Piroshki

Ingredients

• 500g all-purpose flour, plus extra for kneading
• 7g (2 1/4 tsp) instant yeast
• 250ml warm milk (about 43°C/110°F)
• 40g granulated sugar, divided
• 50g unsalted butter, melted and cooled
• 1 large egg
• 1 tsp salt
• 450g ground beef (or a mix of beef and pork)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp butter, for the filling
• 2 tbsp water or beef stock
• 2 tbsp chopped fresh dill
• 1 tsp salt, for the filling
• 1/2 tsp black pepper
• 500ml neutral oil (sunflower or vegetable), for shallow-frying

Before you cook

• Warm the milk until just warm to the touch and stir in the yeast and 1 tsp of the sugar.
• Let the mixture stand for 8-10 minutes until foamy on top.
• Whisk the flour, remaining sugar, and salt together in a large bowl.
• Whisk the egg and melted butter into the foamy yeast mixture.
• Pour the wet mixture into the flour and stir until a shaggy dough forms.
• Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour until doubled.
• Dice the onion and mince the garlic while the dough rises.
• Melt the 1 tbsp butter in a skillet over medium heat.
• Add the diced onion and cook for 4-5 minutes until softened and translucent.
• Add the ground beef to the skillet, breaking it apart with a spoon.
• Cook the beef for 6-7 minutes, stirring occasionally, until browned and no pink remains.
• Stir in the garlic, water or stock, dill, filling salt, and pepper.
• Cook for 1 more minute, then remove the filling from the heat.
• Spread the filling on a plate and let it cool completely to room temperature.
• Punch down the risen dough and divide it into 16 equal pieces.
• Roll each piece into a ball, then flatten into a round about 10cm across.
• Spoon about 1.5 tablespoons of the cooled filling onto the center of each round.
• Fold the dough over the filling and pinch the edge firmly to seal into a half-moon or oval shape.
• Arrange the shaped piroshki seam-side down on a floured tray, spaced apart.
• Cover the shaped piroshki loosely with a towel and let them rest for 20-25 minutes.

Steps

1. Pour the oil into a deep, heavy skillet or pot until it reaches about 3cm deep.
2. Heat the oil to 175°C (350°F), checking with a thermometer.
3. Lower 3-4 piroshki into the hot oil, seam-side down, without crowding the pan.
4. Fry for 2-3 minutes until the bottom turns deep golden.
5. Flip each piroshki carefully with tongs.
6. Fry the second side for 2-3 minutes until evenly golden brown.
7. Lift the fried piroshki out with a slotted spoon and drain on a paper-towel-lined tray.
8. Let the oil return to 175°C (350°F) before adding the next batch.
9. Repeat the frying process with the remaining piroshki.
10. Serve the piroshki warm.