chicken and onion.
  • Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.


Calories: 296kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 328mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5.7% | Vitamin C: 1.1% | Calcium: 7.1% | Iron: 14.2%