Ingredients2 h 35 m servings 293
- Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry.
- Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour.
- In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
- Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely.
- Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
- Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
- Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.
- Chef's Notes:
- I'm not sure the amount of filling will match the amount of dough, but if you have extra of either, both can be frozen until next time.
- Feel free to substitute water for the chicken broth.
- You can mix the dough by hand too.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 293 calories; 16.1 22 14.3 59 486 Full nutrition
ReviewsRead all reviews 6
They look fantastic... Wondering if I could use the organic store bought biscuits instead of making the dough? I just don't have time for all that... Wondering if they could possibly be baked in...
Made it just like the recipe. Took me back to my high school days living in San Francisco. IT WAS AWESOME!
Made with Turkey and fresh dill. One lb of meat seemed to be enough for the amount of dough to make 15 pirozhki. Definitely listen to Chef John's instructions to get rid of the extra dough as ...
I have a old family recipe that has a good twist. Cultural cooking is regional, always provides a relationship of familial tastes and national heritage. Simply put, all is good, tasty, and provi...
Didn't use dill because I didn't have any. Used Penzeys Spices Mural Of Flavor. Came out fantastic. Thanks Chef John !