Beef and Onion Piroshki

To prepare the filling, heat a large skillet over medium-high heat and cook ground beef in it until browned and crumbly, 5 to 7 minutes. Remove the cooked beef from the skillet with a spoon and drain off excess fat. Then, add chopped onion to the same skillet and cook until it's softened. Add salt, pepper, and dried dill weed according to your taste preferences. Allow the mixture to cool down before using it.

At the same time, let's work on making the dough. First, mix yeast with warm water in a bowl until it becomes frothy and bubbly, about 10 to 15 minutes. In another saucepan, warm milk over low heat and then whisk in eggs, oil, sugar, and salt. Remove the saucepan from the heat.

Now, place half of the flour in a large mixing bowl and gradually add the milk mixture to it. Then, alternate adding yeast solution with remaining flour in small portions and mix well after each addition. Keep stirring until the dough forms a ball that doesn't stick to the bowl. Start with 4 cups of flour and add more as needed, a little at a time, during the kneading process. Cover the bowl with a clean cloth and let it rise in a warm location until it has doubled in size, about 30 to 60 minutes.

Once the dough is ready, take it out of the bowl and place it on a lightly floured surface. Divide the dough into small pieces, about the size of golf balls. Roll each piece into a disk with a diameter of 3 1/2 to 4 inches.

Fill the center of each disk with a heaping tablespoon of cooled beef mixture and fold the dough over it to form a piroshki. Pinch the edges of the dough firmly to seal the filling inside. Arrange the piroshki on a flat surface and let them rest for approximately 10 minutes.

Heat oil in a deep-fryer or a large saucepan to 375 degrees F (190 degrees C). Carefully lower the piroshki into the hot oil in batches. Fry until they're golden brown on one side, about 3 to 4 minutes. Gently turn them over and fry the other side until golden brown as well. Transfer the fried piroshki to a paper towel-lined plate to drain excess oil.