Looking for a savory Piroshki recipe? If you love Piroshki, you are in for a treat! These fried Piroshki are a treat made with our favorite filling of ground meat and onions. I dare you to try and eat only one!
Here in Seattle, Piroshky Piroshky is a hot spot in Pike’s Place Market. Tourists and locals alike flock to the tiny bakery to get their hands on this famous Russian delicacy. There is ALWAYS a super long line outside and people are more than happy to wait. But, what if I told you that you could make a better piroshki in the comfort of your own home? Read on!
This recipe for Savory Piroshki is sure to become a staple in your home. Surprisingly simple, these little morsels are the perfect make-ahead appetizer. But, to be honest, I often eat them as a meal all on their own. Since they freeze and reheat super well (I will provide you instructions on how to do this below), feel free to make some extra batches to enjoy later!
What is Piroshky aka Piroshki?
If you have any Russian or Ukrainian friends, chances are they have probably brought piroshki to a potluck and you fell in love! If you haven’t tried them, let me give you the low down. In short, piroshki are filled pastry buns that are either baked or fried. The fillings for piroshki range from savory to sweet and depending on the chef, they range in size and dough style.
My recipe for Savory Piroshki is made with a sour cream infused dough (YUM!) and stuffed with seasoned ground beef and onions. The end result is a delicious fried disc that you seriously can’t stop binge eating.
Not in the mood for a savory treat? Try making my recipe for Russian Sweet Piroshky.
Tips for Making Russian Piroshki:
- Knead the dough using a mixer instead of your hands. This will make the process so much easier.
- Make sure to keep your hands oiled when you are working with the dough. Piroshky dough is notoriously sticky and you want the stuffing process to be fun, not messy!
- Do not fry piroshki at high heat! You will want to keep your frying pan at a low-to-medium temperature so that the filling cooks as evenly as the dough.
- Make sure to place the fried piroshki on top of a paper towel. This will absorb the extra oil and prevent your pastries from becoming soggy!
You will want to keep your piroshki as warm as possible before serving. After frying, place them in a serving dish covered with a couple of paper towels.
Did you make the piroshki ahead of time and now you need to reheat them? No problem! As some of you already know, I love using my air fryer to cook all sorts of things. I have also found that this appliance is great for reheating fried food. Throw some piroshki (don’t stack them!) in the air fryer tray at 350 °F for a couple of minutes. They will come out crispy and fryer fresh!
If you don’t have an air fryer, no worries. Pop them into your conventional oven at 350 °F for about 5 minutes.
When I get to making piroshki, I make several batches. I like to have a couple dozen on hand for quick dinners, unexpected guests or when my kids have sleepovers at our house with their friends. It’s a quick and easy snack to freeze and reheat, with all the wholesomeness of being homemade.
How to Freeze Fried Piroshki
Follow the recipe all the way through. Make sure that you let the fried piroshki completely cool down before you freeze them. Since the pastries are already cooked, you can stack them in an airtight container or a Ziplock with layers of parchment paper in between. Fried Piroshki can be kept in the freezer for up to 2 months. When you are ready to eat them, fry them up in a skillet or use an air fryer.
Other Piroshki Recipes to Try
- 5 Egg Yolks
- 2 tbsp Sugar
- 1 cup Sour Cream
- 2 cup warm Milk
- 1/2 cup warm Water
- 1 1/2 tbsp Dry Yeast
- 70 g Unsalted Butter
- 7 cup Flour the dough shouldn’t be too thick, yet shouldn’t be sticky
- 3 lb Ground Meat
- 1 large Onion (grated)
- Combine together ground meat (I use chicken with a bit of beef), onion and season to taste.
- Whisk eggs with sugar and sour cream. Add water, milk and yeast. Let it sit for 30 minutes. Add melted butter.
- Mix in flour by thirds. I used a Kitchen Aid mixer. Knead the dough until it unsticks from your hands, at least 10 minutes.
- Let the dough rise for an hour.
- Oil your hands to prevent the dough from sticking to it. Keep dividing the dough until you get even size pieces. Form the dough into circles and leave them on an oiled surface.
- Flatten out the dough and place the filling inside. Flatten out the meat across the dough. Fold over the sides and pinch the edges together to seal the dough. Once it's sealed tight, flatten out the dough into round piroshki. Place them side by side on an oiled surface.
- Use a deep frying pan, fill it up with lots of oil. Keep the stove top on medium heat while frying. Fry each piroshok until golden brown on each side. Tear open one piroshok to confirm readiness.
- Lay them out on paper towel to absorb some of the oil. Keep covered with a towel until ready to serve.
Moms dish. Thank you so much for the most amazing recipe for the pirozki. I prepared them today, the dough was so soft and workable. I tried to bake some in the oven, but I would say they taste better fried. Thank you for the 1st time Success
Hi Yelena, so glad you got to try this recipe. I have tried baking them, thanks for sharing that feedback. ISn't everything better fried, lol.. Have a great day.
Pirozhki are my least favorite to cook (but favorite to eat) and so I’ve tried this recipe twice. I don’t believe these ratios can possibly be correct, and the mix of metric and US measurements makes me believe this even more. The first batch I made, I finally got the dough to be workable (extremely sticky but workable) with 3 additional cups of flour. The dough was fluffy and nice but tasted very bland. The second time I tried, I just couldn’t get the dough to be workable. It stuck to everything. Perhaps half the amount of warm milk….? Alternatively, are you measuring out 7 cups of packed flour?
Hi Elizabeth- I'm sorry to hear this recipe wasn't working out, I know how frustrating that can be. Since this dough is more hydrated and can be a little sticky, I recommend well oiled hands to make it a bit easier to handle and shape the dough. I apologize about the confusion in mixing both metric and US measurements in this recipe.
If I were to bake meat piroshky, how long and at what temp should I bake it?
Hello Lid, I personally never baked this dough so I can't really make a recommendation. If you do bake them, let me know how they turn out, I would love to hear your feedback 🙂
These sound so good! However I found out I have a gluten sensitivity. Is it possible to make these using a gluten free flour or blend?
Cheri, I have never tried it, I am not sure how it would work. If you do try it, please share feedback.
Hi! Would this filling work with the yeast free dough from your potato piroshki recipe? I'm trying to make something to remind my russian boyfriend of home but am ALWAYS short on time 🙁
Hey Jenn, yes but fry them on lower heat for a longer time. You have to make sure the filling is fully cooked. Enjoy 🙂
Hey Natalia! Great recipe. Could you tell which dough to use for baked piroshki with meat. Would appreciate the recipe for turkey leftovers for stuffing for baked piroshki. Thank you!!!
I would use this recipe but probably reduce the sugar in the dough. https://momsdish.com/recipe/3…
What type of seasoning do you use for the meat? Can’t find that question answered yet. Excited to make some soon.
Hey Diana, I always use good old salt and pepper. If you have a favorite meat seasoning, it would work great in this recipe. Hope you love this recipe.
How long do cook the frozen ones in the air fryer?
Hey Katie, for even heating you would want to thaw the piroshky before reheating them. Air Fryer is great for reheating cold Piroshky. Enjoy
Are using row meat for filling or are you cooking it before? I missed that part.
In this recipe, I am using raw meat. You can precook it if you wish but this has been my preference.
Hi. Just to make sure, you are using only egg yolks? If I want to make half do I use 4 egg yolks? Another question - May I bake mine instead of frying? Thank you, thank you
Hey Mia, the recipe calls for 5 egg yolks so use 2 or 3 if you are making 1/2 portion. I personally never baked this dough so I can't really make a recommendation. If you do bake them, let me know how they turn out.
Thank you for a quick reply and I will definitely let you know if I’ll bake them. Can’t wait. They look so delish
Mia, looking forward to hearing from you!
This looks amazing! Love your recipes! Could you please provide how many pieces of dough there would be for the full recipe and also an approximate size of each dough ball before flattening?
Hey, thank you so much for such a sweet comment. This makes about 40 piroshky.
i make something very similar. I add fried cabbage with onions to the meat. and bake at 350 for about 45 minutes amazing
Hey Cindy, that sounds amazing. We also bake piroshky but typically they are filled with jam.
Wow! Looks really delicious! Can't wait to try it! Thanks for the recipe 🙂
Hey Noemi, thank you! I really hope you love it!
You had me at Piroshky Piroshky in Seattle! Went there several years ago and can remember that delightful experience looking forward to trying your recipe
Yes, I know exactly where that is! I use to work a few blocks from there. 🙂 Enjoy!
How many Tbs of butter exactly? I don’t have a scale to measure grams.
Hi Inna, its 4.67 tbsp. The butter stick typically has grams marking on it. Not sure which brand of butter you use.
I can't wait to try this! Sounds so delicious!
Taylor, thank you. Keep me posted on how you like them. 🙂
Oh, these look SO good!
Katie, thank you!
Thank you so much for the easy to follow recipe with great pictures, these Piroshki's are amazing!
Thank you Billy! Its an honor hearing such a nice compliment from you!
This is so unique and delicious looking!! Can't wait to try this out with the kiddos
Thank you Natasha! My boys love playing with dough. I hope you have just as much fun!
I've never tried these but they look amazing. Can't wait to taste them!
Thank you Krissy! I hope you love them!
They are so good!
Wow! They look so perfect! I think I wi make some this weekend.
Really good! I put about 1/2 cup extra flour for them to absorb less oil and it was perfect! Thanks for the great recipe!
Depending on the flour you may need to use more. Thanks for sharing the tip with others 😉
Hi Natasha. You don't put any salt in the dough ?
Usually I use salted butter and it adds enough flavor. But a pinch of salt would be a good idea.
Hello, I tried to make these today and the meat isn't cooking that well, dough wet inside. I've tried cooking at a lower temp and longer, still the same inside. I used pork meat.
You should be cooking them at low heat in preheated oil. If they are still not cooking through, try making them smaller.
Hallo Natalya! Could I use the air fryer instead of deep frying?
I haven't tried yet. I am worried that they would stick to the basket. Also, the dough doesn't have much fat so it will be impossible to achieve the crispy crust. I may try it next time. 🙂
thank you. i did turn the heat even lower. i think i also made them too big. will know next time
Natalya, if I wanted to freeze these pyroshky, when would I do it? When they're done but not cooked yet? Or when they're cooked already? Thank you for your time 🙂
I freeze them very often when they are cooked. Than reheat in a microwave or oven on a low heat. My husband says that they are better reheated 🙂
Hi sweetheart, what type of oil do you personally prefer for frying these?
I like organic canola oil or light olive oil, whichever I have on hand 🙂
Was very good! I've been going to place in Everett, WA called Piroshki and Crepes which inspired me to try making my own. It's not quite like theirs, but these are amazing and were a big hit with my super picky husband. Thanks for sharing!
Hi Heather, oh yeah, we go to that place. Everyone makes theirs a bit different but they all are good in their own way 🙂
so for the potatoe filling, what do you recommend to put in potatoes?
I have tried before, mashed potatoes with sautéed ground meat. It was really good
And half the dough to make half recipe?
Yes, for sure. Oh they are so good. We haven't had them for a while 🙂
Is this okay to make with potatoe filling?