Literally translated, the word piroshky means “small pies.” The root word (pirъ) historically meant “feast” or “party”, reflecting the traditional role of them as celebratory or social comfort food in Russia. They are hand-held leavened buns stuffed with a filling, typically either fried or baked. The secret to amazing piroshky is the filling. Common choices include meats, vegetables like sautéed cabbage, mashed potatoes, fried mushrooms, or sweet items like fruits and jams. The beef-and-cheese filling below is my favorite!
One of my favorite lunch stops for piroshkis back in the day was Kaleenka’s on First Avenue. While it closed permanently in 2000, the business shifted to a mobile food stand and continues to operate at festivals and local events. I’m always keeping an eye out for them!
Beef and Cheese Piroshky
Beef and Cheese Filling
1/2 medium onion, chopped
1/2 T olive oil
1 lb (454 g) 80/20 ground beef
1 clove garlic, finely chopped
1/2 tsp kosher salt
1/2 tsp pepper
In a skillet, brown the onion and garlic in oil over medium heat until browned. Remove and set aside.
Brown the ground beef in the same skillet, season with salt and pepper, drain the grease, then add the onion and garlic back in.
Set the mixture in the fridge to cool while you make the dough.
Dough
2-1/4 tsp or one package of instant yeast
2-1/2 cups (300 g) all-purpose flour
1 T (13 g) granulated sugar
1/2 tsp salt
1/2 egg (29 g)
1-1/2 T (19 g) additional olive oil
1/8 cup (30 g) warm water
3/4 cup (183 g) whole milk
(87 g) sharp cheddar cheese, cut into half-inch cubes
In the bowl of a stand mixer, place the flour, sugar, salt, egg, remaining oil, water/yeast mixture, and the milk. Using a dough hook, mix until fully incorporated and then on slow speed for another 6-7 minutes.
Place the dough in a bowl, cover it with a tea towel, and let it rise for 45 minutes to 1 hour.
Preheat the oven to 350°F.
Generously flour your counter and pinch off a piece of dough about the size of an egg. I find it useful to measure it (50 g) so that they are consistent in size. Roll it out to about 1/8” thick.
Spoon 2 T of the meat filling into your hand, place a cube of cheese in the center, and form it into a ball. Place the meat into the center of the rolled-out dough and pinch together tightly to completely enclose the filling, so that the dough knits together.
Place each piroshky as you make it onto a microwave-safe dish, seam-side down, and microwave it for 10 seconds. Set it aside and let it rise for ten minutes.
Repeat the piroshky construction, microwave and rising with the remaining ingredients.
Place all the risen piroshky on a non-stick baking sheet and bake at 350°F until golden brown, about 20-23 minutes depending upon your oven.
Recipe by Julesong, Kaleenka Restaurant Piroshky
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