Authentic Russian Pirozhki: A Step-by-Step Guide

Ingredients

  • 1 cup of warm milk
  • 1 large egg
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of active dry yeast
  • 3 1/2 cups of all-purpose flour
  • 1/4 cup of melted unsalted butter
  • 1/2 pound of ground beef
  • 1 medium onion, finely chopped
  • 1/2 cup of chopped fresh parsley
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 large egg, for egg wash
  • 1 tablespoon of water, for egg wash
  • Vegetable oil, for frying

Steps and instructions

  1. In a large mixing bowl, combine warm milk, egg, sugar, salt, and yeast. Stir until the sugar is dissolved.
  2. Add the flour to the mixture gradually, mixing after each addition.
  3. Add the melted butter and continue to mix until a smooth dough is formed.
  4. Cover the bowl with a cloth and let the dough rise in a warm place for about an hour, or until it doubles in size.
  5. While the dough is rising, prepare the filling. In a large pan, brown the ground beef over medium heat.
  6. Add the chopped onion to the pan and cook until it becomes translucent.
  7. Add the chopped parsley, salt, and black pepper to the meat and onion mixture. Stir until all ingredients are well combined. Remove the pan from heat and let the filling cool down.
  8. After the dough has risen, divide it into small balls, about the size of a golf ball.
  9. Roll out each ball into a thin circle. Place a spoonful of the meat filling in the center of each circle.
  10. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the pirozhki.
  11. Preheat a large pan with vegetable oil to medium heat.
  12. In a small bowl, beat together the egg and water to make the egg wash. Brush each pirozhki with the egg wash before frying.
  13. Fry the pirozhki in the heated oil until they are golden brown on both sides.
  14. Transfer the fried pirozhki to a paper towel-lined plate to drain excess oil.
  15. Allow the pirozhki to cool slightly before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the ingredients and allow the dough to rise.
  • Large Pan - Used to brown the ground beef and cook the filling.
  • Rolling Pin - Used to roll out the dough into thin circles.
  • Small Bowl - To prepare the egg wash for brushing the pirozhki before frying.
  • Brush - To brush the pirozhki with the egg wash.
  • Frying Pan - A large pan with vegetable oil to fry the pirozhki.
  • Spatula - To flip the pirozhki while frying and to transfer them to a plate.
  • Paper Towels - To drain excess oil from the fried pirozhki.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef with ground chicken, turkey, or lamb for different flavor profiles.
  • Add vegetables such as carrots, peas, or mushrooms to the filling for added texture and nutrition.
  • Make a vegetarian version by using a filling of mashed potatoes, cheese, and herbs.
  • Experiment with different spices and herbs to customize the flavor of the filling, such as paprika, cumin, or dill.
  • Create a sweet version by filling the pirozhki with fruit preserves or a mixture of cream cheese and berries.
  • Make mini pirozhki by dividing the dough into smaller portions and reducing the cooking time accordingly.
  • For a lighter crust, brush the pirozhki with beaten egg whites instead of using the egg wash.
  • Try baking the pirozhki instead of frying them for a healthier alternative.
  • Add a touch of sour cream or yogurt to the dough for a softer texture.

Recipe overview

Pirozhki is a classic Russian dish that's perfect for a hearty breakfast, lunch, or dinner. These small, bread-like pastries are filled with a delicious ground beef and onion mixture, then fried until golden brown. Making pirozhki at home is a simple process that involves preparing a yeast dough, creating a savory filling, and then assembling and frying the pastries. This recipe takes you through each step of the process in detail, ensuring you'll end up with perfectly prepared pirozhki. Enjoy these hot and delicious pastries straight from the pan or let them cool down and pack them for a snack on-the-go.

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can use ground pork, chicken, turkey, or even a vegetarian filling like mashed potatoes or cheese.
  2. Can I use a different type of flour? Yes, you can use bread flour or whole wheat flour instead of all-purpose flour, but keep in mind that the texture may vary slightly.
  3. Can I freeze the pirozhki? Yes, you can freeze the pirozhki before frying. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to eat, simply thaw and fry as usual.
  4. Can I bake the pirozhki instead of frying them? Yes, you can bake the pirozhki at 375°F (190°C) for about 20-25 minutes or until golden brown.
  5. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before dividing and rolling out.
  6. Can I reheat the pirozhki? Yes, you can reheat the pirozhki in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ingredients and allowing the dough to rise.
  • Pan - A large pan for browning the ground beef and cooking the filling.
  • Rolling Pin - A tool used to roll out the dough into thin circles.
  • Spoon - For measuring and mixing various ingredients.
  • Brush - Used for applying the egg wash to the pirozhki before frying.
  • Paper Towels - Used to drain excess oil from the fried pirozhki.

Origin stories

Pirozhki, darling little pies filled with joy, are as Russian as the ever-enduring winters. These petite pastries originated in Russia and have been warming bellies in that frosty land for centuries, their history as rich and diverse as the Cyrillic alphabet. Stories recount how these delectable treats were served at grand banquets of tsars, and were equally loved by peasants over humble fires. The word Pirozhki, you see, translates to 'little pie' and bears testament to the Russian love for all things diminutive and endearing. Pirozhki are unique in the world of pastries, not just for their rich and varied fillings, but because these pocket-sized pies are often fried rather than baked - a reflection, perhaps, of the Russian resourcefulness in the face of their harsh climate. This tradition of frying creates a pirozhki that is golden and crisp, yet soft and yielding within, much like the Russian soul itself. Whether served at a lavish Muscovite feast, or savored by a humble babushka in a Siberian village, Pirozhki are a testament to Russia's culinary heritage, a tiny pie filled with history.

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.