Fried Bread Stuffed With Beef and Onions
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11/08/2013
I have noticed that many people accept complained about the dryness of the meat. Im russian and I take made countless piroshkis in my lifetime and would have to say this recipe is nigh spot (for the dough that is). I wouldn't cook the ground beef and really I would utilise half ground pork half ground beef and add virtually i/4 cup of water to the meat mixture, the more onions and garlic and other seasonings you add the tastier it will be then don't skimp on that and please delight don't apply dried ingredients that takes away the authenticity of this awesome dish. At that place is absolutely no reason to melt the meat before you fry or broil them.
01/24/2007
I didn't fry these, but baked them at 400 for 17-18 minutes. I call up I fabricated them bigger than recipe stated, just they were very filling and the kids seemed to like them. Only negative comment was that it was a picayune "apparently", even with cheese added to information technology. I LOVED them. Cheers.
01/04/2002
THank YOU!!! I accept been trying for several years to indistinguishable the delicious piroshki recipe my late Grandmother, built-in and raised in Russia, used to brand us every bit children. The night nosotros fabricated these my blood brother walked in and grabbed one. "THESE ARE THEM, THESE ARE THEM!!" It was a great acheivment after so many failed attempts that never even came close. I fabricated so many batches night after nighttime this holiday I think my family unit and friends finally had enough piroshi till adjacent Christmas. My Female parent reminded me that my Grandmother also used to make them with cabbage and hard boiled eggs. Nosotros did'nt do the eggs but we did accept some with cabbage that were good. We also thought of using the dough but adding spaghetti sauce, peperoni and chese for an Italian version. (Sorry Grandma) Anyway if I never utilize some other recipe again I volition treasure this 1.
01/x/2004
EUREKA! This recipe does gustation like the piroshkis I retrieve eating in my babyhood when I would exist treated to piroshkis at my friend's russian grandmother's house. They were always fondly remembered simply never duplicated until at present. Mine turned out a little dry, perhaps I drained the meat also well? I'one thousand looking at other web sites now for similar recipes, and one says a russian chef told her that dryness is a problem, the chef adds bits of suet in the meat or chopped up frozen beef stock. Another recipe adds beefiness stock and butter to the meat to brand it wetter. Some recipes add together chopped up hard boiled eggs. I notice reviewers here added cheese. I cutting mine open and added some cheese and it tasted adept. Coil your dough thin, thinner is improve, information technology puffs upwardly thicker when you fry it.
12/19/2010
This recipe is best using the fourth dimension-honored tradition of using roasted beef and and so grinding it in a paw-cranked meat grinder. Totally erstwhile-fashioned, yes, but it yields unmatched richness. (Ground meat lends a much harsher and hollow season) (Trust me, I've eaten these for 40+ years). Ironically, though, if you want to cutting fourth dimension on making the dough- frozen Bridgefield bread loaves, thawed and rolled out, yields virtually the same taste as far as the breadstuff is concerned.
01/01/2008
these are the best...they gustation just like the ones i wait forward to each year at the local fair. i fried some and baked the residuum for about 15-17 mins at 400---like suggested. great recipe, will definitely make these again :)
02/25/2003
I'm making 25 bag lunches for fishermen who will exist out on a lake with no cooking facilities on Saturday. I decided to enclose the Easy Ham and Cheese sandwiches, using this Piroshki dough. Talk near splendid! The dough was pliable and soft enough to enclose the ham, cheese and sauce. Information technology should be less messy for the guys than a regular sandwich. Thank you Taylor'south mommy! I'll come back another twenty-four hours and make the filling that goes with this Piroshki.
05/06/2002
Overall I requite information technology a five this was delicious I add some mushrooms bacon bits with some cheese but information technology was peachy either way. Quickness I rated five because I alway prepare my indgredints before I make it past 2 hours then I but through it together eainess a five also because it goes in hand with Quckness. Child friendly a 5 for obvious reasons Thankyou for giving the states the recipe, I've never made these before, Im very impressed!!!!
01/29/2011
They but didn't taste like I remember a piroshki tasting. I'll accept some other go at them and see what happens.
03/11/2008
This recipe was right on. It tasted just similar the piroshkis we bought at the neighborhood cafeteria when nosotros were kids. Nosotros added fresh minced garlic, cheese, onions, mushrooms, and fresh spinach with the ground beef and they were astonishing. They were also very fun to brand. This recipe is superb.
ten/02/2006
I use 1/2 this recipe for my 3-person family unit. I utilize 1 1/2 Tbs of dried dill for an authentic fair-type taste. I likewise add a 1 one/ii oz cube of cheddar cheese before sealing and frying. My 2-year former and husband beloved these! They're a swell make-ahead for a picnic (no messy sandwiches) and like shooting fish in a barrel to reheat in the oven (425 for 10 minnutes or so)!
03/14/2012
This is a variation of Belyashi or Meat Piroshki. Piroshki can take many different fillings, including mashed potatoes with or without ground liver, cabbage, egg onion and rice, likewise pocket-sized amounts of jam can be used for the filling for a sugariness pirozhok. There are many variations on the fillings, I've only listed a few common ones. Each Russian family makes information technology their way, so you tin go a lot of variation on what goes into these. I gave this recipe 5 stars because truly authentic Meat Piroshki are never baked considering the dough becomes sweet, its perfectly fine to broil them with the other fillings. And if you prefer to bake them that's fine simply it doesn't gustation the same.
06/02/2008
This was great! I think making these when I went to Russia simply I couldn't call up the recipe. But I recently needed to make a Russian dish for a large, multicultural pot luck. I remember liking these a lot, so I thought I'd effort it out. They all disappeared in the first few minutes! My family was sorry that I didn't leave very many for them and asked me to make more! I did change a couple things though: I took others' advice virtually the moisture and added ane/2 cup of beefiness stock to the meat mixture correct earlier wrapping it in the dough. It turned out great that mode! Not too moisture. The stock just rehydrated the well-cooked meat. I also added a clove of minced garlic. I know that's not authentic, simply information technology gave it all a actually good flavour, and really brought out the dillweed in my stance. Also, I needed to add together about another cup of flour to the dough to make it non stick to the basin. Finally, make sure you don't have your heat for the oil on too high. I made that error and the first couple came out doughy in the middle. So just serve with sour foam (the Russian additive, information technology seems)! Right now I take some more than dough rising! Only this fourth dimension I'g putting mashed potatoes in. You could effort information technology with cabbage too!
11/08/2001
This recipe was authentic and delicious! The starting time batch lasted less than 24 hours. Everyone loved them.
11/04/2004
I take never tried to make anything similar this before, but I will definitely exist making this over and over! Information technology was a huge striking with my husband and even my picky nephews! It does take a niggling time to make, simply it's and then simple and absolutely worth the extra time. I'one thousand not usually a big fan of dill, but it was a perfect compliment to this recipe! I fried some and baked some (brushed the broiled ones with a little melted butter after baking) and they were terrific both ways! It makes a actually big batch so we however have a lot in the freezer, but I'm sure they won't terminal long! Cheers for a swell recipe!
08/30/2012
This recipe is FANTASTIC! For a truly authentic Russian sense of taste add DILL. When you retrieve you have added enough dill....add some more. I also added minced garlic as well and nigh 1/ii cup beef broth in the meat while I cooked it. Perfect result!
01/ten/2013
I loved these then did my guests! I took the suggestion to add a petty stock. I added veggie stock considering it was what I had on hand. I but added it right in the meat while the onions were cooking- nearly half a box. I just let it cook into the meat so it was really juicy. I likewise used fresh dill, not dried. I as well used Rhodes dinner rolls instead of making the dough because I was on a fourth dimension crisis. They worked perfectly! The Piroshki were juicy, so flavorful and a huge striking!
01/05/2012
VERY good! Similar to the piroshki'south I had growing upward. I did use more dill, most i-11/ii tsp. Also used 1/ii c beef stock to moisten the meat up when information technology was ready to fill the dough. I likewise added sharp cheddar cheese. Equally for using 2 disks of dough, I ended up using one disk and folding it in half and pinching it closed. I wanted a piffling less dough, and more meat. It was very good! THANK YOU for sharing!
ten/03/2012
This recipe is great! But what my Baba used to do is... Melt ane cup butter, two Tbsp dill weed and four cloves garlic in a basin (Microwave). and instead of deep frying, yous bake them for 12 minutes with the buttery mixture lightly ontop. And when they come out, coat them over again or use the butter/garlic as a dipping sauce! They taste amazing! (She also made them quite smaller too)
04/25/2010
My biggest problem with this recipe was that I had to throw away my kickoff batch of dough (it turned into an exploding runny mess with the four cups of flour) and when I remade the dough, I wound up having to use something like seven and a one-half cups of flour to get in pull abroad from the sides. Don't get me wrong - I know that boiling weather can make some deviation - but information technology hasn't really been that boiling hither and doubling the flour is a lot more of a divergence than I've ever had to do before! And I consider myself a pretty experienced bakery. The filling, as people suggested, erred on the side of bland. IMHO, you should season the meat as you cook it, and brand certain you break it all up into small pieces! I didn't have quite enough dill, but it wouldn't accept made that much of a difference, I call back. Likewise added some fried cabbage and garlic and a boiled egg. I should have added even more cabbage for a little sweetness. Threw in some oil so the filling wouldn't exist then dry, but adjacent time I think I'd add some tomato plant paste.
04/21/2008
This was great!! I miss the House Of Piroshki in San Francisco now i have it at my house. This is the best recipe i have constitute for the doe. I went a step further and made a pastry with the left over doe by calculation Rasberry jelly equally the filling deep fry and sprinkle powder sugar on meridian. What a treat to enjoy after a swell Piroshki.
07/09/2011
Added some minced garlic and baked them instead of frying, merely WOW! These were well received past everyone at the dinner political party. Already have requests to make more.
01/nineteen/2006
Very good recipe- like to the ones not available anymore in the market at Fisherman's Wharf in San Francisco. I constitute it helpful not to overlap the edges of the dough a lot when wrapping, and so the dough cooks through without over-browning them.
10/17/2019
ATTENTION AIR FRYER USERS! Spray tops lightly with olive oil and cook at 400 for 6min! They came out astonishing! I did add garlic, mushrooms and shredded cheese!
04/28/2003
THE BEST! Well worth the time spent making them! A huge hit with my family! My picky 2 yr onetime couldn't get plenty! Thanks!
09/xxx/2008
Great. I added two cloves of garlic with the onions. As well, instead of rolling out each circle, I rolled out a rectangle and used a large glass to cut out 12-15 circles at one time. This was a big hit with everyone. We'll make these over again.
04/29/2009
These were good....I know it probably wouldn't exist an authentic recipe, simply I would add something to make the staff of life a piddling more tasty next time.
12/24/2010
I put an egg white wash on top and baked them at 380 degrees for about 35-40 minutes and they came out bang-up, except that I think they need to be thinner. The thinner the dough, the meliorate.
12/28/2008
I really enjoyed this recipe. I'm a beginner cook and fifty-fifty I managed not to screw it up! :) These sense of taste very like to the piroshki I remember eating in Moscow. My son needs to make a Russian dish for a school project, and he really liked these. I inverse the recipe for the filling only a bit -- I used 1 lb. of ground beef, 1/2 lb. of mushrooms, and the onion. I also put the ground beefiness through the food processor later I cooked it, to brand information technology very fine. (The ones nosotros had in Moscow had a very finely chopped filling.) Very expert! :)
04/26/2009
I actually similar this dough. I made a cabbage stuffing instead (satueed onions cabbage and a little tomato paste, salt pepper and a piddling cinnamon) and baked them at 350 until they became orangey brown. were really slap-up. adjacent time I volition make them bigger and then I can put more stuffing inside. Russian flavoring is very simple, and so you can really taste the chief ingredient. Its very good.............(update)...just made this again (really big this fourth dimension) with a meat filling one-half ground veal and half ground beefiness (nearly 1.6 lbs total) satueed meat and when almost done, added chopped onions and garlic, then mushrooms, salt pepper and a lilliputian love apple paste, and a niggling parmesan cheese. at the end when information technology is cooling I put in half a bunch of fresh dill and a few tablespoons of sour foam. broiled them and they were really delicious. non nearly as proficient as on the street in moscow :( but still satisfying and tasty (especially the filling). next fourth dimension i'll utilize cabbage again though.
x/12/2014
Very like to the one at Seattle Expressway Place Piroshky Bakery I must say. Added two medium size onions, 2 T minced garlic, Mrs Dash nearly 1- two tsp, petty dash paprika, 2 1/2 tsp dill and mixed 1 cup of shredded sharp cheddar cheese mixed them all in the meat. Meat one half cooked ground pork and half uncooked ground beef add 1/4 cup water or goop. I made open up face round gallette blazon dough. Weight each dough 62 grams round ball and curlicue them thin. This is my version of filling I did non alter the dough recipe at all Broiled 350 degrees on my kitchenaid convection oven for 25 mins. Plow blistering sheets every 10 mins. If it browns besides quickly comprehend with foil and remove foil in the 1- 2 mins. Information technology was delish :) It is a keeper
11/02/2009
These were Awesome! I added cooked shredded potatoes, matchstick carrots, garlic powder & beefiness broth. I likewise baked these instead of frying. Everyone loved them! The dough was amazing, I plan to use the dough for other fillings too. Thanks for the not bad recipe!
06/29/2007
This is yummy! My Russian grandmother added hard-boiled egg, parsley, 1/4 cup dry wine, and about 1/2 cup water to hers, along with the footing beef, onions, dill, salt & pepper. Possibly the actress liquid keeps them a niggling moister. Nosotros always deep-fried them. They were to dice for.
01/31/2008
Awesome!! Used basis elk burger instead of beef, and added 2 tbs shredded cheddar inside each piroshki, and a dash of crushed red pepper to the meat for a footling heat. Also deep fried in skillet over medium heat for maybe 30 seconds, at the most, they brown quickly. Who would've idea dill would exist then perfect in these??? They sense of taste simply like the ones at the fair. My married man and I were so pleased!!
07/11/2008
This was so DELICIOUS. I've never had Piroshki earlier but I had to try them when I saw the cute little rolls. I didn't have any kind of cheese, except American, so I concluded up calculation cream cheese to the meat and information technology tasted great. Also, I used a sour cream, lemon, dill, and garlic sauce and information technology made them AWESOME!!!
ten/fourteen/2011
My bf from St. petersburg loved this but said the dough was a bit too sugariness. To keep it moisture, I added hard boiled eggs and a little veg oil to the meat mix. I used half ground pork and half ground beefiness as almost Russian minced meat recipes call for. Adjacent time I volition put just a piffling saccharide. Too, he said he loves them with blueberries so that'due south the next I will try. Dandy recipe!
11/08/2011
This was very fourth dimension consuming with some disappointing results. I recall partly due to the recipe and partly due to user mistake. The dough is skillful only the filling actually lacked season and moisture. I also baked these instead of frying so maybe that made a divergence. We're gonna attempt to brand again with dissimilar filling.
06/08/2009
MMMMMMM...THESE WERE But Similar I REMEMBEREDE. I ADDED CHOPPED Hard BOILED EGGS TO THEM. REALLY Gustatory modality GREAT
07/10/2004
Oh my goodness these were INCREDIBLE! Thanks so much taylor's mommy! I just love ethnic food so this was a no brainer for me to effort; but thing was my little sisters didn't like it. I don't know why! Only I did so I'll get in whether they corroborate or not! Do take the advice of some other member and roll them out thinly. I used wheat flour and they turned out a beautiful golden color.
eleven/10/2009
Very tasty recipe! I had a little difficulty following the directions simply I think information technology is probably because I am such a poor bakery. I do think the recipe time should be revised to fact in the fourth dimension one must wait for the dough to rise. Other than that, great comfort food! It cam out warm and soft. I was pleasantly impressed and my partner was amazed at how professional the rolls looked! A very tasty meal. I do recommend making the dough assurance smaller (smaller than a golf brawl) equally someone else recommended because the can go pretty large.
07/29/2008
awesome. was the hit of the political party
eleven/21/2011
This recipe is fantastic! I also bake these at 400 for about 15-20 minutes instead of frying. I make it with ground beefiness, onion, cheese and sauerkraut for more of a bier rock gustatory modality. I've also washed it with chopped spinach. I may try doing it with apple filling sometime. This is GREAT! Give it a try, it's really not hard to practice and the leftovers are nifty as well! Thanks!
03/23/2008
These are delicious! My husband and kids love them. They are not hard to brand at all just take a little time with the dough.
05/01/2012
Yous can also make these with (inside of them) : Mashed potatoes, Cabbage, Apples, Cherries, Hard boiled egg... I'm certain yous tin make anything you lot want inside of them, the sweet ones are amazing.
01/09/2009
Love this recipe and make it all the time. Everyone who has never been introduced to Piroshki's before similar them instantly.
12/25/2005
Wonderful! Many many years ago when I was a teenager, my best friend and I used to live on Piroshki nosotros would buy at a local cafeteria in Due north. Ca. I loved them and ate them several times a week. Now that I live in Ky, it is rare to detect anyone who has always even heard of Piroshki. This recipe is merely perfect duplication of the proshki that I remember from my childhood. Non only are they wonderful, just for me, the ultimate comfort food! Cheers Taylor's Mommy
06/21/2003
A Keeper! Even the iv twelvemonth old liked them! Baked them at the request of hubby, next time volition endeavor cooking in oil. Just like the ones sold at the local off-white! Cheers for a slap-up recipe!
08/09/2011
Don liked the dough but didn't treat the meat. Will make again, with a different meat.
12/22/2007
Wonderful, really wonderful! I broiled them and the dough'south flavor was just fantastic (fifty-fifty though I didn't fry them). The dough was so easy to piece of work with, and I will employ it for MANY more applications. My 17 month old and husband couldn't stop eating them! My husband told me that they would be great for SuperBowl Lord's day. I know we will brand them over and over! Cheers for the fun and delicous recipe:)
03/22/2014
i tried frying these guys, and the dough didn't get cooked all the mode through. they're in the oven correct now trying to be saved. if i try this recipe next time, i'll make them smaller than golf ball sized. i would besides stretch the dough over a larger helping of the hamburger filling.
02/24/2012
To brand this a wee bit healthier I rubbed some oil on information technology so baked it. It still tasted like existent bargain Piroshki!
08/29/2012
So skillful- and the leftovers freeze great. Too, using ham and cheese for the filling came out amazing!
07/24/2010
This is similar to my mom'south recipe. I changed it a little: I add onion soup mix and a little thyme, and a little red wine and let the meat mix cook down and evaporate. I also make my dough with with near a cup of wheat flour. My Fry Daddy is the perfect temperature. Very pop, and I ever apply canola oil for frying. This is so yummy. I love it with sour cream on the side. Thank you.
01/26/2008
Thank you so much for this recipe! My family unit enjoyed this very much. I did add 4oz of foam cheese (heat from plan helped melt it) then in one case cooled, stirred some mixed shredded cheese into it. In one case the Piroshki's were baked or fried the cheese melted and they had a wonderful flavor! I froze half of them so this allows me to fry a couple at a time, serve with some salad and call it dinner! Again, cheers for the recipe.
07/26/2013
The dough is wonderful, light and fluffy. I must admit I find Russian fare a fiddling short on the seasoning, and was concerned that the filling would exist too banal. For that reason, I added Tabasco sauce, Worcestershire Sauce, beef stock and chilli flakes. Even with these changes, I think this recipe is great and will definitely be making them again.
02/28/2008
It took tree attempts for me to get the yeast activated - simply I would do information technology all once again. I read that some people added cheese - since I had a few laughing cow cubes left (onion flavored) I added them - THIS WAS A Bully RECIPE!!! My husband and son both enjoyed it!
08/19/2012
Terrific recipe! I need to adjust my techniques - simply my gustatory modality testers loved them.
07/09/2008
this were tasty
05/05/2010
Wow, this was so delicious! Hands down the all-time recipe I have constitute on this site. Very unique. After frying the pastry (and it fries quickly (on medium heat)!) the dough came out very nice and fluffy! I couldn't go the ends to stay together though, simply no matter, it wasn't too much a problem. I did add some garlic to the meat mixture beforehand and some beef broth (some people had commented on information technology being too dry). But other than that I followed the recipe pretty much to a "T". My husband and I even fabricated some dessert piroshki with some ingredients nosotros had on hand! So fun! :) Thanks for the wonderful recipe! We won't be having it ALL the time because information technology is quite caloric and fattening (i might attempt baking it adjacent time to help with this), but once in awhile information technology will exist an crawly repast for dinnertime. Thanks again!
09/05/2013
My grandmother had a friend who was Russian. Every bit an occasional care for, she would make these for us... I hadn't thought of them in YEARS (over 20). These are EXACTLY what I remembered. Thank you SO much for submitting this recipe.
12/31/2008
We liked it. I baked them, using 1/2 beefiness and 1/2 venison and I also added garlic and a minor amount of bacon to the meat, as well as cheese. My husband and son liked them, though they thought the meat could use more spices. I'll go on experimenting with it. Yummy!
09/18/2003
Tried this one last night,what a winner! I remember eating these as a child, glad to know good recipes are yet out there. Thanks!
12/30/2012
Everyone loved these for Christmas. I fried one-half and baked the other one-half on a lilliputian cornmeal on the pan. We preferred the baked ones.
05/15/2008
Wow!!!! These are GREAT! My hubby tin can't cease eating them and he is telling anybody nearly them. I am gad the recipe yielded alot of them because I know anybody will exist here tomarrow to try them (if there are any left lol). I did have some dough left and so I shaped it into do-nuts and fried them in hot oil and coated with sugar.Did I say wow even so? Taylor'southward Mom you are great and thank you for sharing.............................. Okay information technology the saturday of Memorial Day weekend and we were just going to have a quiet weekend til some friends and family said they are coming for breakfast tomarrow. Well I had some beef links in the freezer and I made this dough and made kalachis. Fantastic! I stuffed the leftover dough with cheese, meatballs & jalapeno. Great snack. I love you Taylor's Mommy
12/11/2009
Admittedly delicious! My friend Rob made, reviewed and turned me on to these yummy treats that we all ended up loving! Being that he'south the Piroshki King, he suggested that a nice variation is adding in a bit of shredded cheese. I fabricated these appy size and they were gobbled upwards. Thanks Taylor's Mommy!
06/23/2017
I made this recipe recently on a whim. I accept never tried cooking anything remotely similar this; simply enjoyed them from my Russian co workers. These were delicious and my co worker was impressed. I would utilise the dough for many other recipes likewise. I did add ground elk meat equally well.
04/xi/2017
These are spot on except my 10 mother in police used, sautéed ground beef, mashed potatoes, and sautéed sauerkraut all mixed together to make full these wonderful contained sandwichs Mix all to a higher place ingredients almost equal amounts of each, I baked them but she always fried them. I like them baked the best otherwise the go too heavy tasting.
02/nineteen/2011
I was pleasantly surprised with the effect of these. I thought that they were going to be bland, merely a piffling bit of ingredients makes for a real treat in this recipe. The best fresh, just dandy warmed up too. I even froze some.
ten/13/2008
Delicious! I made them smaller for later school snacks and used Feta cheese and garlic...Yummie! I too baked them at 400 F and baked them in my oven with speed broil it took simply 13 to 14 minutes. Very good recipe and I will use forever!
12/13/2008
These tasted really good. they were very similar to what I have been looking for since a Polish guy I worked with brought in these little stuffed rolls his mother made. The recipe makes a good amount, and that is a good thing considering every one loved them. I served them with a dilled sour foam sauce for dipping, but they were just as good without it. Needed a little more flavour though. They ones I had before had a trivial lycopersicon esculentum flavour, maybe I'll add together a little tomato paste next fourth dimension.
03/29/2015
I have been making these for over twenty years. The only difference in my recipe is I use 2 eggs and 1 1/2 cups milk. Hint: Cook onions first in a little butter with some finely shredded cabbage. Set aside, then melt and drain basis beef. Because ground beef doesn't sense of taste like information technology use to I use grass-fed basis beef. Also I discover that the King Arthur flour works the best for me. After cooking the beefiness I add shredded cheddar cheese. So I refrigerate the meat mixture overnight and use a ice cream scoop to fill up. If you oil isn't hot plenty they volition exist very greasy.
01/31/2020
I broiled for 22 min after brushing with butter!
01/xix/2010
My WHOLE family loves these not to mention the friends who've stole bites! Anybody who eats them is certain to eat until they but cannot. 15+ stars!!!
10/28/2016
love this recipe!! I use it all the time, with various fillings. I make it up for lunches (baking them is easier, with an egg wash) in big batches and they last virtually a week in the fridge.
09/01/2012
Hubby and I fabricated these for dinner tonight. The dough is a dream to work with, in one case I added about 3/4 of a loving cup more flour. Mixed in the KitchenAid. I did cheat a bit, as we made these more than calzone sized for dinner, and left out the dill, every bit my husband hates it. Nosotros did add together a bit of shredded cheese and sliced olives. Delish! Hopefully, these freeze well, as we had some leftover that I oasis't cooked all the same. Perfect ratio of dough to filling. Thanks for sharing!
05/xi/2006
These were fantastic!!!! We honey them but the way they are, but did add some different meats and cheese to some for the grandkids. They loved them to. Thanks for such an awesome recipe.
09/15/2018
This is a great recipe! Live it and will make it often!
04/fifteen/2018
This is my get to recipe, been making them for years. I usually add garlic and cheese and sometimes I add bbq sauce.
06/11/2010
YUMMY!!! I love these...we use a lot of dill and even added a dash of cayenne! I did go the lazy route a few times and used frozen bread dough only because of time constrants merely everything was awesome! Thanks for a corking recipe!
01/xi/2008
Yummy!!! I grew upwards eating Piroshki's (SF Balboa) and we had some Russian friends who fabricated them homemade. I was craving them and didn't want to bulldoze 1 hour into the city to go them. I might non always accept to go purchase them again. I made these, easy, not very time consuming. It was fantastic!! So authentic tasting! I fried half and baked the other half. They came out great. The fried ones being ameliorate (more accurate) but wow either way information technology'southward a winner. Thanks soooo much Taylor's Mommy, this one goes in my recipe book for life.
07/27/2007
These are GREAT! Similar several of the other reviewers, nosotros baked them instead of frying, merely they gustatory modality wonderful, and are very accurate.
12/26/2019
Made these for Christmas Eve. The dough is sticky and a little hard to piece of work with. I fried them in peanut oil. They were delicious! Will definitely make over again, even though the dough was a pain.
07/27/2011
thanks, i have been looking for this recipe. its awesome.
ten/20/2013
Amazing recipe! The soft dough just melts in your mouth as soon as you bite into it followed by a very well-seasoned meat mixture. I alternated a footling chip and mixed pork and beef together for the flavor of it. All my friends loved it!!! Thanks for sharing!
09/26/2018
piroshkis are corking. I adopt to broil mine and I dont precook the filling I add information technology in raw. it will cook just fine and in time with the bread function. you can play with the filling a lot. I actually stuffed mine last night with karbanatky and it was amazing. later these cool I throw them in the freezer. they are dandy for work lunches and reheat well. I also sprinkle salt on my egg wash. makes information technology kind of similar a pretzel
03/02/2019
Admittedly perfect!! Had these years agone as a kid at a friends place and loved them!! Have tried to make them before but ever an ballsy fail! This time perfect hubby loved them kids loved them especially my super fussy son!!! They can't look to try them as sweets with fruits and custard within!! I added mushrooms, garlic, small corporeality of cheese and to the bigs kids aka mum & dad some fresh chilli!!' They were astonishing!!! Thank you and so much for a vivid recipie!!! Dough was perfect!!! Can't wait to make them again but next time I think I'll make them just slightly smaller (purely a personal choice and easier for the kids!) eg instead of a golf game ball - about ane/2-two/3 the size of. Golden ball! I rolled out quite thinly so we're larger so anticipated but otherwise perfect!!! Kids already taking almost new fillings and ideas (especially my son who loves pizzas! He basically wants me to brand a calzone only use this dough as he loves it so more!!!) well family unit satisfied, all talking about how creative and inspirational we can get with the fillings - so that's a 15 out of 10 for us!!! (Oh and nosotros fried ours!)
10/12/2012
I substituted whole wheat flour
07/25/2013
Worked corking! Loved the breads turn out after all was said and done and I customized the filling to fit the liking of my family and they Nonetheless came out great! Definitely saving!
04/07/2013
I volition accept to try information technology again and make some alterations to perfect this recipe. I have a astringent gluten allergy, so I used Rex Arthur GF flour for the base, which may have accounted for some of the texture bug--(yeast doesn't piece of work as well with gluten-less flour). Usually this brand of flour can be subbed for anything and you tin't really tell a departure. I heavily seasoned the meat and added sour cream and shredded cheddar after reading other reviews that the meat was somewhat dry and bland. I recall this filling tasted very practiced, just I call up it would have been a much amend texture if you put it through a fine meat grinder to get rid of the 'graininess' that ground beef has and make information technology more like a mincemeat or ravioli filling. My dough rose a piffling, but didn't become the extreme fluffiness that I think it should have had. I used rapid rise yeast and allow it rise over an 60 minutes. It had the texture more than like a dense biscuit wrapper than a fluffy bun like I remember piroshki having. I fried some and baked some; the fried definitely had a much amend season. I found the breadstuff to exist overly dense, dry out, and a tad bit banal--I will try this recipe once again possibly with a dissimilar flour or yeast and see if I can get the fluffiness into the bread--I'yard sure those of you making it with regular volition go the correct texture. =)
06/29/2008
These turned out very tasty merely don't exist shy with the dill! I didn't put plenty in the meat so to make up for it I made a sauce with sour cream, dill, garlic and lemon juice, which complemented them wonderfully! I also fabricated too many for only one person to eat so I froze them. I took them out a few days afterward and broiled them for 20-thirty minutes (from frozen) and they were even amend! I think next fourth dimension I will endeavour as others suggested and use the dough as a based for other ideas like italian, mexican, or greek.
06/08/2009
These are and so skillful. First try making them was a success, and trying again tonight with a little cheese and shredded spud! YUM.
04/09/2016
I followed the recipe exactly but added a little twist like many others accept as well. I used ground turkey instead of beef and I as well added a jar of spegetti sauce considering my kids love Italian food. I besides topped the spegetti meat sauce with mozzarella cheese then folded it upward. I also rolled my dough thin. I had actress dough left over so I made some deli sliced turkey and cheese rolls too. All skilful. Very versatile recipe. Winner.
04/24/2007
I love trying new Ukrainian and Russian recipes and this is definitely 1 I will exist making over again. I split the recipe in half, baked them instead of frying - for about xv minutes at 400 degrees, and added in a few more than things to the filling - chopped hard-boiled egg, shredded cabbage, a little bit of minced garlic to the onions, and some chopped upward cheese (I used mild monterey jack). I besides brushed the tops with melted butter when they came out of the oven. ..and I served it with a spinach salad. Im excited to make this recipe once again for my brother who loves Hot Pockets. He doesnt usually like Russian nutrient but I know he'll dear this! :)
11/28/2009
These were great!! added lots of dill and some garlic into the hamurger. I fryed them and at 30 seconds per side they turned out perfect. They speedily disappear wherever I bring them.
12/31/2007
just like the ones we got in a place nearly golden gate park dorsum in the 1970'due south ~*~ today is a adieu thank you lot Taylor
04/20/2016
I glazed this with egg and cooked it in the oven instead of deep frying, but otherwise followed the recipe. It was like shooting fish in a barrel and delicious, and I'll make it again. I used very lean beef, just information technology didn't get dry. Yet, I think side by side time I'll saute the onions with another vegetable -- greenish pepper or cabbage -- for the actress season and moisture.
02/11/2019
I had way more than filling than I needed. I may take had the oil too hot because they were nevertheless doughy inside after frying them. I baked them at 350 for xv minutes then they were fully cooked and the meat was warm. They were good dipped in ketchup.
xi/09/2008
A nice accessory to the Russian Potato and Mushroom soup from this site. A nifty marriage of savoury flavours in a tender staff of life pocket. I broiled mine. I'm sure they're even better deep-fried. The dough was very nice! Very tender. I made half the batch with a sauerkraut/Hungarian paprika sausage mixture for variety. This dough is the perfect wrapper for whatever savoury filling one might similar to put in information technology, accurate or not.
01/06/2010
very yummy anybody enjoyed
Source: https://www.allrecipes.com/recipe/26670/taylors-piroshki/
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