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    You are in: Home / Recipes / Piroshky (Piroshki) Recipe
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    Piroshky (Piroshki)

    Piroshky (Piroshki). Photo by WildLightning

    1/1 Photo of Piroshky (Piroshki)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    WildLightning's Note:

    This recipe comes from the restaurant named The Kaleenka, out of the Bite of Seattle Cook Book.

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    Ingredients:

    Yield:

    Piroshkis

    Units: US | Metric

    Dough

    Filling

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.).
    4. 4
      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.
    5. 5
      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.

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    Ratings & Reviews:

    • on October 30, 2014

      55

      This is a delicious recipe! I added some dry mustard to the filling and a sprinkle of sharp cheddar cheese to each piroshky. The dough is wonderful to work with and makes terrific rolls (without the filling). Thanks so much!.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2012

      The filling was a little bland so I spiced it up with some rosemary, thyme,and basil. You could probably use whatever herbs you have I on hand. This did make way too much filling for the dough, next time I will just use 1lb ground beef. It also made way more then 14-16 that the recipe says, I got about 30 and ended up freezing the leftovers as well as leftover ground beef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2009

      55

      This thing... I want to marry it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Piroshky (Piroshki)

    Serving Size: 1 (2153 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 354.7
     
    Calories from Fat 138
    38%
    Total Fat 15.3 g
    23%
    Saturated Fat 5.0 g
    25%
    Cholesterol 61.0 mg
    20%
    Sodium 228.4 mg
    9%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.2 g
    9%
    Protein 17.9 g
    35%

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