Piroshki Recipe

This Easy Piroshki Recipe takes your tastebuds back to the roots of Ukrainian and Russian food culture. Make this easy to create recipe today to share new flavors with friends and family.

Course Appetizer

Cuisine Russian

Prep Time 2

Cook Time 15

Total Time 2 15

Servings

Calories 240kcal

Author Dina

Ingredients

20 rolls Rhodes dinner rolls dough thawed
1 tbso olive oil
1 medium carrot shredded
1/2 medium onion chopped
1 1/2 lb ground meat (beef, chicken, or pork works)
1 cup shredded mozzarella cheese
Salt & pepper to taste
Corn oil for deep frying

US Customary - Metric

Instructions

Place 20 dinner rolls on a lightly floured cookie sheet, and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature.
Meanwhile, bring a skillet over medium heat and add 2 Tbsp olive oil and sauté the chopped onions until they become translucent. Add in the shredded carrot and cook until it begins to soften (about 3 minutes).
Add in 1 1/2 lb ground meat (I used ground chicken thighs) and keep stirring until it's fully cooked. Mix in the shredded mozzarella cheese and season with salt and pepper to taste.
Now, flatten each dinner roll into a disk, making sure to leave the middle a little thicker than the edges.
Fill each flattened dinner roll with 1 heaping tablespoon of the meat filling and pinch the edges of the dough together to make a half moon shape.
To ensure that the edges are pinched well, I go around a second time folding over the edge and pinching them again. You want them sealed well or they will open up when frying. Once all the piroshki are closed up place them seemed side down on a baking sheet lined with parchment paper. Let them proof for another 30 minutes at room temperature.
Fill a heavy bottomed pot or pan with about 2 inches of corn or vegetable oil and heat it over high heat (350 degrees F).
Deep fry the piroshki for 2 minutes on each side or until golden brown. Serve warm and enjoy!

Notes

Allow the dough to proof- This step is important to let the dough become fluffy and airy for this recipe. Otherwise, it will be dense and flat, and we don't want that.
Keep the dough thicker in the middle- By leaving the middle a little thicker than the edges, there is room for the dough to stretch over the filling when you fold it into a half moon.
Don't overfill the piroshkis- Careful not to overfill them because it will stretch the dough too much and rip it, as well as make cooking them take longer. One heaping tablespoon of filling is perfect.
Double seal them- To ensure that the edges are pinched well, I go around a second time folding over the edge and pinching them again. You want them sealed well or they will open up while frying.

Nutrition