Fried Piroshki Recipe

Beef liver is high in protein and rich in Vitamin A. Eating liver can help with iron deficiency and is an excellent source of vitamins, potassium, and iron. 

Ingredients for Dough:

• • Flour- use all-purpose flour or bread flour when making Piroshki. 
  • Milk- village people use raw whole milk in their food recipes. 
  • Egg- eggs lighten and enrich the dough.
  • Butter- unsalted butter is what I used. 
  • Sugar- white granulated sugar helps activate the yeast (proofing.)  
  • Salt- use kosher or sea salt. 
  • Yeast- I typically use dry active yeast. 

Ingredients For The Potato Filling: 

• Mashed Potatoes- use leftover mashed potatoes or mash 4 cooked potatoes with 3 Tbsp butter and 1 tsp salt. 
• Liver- saute 1/2 onion (diced) in oil. Set aside. Boil the liver for 20 minutes. Run through a meat grinder or food processor. 

Note: you can use a combination of heart, liver, or lung organs from a pig or cow. Simply simmer all for 20 minutes and then run through a meat grinder with sauteed onions (the oil from the onions moistens the dry liver filling.) 

The Piroshki Dough can be made three ways, either in a bread machine, stand mixer, or knead by hand. No doubt, the traditional method would be kneading all the dough by hand. However, handy equipment like a mixer or bread machine makes it easy for the home cook. 

1. First, make the dough. You could either dump everything into a bread machine and select dough setting or combine the wet ingredients into a bowl of a stand mixer, followed by the dry ingredients. Knead the dough.
2. Rest the dough until doubled in size. 
3. Meanwhile, prepare the filling ingredients. 
4. Preheat 2-inches of oil in a large pot. 
5. Transfer risen dough to a floured workspace. Form the dough into a 34″ log.  
6. Cut into 1-inch pieces. 
7. Slightly flatten the dough piece into a disk and fill with 1 tablespoon of the potato filling. 
8. Fold in half to make a half-moon shape and pinch the edges shut. Transfer to a floured tray.
9. Fry the Piroshki for 2-3 minutes on each side or until nicely browned. 
10. Drain on paper towels. Serve warm! 

Full Step-By-Step Tutorial: 

Piroshki can be baked in the oven (fewer calories), or deep-fried like the traditional street-food piroshki. Like most deep-fried foods there will be a difference in the exterior. Baked piroshki will taste more like bread buns whereas fried piroshki will have a crisp shell and fluffy inside. 

The choice is yours to decide, but in my opinion fried would be way better than baked because that’s just the authentic way to make piroshki like in the old days when our grandmas used real lard to deep fry their food. 

To bake piroshki in the oven: arrange them 2-inches apart on a lined baking pan. Brush the tops with egg wash and bake in a preheated 375°F for 20 minutes. 

Meat piroshki are called Belyashi in Ukrainian. Here are Savory or Sweet Filling Ideas for this Classic Piroshki Dough. 

• Meat Piroshki- a traditional meat filling is made of ground meat, onion, water, salt, and pepper. Use 1lb of ground pork or beef, 1 small onion (minced), 1/2 cup water, 1 1/2 salt, and 1/2 tsp black pepper. 
• Cabbage Piroshki- fill piroshki with about 4 cups of this Fried Cabbage Recipe. 
• Piroshki with Boiled Eggs and Green Onions- fry 2 bunches of chopped green onions, 4 chopped hard-boiled eggs, and 1/4 cup of dill in 2 Tbsp of butter. Season with salt and pepper. Serve with chicken broth or melted butter. 
• Mushroom Piroshki- make this Mushroom Filling. 
• Quark (cheese) Piroshki: combine 2 cups of farmer’s cheese or drained and rinsed cottage cheese with 8 oz of softened cream cheese and 1/2 cup sugar. Beat and fill. 
• Perepichka- this yeasted dough is filled with a sausage (hot dog.) 

Piroshky is the main course dish in Russian and Ukrainian cuisine. Of course, they make a delicious snack, appetizer, or side dish to many other main dishes. Here are some ways to serve up Piroshki: 

• Russian Meatball soup
• Sour Cream (dipping sauce)
• Dip into a garlic butter sauce
• Serve with a side of this Borscht Recipe

The answer is yes! Fried Piroshki can keep frozen for up to 6 months in a deep freezer.

For the best freezer experience make sure you squeeze out as much air from the freezer bag as possible to prevent any freezer burns. It is important to cool the piroshki completely before placing it into containers or freezer bags, this helps with condensation (piroshki from sweating and turning into ice.)

To Reheat:  microwave the frozen piroshki every 30 seconds until hot. Or place frozen piroshki in the oven and cover with foil; reheat at 350°F until soft and heated thoroughly. 

Storing Piroshki:

Typically, fried Piroshki are best fresh out of the oil, if you do have leftovers keep them stored in the refrigerator inside a gallon-sized freezer bag. Keep in the fridge for up to 3 days.

To reheat: bake the piroshki covered in foil for 7-8 minutes in a 350°F or revive them in a dry non-stick skillet with a lid until heated thoroughly.