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Nut Free
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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Servings: 10
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.
Nutrition
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