Perfectly golden meat filled Piroshki.

Perfectly golden meat filled Piroshki.

My family is preparing a great feast to introduce our children to their Russian heritage and to celebrate the Opening Games of the XXII Winter Olympics in Sochi Russia.

My brothers’ and I all have our favorite tastes from childhood. Mine is hands down Pelmeny, a butter noodle dish similar to tortellini and served like a soup. My brothers prefer Piroshki.

I have found memories  of this dish too, it’s a close second for me.  When I was away at college, my parents often made a big batch. They would freeze some for me to take back to the dorm.

Left-over piroshki re-heats beautifully. I recommend you double the batch and prepare for the long winter ahead. You will be cooking all day anyway, you might as well enjoy a few meals for your efforts.

I’ve laid out the steps with helpful tips in the photos below. A printable version of the recipe follows.

This all day recipe is worth the work. Gather a crowd, don your aprons and get to work.

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“Na zdorovye!” (To you health!)

Cuisine: Russian
Recipe type: Meat Pastry
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • Dough
  • 1 yeast cake
  • 1 cup lukewarm milk
  • 4½ to 5 cups of flour
  • 1 tsp salt
  • 2 tsp sugar
  • 3 large eggs
  • ½ cup melted butter and slightly cooled
  • 1 extra egg yolk
  • Meat Filling
  • 1 large onion chopped fine
  • 4 tbsp butter
  • ½ pound pork
  • ½ pound beef
  • 2 tbsp minced fresh parsley
  • 2 tbsp minced fresh chives
  • 1 tbsp flour
  • 2 tbsp of water
  • 2 hard cooked eggs
  • salt & pepper to taste
  1. Crumble the yeast cake and dissolve in milk. Stir in 1 cup of milk. Let rise in a warm place for one hour.
  2. Add salt, sugar and 3 eggs lightly beaten, butter (note: hot butter will keep dough from rising) and flour a little at a time.
  3. Mix well, knead energetically and form into a ball. (note: dough should be soft and pliable. Too much flour will make your dough tough)
  4. Place in lightly greased bowl, cover lightly with a piece of parchment paper and top with towel. Allow to rise in a warm place 3-4 hours until springy. A hot area will not speed the process. The dough will dry out and not rise.
  5. Prepare Meat Filling: Saute onion in butter. Add meat. Brown. Add salt and pepper. Add herbs. Remove meat from pan. Add flour and brown. Add water. Boil and add to meat. Cool. Add chopped eggs. Set aside.
  6. Roll out dough to ¼ inch thickness. Cut out circles and place several heaping tablespoons in the center.
  7. Pinch edges shut. Roll over. Tape edges and plump up middle.
  8. Let rise for 15 minutes.
  9. Brush with egg yolk diluted with water.
  10. Place on greased and floured cookie sheet
  11. Bake 15 minutes 400 degrees.
  12. Lower heat to 350 and bake an additional 20 minutes.


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