This delicious Russian Piroshki Recipe is easy to follow and yields twelve fried Piroshki! Fluffy and light like a donut, these Piroshki are filled with potatoes, meat, and spices! Serve hot and enjoy as a snack or main dish!
10.5 ozground meat (pork, beef, chicken, or turkey)
1/2tspsaltor to taste
1 and 1/2 tspsmoked paprika
1/4tspground black pepper
1/2 stick(55 g)unsalted buttermelted
Vegetable oilfor frying
For the Piroshki Dough
Make the dough. In a large bowl, add the room temperature egg, sugar, and salt. Beat until foamy. Pour in the warm oil, milk, and water and mix. Sift in 3 cups of flour, add the instant yeast and immediately mix the flour into the egg mixture.
Knead the dough. Transfer the dough to a lightly floured work surface. The dough will be sticky at first. Gradually add in the remaining flour (if needed) until your dough is soft and glossy but not sticky anymore. You should be able to knead your dough without it sticking to your hands. Knead for 5-6 minutes or until smooth and elastic.
Let rise. Place the dough into a large bowl greased with vegetable oil, cover with plastic wrap, and let rise until double in size. Depending on the temperature of your kitchen, this might take anywhere from an hour to two hours. Meanwhile, make the filling.
For the Piroshki Filling
Make the filling. Mash the boiled potatoes, add in the ground meat, salt, paprika, coriander, cumin, and pepper. Mix. Gradually add in the melted butter until you get a soft and sticky filling. Cover and set aside. You may want to refrigerate the filling if your kitchen is hot and your dough isn't ready yet.
How to Assemble and Fry
Divide into pieces. Once the dough has doubled in size, punch it down to release any air bubbles. Divide into 12 equal pieces for large Piroshki. Each piece of dough should weigh exactly 2 oz. You can also make smaller Piroshki if desired.
Assemble the piroshki. Grab each piece of dough, roll it out into an oval, fill it with 2 tbsp of filling (use less if making smaller Piroshki), then pinch the sides together to seal the dough, flip, and roll out again (see pictures for reference). Your Piroshki should be about 1 inch thick. Do not let the filling or melted butter seep out or the Piroshki will open while frying. Cover both the remaining pieces of dough and assembled Piroshki with plastic wrap to keep them from drying out. Work quickly to keep the dough from rising too much.
Fry. In a large deep frying pan over medium heat, add the vegetable oil. The Piroshki should be able to float in the oil. The oil temperature should be between 350F and 375F. Fry each Piroshki for 3 minutes (flipping it once) or until golden brown on both sides. Place the fried Piroshki on a clean plate lined with paper towels to drain. Some Piroshki may puff up a lot, it's okay. Serve immediately!
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