Meat Piroshki (Belyashi)
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
20
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Course
Main Course, Lunch
Meat Piroshki (Belyashi)
Description
This recipe for Meat Piroshki involves two main components: a yeast-leavened dough and a cooked meat filling. The filling starts with browning a mixture of ground turkey and beef, seasoned with salt, pepper, and garlic powder, then softened onions and grated carrots are added for sweetness and texture. Dill imparts a fresh herbaceous note, and mayonnaise adds moisture and richness. A splash of warm water is stirred into the filling to keep it tender.
The dough can be prepared conveniently in a bread maker or by hand, using warm water, yeast, flour, oil, and salt, allowing for adequate rising time. Formed dough circles are stuffed with the meat filling and fried in canola oil until golden and cooked through. The frying oil level is intended to reach halfway up the sides of the piroshki for even cooking and a crisp exterior.
Washing hands during dough handling helps prevent sticking, and flouring your work surface is crucial. This recipe yields one serving size, so scaling ingredients will be necessary for more portions. The resulting piroshki offer a satisfying blend of dough crispness and savory moist filling.
Ingredients
Ingredients for the Dough:
- 1 1/2 Tbsp neutral cooking oil generic cooking oil
- 15 oz water warm
- 4 cups all-purpose flour divided, 2 Tbsp
- 1 tsp salt
- 1 Tbsp active dry yeast
Ingredients for the Meat Filling:
- 1 lb ground turkey
- 1 lb ground beef Fat content: 80/20
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 onion finely diced, large
- 1 carrot finely grated, medium
- 3 Tbsp dill
- 2 Tbsp mayonnaise
- 1/2 cup water warm
Other Ingredients:
- canola oil enough to go half-way up the side of the piroshky when frying
- flour I probably use at least 1/2 cup extra flour, lots extra for dusting cutting board
- this is for one serving, so increase it accordingly
Ingredients for Garlic Dip – “Vmochanka”:
- 1/4 cup water warm
- 1 tbsp olive oil you can use any kind of oil really
- 1 garlic pressed, clove
- 1/2 tsp salt
Instructions
How to Make Meat filling for Belyashi:
- Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
- When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
- Add shredded carrots and saute another 3 minutes, stirring occasionally.
- Add 3 tbsp dill, mix well.
- Add mayo, stir well.
- Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
How to make the Dough:
- The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.
- You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
- Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
- Cut off pieces one at a time about 3/4″ thick.
- Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
- Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
- Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
- Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
- Place on paper towels to cool and enjoy!
Notes
- Wash hands periodically to reduce dough sticking and make shaping easier.
- Keep hands well floured when handling dough for best results.
- Adjust ingredient quantities proportionally for multiple servings as this recipe makes one serving.
User Reviews
Overall Rating
4.9
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