A Good Piroshki



This Piroshki can be deep fried or baked. I like them fried, because that’s the way I was used to getting them when I was younger. Almost every day when I was in high school, I walked, or rode my bike, downtown at lunch time to a little shop where I bought a delicious piroshki. I would eat it on the walk back to school. Defiantly didn’t eat it very fast that way, but man were they good.

This recipe is as authentic Russian as I can get without traveling to Russia or tracking down the owner of that shop. I found the recipe after much searching. The thing is, I’ve changed my eating habits since then and decided to make some changes to suit my way of eating now. So I’m going to give you both forms of this recipe. You can choose which one you want to make for yourself or your family. 

These are really good to make up and have for lunches or even to take camping.

Prep Time aprox. 1 Hr 30″Min
Cook Time 20 Min
Ready In about 2 Hrs
Servings 35 to 40 piroshki


Meat Filling:
1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste

Bread Dough:
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
½  cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying


No Salt, Meat Filling:
1 pound ground beef
1 onion, finely chopped
1 c finely chopped cabbage
1 teaspoon lemon pepper
dried dill weed to taste

Gluten Free Bread Dough:
1 1/2 cups warm water (100 to 110 degrees F)
1 package dry active yeast (2 1/4 teaspoons)
1 teaspoon organic cane sugar or maple sugar
4 tablespoons extra virgin olive oil or grapeseed oil
3 tablespoons honey or maple syrup
2 tablespoons ground flax seeds
2 cups teff flour
1/2 cup arrowroot powder
1/2 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 1/4 teaspoons sea salt



In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat. Stir in the onion (and cabbage) and cook with the beef until onion is translucent. Sprinkle in seasoning and dill weed to taste. Put in frig while making bread, allowing to cool before using. 

For Regular Bread:

Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.

Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.

For Gluten Free Bread:

Place the warm water and teaspoon of sugar into a small bowl (a 2-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water.

Add honey, oil, and ground flax seeds. Stir well with a fork or wire whisk until it feels a bit like egg whites. The warm water will cause the flax to form a gel which helps to bind this bread.

In a large bowl, add the teff flour arrowroot powder, tapioca flour, xanthan gum, and sea salt. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 60 seconds or so, or until the dough thickens and becomes smooth. You may need to finish mixing this with a large wooden spoon as the teff flour will absorb a lot of moisture.

Both Breads, to make Piroshki

Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll or press the pieces into disks about 3 1/2 to 4 inches in diameter. (Note: The dark teff bread can’t be overworked like wheat bread can. So just simply roll it out without rearranging and fusing with it to much. The shape isn’t really important to the taste.) 

Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes. (Note: If they don’t stick together well, use a drop of water to help them stick, but no more.)

In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels. 

If you want to bake them rather than fry them, heat an oven to 400 degrees and place evenly on flat baking sheet with seam side down. bake for approximately 10 minutes, or until golden brown on top. 

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