Meat Pirozhki
These golden, pillowy yeast-dough buns are generously stuffed with savory, well-seasoned ground meat.
Ingredients
- •3 cups all-purpose flour (360g)
- •1 packet active dry yeast (2 1/4 teaspoons)
- •1 cup warm milk (240ml)
- •2 tablespoons granulated sugar
- •1 teaspoon salt
- •1 large egg
- •4 tablespoons unsalted butter, melted
- •1 lb ground beef or pork (450g)
- •1 medium yellow onion, finely diced
- •2 tablespoons vegetable oil (for cooking filling)
- •1/2 teaspoon black pepper
- •1/4 cup fresh parsley, chopped
- •Vegetable oil for frying (or an egg for brushing if baking)
Instructions
- 1
In a large bowl, whisk together the warm milk, sugar, and active dry yeast, then let it sit for 5 minutes until frothy.
- 2
Add the melted butter, egg, and salt to the yeast mixture, then gradually stir in the flour until a soft, pliable dough forms.
- 3
Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic, then place it in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- 4
While the dough rises, heat the vegetable oil in a skillet over medium heat and sauté the diced onions until translucent.
- 5
Add the ground meat to the skillet, breaking it apart with a wooden spoon, and cook until fully browned and cooked through.
- 6
Season the meat mixture with salt and black pepper, stir in the chopped parsley, and remove from heat to cool completely.
- 7
Punch down the risen dough and divide it into 12 equal portions, rolling each piece into a small ball.
- 8
Flatten each dough ball into a circle about 1/4-inch thick, place a tablespoon of the cooled meat filling in the center, and pinch the edges tightly to seal into an oval pirozhok shape.
- 9
Heat about 1 inch of vegetable oil in a deep skillet over medium heat and fry the pirozhki in batches for 3 to 4 minutes per side until golden brown and crispy.
- 10
Transfer the cooked pirozhki to a paper towel-lined plate to drain excess oil before serving warm.
💡 Chef tips
- Ensure the meat filling is completely cooled before assembling the pirozhki so it does not melt the butter in the dough or make it soggy.
- If you prefer a baked version instead of fried, brush the shaped pirozhki with an egg wash and bake at 375°F (190°C) for 20-25 minutes until golden.
- Leftover pirozhki can be stored in the refrigerator for up to 3 days and reheated in a toaster oven to restore their crispy exterior.
✅ How it should turn out
The finished pirozhki have a golden-brown, lightly crisp exterior with a soft, fluffy bread crust that yields to a savory, aromatic, and juicy meat filling.