If you have a craving for something warm, hearty, and absolutely bursting with flavor, this Meat Piroshki (Belyashi) Recipe is just what you need. These golden-fried Russian pastries are filled with a savory mix of ground turkey and beef, enhanced by aromatic herbs and a mix of fresh veggies. Each bite delivers a perfect balance of soft, pillowy dough and juicy, flavorful meat that makes Meat Piroshki (Belyashi) an irresistible treat anytime you want a satisfying snack or meal.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this dish shine. Each component plays a crucial role — from the rich ground meats providing depth, to the fresh dill brightening the filling — working together to create a memorable taste and texture combination.
- 1 1/2 Tbsp oil: This helps activate the yeast and adds a touch of richness to the dough.
- 15 oz warm water: Essential for hydrating the dough and yeast, creating the perfect soft texture.
- 4 cups + 2 Tbsp all-purpose flour (divided): The base of the dough, providing structure and that tender chew.
- 1 tsp salt: Balances flavors and strengthens the dough’s gluten network.
- 1 Tbsp Active Dry Yeast: The magic that makes the dough rise and become fluffy.
- 1 lb ground turkey: Adds lean protein and a mild flavor that pairs wonderfully with beef.
- 1 lb ground beef (80/20): Brings juiciness and richness to the filling.
- 2 Tbsp olive oil: For sautéeing vegetables and adding smoothness to the filling.
- 1/2 tsp salt: Enhances the meat seasoning.
- 1/4 tsp pepper: Gives a gentle spice kick without overpowering.
- 1/2 tsp garlic powder: Infuses the filling with warm, savory notes.
- 1/2 large onion (finely diced): Adds sweetness and texture contrast.
- 1 medium carrot (finely grated): Introduces subtle sweetness and moisture to the filling.
- 3 Tbsp dill: Fresh herbiness that brightens the meat mixture beautifully.
- 2 Tbsp mayonnaise: Binds the filling ingredients softly and keeps them moist.
- 1/2 cup warm water: Used to mix with mayonnaise for the filling’s perfect consistency.
- Canola oil: Used generously for frying — enough to reach halfway up the dough pockets.
- Extra flour: Needed for dusting your work surface to prevent sticking.
- 1/4 cup warm water (for garlic sauce): Helps combine the sauce ingredients smoothly.
- 1 tbsp olive oil (for garlic sauce): Adds richness and body to the sauce.
- 1 garlic clove (pressed): For an intense garlic punch in the dipping sauce.
- 1/2 tsp salt (for garlic sauce): Balanced seasoning to bring all flavors together.
How to Make Meat Piroshki (Belyashi) Recipe
Step 1: Prepare the Dough
Start by combining warm water, oil, salt, and active dry yeast in a large bowl to wake up the yeast. Once it starts bubbling with life, gradually mix in the flour until a soft, slightly sticky dough forms. Knead this for about 10-12 minutes until silky and elastic. This initial step creates the foundation for that fluffy, tender exterior you’ll love.
Step 2: Let the Dough Rise
Cover your dough with a clean kitchen towel and let it rest in a warm place for about an hour. During this time, the yeast does its magic, making the dough double in size and develop a wonderful airy texture essential for perfect Meat Piroshki (Belyashi).
Step 3: Make the Filling
While the dough rises, heat olive oil in a pan and sauté diced onion and grated carrot until tender and fragrant, about 5 minutes. In a large bowl, mix ground turkey and beef with salt, pepper, garlic powder, dill, mayonnaise, and warm water. Add the sautéed veggies to this mixture and stir until everything is well combined. This filling is the heart of your Meat Piroshki (Belyashi), full of juicy, herby goodness.
Step 4: Shape the Piroshki
Once the dough has doubled, punch it down and roll it out on a floured surface to about 1/4-inch thickness. Using a large glass or round cutter, cut circles about 4-5 inches in diameter. Place a generous spoonful of filling in the center of each circle. Wet the edges with water, then fold the dough over the filling, pinching edges tightly but leaving a small open spot in the middle to allow steam to escape during frying. This classic shape is crucial for authentic Meat Piroshki (Belyashi) texture and flavor.
Step 5: Fry to Golden Perfection
Heat enough canola oil in a deep pan to cover the sides of the piroshki halfway. Once hot, carefully place the pastries in the oil, cooking on medium heat until both sides are deep golden brown, about 4-5 minutes per side. Frying locks in the juicy filling while giving the dough that irresistible crispy exterior everyone adores.
How to Serve Meat Piroshki (Belyashi) Recipe
Garnishes
To elevate your serving experience, scatter fresh chopped dill or parsley over the hot piroshki just before serving. A sprinkle of sesame seeds on top before frying can add a delightful nutty crunch. These simple garnishes brighten flavors and add a bit of charm to your presentation.
Side Dishes
Meat Piroshki (Belyashi) pairs wonderfully with light, refreshing sides. Think a crisp green salad with a zesty vinaigrette or a bowl of borscht (beet soup) for a truly traditional Russian touch. A dollop of sour cream or a garlic yogurt sauce on the side complements the savory filling perfectly.
Creative Ways to Present
Try serving your Meat Piroshki (Belyashi) on a wooden board alongside pickled vegetables or sliced fresh cucumbers for a festive spread. You can also turn them into a hand-held snack for picnics or parties by wrapping them individually in parchment paper with a sprig of dill tied on top for an adorable finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Meat Piroshki (Belyashi), store them in an airtight container in the refrigerator for up to 3 days. Reheat them lightly in a skillet or oven to bring back some crispiness without losing that delicious juicy filling.
Freezing
These piroshki freeze wonderfully! Arrange them on a baking sheet so they’re not touching, freeze until firm, then transfer to a sealed freezer bag for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently in a skillet or oven.
Reheating
For best results, reheat Meat Piroshki (Belyashi) in a non-stick pan over medium heat with a lid on for a few minutes to warm the filling through while retaining a crispy crust. Avoid microwaving if you want to keep the perfect texture intact.
FAQs
Can I use only beef or only turkey for the filling?
Absolutely! Using one type of meat will still yield delicious Meat Piroshki (Belyashi). Just keep in mind that the blend of turkey and beef balances lean and rich flavors, so adjusting seasonings accordingly will help keep the filling juicy and flavorful.
Is it possible to bake instead of fry the piroshki?
Yes, you can bake them at 375°F (190°C) for about 25-30 minutes until golden brown. Baking is a lighter option, although frying gives that traditional crispiness and depth of flavor everyone loves in Meat Piroshki (Belyashi).
What is the purpose of leaving a small opening on top during shaping?
This classic technique allows steam to escape while cooking, preventing the piroshki from bursting and keeping the filling tender and juicy inside.
Can I prepare the dough ahead of time?
Yes! You can prepare the dough up to the rise step, then refrigerate overnight. Just bring it back to room temperature before shaping the piroshki for the best results.
What dipping sauces go well with Meat Piroshki (Belyashi)?
Simple sauces like garlic mayo, sour cream, or a tangy tomato-based sauce complement the rich filling beautifully. You can also try mixing some Dijon mustard with honey for a sweet-spicy kick.
Final Thoughts
Diving into the world of Meat Piroshki (Belyashi) Recipe is like inviting a slice of Russian comfort food onto your table. The process might take a bit of time, but the reward is well worth it. Each golden, juicy piroshki is a celebration of flavor and tradition that’s sure to warm your heart and satisfy your appetite. I can’t wait for you to try making these delicious pastries and share them with your loved ones — they’ll quickly become a favorite!
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Meat Piroshki (Belyashi) Recipe
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Total Time: 140 minutes
- Yield: 20 piroshki
- Category: Frying
- Method: Frying
- Cuisine: Russian
Description
Meat Piroshki, also known as Belyashi, are traditional Russian fried pastries filled with a savory mixture of ground turkey and beef with aromatic herbs and spices. These golden, crispy piroshki feature a soft, fluffy dough that encases juicy, flavorful meat filling, making them perfect as snacks or hearty appetizers. Fried until golden brown, they are best enjoyed fresh and warm.
Ingredients
Dough:
- 1 1/2 Tbsp oil
- 15 oz warm water
- 4 cups + 2 Tbsp all-purpose flour (divided)
- 1 tsp salt
- 1 Tbsp Active Dry Yeast
Meat Filling:
- 1 lb ground turkey
- 1 lb ground beef (80/20 fat content)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 large onion (finely diced)
- 1 medium carrot (finely grated)
- 3 Tbsp dill
- 2 Tbsp mayonnaise
- 1/2 cup warm water
For Frying:
- Enough canola oil to fill the pan halfway up the sides of the piroshki
Dusting and Additional:
- Lots of extra flour to dust the cutting board (about 1/2 cup extra)
Optional Garlic Oil for Serving:
- 1/4 cup warm water
- 1 tbsp olive oil (or any preferred cooking oil)
- 1 garlic clove (pressed)
- 1/2 tsp salt
Instructions
- Prepare the Dough: In a large bowl, combine the warm water with active dry yeast and a pinch of sugar if desired. Let it sit for 5-10 minutes until frothy. Add the oil, salt, and gradually mix in 4 cups of all-purpose flour until a sticky dough forms. Knead the dough on a floured surface, gradually adding the remaining 2 tablespoons of flour as needed until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a towel, and allow it to rise in a warm spot for about 1 to 1.5 hours or until doubled in size.
- Prepare the Meat Filling: In a bowl, combine ground turkey, ground beef, finely diced onion, grated carrot, dill, mayonnaise, salt, pepper, and garlic powder. Add about 1/2 cup warm water to keep the mixture moist. Mix thoroughly until well combined. Set aside to let the flavors meld.
- Assemble the Piroshki: Once the dough has risen, punch it down and roll it out on a floured surface. Divide the dough into 20 equal portions. Flatten each portion into a circle about 4-5 inches in diameter. Place a generous spoonful of the meat filling in the center of each dough circle. Fold the edges up around the filling and pinch or crimp to seal completely, forming a slightly flattened round shape with a sealed edge.
- Heat Oil for Frying: Pour canola oil into a deep skillet or frying pan to a depth that will cover at least half the piroshki when placed in the pan. Heat the oil to medium-high heat, about 350°F (175°C), ensuring it’s hot enough to fry but not smoke.
- Fry the Piroshki: Carefully place the filled piroshki seam-side down into the hot oil. Fry for 3-4 minutes on each side or until they develop a deep golden brown color and are cooked through. Avoid overcrowding the pan; fry in batches if necessary. Remove the fried piroshki with a slotted spoon and drain on paper towels to remove excess oil.
- Optional Garlic Oil Topping: In a small bowl, mix warm water, olive oil, pressed garlic, and salt. Brush this mixture lightly over the warm piroshki before serving for additional flavor.
- Serve: Serve the meat piroshki warm as a snack, appetizer, or part of a meal. They pair wonderfully with sour cream or a light salad.
Notes
- For best texture, ensure the water used is warm, not hot, to activate the yeast without killing it.
- Do not overfill the dough circles to prevent the filling from leaking during frying.
- Maintain the oil temperature between 325°F and 350°F for even frying and to prevent soggy piroshki.
- Leftover piroshki can be reheated in a skillet or oven for best crispness.
- Ground beef with 80/20 fat content provides optimal flavor and moisture for the filling.
- Adjust seasoning to taste, especially salt and pepper in the filling.
- The garlic oil drizzle is optional but adds a nice aromatic touch.
- Extra flour is necessary to prevent the dough from sticking during shaping.
