Russia

Fried Piroshki with Meat

Name: Fried Piroshki with Meat
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8 servings
Cuisine: Russia
Ingredients: 700 g wheat flour; 200 g sour cream; 180 ml warm water; 2 eggs; 1 tbsp sugar; 1 tsp salt; 2 tsp dry yeast; 3 tbsp vegetable oil; 500 g minced meat; 2 onions; 130 ml water; salt and black pepper; 600 ml vegetable oil for frying

Soft yeast dough pockets stuffed with juicy braised minced meat and onion, deep-fried to a golden crust. A beloved Russian street-food classic equally good as a snack or a meal alongside soup or broth.

⏱️

150

Minutes

👥

Servings

🔥

350

kcal

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Ingredients Instructions Comments Related Recipes

Key Ingredients

wheat flour minced meat dry yeast

What you'll need

Ingredients

wheat flour
i
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700 g
sour cream
i
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200 g
warm water
i
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180 ml
eggs
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2
sugar
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1 tbsp
salt
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1 tsp
dry yeast
i
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2 tsp
vegetable oil
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3 tbsp
minced meat
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500 g
onions
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2
water
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130 ml
salt and black pepper
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vegetable oil for frying
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See recipes with vegetable oil for frying
600 ml

How to make it

Instructions

1
Mix warm water, sugar, and yeast in a large bowl. Leave 10 minutes until foamy. Add eggs, sour cream, salt, and oil; stir. Gradually add flour, kneading a soft dough. Knead on a surface for 7–10 minutes until it no longer sticks. Place in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled.
2
Heat oil in a skillet. Fry onion until soft. Add mince, breaking it up, and fry until it changes colour. Pour in water or broth, season with salt and pepper. Braise covered on low heat for 15–20 minutes until liquid evaporates and filling is juicy. Cool completely.
3
Punch down the dough and divide into 16–20 equal pieces. Roll each into a flat round about 0.5 cm thick. Place 1.5–2 tbsp of filling in the centre. Pull the edges up and pinch firmly to seal.
4
In a deep pot heat oil to a 3–4 cm layer. Test with a scrap of dough — it should sizzle immediately. Fry on medium heat 3–4 minutes per side until golden. Do not crowd the pot.
5
Transfer to paper towels to drain. Serve as a snack or alongside soups and broth.

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Frequently Asked Questions

Can I bake piroshki instead of frying them?

Yes — brush with egg wash and bake at 180°C for 20–25 minutes until golden. The texture will be different: baked piroshki are lighter and less crispy, but just as delicious.

What fillings work best for fried piroshki?

Minced meat with onion and herbs is the classic filling. Mashed potato with fried onion, cabbage with egg, or cottage cheese with dill are also very popular options.

How do I prevent piroshki from opening during frying?

Seal the edges firmly by pinching and pressing with your fingers, then place them seam-side down in the oil. Make sure there are no air pockets inside the dough.

Can I freeze fried piroshki?

Yes — cool them completely, then freeze in a single layer. Reheat in an oven at 160°C for 10–15 minutes to restore crispiness. Reheating in a microwave makes them soft and soggy.

Why is my piroshki dough tough and chewy?

Over-kneading or too much flour are the most common causes. The dough should be soft and slightly tacky — only add flour if it is very sticky. Let it rise in a warm place until doubled in size.