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
Scale
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.
