Russian Piroshki Recipe

Introduction

Piroshki are traditional Russian stuffed buns, perfect as a snack or meal accompaniment. These soft, golden pastries are filled with a savory mixture of ground meat, onions, and optional mushrooms, baked to delicious perfection.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg
• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying
• 1 egg (for egg wash)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, sugar, and instant yeast.
2. Step 2: Add the warm milk, warm water, vegetable oil, and one egg. Mix until a dough forms.
3. Step 3: Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. Cover with a towel and let it rest for 1 hour to rise.
4. Step 4: For the filling, melt butter in a pan over medium heat. Sauté the chopped onion and mushrooms (if using) until softened.
5. Step 5: Add the ground beef to the pan, season with salt and pepper, and cook until browned. Remove from heat and let cool slightly.
6. Step 6: Roll out the dough on a floured surface and cut into 12 equal pieces.
7. Step 7: Place a spoonful of the meat filling in the center of each dough piece. Fold the dough over and pinch the edges firmly to seal.
8. Step 8: Arrange the filled piroshki on a baking sheet. Brush each with beaten egg for a glossy finish.
9. Step 9: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.

Tips & Variations

• For a richer filling, mix ground pork with beef or add finely chopped hard-boiled eggs.
• Try using sour cream or kefir instead of milk for a tangier dough.
• Serve piroshki warm with sour cream or your favorite dipping sauce.
• To make the dough easier to work with, chill it slightly before rolling out.

Storage

Store cooled piroshki in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness. You can also freeze baked piroshki for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides meat?

Absolutely! Piroshki can be filled with vegetables, cheese, mashed potatoes, or even sweet fillings like fruit preserves or sweetened cottage cheese.

Can I fry piroshki instead of baking them?

Yes, traditionally piroshki are sometimes fried. To fry, heat oil in a deep pan and cook the buns until golden on both sides, about 3-4 minutes per side. Drain on paper towels before serving.

Russian Piroshki Recipe

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4.9 from 74 reviews

Russian Piroshki are delicious stuffed buns made with a soft yeast dough and a savory ground beef filling sautéed with onions and mushrooms. These baked pastries are perfect as snacks or appetizers, offering a comforting taste of traditional Russian cuisine.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 piroshki 1x
• Category: Snack
• Method: Baking
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg

Filling

• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying

For brushing

• 1 egg (for egg wash)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Add warm milk, warm water, vegetable oil, and one egg. Mix everything together to form a dough.
2. Knead the Dough: Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a towel and let it rest for 1 hour to rise.
3. Make the Filling: In a skillet, melt butter over medium heat. Sauté the finely chopped onions and mushrooms (if using) until softened, about 5 minutes. Add the ground beef, season with salt and pepper, and cook until browned and fully cooked. Remove from heat and let cool slightly.
4. Form the Piroshki: Roll out the risen dough on a floured surface and cut it into 12 equal pieces. Flatten each piece and place a spoonful of the meat filling in the center. Fold the dough over the filling and pinch the edges thoroughly to seal completely.
5. Prepare for Baking: Arrange the sealed piroshki on a baking sheet lined with parchment paper or lightly greased. Beat one egg to make an egg wash, then brush it over the tops of each piroshki to give them a golden color during baking.
6. Bake: Preheat your oven to 375°F (190°C). Bake the piroshki for 15-20 minutes or until they turn golden brown and cooked through.
7. Serve: Remove the piroshki from the oven and let them cool slightly before serving warm as a delightful snack or meal accompaniment.

Notes

• You can substitute ground beef with a mix of ground beef and pork for a richer filling.
• Mushrooms are optional but add great flavor and moisture to the filling.
• Make sure the dough is kneaded well to develop gluten, which results in a soft and elastic texture.
• Use an egg wash to achieve a shiny, golden crust on the baked piroshki.
• Store leftover piroshki in an airtight container and reheat in the oven for best texture.

Keywords: Russian Piroshki, Stuffed Buns, Ground Beef Pastry, Savory Russian Snack, Yeast Dough Buns