If you ever visit a true Russian grandma, she sure will have some piroshki filled with meat, or maybe another filling. My favorite filling is definitely with meat- they are simply amazing! Soft yeast dough you can easily make in a bread machine, then filled with ground lean meat and onion mixture. After, fried till golden.
Ah, classic piroshki. This treat has graced my plate more than once in my childhood. Almost every true Russian grandma serves these, and honestly they’re one of the best Russian foods. It’s pretty commonplace to put meat into dough in so many different forms, and in my opinion, piroshki is the best option.
The meat in this piroshki recipe is ground chicken. To make the cooking of the piroshki easier, the meat is sauteed before and then added in later, when you’re ready to make these piroshki all fresh and hot.
These piroshki make the perfect midday snack or even as a side to any meal. Sometimes, they’re enjoyed with sweet fillings on the inside like jam, or savory like this chicken recipe, with cabbage, or with mashed potato.
Making Meat Filling for Piroshki
Piroshki come in many different fillings. Sometimes make them with braised cabbage or mashed potato, but from all, I prefer meat-filled piroshki.
To make a meat filling for piroshki you will need:
Chicken: Use boneless and skinless thighs, ground meat. The meat will not be as dry as if you use chicken breast.
Onion: Yellow and chopped.
Butter: Unsalted
And salt and pepper for flavor.
Don’t forget the dough!
To make it, you will need:
- milk
- yeast
- sour cream
- unsalted butter
- sugar
- salt
- egg
- baking soda
- lemon juice
- all-purpose flour
- olive oil
Steps
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.
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.
Ingredients
For the piroshki dough:
- 2 cups milk (warm)
- 1.5 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)
For the meat filling:
- 1 package chicken thighs (boneless, skinless, & 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.
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.
Equipment Used
Nutrition Facts
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Yes, I recommend this recipe.
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Hands down, this is the best dough recipe for these I have ever had. I already had my own filling recipe so I cannot comment on that. The dough is awesome. I deep fried them and it was great.
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From All We Eat Admin:
Hi, Grandma's recipes are the best! These piroshki turn out soft and really good. You can substitute chicken to beef. My mom did these with beef sometime too.
Saw you recipe for Piroshki with meat. Been searching for a recipe like this. My husband came from Germany when he was young. His Mom made these but with a ground beef/mashed potato filling. She passed away before we ever got to record some recipes. She had nothing written down. Did you ever use ground beef ? Do you have a recipe for that type of filling. ? So excited to try these & surprise him.
Yes, I recommend this recipe.
