Russian Piroshki Recipe With Potatoes And Meat
Ready in just 7 steps, this Russian Piroshki Recipe with potatoes and meat makes the fluffiest Piroshki you've ever had, they're as big as your hands, stuffed with a deliciously creamy potato and meat filling with a hint of paprika and dill and deep-fried until golden!
Ingredients
For the Piroshki Dough
- 1 egg (room temperature)
- 1 teaspoon white granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup + 2 tbsp (155 ml) milk (warm)
- 5 tbsp (50 ml) water (warm)
- 1 teaspoon 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
- 1 tbsp (15 g) unsalted butter (for sauteing the onion)
- 1 small onion (minced)
- 10 oz (280 g) ground meat
- Salt and pepper
- 1 teaspoon paprika
- 1 tbsp (2 g) finely-chopped dill
For Frying
- Vegetable oil (about 6-8 cups)
Instructions
- Make piroshki dough. In a large bowl, add the egg, sugar, and salt and beat until combined. Pour in the milk and oil and give it another mix. Finally, add in the flour and yeast and mix until a dough starts forming. The dough will be quite wet and sticky at first, it's okay. Transfer the dough to a well-floured surface, generously flour your hands and knead until soft, smooth, and elastic. Differences in humidity and flours may require slight adjustments.
- Let the dough rise for 60-90 minutes or until double in size. Meanwhile, boil the potatoes and cook the meat for the filling (both of these steps can be made ahead of time, if desired).
- Boil the potatoes. Add the peeled potatoes to a medium saucepan and cover with about 1-inch (2.5 cm) of water and add the salt. Place the saucepan over medium heat, bring to a boil, then reduce the heat to medium and cover. Simmer until tender (10-15 minutes for small potatoes or cubes, 20-25 minutes for larger ones). Drain, add in the butter, and mash until smooth.
- Cook the meat. In a large pan over medium-high heat, melt the butter, then add the onion and saute until softened and fragrant. Add the ground meat and season with paprika, salt, and pepper. Cook until browned completely, then transfer to a large bowl and allow to cool down.
- Make the filling. Once the mashed potatoes have cooled down a bit, add in the cooled meat, paprika, dill, salt, and pepper. Mix until creamy.
- Assemble the piroshki. Punch down the dough to release any air bubbles, then divide it into 12 equal pieces. Roll out each piece into an oval about the size of your hand, add about 1 tablespoon worth of filling in the center of the oval, bring the longer sides together and pinch together to seal. Gently roll it out again to slightly flatten it down. See pictures for visuals!
- Fry. Add enough oil to a pot so that the piroshki will float. Allow the oil to heat over medium heat until it reaches 350F - 375F (180C - 190C). Fry the piroshki until golden and puffy (about 5 minutes), flipping them once halfway through frying.
Notes
Make-Ahead Instructions: Follow the recipe through step 2, then cover the bowl with plastic wrap and place in the refrigerator to rise overnight. Follow step 3 and 4 as well to prepare the potatoes and meat as well (if desired, or these can be made the next day, if preferred). The next day, remove the bowl from the refrigerator and resume the recipe.
Storing: Store leftover piroshki in an air-tight container and refrigerate for 2-3 days.
Reheating Instructions: Reheat on the stovetop, covered, with a lid for a few minutes until fully heated through or in the microwave, covered with a damp paper towel, for 30-60 seconds.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 336kcalCarbohydrates: 39gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 129mgPotassium: 408mgFiber: 3gSugar: 2gVitamin A: 275IUVitamin C: 13mgCalcium: 39mgIron: 3mg
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