Delicious and filled with aromatic filling, piroshki are perfect as a snack or a great idea for dinner. It’s truly hard to resist these fried treats made from yeast dough!
Ingredients
Dough:
- All-purpose flour – 500 g
- Dried yeast – 2 teaspoons
- Salt – 0.33 teaspoon
- Rapeseed oil – 80 ml
- Water – 240 ml
Filling:
- Ground beef – 300 g
- Onion – 1 piece
- Garlic – 2 cloves
- Olive oil – 1 tablespoon
- Butter – 10 g
- Carrot – 1 piece
- Sweet paprika – 1 teaspoon
- Fresh dill – 2 tablespoons
- Salt – 1 pinch
- Black pepper – 1 pinch
Preparation
Dough:
Step 1: Mixing the Dough Ingredients In a bowl, combine flour, salt, and yeast, and mix well. Then, make a well in the center of the dry ingredients and pour in the water and oil. Mix everything just until combined.
Step 2: Kneading the Dough Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Then transfer it to a greased bowl and cover with a cotton cloth. Let the dough rise for about 1 hour or until it doubles in size.
After this time, punch down the dough and knead it again for about 2 minutes. Then transfer the dough back to the bowl, cover, and let it rise in a warm place for about 30 minutes.
Filling:
Step 1: Sautéing Garlic and Onion Heat olive oil and butter in a large skillet. Dice the onion and finely chop the garlic. Sauté the vegetables for about 3 minutes, stirring constantly and being careful not to burn the garlic.
Step 2: Sautéing the Beef Add the ground beef to the skillet and sauté it, breaking up larger chunks, for about 3 minutes until browned. Grate the carrot using a grater with large holes and add it to the sautéed beef. Cook for an additional 2-3 minutes.
Step 3: Seasoning the Filling Add chopped dill and sweet paprika to the sautéed filling. Cook for another 2 minutes and season with salt and pepper to taste. Remove the filling from the heat and let it cool.
Piroshki:
Step 1: Dividing the Dough for Piroshki After the second rising, knead the dough again for about 2 minutes. Then form it into a log about 30 cm long and cut it into 16 equal pieces. Cover the cut dough with a cloth.
Step 2: Shaping the Piroshki Take out 4 pieces of dough at a time and roll them out into disks about 10-12 cm in diameter. Then place about 2 tablespoons of filling in the center of each disk and fold the dough over to enclose the filling, sealing the edges. Place each prepared batch under a cotton cloth and repeat the process for the remaining dough pieces.
Step 3: Frying the Piroshki Heat enough oil in a deep skillet to submerge the piroshki. Fry them over low heat, in batches, turning them, for about 2-3 minutes until they turn golden brown. Transfer the cooked piroshki to a plate lined with paper towels to drain off excess oil.
Serve the piroshki hot with your favorite accompaniments.
