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Russian Piroshki With Potatoes And Meat Recipe

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4.4 from 83 reviews

Russian Piroshki with Potatoes and Meat is a traditional savory pastry featuring a soft, elastic yeast dough filled with a creamy mixture of mashed potatoes and seasoned ground meat. These golden piroshki are deep-fried until perfectly crispy on the outside and tender inside, delivering a comforting and satisfying snack or meal that beautifully showcases classic Russian flavors and cooking techniques.

  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings

Ingredients

Dough Ingredients

  • 1 egg (room temperature)
  • 1 tsp white granulated sugar
  • 1/2 tsp salt
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 cup + 2 tbsp (155 ml) warm milk
  • 5 tbsp (50 ml) warm water
  • 1 tsp instant yeast
  • 3 and 1/3 cups (415 g) all-purpose flour, sifted

Filling Ingredients

  • 2 large potatoes, peeled
  • 1/2 stick (55 g) unsalted butter for mashed potatoes
  • Salt, to taste
  • 1 tbsp (15 g) unsalted butter for sautéing the onion
  • 1 small onion, minced
  • 10 oz (280 g) ground meat (beef or mixed)
  • Salt and pepper, to taste
  • 1 tsp paprika
  • 1 tbsp (2 g) finely chopped dill

For Frying

  • Vegetable oil (about 6-8 cups, for deep frying)

Instructions

  1. Make piroshki dough: In a large bowl, beat together the egg, sugar, and salt until combined. Add the warm milk and vegetable oil and mix again. Gradually incorporate the sifted flour and instant yeast, mixing until a sticky dough forms. Transfer the dough to a well-floured surface, flour your hands generously, and knead until the dough becomes soft, smooth, and elastic. Adjust flour slightly if needed due to humidity variations.
  2. Let the dough rise: Place the dough back in the bowl, cover, and let it rise in a warm place for 60 to 90 minutes or until it doubles in size.
  3. Boil the potatoes: While the dough is rising, add the peeled potatoes to a medium saucepan, cover with about 1 inch of water, season with salt, and bring to a boil over medium heat. Reduce heat, cover, and simmer until tender—about 10-15 minutes for small cubes or 20-25 minutes for whole potatoes. Drain, add butter, and mash until smooth.
  4. Cook the meat filling: Heat butter in a large pan over medium-high heat. Add the minced onion and sauté until soft and fragrant. Add the ground meat, season with paprika, salt, and pepper, and cook thoroughly until browned. Transfer the cooked meat to a bowl and allow it to cool.
  5. Combine filling: Once potatoes are slightly cooled, mix in the cooked meat, additional paprika, finely chopped dill, salt, and pepper. Stir until creamy and well combined.
  6. Assemble the piroshki: Punch down the risen dough to release air. Divide into 12 equal pieces. Roll each piece into an oval shape roughly the size of your hand. Place about 1 tablespoon of filling in the center, fold the long sides over to enclose the filling, and pinch the edges tightly to seal. Gently roll each piroshki to slightly flatten.
  7. Fry the piroshki: Heat vegetable oil in a deep pot to 350°F – 375°F (180°C – 190°C). Carefully place a few piroshki at a time into the hot oil so they float. Fry them for about 5 minutes until golden and puffed, turning as needed. Remove and drain on paper towels before serving.

Notes

  • The dough can be quite sticky initially but will become manageable after kneading and resting.
  • If you want to prepare ahead, you can cook the filling and boil the potatoes in advance and refrigerate.
  • Use a deep pot or fryer to ensure even cooking and safety when deep frying.
  • Maintaining the oil temperature between 350-375°F is key to getting the ideal golden exterior without greasy piroshki.
  • These piroshki are best eaten warm but can be reheated carefully without losing texture.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 55 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Russian

Find it online: https://yourdailycook.com/russian-piroshki-with-potatoes-and-meat-recipe/