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Savory Beef Pirozhki with Dill and Onion Filling

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PREP TIME
60 min
COOKING TIME
10 min
TOTAL TIME
155 min
SERVINGS
15 servings
Dinner Russian
Savory Beef Pirozhki with Dill and Onion Filling
Ingredients
  • 1 cup warm milk (110 degrees F)
  • 1 (.25 ounce) package active dry yeast
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 large egg, beaten
  • 2 tablespoons melted butter
  • 3 cups all-purpose flour, or as needed
  • 1/2 teaspoon oil, or as needed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, finely diced
  • 2 pounds ground beef
  • 2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 teaspoons dried dill weed
  • 1/3 cup chicken broth
  • 1/4 cup shredded sharp Cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • vegetable oil for frying
Instructions
1
Combine 1 scant cup of warm milk with yeast in the bowl attached to a stand mixer fitted with a dough hook attachment. Allow it to rest and bubble, approximately 10 minutes. Add sugar, salt, egg, butter, and nearly all of the flour, reserving a small amount to adjust as needed. Knead in the mixer until the dough becomes soft and pliable.
2
Transfer the dough to a clean work surface. Grease the bowl with a few drops of oil and place the dough back inside. Cover the bowl and let the dough rise in a warm environment until it has doubled in size, roughly 1 hour.
3
Meanwhile, heat olive oil and butter in a large pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook the beef until it is no longer pink, approximately 5 to 7 minutes. Continue cooking and stirring occasionally until the beef is evenly browned, about 2 minutes more. Remove from heat.
4
Stir dill into the beef mixture. Add chicken broth and stir, scraping up any browned bits from the bottom of the pan. Allow the mixture to cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let the filling cool completely.
5
Transfer the dough to a clean work surface. Press out any air bubbles. Take a small piece of dough and shape it into a ball; flatten it slightly. Dust with a minimal amount of flour and roll out into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
6
Place a few tablespoons of the beef filling onto the dough circle. Pinch the edges together to seal. Place pirozhki on a flat surface seam-side up and pinch off any excess dough; too much dough will make it difficult to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
7
Form the remaining pirozhki and let them rest until the dough rises slightly, approximately 15 to 20 minutes.
8
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.