Piroshki Recipe (Easy) (2024)

This Easy Piroshki Recipe takes your tastebuds back to the roots of Ukrainian and Russian food culture. Make this easy to create recipe today to share new flavors with friends and family.

Make a meal of it by serving this piroshki recipe with Carrot Salad and ending the meal with this Homemade Kiev Cake.

Recipe Details

It’s no secret that I love a good semi-homemade recipe that reminds me of my roots. With this particular Piroshki recipe, I can enjoy the familiar flavors of Ukrainian and Russian cuisine without spending hours in the kitchen.

• TASTE: These savory treats are full of cheesy goodness, sweet onions and carrots, and juicy meat wrapped in fried bread. It’s utterly scrumptious.
• TEXTURE: The piroshki are tender and gooey on the inside with juicy meat and sauteed veggies, but the outside is a deliciously fried shell.
• TIME: This recipe takes 2 hours and 15 minutes, but most of that is for proofing the dough.
• EASE: This is a really simple dish to make and you’ll find its versatility so convenient.

What You’ll Need

Ingredient Notes

• Dinner Rolls– You can use frozen dinner roll dough to save time rather than making dough for this recipe. Or you can use homemade dough if you like, with or without gluten.
• Meat- Ground beef, pork, chicken, or turkey make a great filling for this Piroshki recipe. They add delicious savory flavor.
• Vegetables- Carrots and onions are finely chopped to add to the filling. They are cooked until tender.
• Mozzarella Cheese– This will add a cheesy, gooey taste and texture to this dish as it melts.

Add-ins and Substitutions

• Add other vegetables- Add cabbage, garlic, celery, mashed potatoes, or mushrooms to this Piroshki recipe for variety.
• Make them into another shape- The half-moon shape is traditional, but you can make them into circles if it’s easier. The filling is what matters.
• Add herbs and spices- Change up the flavor with some cumin, dill, star anise, paprika, and more. Use fresh herbs where you can for the best flavor.
• Substitute other cheeses- You can make this with Havarti, cheddar, pepper jack, or cream cheese. You can even use vegan cheese for those eating dairy-free.

How to Make Piroshki

• Proof the dough. Place the dough on a lightly floured cookie sheet and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature.

• Saute the vegetables. Meanwhile, saute the chopped onions in a skillet over medium heat witholive oiluntil they become translucent. Then add in the shredded carrots and cook until they begin to soften (about 3 minutes).
• Add the rest of the ingredients. Now add the ground meat and keep stirring until it’s fully cooked. Mix in the shredded mozzarella cheese and season with salt and pepper to taste.

Pro Tip: You can speed up the process of chopping the vegetables by using a food processor to pulverize them before cooking.

• Fill the dough. Flatten each dinner roll into a disk. Then fill each one with 1 heaping tablespoon of the meat filling and pinch the edges of the dough together to make a half-moon shape.
• Proof the piroshki. Once all the piroshki are closed up, place them seam-side down on a baking sheet lined with parchment paper. Let them proof for another 30 minutes at room temperature.

• Fry them. Fill a heavy-bottomed pot or pan with about 2 inches of oil and heat it over high heat (350 degrees Fahrenheit). Deep fry the piroshki for 2 minutes on each side, or until golden brown. Place them on a paper towel-lined plate to blot up excess oil. Then serve them warm.

Recipe Tips

• Allow the dough to proof- This step is important to let the dough become fluffy and airy for this recipe. Otherwise, it will be dense and flat, and we don’t want that.
• Keep the dough thicker in the middle- By leaving the middle a little thicker than the edges, there is room for the dough to stretch over the filling when you fold it into a half moon.
• Don’t overfill the piroshkis- Careful not to overfill them because it will stretch the dough too much and rip it, as well as make cooking them take longer. One heaping tablespoon of filling is perfect.
• Double seal them- To ensure that the edges are pinched well, I go around a second time folding over the edge and pinching them again. You want them sealed well or they will open up while frying.

FAQs

Serving Suggestions

This tasty Piroshki recipe is perfect with side dishes, meats, and potatoes. Serve this versatile dish with any of your family favorites.

• Meats: Pair this dish with some Savory Crepes with Chicken and Mushroom Filling, Chicken Shawarma, Braised Beef Short Ribs (VIDEO), or Chicken Stuffed Bell Peppers.
• Sides: Potato Pierogis (VIDEO), Fried Spring Rolls (VIDEO), Potatoes with Mushroom Gravy, and Easy Stuffed Cabbage Rolls are all great sides to enjoy with these piroshki.
• Salads: Serve this Piroshki recipe with a salad, such as this Shredded Carrot Salad, Cucumber Radish Salad, Chinese Eggplant Salad, or Beet and Walnut Salad.
• Desserts: After you’re done, serve a traditional Russian or Ukrainian dessert, such as this Homemade Kiev Cake, Russian Pryaniki with Mint Glaze, Russian Poppy Seed Honey Cake, or Chocolate Brandy Fig Bonbons.

Make This Recipe in Advance

Make ahead: You can prepare the piroshki recipe up until you have to cook them. Cover them with plastic wrap and store them in the refrigerator until you’re ready to fry and serve them.

Storing: Store these Piroski in an airtight container in the fridge for up to 4 days. Reheat them in the oven or fry them for a few minutes to get the crispness back as they warm.

Freeze: You can freeze these once they have cooled. Just place them in a freezer-safe container or ziplock bag and store for up to 3 months. Thaw in the fridge and reheat in the oven, microwave, or fryer.

More Russian & Ukrainian Dishes!

Full Recipe Instructions

This recipe was originally posted on March 6, 2015, we’ve tweaked it a bit since then.