Best 5 Easy Piroshki Recipes

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Piroshki are a classic Russian pastry that can be filled with a variety of delicious ingredients, from savory meats and vegetables to sweet fruits and jams. They're perfect for a quick snack or a hearty meal, and they're easy to make at home with just a few simple ingredients. Whether you're a seasoned cook or a beginner in the kitchen, you'll find that piroshki are a delicious and rewarding treat to make.

Here are our top 5 tried and tested recipes!

TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

PIROSHKY (PIROSHKI)



Piroshky (Piroshki) image

Make and share this Piroshky (Piroshki) recipe from Food.com.

Provided by WildLightning

Categories     Meat

Time 2h30m

Yield 14-16 Piroshkis

Number Of Ingredients 13

1 (3/8 ounce) package dry yeast
1/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups milk
1 egg
1/4 cup oil or 1/4 cup butter
4 1/2 cups flour
1 medium onion, chopped
2 lbs ground beef
1 garlic clove, minced
salt
pepper

Steps:

  • Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
  • Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
  • Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
  • Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
  • Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.

Nutrition Facts : Calories 354.7, Fat 15.4, SaturatedFat 5.1, Cholesterol 61, Sodium 228.4, Carbohydrate 34.8, Fiber 1.4, Sugar 2.2, Protein 17.9

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

PIROZHKI



Pirozhki image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

2 cups flour
1/2 teaspoon salt
1/2 sugar
1 teaspoon dried yeast
2 tablespoons softened butter
1 egg beaten
6 tablespoons warm milk
1 teaspoon cumin
6 ounces chopped duck confit
3 ounces chopped plums
3 ounces toasted chopped walnuts
2 ounces chicken stock
1 tablespoon chopped cilantro
2 oranges juiced and zested

Steps:

  • Mix flour, salt and sugar, mix and then add yeast. Add the butter, egg, milk and cumin. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Season with salt and pepper. Let cool. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Place 1 teaspoon of mixture in the center of each circle, fold over and crimp edges. Bake in a preheated 350 degree oven for 10 minutes until golden brown. Serve with sour cream and grilled apples.

BEEF & ONION PIROSHKI



Beef & Onion Piroshki image

When I lived in Seattle, one of my favorite places was a small stand that sold piroshki-Russian stuffed pocket sandwiches. Whenever I'm missing my former town, I make my own batch. -julie merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 32 appetizers.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 cup finely chopped sweet onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh spinach
1 cup shredded Havarti cheese
1/4 cup sour cream
2 tablespoons snipped fresh dill
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water

Steps:

  • In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature., Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet., Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 118mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use active dry yeast for the dough, and make sure it's fresh. If the yeast is old, it may not activate properly and the dough will not rise.
  • Knead the dough until it is smooth and elastic, about 5-7 minutes. This will help develop the gluten in the flour, which will make the dough strong and chewy.
  • Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This will allow the yeast to ferment the dough and produce carbon dioxide gas, which will make the dough light and airy.
  • Roll out the dough to a thickness of about 1/4 inch (6 mm). If the dough is too thick, it will be difficult to fill and seal the piroshki.
  • Use a variety of fillings for your piroshki, such as meat, vegetables, cheese, or fruit. Be creative and experiment with different flavors.
  • Pinch the edges of the dough together to seal the piroshki. Make sure the seal is tight, or the filling will leak out during frying.
  • Fry the piroshki in hot oil until they are golden brown and cooked through. Do not overcrowd the pan, or the piroshki will not cook evenly.

Conclusion:

Piroshki are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be filled with a variety of ingredients, making them a perfect way to use up leftovers. So next time you're looking for a tasty and satisfying meal, give piroshki a try.

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