Ingredients
Meat Filling:
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1 ½ pounds ground beef
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1 onion, finely chopped
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1 teaspoon salt
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ground black pepper to taste
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dried dill weed to taste
Dough:
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1 (.25 ounce) package active dry yeast
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¼ cup warm water
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1 cup milk
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3 eggs
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½ cup vegetable oil
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2 tablespoons granulated sugar
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1 teaspoon salt
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4 cups all-purpose flour
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3 cups oil for frying
Directions
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To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
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Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
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Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with 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, about 30 to 60 minutes.
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Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
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Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki.
To Bake:
Preheat the oven to 350 degrees F (175 degrees C). Brush piroshki with egg wash all over and bake in preheated oven until golden brown, about 25 minutes.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 447 | Calories |
| 25g | Fat |
| 42g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 6g | 28% |
| Cholesterol 67mg | 22% |
| Sodium 478mg | 21% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 14g | 27% |
| Vitamin C 1mg | 1% |
| Calcium 58mg | 4% |
| Iron 4mg | 22% |
| Potassium 254mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
