Meat Piroshki Recipe (2024)

This fried Meat Piroshki Recipe is a classic dish in Russian cuisine. The individual-sized mini buns (pies) using the best homemade piroshki dough are filled with seasoned meat and so delicious.

Meat Piroshki Recipe (1)

The Easiest Meat Piroshki Recipe –

Piroshki are yeast dough buns with a filling and are either baked or fried. They can vary in shape and size. The Russian piroshki buns are similar to American pies. They are mostly served as a main course but often paired with a light russian soup or an easy side salad.

These fried piroshki are filled with a seasoned ground pork meat filling.

Meat Piroshki Recipe (2)

Meat Piroshki Recipe-

This classic piroshki dough recipe is perfect! The yeast dough, once cooked, becomes light and soft with a crispy crust.

  • Fried– If fried in oil, the buns are crispy on the outside, yet the dough remains soft on the inside.
  • Baked– When baked, you typically add an egg or milk glaze to the tops of the dough, and they are also crispy but much healthier than the fried. Whether the piroshki are fried or baked, the dough performs wonderfully using either cooking method.

We have a full post dedicated to the piroshki dough recipe with tips and tricks!

Baking Method-

These piroshki can easily be baked. You want to saute the meat filling before you assemble the piroshki. Then you can bake them:

  • Add the piroshki on a baking sheet and top with egg wash. Bake at 375°F for 18-22 minutes until they are golden and crispy.
Meat Piroshki Recipe (3)

Piroshki Fillings-

You can fill the soft piroshki dough with many different fillings. The most common filling for savory piroshki is ground meat like beef or pork.

Here are Some other Savory Fillings:

  • sautéed mushrooms
  • cabbage
  • vegetables
  • potatoes

How to Serve Meat Piroshki?

Serve piroshki with sour cream. If you like garlic, add some minced garlic or powder and a bit of milk to the sour cream and mix, so good.

If you like heat with your food, add Sriracha or hot sauce to the sour cream when enjoying this meat piroshki recipe.

Meat Piroshki Recipe (4)

How to Make Russian Piroshki like a Pro:

  • Be gentle when working with the dough when you are shaping and filling it.
  • When removing piroshki, line a platter with a few layers of paper towel to catch any excess grease.
  • To reheat piroshki, bake in the oven covered with foil until reheated.
  • When frying, keep a close eye on the oil so it doesn’t get too hot and burn the dough on the outside, leaving uncooked filling inside.
  • Because the meat is raw, don’t cook the piroshki in higher heat than 330°F or the meat won’t have time to cook.
  • If desired, you can sauté the filling before adding to the filling.

How to Divide the Dough-

We’ve found that the easiest way to divide the dough is to cut the dough into equal parts Proceed to shape into a circle. This way you don’t have dough to reroll.

  1. Once the dough is transferred, cut the dough into four parts with a sharp knife (or vegetable scooper).
  2. Then, take each part, gently shape it into a log, and cut it into six equal parts. TIP: We’ve noticed it’s easier to get equal parts if you slightly indent the log and then cut all the way through once assured the parts are equal.
Meat Piroshki Recipe (5)

Enjoy the recipe for these Russian meat-filled pastry pies. I hope you’ll love the recipe as much as we do.

More Classic Russian Recipes:

  • Russian Borscht Recipe– a classic.
  • Simple Russian Soup– comfort food.
  • Chicken Vegetable Salad– so unique.
  • Olivier Salad Recipe– potato salad.

Fried Meat Piroshki Recipe

Author: Valentina

Meat Piroshki Recipe (6)

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5 from 13 votes

This classic Russian Fried Piroshki recipe is made with homemade dough and a juicy ground pork filling.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Dough Rise Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 24 piroshki

Ingredients

  • 1 recipe of piroshki dough
  • oil for frying

meat filling-

  • 1 lb ground pork
  • 1 small onion, grated in protruding holes
  • 2 garlic clove, minced
  • 1 tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp lawry's seasoning (or vegeta)
  • 1 Tbsp mayo
  • 2 Tbsp green onion, chopped
  • 1 Tbsp fresh dill, chopped

US CustomaryMetric

Instructions

  • Prepare 1 batch of our piroshki dough recipe.

  • In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.

  • Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).

  • Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough.

    Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.

  • In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.

  • Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.

  • Serve with sour cream.

  • Enjoy!

Notes

Divide dough: Cut dough into four equal parts, then gently shape each part into a log. Cut each part into six pieces, equaling 24 pieces.

Reheat: To reheat piroshki, bake in oven covered with foil until warm.

NOTE: These make really small piroshki, for large piroshki divide dough into smaller parts.

Nutrition

182kcal Calories18g Carbs6g Protein9g Fat3g Saturated Fat23mg Cholesterol389mg Sodium106mg Potassium1g Sugar85IU Vitamin A0.7mg Vitamin C13mg Calcium1.2mg Iron

  • Full Nutrition Label

Nutrition Facts

Fried Meat Piroshki Recipe

Amount Per Serving

Calories 182Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 23mg8%

Sodium 389mg17%

Potassium 106mg3%

Carbohydrates 18g6%

Sugar 1g1%

Protein 6g12%

Vitamin A 85IU2%

Vitamin C 0.7mg1%

Calcium 13mg1%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course: Main Course

Cuisine: Russian, Ukrainian

Meat Piroshki Recipe (7)

Did you make this recipe?

Tag @valentinascorner on Instagram and use hashtag #valentinascorner

Leave a comment

79 comments

  • Meat Piroshki Recipe (8)

    • Faith

    Hello, what oil would you recommend to fry piroshki in? They look delicious!

    • Reply
    • Meat Piroshki Recipe (9)

      • Valentina’s Corner

      Peanut oil, canola oil or olive oil (regular and extra-light olive oil) will all work great.

      • Reply
  • Meat Piroshki Recipe (10)

    • Maria Boyd

    I’d like the dough recipe which you don’t give, even better for thermomix if possible

    • Reply
    • Meat Piroshki Recipe (11)

      • Valentina’s Corner

      Maria, we do give the dough recipe as recipe states: Make one portion of the Dough Recipe, but here it is as well: https://valentinascorner.com/piroshki-dough-recipe/

      • Reply
  • Meat Piroshki Recipe (12)

    • Evelyn

    Very good piroshki! I made them today, and almost all are gone .. kids friendly recipe🙂

    • Reply
    • Meat Piroshki Recipe (13)

      • Valentina’s Corner

      Evelyn, I’m so glad you enjoyed the piroshki. These are a personal favorite and remind me of mamma’s cooking.

      • Reply
  • Meat Piroshki Recipe (14)

    • Des

    I’m blown away! I would definitely make this again and again. It tasted perfect.

    • Reply
    • Meat Piroshki Recipe (15)

      • Valentina’s Corner

      Des, thanks so much for the awesome feedback. I’m so so glad you enjoyed the piroshki as much as we do!

      • Reply
  • Meat Piroshki Recipe (16)

    • Rona

    Can i use chicken instead of pork?

    • Reply
    • Meat Piroshki Recipe (17)

      • Valentina’s Corner

      You sure can, Rona. I hope you love the recipe.

      • Reply
  • Meat Piroshki Recipe (18)

    • Nathan Basarke

    Is there a way that you can make these in the oven instead of frying them?

    • Reply
    • Meat Piroshki Recipe (19)

      • Valentina’s Corner

      Nathan, please see in the post above for the baking method. Hope you give this recipe a try!

      • Reply
  • Meat Piroshki Recipe (20)

    • Nelly

    Thank you for recipe. Amazing dough. Now I’ll be always using it. Family approved! 🙂

    • Reply
    • Meat Piroshki Recipe (21)

      • Valentina’s Corner

      Nelly, thanks just wonderful. I’m so glad you enjoyed the dough for the piroshki. I must admit, it really is amazing. 🙂

      • Reply
  • Meat Piroshki Recipe (22)

    • David

    These are so good! Followed your recipe to the letter including your dough recipe except I decided to sauté the meet and veggies first, but they turned out fantastic. Also mixed the sour cream with a little milk added hot sauce, definitely makes a great dipping sauce. Huge hit and will be making these again. Great recipe

    • Reply
    • Meat Piroshki Recipe (23)

      • Valentina’s Corner

      David, you may definitely saute the meat and veggies first. Both ways work just as wonderful. I’m so glad you tried that hot sauce with the sour cream, just makes the piroshki all the better. 🙂

      • Reply

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Meat Piroshki Recipe (2024)

FAQs

Is piroshki Russian or Ukrainian? ›

Piroshki, traditional hand-held pies, are popular in Eastern Europe, primarily Ukraine and Russia. The fillings for Ukrainian piroshki include meat, cheese, potatoes and cabbage. Piroshki shown here in preparation with a variety of fillings, is finished with an egg wash.

What is the difference between pierogi and piroshki? ›

The main difference between pierogi and piroshki lies in their dough and fillings. Pierogi are made with unleavened dough and can be filled with both savory and sweet ingredients, while piroshki are made with yeast-leavened dough and are primarily filled with savory ingredients.

What does piroshki mean in Russian? ›

The word piroshky (пирожки́) is a diminutive form of pirogi (пироги), the Russian word for “pies.” Literally, piroshky translates to “pielings” or “piesies.” Both words are plural; the singular of piroshky is piroshok (пирожок) and the singular of pirogi is pirog (пирог).

What is piroshki made of? ›

Perfect for picnics, potlucks and dinners at home, these Russian piroshki (meat hand pies) are made of tender and soft dough, filled with simple meat and rice mixture and fried till crisp golden perfection!

Are perogies Polish or Ukrainian? ›

Pierogi are Polish. They can be filled with meat, potatoes, sauerkraut, cheese, sour cherries, etc. Pelmeni are Russian (specifically Siberian) and they are filled with meat. “Pyrohy” are the Western Ukrainian analogue to Polish pierogi; they are also known as varenyky.

What is the Polish version of piroshki? ›

Pierogi (Polish Dumplings)

What do Russians call perogies? ›

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

What do Polish people eat with pierogies? ›

Here are some of the best side dishes to serve with pierogi:
  • Smoked sausages.
  • Crispy bacon crumbles.
  • Sautéed onions and mushrooms.
  • Crunchy vegetable salads.
  • Sour cream.
  • Mustard and horseradish blend.
  • Fruit compote.
  • Cinnamon sprinkles.
Aug 16, 2023

What is pirozhki in English? ›

Meaning of piroshki in English

a small Russian pastry filled with savory or sweet food, and then baked or fried: She brought me some freshly prepared potato and onion piroshkis. There were home-made piroshki and shelves of pickles and jams. We shared a piroshky, a Russian pastry stuffed with cheese and spinach.

How to eat piroshki? ›

Common choices include ground meat (usually beef, pork or a mix), sautéed cabbage, mashed potato, fried mushrooms or stewed fruits. Although you can eat piroshky hot or cold, the tastiest is when they're pulled straight from the deep fryer or oven.

What is dobro in Russian? ›

добро • (dobro) n. (economics) good.

How long are piroshki good for? ›

Refrigerated, piroshky keeps up to 2 days. Frozen, piroshky keeps for 4 to 6 months. We recommend sealing in an airtight container or plastic before freezing. Sweet piroshky can be left at room temperature for 2 to 3 days, or frozen for 4 to 6 months.

What are the flavors of pirozhki? ›

They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog. Baked pirozhki may be glazed with egg to produce golden color.

Is piroshky the same as pierogi? ›

The difference between the two, based on my old co-op's nomenclature, is that pierogi are a stuffed pasta and piroshky were a stuffed bread. Piroshky were oven-baked. They looked similar to bread rolls, but weren't as crispy on the outside.

Is a pierogi Russian? ›

Pelmeni, Vereniki, and Pierogi are all types of dumplings that are found in either Russia (pelmeni and vareniki), or Central and Eastern Europe (pierogi).

What is the difference between Russian and Ukrainian food? ›

Ukrainian cooks will often add lard to accentuate the flavour of their meals. Furthermore, Ukrainian cuisine is centered around specific proteins, including duck, goose, and pig, whereas Russian cooks will primarily use poultry and fish.

Does Ukraine have pelmeni? ›

In modern Russian, Belarusian and Ukrainian culture, store-bought pelmeni are considered a kind of convenience food associated with students' or bachelors' lifestyles, much like instant ramen, while home-made pelmeni are considered hearty, healthy food.

What nationalities are pierogies? ›

Like many other dishes, pierogi have a disputed past. Aside from Poland, a great number of countries claim to be part of its origin story including the Ukraine, Lithuania, Russia, Romania, and as far east as China. Historically, everyone agrees that these dumplings have been eaten and enjoyed since 13th-century Poland.

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