Authentic Russian Piroshki: A Step-By-Step Guide

Ingredients

  • 1 package of active dry yeast (about 1/4 ounce)
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup mashed potatoes
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 tablespoon water

Steps and instructions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and let cool to lukewarm.
  3. In a large mixing bowl, combine the yeast mixture with the cooled milk mixture, beaten egg, sugar, and salt; stir well to combine. Stir in the flour, 1/2 cup at a time, beating well after each addition.
  4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  6. While the dough is rising, make the filling. In a large skillet, cook the onions and garlic over medium heat until lightly browned. Add the ground beef and cook until browned and crumbled. Season with salt and black pepper. Stir in mashed potatoes until all ingredients are well combined. Set aside to cool.
  7. Preheat your oven to 400 degrees F (200 degrees C).
  8. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round shape. Roll each round into a 6 inch circle. Spoon some filling onto the center of each circle. Fold the dough in half over the filling and pinch edges to seal.
  9. Place the piroshki onto a baking sheet. Combine the beaten egg yolks with a tablespoon of water; brush this mixture over the piroshki.
  10. Bake in the preheated oven for 20 minutes, or until golden brown.

Tools for making

  • Mixing Bowl - A large bowl for combining ingredients and kneading dough.
  • Small Bowl - A bowl for dissolving yeast and combining smaller ingredients.
  • Saucepan - A small saucepan for heating milk and butter.
  • Skillet - A large skillet for cooking onions, garlic, and ground beef.
  • Baking Sheet - A sheet pan for baking the piroshki in the oven.
  • Floured Surface - A clean surface lightly dusted with flour for kneading and rolling out dough.
  • Damp Cloth - A cloth or towel to cover the dough while it rises.
  • Pastry Brush - A brush for applying the egg wash on top of the piroshki before baking.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef with ground chicken, turkey, or pork for a different meat filling.
  • Make a vegetarian version by using a combination of sautéed vegetables, such as mushrooms, bell peppers, and zucchini, as the filling.
  • Add grated cheese, such as cheddar or mozzarella, to the filling for a cheesy twist.
  • Experiment with different herbs and spices in the filling, such as adding dill or paprika for extra flavor.
  • Try a different crust by using puff pastry or phyllo dough instead of the yeast dough.
  • Make sweet piroshki by filling them with fruit preserves or a sweetened cream cheese filling.
  • Add diced cooked bacon or ham to the filling for a savory and smoky taste.
  • Incorporate different sauces or dips to accompany the piroshki, such as sour cream, salsa, or tzatziki.
  • Make mini-sized piroshki by dividing the dough into smaller portions and adjusting the baking time accordingly.

Recipe overview

This delectable Piroshki recipe is a popular Russian treat that features a soft, yeast dough filled with a savory combination of mashed potatoes, ground beef, onions, and garlic. Learning to make these delightful handheld pies at home is an enjoyable culinary experience that rewards you with a rich and comforting dish. Perfect as a snack, appetizer, or main course, these little pies offer a taste of traditional Russian cuisine that can be enjoyed by everyone. The recipe involves making the dough from scratch, preparing a hearty filling, and baking the piroshki to golden perfection. So, get ready to roll up your sleeves and dive into the world of homemade piroshki. Enjoy!

Common questions

  1. How long does it take for the dough to rise? - The dough needs to rise in a warm place until doubled in volume, which usually takes about 1 hour.
  2. Can I use instant yeast instead of active dry yeast? - Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you may not need to let it activate in warm water before adding it to the recipe.
  3. Can I use a different type of meat for the filling? - Yes, you can use ground chicken, turkey, or even vegetarian alternatives like tofu or mushrooms instead of ground beef.
  4. What can I serve piroshki with? - Piroshki can be served as a standalone snack or appetizer, but they also pair well with a side of sour cream or a side salad for a more complete meal.
  5. Can I freeze piroshki? - Yes, you can freeze piroshki. After baking, let them cool completely and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven until heated through.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining and kneading the dough.
  • Skillet - A large frying pan for cooking the onions, garlic, and ground beef.
  • Baking Sheet - A flat sheet pan for baking the piroshki in the oven.
  • Pastry Brush - A brush used to coat the piroshki with the egg wash before baking.
  • Rolling Pin - A cylindrical tool for rolling out the dough into circles.
  • Knife - Used for chopping the onions and mincing the garlic.
  • Spatula - A utensil for flipping and removing the piroshki from the skillet or baking sheet.

Origin stories

Piroshki, these delectable stuffed buns, hail from the vast and diverse lands of Russia. With a history as rich as the filling inside them, they've been warming the hearts and bellies of the Russian people for centuries. Historically, these were the perfect portable meal for workers and travelers, encapsulating hearty and flavoursome fillings within a soft, bread-like casing. Piroshki are incredibly versatile, and you'll find that fillings vary greatly, reflecting the diverse culinary landscapes of Russia. Some prefer a savory meat or vegetable filling, while others enjoy the sweet simplicity of fruit or jam. This speaks to the spirit of Russian cuisine - it is adaptable, resourceful, and always comforting.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.