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Russian Piroshki with Potatoes and Meat Recipe

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4.2 from 6 reviews

This Russian Piroshki Recipe with potatoes and meat features large, fluffy hand-held buns stuffed with a creamy, flavorful filling of mashed potatoes, ground meat, onion, and aromatic spices. Deep-fried until golden and crispy on the outside, these piroshki are perfect as a hearty snack or main course and showcase traditional Russian comfort food.

  • Total Time: 2 hours 35 minutes
  • Yield: 12 piroshki

Ingredients

For the Piroshki Dough

  • 1 egg (room temperature)
  • 1 tsp white granulated sugar
  • 1/2 tsp salt
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 cup + 2 tbsp (155 ml) milk (warm)
  • 5 tbsp (50 ml) water (warm)
  • 1 tsp instant yeast
  • 3 and 1/3 cups (415 g) all-purpose flour (sifted)

For the Filling

  • 2 large potatoes (peeled)
  • 1/2 stick (55 g) unsalted butter (for the potatoes)
  • Salt, to taste
  • 1 tbsp (15 g) unsalted butter (for sautéing the onion)
  • 1 small onion (minced)
  • 10 oz (280 g) ground meat (beef or pork blend)
  • Salt and pepper, to taste
  • 1 tsp paprika
  • 1 tbsp (2 g) finely chopped dill

For Frying

  • Vegetable oil (about 6-8 cups, for deep frying)

Instructions

  1. Make the dough: In a large bowl, beat the egg, sugar, and salt until combined. Add warm milk and vegetable oil, mixing well. Stir in sifted flour and instant yeast until a sticky dough forms. Transfer to a floured surface and knead until smooth, elastic, and soft, adjusting flour as needed.
  2. Let dough rise: Place the dough in a bowl, cover, and let it rise in a warm place for 60-90 minutes or until doubled in size.
  3. Boil potatoes: Add peeled potatoes to a saucepan with salted water, bring to boil, then reduce to medium heat and simmer until tender (10-25 minutes depending on size). Drain potatoes, add butter, and mash smooth.
  4. Cook filling meat: In a large pan over medium-high heat, melt butter and sauté minced onion until soft and fragrant. Add ground meat, seasoning with paprika, salt, and pepper. Cook until browned and no longer pink. Remove from heat and cool.
  5. Prepare filling: When mashed potatoes have cooled slightly, combine with cooked meat, dill, additional paprika, salt, and pepper. Mix thoroughly to achieve a creamy consistency.
  6. Assemble piroshki: Punch down dough and divide into 12 equal pieces. Roll each into an oval about hand-sized. Place approximately 1 tbsp filling in center, fold longer sides together, pinch edges to seal, then gently flatten slightly with rolling motion.
  7. Fry piroshki: Heat vegetable oil in a deep pot to 350-375°F (180-190°C). Fry piroshki in batches, turning once halfway through, for about 5 minutes or until golden and puffed. Drain on paper towels before serving.

Notes

  • Ensure oil temperature is properly maintained to avoid greasy or undercooked piroshki.
  • The filling can be made ahead and refrigerated to save time during assembly.
  • Experiment with ground meat types like beef, pork, or a blend for different flavors.
  • Use a thermometer to monitor oil temperature accurately during frying.
  • These piroshki freeze well after frying; reheat in an oven to retain crispiness.
  • Author: Daisy
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Category: Main Course, Snack
  • Method: Frying
  • Cuisine: Russian

Find it online: https://dishiary.com/russian-piroshki-with-potatoes-and-meat-recipe/