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Classic Piroshki with a Simple Meat Filling

Contents

  • Introduction
  • Step-by-Step
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
100% Would Make Again
Write a review

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.

piroshki with meat 1024x675 1

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

piroshki with meat7piroshki with meat recipe  1024x773 1

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.

piroshki with meat11 1024x720 1

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.

piroshki with meat9 1024x783 1

Cover the bowl with a clean towel and let it rise (it will take 1 to 1/2 hours).

piroshki with meat10 1024x812 1

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.

PicMonkey Collage 1024x256 1

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.

potatoe 2 1024x666 1

Flip over when the bottom starts to get a nice golden color.

potatoe 1 1024x644 1

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.

piroshki with meat8

On a skillet, melt 1 Tablespoon of unsalted butter.

Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion.

piroshki with meat5

Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.

piroshki with meat4

Fill the piroshki, cook according to instructions and serve! Meat piroshki go well with sour cream.

piroshki with meat 1024x675 1

Classic Piroshki with a Simple Meat Filling Yum

10 Servings
+—
406 Calories
Time to cook: 2 hr
3 Reviews
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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

1

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:

2

In a small bowl add 2 cups of warm milk and 1 1/2 teaspoon of yeast then let it stand aside.

3

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.

4

Add in the warm milk with yeast. Beat everything together for a minute.

piroshki with meat11 1024x720 1

5

In a small, separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.

6

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.

piroshki with meat9 1024x783 1

7

Cover the bowl with a clean towel and let it rise (it will take 1 to 1/2 hours).

piroshki with meat10 1024x812 1

8

After the dough has risen (doubled in size), sprinkle some flour on to a clean surface and transfer the dough.

9

Cut into small pieces about the size of a golf ball.

10

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.

PicMonkey Collage 1024x256 1

11

In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.

12

When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.

potatoe 2 1024x666 1

13

Flip over when the bottom starts to get a nice golden color.

potatoe 1 1024x644 1

14

Place on a paper towel when taking the piroshki out of oil.

15

Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.

16

Meat Filling:
Grind chicken thighs and 1 yellow onion. Add a teaspoon of salt and pepper or to taste.

piroshki with meat8

17

On a skillet, melt 1 Tablespoon of unsalted butter.

18

Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion.

piroshki with meat5

19

Meat should be completely cooked. Set aside until it’s time to fill in the piroshki.

piroshki with meat4

20

Fill the piroshki, cook according to instructions and serve! Meat piroshki go well with sour cream.

piroshki with meat 1024x675 1

Equipment Used

Knife
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Cutting Board
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skillet equipment
Skillet
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Bowl
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Bread Machine Equipment
Bread Machine
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Meat Grinder Equipment
Meat Grinder
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Nutrition Facts
Classic Piroshki with a Simple Meat Filling
Amount Per Serving
Calories 406 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 94mg31%
Sodium 359mg16%
Potassium 286mg8%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 331IU7%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Black Caviar Appetizer with Cream Cheese and Dill
westcoastgal
May 27, 2015

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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check markYes, I recommend this recipe.

Black Caviar Appetizer with Cream Cheese and Dill
Anonymous User
November 26, 2014
  • ★★★★★
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check markYes, I recommend this recipe.

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.

Black Caviar Appetizer with Cream Cheese and Dill
Joanne
November 25, 2014

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.

  • ★★★★★
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  • ★★★★★
  • ★★★★★

check markYes, I recommend this recipe.

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Classic Piroshki with a Simple Meat Filling
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