These savory piroshki are made with our favorite filling of ground meat and onions. They are an absolute treat and you’ll definitely be wanting seconds (and thirds)!
Love this recipe? If you love the savory flavor of these piroshki, you will go crazy over the deliciousness of these chebureki!
What are Piroshky/Piroshki?
Piroshki (or Piroshky), are baked or fried mini bread buns loaded with a savory or sweet filling of meat, veggies, or fruits — similar to hand pies. In this piroshki recipe, the dough is made with sour cream (making the dough more moist and rich), while the filling consists of ground meat, onion, and your favorite meat seasoning.
The word “piroshki” translates most closely as “small pies.” These pies are highly popular in almost all Slavic or Eastern European countries. Each nation has their own spin on the dough and filling ingredients. No matter what the filling is made of, the end result is an irresistibly delicious fried comfort food that is hard to resist.
How To Make Piroshki
Piroshki (or piroshkis) take just under three hours to make — but the taste more than makes up for it! Plus, they’re great to double up on to store for later.
- Make the filling: Combine the ground meat and grated onion, then season it to preference with salt, pepper, or your favorite meat seasonings.
- Start on the dough: In the large bowl of a stand mixer, whisk the eggs, sugar, and sour cream together. Then, add in the water, milk, and dry yeast. Allow this mixture to sit for 30 minutes before adding in the melted butter.
- Mix in the flour: Add the flour into the mixture in thirds. Knead the dough until it is no longer sticky, about 10 minutes.
- Rise the dough: Cover the bowl with a towel and allow the yeast dough to proof for about an hour in a warm place.
- Divide the dough: Oil your hands to prevent the dough from sticking to them. Divide the proofed dough into small balls equal in size, then flatten them into circles. Lay the dough circles on an oiled surface.
- Fill the circles: Place a dollop of the raw meat filling inside each circle. Fold in the sides and pinch the edges together to seal the dough. Once it is sealed, flatten the dough into round piroshki.
- Fry the piroshki: In a deep frying pan, add in the vegetable oil. Heat to medium heat, then fry each pie until it’s golden brown on each side. Tear one open to check doneness.
- Rest on a paper towel: As the piroshki finish cooking, lay them on a wire rack or a paper towel to absorb any extra oil. Cover with a towel until ready to serve.
Hot tip: For a super easy way to create a warm environment for your rising dough, boil a ramekin of water in the microwave, then add the bowl of dough into the microwave (leave the ramekin with water in there!). Let the dough sit in the steamy microwave until it rises adequately (don’t turn the microwave on!)
Tips for Success
Piroshki are the perfect handheld option for an on-the-go meal. Follow these tips to ensure an easy cooking experience and a delicious result.
- Use a mixer: Make the recipe easier by kneading the dough with a stand mixer instead of your hands. You won’t regret it.
- Change up the meat: Feel free to use whatever ground meat you have on hand. We prefer ground beef, but ground chicken and pork work as well!
- Add to the filling: For more texture and nutrition, add braised cabbage or small pieces of sauteéd mushrooms to the filling mixture. For a herby taste, add a teaspoon of freshly minced dill. If you love cheese, add in a bit of cheddar cheese!
- Oil your hands: Keep your hands oiled when working with the dough. Piroshki dough is notoriously sticky and the stuffing process should be fun, not messy!
- Test the oil with a wooden spoon: To see if the oil is hot enough for frying, place the end of a wooden spoon into the oil. If it sizzles, it is ready for the piroshki. Adding the piroshki too early causes them to soak up too much oil — making them soggy and too greasy.
- Avoid high heat: Do not fry piroshki at high heat! Keep the frying pan at medium heat so the filling cooks at the same rate as the dough.
- Place the piroshki on a paper towel: Place the fried piroshki on top of a paper towel to absorb the extra oil. This also helps prevent your pastries from becoming soggy!
Piroshki are best served warm as a snack, appetizer, or main entrée. They pair well with light sides such as salads, veggies, or a soup. Israeli couscous salad, creamy cucumber salad, and arugula caprese salad are refreshing salads that balance well with the fried piroshki. If you like the flavor of pickled foods, make a bowl of marinated tomatoes or pickled vegetables (giardiniera). Or, take a shortcut to delicious veggie flavor with air fryer asparagus or air fryer broccoli. For soup pairings, try vegetable soup or tomato basil soup.
Storing & Reheating
Piroshki are a great make-ahead meal, so it’s important to store and reheat them properly. Follow these tips for the best tasting leftovers.
- Refrigerator: To keep for 2-3 days, place completely cooled piroshki into an airtight container in the fridge.
- Freezer: To keep for up to two months, place cooled piroshki in an airtight container or freezer safe bag with layers of parchment paper between them. Thaw the frozen piroshki in the fridge overnight.
- Reheating: The best way to reheat piroshki is in the air fryer set to 350°F for a few minutes. They will come out crispy just like when they were fresh. Or, pop them into the oven at 350°F for about five minutes.
What’s the difference between pierogi and piroshki?
Pierogi and piroshki are very different — pierogi are meat or cheese filled dumplings, whereas piroshki are meat, cheese, or veggie filled buns that are fried.
What’s the difference between piroshki and chebureki?
Both piroshki and chebureki are filled with meat and fried to get a crispy shell. However, piroshki have an outer bread-like exterior, whereas chebureki have a more fried tortilla-like exterior.
More Piroshki Recipes
- Potato Piroshki Recipe — Filled with a creamy mashed potato filling
- Overnight Piroshky — Meat or cabbage piroshki made with an overnight dough
- Fruit Piroshky — Filled with your favorite jam or jelly!
- Quick Fruit Piroshky — Use this no-yeast recipe for piroshki in under an hour
- Combine the ground meat, onion, and season to your preference (I prefer using salt and pepper).
- In a large bowl, whisk the eggs with sugar and sour cream. Then, add water, milk and yeast. Let it sit for 30 minutes. Add the melted butter.
- Mix in the flour in thirds. Knead the dough until it no longer sticks to your hands, at least 10 minutes.
- Let the dough rise for an hour.
- Using oiled hands, divide the dough into small evenly sized 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.
- Fill up a deep frying pan with lots of oil and place over medium heat. Fry each piroshok until golden brown on each side. Tear open one piroshok to confirm readiness.
- Lay the piroshki out on paper towel to absorb some of the oil. Keep them covered with a towel until ready to serve.