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)!
Combine the ground meat, onion, and season to your preference (I prefer using salt and pepper).
Piroshky Dough
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.