Pirogi Russkie
Also known as Piroshkies, these handheld pies are a delicious meal for everyday or special events.
Ingredients
Filling
- 1 ½ pounds ground beef
- 1 onion finely chopped
- 1 teaspoon salt
- ground black pepper to taste
- dried dill weed to taste
Dough
- 1 .25 ounce package active dry yeast
- ¼ cup warm water
- 1 cup milk
- 3 eggs
- ½ cup vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- oil for frying
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
- Dissolve yeast in warm water and place in a warm location about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
- Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. Don't overwork dough.
- Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
- Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately 2 tablespoons. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. The disks should be thin but not transparent or with holes.
- Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain.***
Nutrition
Calories: 623kcalCarbohydrates: 54gProtein: 24gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 675mgPotassium: 385mgFiber: 2gSugar: 5gVitamin A: 139IUVitamin C: 1mgCalcium: 75mgIron: 5mg