This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

195.8 calories; protein 10.3g 21% DV; carbohydrates 14.7g 5% DV; fat 10.4g 16% DV; cholesterol 39.9mg 13% DV; sodium 205.2mg 8% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2010
Some have commented on the dough being tough. I make homemade potato/sauerkraut perogies with this dough...only to soften the dough mix all ingredients but add water so dough is sticky- then add flour to make the dough rollable. Important also to let dough rest in a bowl covered with plastic/lid. Let rest approx. 20-30 minutes. May need to add flour to rolling surface to keep from sticking-be careful not to over flour. Read More
(27)

Most helpful critical review

Rating: 3 stars
07/01/2008
Whenever I ate pirozhki at the delis in SanFrancisco they were mostly deep fried. However with times getting more "healthier " baking seems to be a good way to cut down on the fat as well as the calories. I ask you though "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually I serve a nice beet borshch along with the pirozhkis and again there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and like bliny we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course there is the vodka and the music of the bards as well). As they say in Russian "Tikho yedish dalshe budesh." (Slowly but surely.) Now why the 3 stars? There is no dill in the meat stuffing! No dill no REAL pirozhki!! Read More
(32)
21 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
07/01/2008
Whenever I ate pirozhki at the delis in SanFrancisco they were mostly deep fried. However with times getting more "healthier " baking seems to be a good way to cut down on the fat as well as the calories. I ask you though "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually I serve a nice beet borshch along with the pirozhkis and again there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and like bliny we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course there is the vodka and the music of the bards as well). As they say in Russian "Tikho yedish dalshe budesh." (Slowly but surely.) Now why the 3 stars? There is no dill in the meat stuffing! No dill no REAL pirozhki!! Read More
(32)
Rating: 4 stars
01/04/2010
Some have commented on the dough being tough. I make homemade potato/sauerkraut perogies with this dough...only to soften the dough mix all ingredients but add water so dough is sticky- then add flour to make the dough rollable. Important also to let dough rest in a bowl covered with plastic/lid. Let rest approx. 20-30 minutes. May need to add flour to rolling surface to keep from sticking-be careful not to over flour. Read More
(27)
Rating: 5 stars
02/10/2011
I was looking for something different and this was amazing! I did not have any salt at home so I had to use a steak burger seasoning instead. I also decided to cook it at 375 instead of 400 after reading about the dough being tough. I thought it was great! It had a nice almost crispy texture to it....VERY good! We ate them with ketchup. They went fast! Read More
(10)
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Rating: 2 stars
12/23/2003
these were a little tough but my father reminded me that the ones we ate when I was young from a little russion resturant in SanFrancisco were deep fried maybe that would make the difference Read More
(8)
Rating: 3 stars
04/09/2008
I made these last night because my brother is a major meat eater and very picky. I like to cook internationally as often as possible and he said that he would eat them. Really it's like a hamburger in a shell that's what sold him. I cut the amount of onion and added cayanne pepper italian seasoning garlic and cheese to add flavor. It was a major hit. However I only used a pound of ground beef and the standard dough recipe and got 24 pockets. Next time and my brother has demanded a next time I plan to use pizza dough. The other was just too tough. But it's a keeper. Read More
(7)
Rating: 3 stars
02/15/2005
I thought it a little tough next time I will reduce the heat a little. I also added more spices to the meat and did not blend it. Cheddar cheese goes great with them. Read More
(4)
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Rating: 4 stars
01/13/2009
Really nice recipe. It was definately a hit with all members of my family (there are 7 of us so pleasing all is a little bit difficult sometimes) I served them with sour cream and I deep fried mine. The only thing is that the dough was a little tough so next time I will try a different dough. Read More
(2)
Rating: 4 stars
02/04/2011
Would be better fried or with yeast rolls. The dough was a little tough but I'll make it again. Read More
(1)
Rating: 2 stars
12/29/2012
Way too dry dough and tasteless meat mix I had to "doctor" it up and proportions were way off in this recipe I had lots of meat left over enough for a 2nd batch of dough and beyond you must analyze this! Read More
(1)