Entree: Russia – St. Petersburg & Northwest – Пирожки ➤ Pirozhki (Small baked or fried stuffed buns filled with savory fillings such as minced meat, cabbage, or potato)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 10 min

Total 1 hr 50 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed to about 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (30 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 large egg (50 g)
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1 large egg beaten (50 g) for egg wash
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil for sautéing
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 tbsp (8 g) fresh dill, chopped (optional)
- 3 cups (720 ml) vegetable oil for frying, or enough for shallow frying in a skillet

Instructions

1. In a small bowl, sprinkle yeast and 1 tsp (5 g) sugar over the warmed milk; let sit 5–10 minutes until foamy.
2. In a large bowl combine flour, remaining sugar, and salt. Make a well, add foamed yeast, beaten egg, and melted butter; mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Meanwhile heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 8–10 minutes.
5. Season the filling with salt, pepper, and chopped dill if using. Remove from heat and let cool to room temperature.
6. Punch down the risen dough and divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 4–5 inch (10–12 cm) circle.
7. Place about 2 tbsp (30 g) of the cooled meat filling in the center of each circle. Fold and pinch edges to seal, shaping into an oval or ball; make sure seams are well sealed.
8. Heat 3 cups (720 ml) vegetable oil in a deep skillet or pot to 350°F (175°C). Fry pirozhki in batches, seam-side down, turning once, until golden brown on all sides, about 3–4 minutes per side. Alternatively brush with beaten egg and bake at 375°F (190°C) for 20–25 minutes until golden.
9. Drain fried pirozhki on paper towels and serve warm.