Piroshki Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of both the dough and the filling.

Vegetable oil: Adds moisture and richness to the dough and is used for cooking the filling.

Egg: Used for the egg wash to give the piroshki a golden-brown finish.

Ground beef: The main ingredient for the savory filling.

Onion: Adds sweetness and depth of flavor to the filling.

Garlic: Provides a robust, aromatic flavor to the filling.

Black pepper: Adds a hint of spice to the filling.

When kneading the dough, ensure it becomes smooth and elastic. This can take about 10 minutes of consistent kneading. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency. This will help create a tender and fluffy piroshki.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough denser.

• warm milk - Substitute with warm almond milk: Almond milk is a good dairy-free alternative that still provides the necessary liquid and slight sweetness.

• sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the dough, but use slightly less as it is sweeter than sugar.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can add a richer flavor to the dough and filling.

• egg - Substitute with milk wash: A milk wash can provide a similar browning effect on the piroshki crust.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be used to reduce the fat content of the filling.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain the peppery flavor without the black specks.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for cooking as it has a high smoke point and adds a subtle sweetness.

• Allow the piroshki to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the piroshki in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
• To freeze, arrange the cooled piroshki on a baking sheet in a single layer, ensuring they do not touch each other. Place the baking sheet in the freezer for about 1-2 hours until the piroshki are firm.
• Once frozen, transfer the piroshki to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• When ready to enjoy, thaw the piroshki in the refrigerator overnight or at room temperature for a few hours.
• To reheat, preheat your oven to 350°F (175°C). Place the piroshki on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• For a quicker option, you can also reheat the piroshki in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• If you prefer a crispier texture, reheat the piroshki in a skillet over medium heat. Add a small amount of vegetable oil and cook for 2-3 minutes on each side until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the piroshki on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until they are heated through and the crust is crisp.

• Microwave Method: Place the piroshki on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the piroshki in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until they are heated through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the piroshki in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the piroshki on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crisp.

• Mixing bowl: Used to combine the warm milk, sugar, and yeast, and later to mix the dough ingredients.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Necessary for measuring the yeast, salt, and vegetable oil.

• Whisk: Helps to mix the warm milk, sugar, and yeast until frothy.

• Skillet: Used to cook the onions, garlic, and ground beef.

• Spatula: Useful for stirring and cooking the ground beef mixture.

• Rolling pin: Needed to roll each piece of dough into a circle.

• Baking sheet: Used to place the piroshki on for baking.

• Pastry brush: Used to brush the beaten egg onto the piroshki before baking.

• Oven: Preheated to 375°F (190°C) for baking the piroshki.

• Knife: For finely chopping the onion and mincing the garlic.

• Cutting board: Provides a surface for chopping the onion and garlic.

• Kitchen towel: Used to cover the dough while it rises.

• Cooling rack: Allows the piroshki to cool evenly after baking.

Prepare the filling: Cook the ground beef and onions in advance and store them in the fridge. This will save you time when assembling the piroshki.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to save time and effort.

Pre-measure ingredients: Measure all your ingredients before starting. This will streamline the cooking process and reduce preparation time.

Batch baking: Bake multiple trays of piroshki at once if your oven allows. This will cut down on overall baking time.