Best Piroshki Recipes

TAYLOR'S PIROSHKI

Steps:

• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
• Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
• Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
• Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
• Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
• In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

PIROSHKY (PIROSHKI)

Steps:

• Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
• Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
• Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
• Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
• Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.

BEEF & ONION PIROSHKI

Steps:

• In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature., Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet., Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.

EASY PIROSHKI

Steps:

• 1. Begin cooking ground beef in skillet. As soon as the beef has begun to firm up, add the onion and saute until beef is nicely browned (add a tablespoon or 2 of butter if beef is too dry). Remove from heat and set aside. Rest pan tilted at an angle to allow excess grease to pool.
• 2. Prepare a place to roll out the crescent roll dough by sprinkling a little flour on a large flat surface. Open the tube and carefully unroll one of the dough bundles. Flatten it on the floured surface and push the perforated areas together to make one large slab of dough. Roll dough with rolling pin to even out the surface. Dough should become somewhat wider as you do so. Cut dough into 8 or 10 evenly sized squares (I used a pizza cutter).
• 3. Preheat oven to 400 degrees F.
• 4. Pour off excess grease from meat mixture, then add seasoning salt, garlic powder, and sour cream. Mix well, taste and adjust seasonings. Using one half of mixture, place equal portions of filling on each square of dough; try to use up all this half of filling in this half of dough (eat whatever won't fit!). Then fold over one corner of each square to make triangle-shaped pockets, pressing the edges to seal (if you have trouble getting seal to form, take a corner of paper towel and dry the edges, then press together again). Place piroshki on a cookie sheet and repeat process with second roll of crescent dough and second half of filling.
• 5. Once all piroshki have been sealed, cut a small slit or poke holes with fork in top of each pocket. Mix egg yolk with 2 tbs water and brush wash onto tops of pastries. Bake in preheated oven for 10 - 12 minutes until golden brown.
• 6. Variation: Another piroshki recipe I have uses mushrooms and and onion sauteed in butter as a filling--don't forget to include the sour cream and seasonings. Although...in virtually all of the several fillings given for this other recipe, dill is an ingredient, so you could substitute dill weed for the seasoning salt and add a bit of salt to compensate. Additionally, hard boiled egg is also included in nearly every filling variant; shredded cabbage is also a common ingredient (cooked first to soften, of course). Experiment; enjoy!
• 7. *(Continued from Personal Notes above--that area is never big enough for me!) Wikipedia has a thorough discussion of pierogi and a lesser entry for piroshki, specifying the two are distinct foods from each other (pierogi being more dumpling-like than piroshki). It indicates that "pirog" is a full sized pirozhok (singular of piroshki) and that "pirogi" is the plural of pirog. However, for purposes of cooking, it says pirogi/piroshki is a different dish from pierogi. Confused yet? Me, too. In the real world, no one makes that distinction so I have included both words (as well as several other alternative spellings) in the Key Words section. (To honor copyright law, I am using my own words to describe how I prepared this dish in my home kitchen.)

GROUND BEEF AND CABBAGE PIROSHKI

Steps:

• Heat oven to 425 degrees.
• Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
• Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
• Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
• Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
• Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
• Blend water and reserved egg; brush over pastry.
• Bake until golden brown, 14 to 16 minutes.
• Serve with chili sauce.

PIROSHKI (A SAVOURY, FILLED PASTRY)

Steps:

• For pastry: Cut butter into pieces.
• Combine flour, butter, and salt using a knife or pastry blender.
• Sprinkle with 4 tablespoons ice water.
• Form into ball as you would pie dough.
• May need to add remaining 2 tablespoons water.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Place pastry dough on floured board; roll out into rectangle.
• Fold over into thirds.
• Roll out again into rectangle.
• Continue rolling and folding five times.
• Rewrap in plastic; return to refrigerator for 1 hour.
• Preheat oven to 400°F.
• Grease baking sheet.
• Roll dough out to 1/8-inch thickness.
• Cut dough using 3 ½-inch round cutter.
• Place about 1 tablespoon of filling on each pastry circle.
• Fold dough over making half moons; press together edges together using ice water to seal.
• Place pies on baking sheet.
• Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
• Bake about 30-40 minutes or until golden brown.
• For Meat Filling: sauté onion in 2 tablespoons butter until soft.
• Add ground beef and sear until light gravy forms.
• Let cool.
• Mix in egg, dill, salt and pepper.
• For Potato Filling: Fry the onions in the butter until soft and golden-brown.
• Boil the potatoes in their jackets, then peel and mash them.
• Let cool slightly.
• Season with plenty of salt and pepper and mix in the onions and egg.
• For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
• Add the lemon juice, salt, pepper, and nutmeg.
• Continue to cook, stirring until nearly all the moisture is evaporated.
• Cool mixture slightly and mix in cream cheese or mashed potato.
• I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
• Note: these pastries are very good made with phyllo pastry, too.

MUSHROOM PIROSHKI

Steps:

• Prepare the pastry and chill it.
• Preheat oven to 400 degrees.
• Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
• Add the mushrooms and cook, stirring often, until they give up their liquid. Cook until most but not all of the liquid evaporates. Add salt and pepper to taste and stir.
• Add the sour cream, dill, chopped egg and rice. Blend well. There should be about four cups. Remove to a mixing bowl and let cool.
• Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
• Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
• Arrange the filled pieces on a lightly greased baking sheet.
• Place in the oven and bake 25 minutes.

BEEF PIROSHKI

Steps:

• Prepare the pastry and chill it.
• Preheat oven to 400 degrees.
• Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
• Add the beef and, using a heavy metal kitchen spoon, stir and chop down to break up any lumps in the meat. Cook until meat loses its raw look. Add salt and pepper to taste.
• Add the chopped egg and dill. Stir to blend. There should be about four cups. Remove to a mixing bowl and let cool.
• Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
• Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
• Arrange the filled pieces on a lightly greased baking sheet.
• Place in the oven and bake 25 minutes.

GARLIC BEEF ASADO "PINOYSHKI" PIROSHKI

Steps:

• For the dough: Activate the yeast by adding it to a mixer bowl with 2 cups warm water and 1/2 cup of the sugar. Let it sit until it's foamy on top, about 5 minutes. Add the milk, melted butter, sour cream, eggs and remaining 1 1/2 cups sugar. Fit the mixer with the dough hook attachment, then mix on medium speed until well mixed. Add flour and oil and mix until dough starts pulling from the side. Cover with plastic wrap and let it rest for 2 hours.
• For the garlic beef "asado:" Whisk together oyster sauce, soy sauce, sugar and hoisin in a bowl until sugar dissolves. Saute onions and garlic in oil in a saucepan over low heat until translucent. Add beef and cook until brown, stirring frequently to prevent onions and garlic from burning. Add sauce mixture and let simmer until beef is tender, about 2 hours. Make a slurry by stirring together cornstarch and 1/2 cup water, then add it to the sauce. Cook until it thickens. Turn off heat and let cool.
• Preheat the oven to 350 degrees F.
• Portion out the dough into 4-ounce balls on a floured surface and flatten out with a floured rolling pin. Add 4 ounces of the filling and seal into desired shape, then transfer to a baking sheet. Brush with egg wash and let stand for 15 minutes. Give a final brush of egg wash, then bake until golden, about 30 minutes.

CABBAGE, FETA AND DILL PIROSHKI

Steps:

• Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
• Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
• Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.

ROMANOV PIROSHKI

Steps:

• To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
• Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
• To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
• Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.

WILD MUSHROOM PIROSHKI

Steps:

• In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.
• Heat oven to 400 degrees.
• Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.
• Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

RUSSIAN CHEESE PIROSHKI

Steps:

• Completely dissolve sour cream with a little bit of milk. You may use a whisk.
• Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
• Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
• Very Important: Mark this day as day 1. You will cook the milk on day 3.
• On day 3: Heat oven to 325°F Remove plastic wrap.
• Bake in the same pot for 3 hours.
• Remove from oven and cool for a few minutes.
• Drain completely in cheese clothe. Squeeze water out if you have to.
• At this point you may refrigerate this cheese in a sealed container for latter use.
• Preheat oven for 200F for 5-10 minutes and than turn off.
• Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
• Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
• This is the quick defrosting process. Let the dough rise for about 2 hours.
• Microwave cream cheese for 45 seconds to soften.
• With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
• Take your biscuits out of the oven.
• Note: Do not uncover all of them at once or they will dry out!
• Very lightly flour your palms and fingers. Flatten a roll in your palms.
• Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
• Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
• Fry several of the piroshki on both sides.
• Cover between flippings.
• They cook about 2 minutes or less, but be careful not to burn them.
• You will need to watch the skillet the entire time now and may not leave.
• Place Piroshki in a strainer or on napkins to collect excess oil.
• They keep well in fridge for several days, But I assure you they will get eaten before then.

UKRAINIAN BORSCH WITH PYRIZHKY (PYROHY) (PIROSHKI)

Steps:

• Day before: In 8-quart kettle, place beef, marrowbone, 1 Tablespoon salt and 2 quarts water. Bring to boiling; reduce heat; simmer, covered, 1 hour. Add tomatoes, quartered onion, celery, parsley, black peppers and bay leaves; simmer, covered, 2 hours.
• Remove from heat. Lift out beef. Discard marrowbone. Strain soup in colander. (There should be 9 or 10 cups.) Return soup and beef to kettle. Add cabbage, carrot, chopped onion, 2 Tablespoons fresh dill, the vinegar, sugar and 1 1/2 teaspoons salt; bring to boiling.
• Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Refrigerate overnight. Next day, skim off fat. Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along with beets. Makes 3 1/2 quarts.
• FOR THE PYRIZHKY: Remove patty shells from package; let stand at room temperature 30 minutes to soften.
• Meanwhile, in hot butter in small skillet, sauté onion 2 minutes. Add 3 Tablespoons sour cream, the 1 1/4 cup chopped beef, dill, salt, pepper; mix well; reserve and cool.
• Preheat oven to 425°F On lightly floured pastry cloth, roll EACH patty shell to make oblong 8 by 5 inches; cut in HALF crosswise. Spread a rounded tablespoon of filling on half of EACH piece. Fold other half over filling; crimp edges to seal; cut slits in top.
• Place on cookie sheet lined with heavy brown paper or parchment paper. Brush with egg yolk beaten with 1 Tablespoon water. Bake 15 minutes, or until puffed and golden. Makes 12.
• Meanwhile, heat soup gently to boiling. Serve with sour cream, dill and the warm pyrizhky.

RUSSIAN ROMANOV PIROSHKI RECIPE - (4.4/5)

Steps:

• 1.To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute' onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat. 2.Place beef, saute'ed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside. 3.To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter. 4.Preheat oven to 400 degrees F (200 degrees C). 5.Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork. 6.Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with

PIROSHKI BURGERS....OH YEAH!!

Steps:

• Combine flour, yeast, salt and sugar in large bowl. Make a well in the centre; using hand, mix in egg yolks, milk and butter until mixture is soft and elastic. Scrape down sides of bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
• Meanwhile make the filling. Heat oil in large frying pan; cook onion, garlic, potato and bacon, stirring, until potato softens. Add beef; cook, stirring, until changed in colour. Stir in paste and thyme. cool 10 minutes before filling.
• Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
• Preheat oven to 180c/350f. Lightly oil two oven trays.
• Place rounded tablespoon of the filling in centre of each round and a pinch of chedder cheese (optional); gather edges, pinch firmly to enclose filling. Place piroshki, pinched-side down, on prepared trays; brush with egg. Stand, uncovered, in warm place 15 minutes.
• Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.

MUSHROOM PIROSHKI

Steps:

• Trim mushrooms, chop finely, heat butter add onion and mushrooms. Cook 4 minutes. Add seasoning, lemon juice and flour and mix together. Remove from heat; add sour cream and dill. Roll pstry in two sections to keep it cool. Roll it out on a floured board and cut into circles. Put tsp of filling in center of each. Fold over and seal half circles with the tines of a fork. Chill or freezze. Bake for 25 minutes at 350.

BEEF AND CABBAGE PIROSHKI

Steps:

• 1. TO MAKE THE FILLING: In a medium saucepan of lightly salted boiling water, cook the cabbage until tender, about 8 minutes. Drain and rinse under cold running water. A handful at a time, squeeze the excess water from the cabbage. Set aside. 2. In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 3 minutes. Add the ground round and cook, stirring often and breaking up the meat with a spoon, until it loses its pink color, about 5 minutes. Stir in the reserved cabbage and the dill, salt, and pepper, and cook for 2 minutes. Remove from heat and let cool. Stir in the sour cream and egg yolk. 3. Line a baking sheet with a clean kitchen towel. On a lightly floured work surface, roll 1 biscuit into a 3 1/2-inch round. Place about 1 tablespoon of the cooled filling onto the bottom half of the round. Brush the edges with the yolk mixture, fold over to enclose the filling, and press the edges firmly to seal. Place on the kitchen towel and cover loosely with plastic wrap. Repeat with the remaining dough and filling. 4. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the piroshki until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm.

TAYLOR'S PIROSHKI

Steps:

• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
• Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt.
• Remove from heat.
• Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
• Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
• Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal.
• Arrange on a flat surface and allow to sit approximately 10 minutes.
• In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

PIROSHKI RECIPE

Steps:

• Directions In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.