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Classic Piroshki with a Simple Meat Filling

Classic Russian piroshki with chicken filling and enjoyed warm with sour cream!

Classic Piroshki with a Simple Meat Filling

Classic Russian piroshki with chicken filling and enjoyed warm with sour cream!
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Course: Dinner, Lunch
Cuisine: Meat Dishes, Russian
Allergy: Nut Free
Total Time: 2 hours
Servings: 10
Calories: 406kcal


  • knife
  • cutting board
  • skillet
  • bowl
  • Bread machine
  • Meat grinder
  • tongs


  • 2 cups milk, warm
  • tsp yeast
  • 1 Tbsp sour cream
  • ¼ cup unsalted butter, melted
  • 1 tsp sugar
  • 1 tsp salt
  • 1 large egg
  • ½ tsp baking soda
  • ½ tsp lemon juice
  • 4 cups all purpose flour, unbleached
  • olive oil, for frying
  • 1 package chicken thighs, bonenless & sinless, ground
  • 1 yellow onion, diced
  • 1 Tbsp unsalted butter
  • salt, to taste
  • black pepper, to taste


  • You have two choices, you can put ingredients in a bread machine and choose option “DOUGH” and let it do the job (just look if the dough is to runny after the machine has mixed, add a bit more flour to it.) Or you can do it with a stand mixer, which is the way I’ll show you:
  • In a small bowl add 2 cups of warm milk and 1 1/2 teaspoon of yeast then let it stand aside.
  • In a stand mixer bowl add 1 Tablespoon sour cream, 1/4 cup of melted unsalted butter, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 large egg. Beat for half a minute on a slow speed.
  • Add in the warm milk with yeast. Beat everything together for a minute.
  • In a small, separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.
  • Continue beating on medium, and sift in 4 cups of all purpose unbleached flour. It will come together give it 3-4 minutes. If you feel like it’s too runny, you can add more flour.
  • Cover the bowl with a clean towel and let it rise (it will take 1 to 1/2 hours).
  • After the dough has risen (doubled in size), sprinkle some flour on to a clean surface and transfer the dough.
  • Cut into small pieces about the size of a golf ball.
  • Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for piroshki to rise.
  • In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.
  • When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.
  • Flip over when the bottom starts to get a nice golden color.
  • Place on a paper towel when taking the piroshki out of oil.
  • Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.

For the Meat Filling:

  • Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper or to taste.On a skillet, melt 1 Tablespoon of unsalted butter.
  • Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion.
  • Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.
  • Fill the piroshki, cook according to instructions and serve! Meat piroshki go well with sour cream.


Calories: 406kcal | Carbohydrates: 43g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 359mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg

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