These delightful savory beef piroshki are stuffed with a flavorful ground beef and onion filling, all encased in a soft, fluffy dough that is fried to golden perfection. Perfect as a snack or appetizer!
Ingredients
1 pound ground beef
1 medium onion
to taste salt
to taste pepper
to taste dill
2 teaspoons yeast
1 cup warm water
1 cup milk
2 eggs
3 tablespoons oil
1 tablespoon sugar
4 cups flour
Method
Start by making the filling: Heat a large skillet over medium-high heat, then add ground beef and cook until browned and crumbly, about 5 to 7 minutes. Drain any excess fat. Add diced onion and sauté until it turns translucent. Season with salt, pepper, and dill to taste, then set aside to cool.
Now, prepare the dough: In a bowl, dissolve yeast in warm water and let it sit in a warm spot until frothy, around 10 to 15 minutes. In a saucepan, gently heat milk, then whisk in eggs, oil, sugar, and salt, removing from heat once combined.
In a large mixing bowl, combine half of the flour with the milk mixture, gradually adding the yeast mixture along with the rest of the flour, stirring well after each addition. Knead the mixture until it forms a smooth, non-sticky ball. Adjust flour as needed. Cover the bowl with a clean cloth and let it rise in a warm area until it doubles in size, approximately 30 to 60 minutes.
Once the dough has risen, turn it out onto a floured surface. Divide the dough into pieces about the size of golf balls, then roll each piece into flat disks roughly 3.5 to 4 inches wide.
Spoon a generous tablespoon of the cooled beef filling into the center of each disk. Fold the dough over the filling and pinch the edges to seal them well. Allow the piroshki to rest for about 10 minutes on a flat surface.
Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully add the piroshki in small batches to the hot oil. Fry until golden brown on one side, about 3 to 4 minutes, then flip and fry the other side until equally golden. Once cooked, transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining piroshki.
