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Meat Piroshki Recipe

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★★★★★

4.7 from 106 reviews

Delicious homemade Meat Piroshki featuring a tender yeast dough stuffed with a savory ground pork filling, seasoned with fresh herbs and spices, then deep-fried to a golden perfection. Perfect as a hearty snack or appetizer.

Ingredients

Scale

Dough 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 Ingredients

  • 1 lb ground pork
  • 1 small onion (grated through large holes)
  • 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 mayonnaise
  • 2 Tbsp green onion (chopped)
  • 1 Tbsp fresh dill
  • Oil for frying (about 2 inches deep)

Instructions

  1. Prepare the Dough: In a stand-up mixer bowl, combine warm water, warm milk, salt, and oil. Sprinkle the yeast over the mixture, then add sugar. Gently mix and cover, allowing the yeast to activate for 3-5 minutes until bubbly.
  2. Mix and Rise: Add the sifted flour to the bowl and mix using the dough hook until well incorporated into a smooth dough. Cover the dough with a towel and let it rise for 1 1/2 to 2 hours until doubled in size.
  3. Prepare Meat Filling: In a large bowl, mix ground pork, grated onion, minced garlic, salt, pepper, Lawry’s seasoning or Vegeta, mayonnaise, chopped green onion, and fresh dill until evenly combined.
  4. Shape Piroshki: Flour your work surface generously and place the risen dough onto it. Divide the dough into 24 equal parts. Roll each dough ball into a 3½ inch circle. Place a spoonful of the meat filling onto each circle.
  5. Seal the Piroshki: Fold the dough over to form a half-moon shape and pinch edges tightly to seal, ensuring no filling escapes during frying. Repeat this with all portions.
  6. Heat the Oil: In a large deep pot, pour enough oil to cover about 2 inches of the bottom and heat it to 330°F (165°C).
  7. Fry the Piroshki: Carefully add the piroshki into the hot oil without overcrowding. Fry each side for about 3 minutes or until golden brown. Use a slotted spoon to transfer fried piroshki to a paper towel-lined plate to drain excess oil.

Notes

  • Make sure the yeast activates and becomes bubbly before adding flour to ensure proper dough rise.
  • Keep oil temperature steady at 330°F to avoid greasy or undercooked piroshki.
  • Do not overcrowd the frying pot to maintain oil temperature and even cooking.
  • Feel free to swap ground pork with ground beef or a mix for different taste variations.
  • Use fresh herbs like dill and green onion for authentic flavor.
  • Piroshki can be reheated in a skillet or oven for best texture after frying.

Keywords: Meat Piroshki, Russian Snack, Fried Dough, Savory Pastry, Ground Pork Filling, Homemade Piroshki

Find it online: https://topreci.com/meat-piroshki-recipe/