Traditional Russian Pirozhki Recipe

Flour: The base ingredient for the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Dry yeast: Helps the dough rise, creating a light and fluffy texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

Beaten egg: Adds richness and helps bind the dough together.

Melted butter: Adds flavor and tenderness to the dough.

Salt: Enhances the flavor of both the dough and the filling.

Ground beef: The main component of the savory filling.

Chopped onion: Adds sweetness and depth of flavor to the filling.

Oil: Used for cooking the onion and beef filling.

Pepper: Adds a bit of heat and enhances the flavor of the filling.

When kneading the dough, make sure to do so on a lightly floured surface to prevent sticking. Knead for about 10 minutes until the dough becomes smooth and elastic. This helps develop the gluten, which gives the pirozhki their characteristic chewy texture.

• flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pirozhki healthier.

• warm milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that still provides a creamy texture.

• dry yeast - Substitute with fresh yeast: Fresh yeast can be used in place of dry yeast; use about 21 grams of fresh yeast for 7 grams of dry yeast.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral flavor to the dough.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making it vegan-friendly.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral content.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be used to reduce the fat content.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a distinct flavor to the filling.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor in addition to the saltiness.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the pirozhki to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the dough soggy.

• For short-term storage, place the pirozhki in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to regain their crispiness.

• For long-term storage, arrange the cooled pirozhki in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the pirozhki are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the pirozhki to a freezer-safe bag or airtight container. Label the container with the date and contents. They can be stored in the freezer for up to 3 months.

• To reheat frozen pirozhki, preheat your oven to 180°C (350°F). Place the frozen pirozhki on a baking sheet and bake for 20-25 minutes, or until heated through and golden brown. You can also thaw them in the refrigerator overnight before reheating for a shorter baking time.

• If you prefer a softer texture, you can reheat the pirozhki in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may not retain the crispiness of the dough.

• For an extra touch of flavor, brush the pirozhki with a little melted butter or olive oil before reheating in the oven. This will give them a beautiful golden finish and enhance their taste.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover pirozhki on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through and the crust is crispy again.

• Microwave Method: Place the pirozhki on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Be cautious not to overheat, as this can make the dough tough.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil or butter to the pan. Place the pirozhki in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the pirozhki in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a wonderfully crispy exterior.

• Steam Method: If you prefer a softer crust, you can reheat the pirozhki using a steamer. Place them in a steamer basket over boiling water and cover. Steam for about 5-7 minutes or until they are heated through. This method helps retain moisture in the dough.

• Mixing bowl: A large bowl used to combine the warm milk, sugar, and yeast, as well as to mix and knead the dough.

• Measuring cups: Used to measure the precise amount of flour and milk required for the recipe.

• Measuring spoons: Used to measure the exact amounts of sugar, salt, and dry yeast.

• Whisk: Useful for beating the egg and ensuring it is well mixed before adding it to the dough.

• Wooden spoon: Handy for stirring the yeast mixture and incorporating the flour into the dough.

• Kitchen scale: Ensures accurate measurement of ingredients like flour, sugar, and ground beef.

• Rolling pin: Essential for rolling out the dough to the desired thickness before cutting it into circles.

• Round cookie cutter: Used to cut the rolled-out dough into uniform circles for the pirozhki.

• Frying pan: Needed to cook the chopped onion and ground beef filling.

• Spatula: Useful for stirring the filling while it cooks in the frying pan.

• Baking sheet: Used to place the filled and sealed pirozhki on for baking.

• Parchment paper: Lining the baking sheet with this ensures the pirozhki do not stick and makes for easy cleanup.

• Oven: Preheated to 180°C (350°F) for baking the pirozhki until they are golden brown.

• Pastry brush: Optional but useful for brushing the tops of the pirozhki with a beaten egg or melted butter before baking for a glossy finish.

• Knife: Used for chopping the onion finely before cooking it with the ground beef.

Prepare the filling: Cook the ground beef and onion mixture a day ahead to save time on the day of baking.

Use a stand mixer: Knead the dough using a stand mixer to achieve a smooth and elastic texture faster.

Pre-cut dough circles: Roll out and cut the dough into circles while the filling is cooking to streamline the process.

Batch baking: Bake multiple trays of pirozhki at once if your oven allows, to reduce overall baking time.

Freeze extras: Make a larger batch and freeze the extra pirozhki for a quick meal later.