Piroshki

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 210°C. Lightly grease a baking tray. Finely dice the onion, chop the dill, melt the butter for the dough, and warm the milk so it feels just lukewarm, not hot; overly hot milk can weaken the yeast.

   100 g onion, finely diced8 g fresh dill, finely chopped20 g unsalted butter, melted90 ml warm milk5 g neutral oil or extra butter for the tray
2. 2

   Make the dough: in a bowl, combine the strong white flour, instant yeast, fine salt, and sugar. Add the warm milk, egg, and melted butter, then mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and elastic; it should be soft but only slightly tacky. Cover and let it rest for 10 minutes to relax, which makes shaping easier even without a long rise.

   180 g strong white flour4 g instant yeast3 g fine salt8 g sugar90 ml warm milk1 medium egg20 g unsalted butter, melted
3. 3

   While the dough rests, make the filling. Heat the butter in a frying pan over medium heat and cook the onion for 4-5 minutes until softened and lightly golden. Add the ground beef, breaking it up well, and cook for 5-6 minutes until no pink remains and the moisture has mostly evaporated. Season with the salt and black pepper. Stir in the dill and sour cream, cook for 30 seconds just to combine, then remove from the heat. The filling should be moist, not wet; if it looks loose, cook 1 minute longer.

   10 g unsalted butter100 g onion, finely diced180 g ground beef3 g fine salt1 g black pepper8 g fresh dill, finely chopped30 g sour cream
4. 4

   Turn the dough onto a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a round about 11-12 cm across, keeping the centre slightly thicker than the edges so the buns do not split.

5. 5

   Divide the beef filling among the dough rounds, placing it in the centre. Fold each round over into a half-moon, press out any trapped air, and pinch the edges firmly closed. For extra security, crimp or twist the seam. Place seam-side down on the prepared tray.

6. 6

   Whisk the egg yolk with the milk and brush the tops of the piroshki. Bake for 14-16 minutes until deep golden brown and the buns sound lightly hollow when tapped. If one leaks slightly, that is fine, but the seams should remain mostly closed.

   1 egg yolk10 ml milk
7. 7

   Let the piroshki rest for 5 minutes before serving so the filling settles and the crumb finishes setting. Serve warm.

Origin & History

Piroshki are one of the best-known Russian baked and fried filled buns, with roots in the broader Eastern Slavic tradition of yeast dough pastries. They have long been made with a wide range of savoury and sweet fillings, from cabbage and mushrooms to meat, and are common in homes, bakeries, and travel food culture across the region.