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:

Calories: 406kcal

Equipment

knife
cutting board
skillet
bowl
Bread machine
Meat grinder
tongs

Ingredients

2 cups milk, warm
1½ 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

Instructions

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.