Ingredients

1 1/3 cups warm water (110°F)

1/3 cup warm milk (110°F)

2 tsp salt

2 tsp oil

2½ tsp active dry yeast

1 Tbsp sugar

3 1/2 cups all-purpose flour, measured then sifted

Flour for dusting

Meat Filling:

1 lb ground pork

1 small onion, grated

2 garlic cloves, minced

1 tsp salt (or to taste)

¼ tsp ground black pepper (or to taste)

½ tsp Lawry’s seasoning or Vegeta

1 Tbsp mayo

2 Tbsp green onion, chopped

1 Tbsp fresh dill

Oil for frying

Instructions

Step 1: In a stand-up mixer bowl, combine warm water, warm milk, salt, and oil. Sprinkle the yeast and sugar on top. Gently mix, cover, and let the yeast activate for 3–5 minutes until bubbly.

Step 2: Add sifted flour and mix with the dough hook until the dough is well incorporated. Cover the bowl with a towel and let the dough rise for 1½ to 2 hours until doubled in size.

Step 3: While the dough rises, prepare the meat filling by mixing ground pork, grated onion, minced garlic, salt, pepper, seasoning, mayo, green onion, and fresh dill in a large bowl until well combined.

Step 4: Flour your work surface generously. Punch down the risen dough and divide it into 24 equal pieces. Roll each piece into a ball.

Step 5: Roll each dough ball into a 3½-inch circle. Place a spoonful of the meat filling in the center of each circle, then fold the dough in half. Pinch the edges firmly to seal.

Step 6: Heat oil in a large pot to about 2 inches deep at 330°F. Fry the piroshki in batches, without crowding, for about 3 minutes per side or until golden brown.

Step 7: Remove fried piroshki with a slotted spoon and drain on a plate lined with paper towels. Repeat until all are cooked. Serve warm.

Tips & Variations

Use a thermometer to maintain the oil at 330°F for even frying and crispy results.

For a richer filling, substitute half of the ground pork with ground beef.

Add a pinch of smoked paprika or cayenne for a hint of spice in the meat mixture.

If you prefer baking, brush the sealed piroshki with egg wash and bake at 375°F for about 25 minutes until golden.

Storage

Store cooled piroshki in an airtight container in the refrigerator for up to 3 days. Reheat by frying briefly in hot oil or warming in a 350°F oven until heated through. For longer storage, freeze uncooked piroshki on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a couple of extra minutes to cooking time.

FAQs

Can I use a different type of meat for the filling?

Yes, you can substitute ground beef, chicken, or lamb based on your preference. Adjust seasoning accordingly to complement the meat choice.

How do I know when the yeast is properly activated?

Once you sprinkle the yeast and sugar into the warm liquid, wait 3–5 minutes. The mixture should become bubbly and frothy, indicating the yeast is alive and ready to work.