Beef Pirozhki

In this recipe, Chef John fills these Russian-style beef pirozhki with his favorite dill-scented beef and onion mixture. Or use your preferred filling.

• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 10 mins
• Calories: 293 Calories

Ingredients

• vegetable oil for frying
• 2 teaspoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons melted butter
• 2 pounds ground beef
• 1 large onion, finely diced
• 2 teaspoons dried dill weed
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 2 teaspoons kosher salt, or more to taste
• 1 cup warm milk (110 degrees F)
• 3 cups all-purpose flour, or as needed
• 0.5 teaspoon freshly ground black pepper
• 0.33333334326744 cup chicken broth
• 0.25 cup shredded sharp Cheddar cheese
• 0.5 teaspoon oil, or as needed

Recipe Instructions

Step 1

Combine 1 scant cup warm milk and yeast in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy and bubbly, about 10 minutes. Add 3 scant cups flour (holding back a small amount in case dough gets too dry), 2 tablespoons melted butter, egg, sugar, and 1 teaspoon kosher salt. Knead in the mixer until dough is soft and supple.

Step 2

Turn dough out onto your work surface. Grease the bowl with about 1/2 teaspoon oil; place dough back in bowl. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.

Step 3

Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pot over medium-high heat. Add ground beef, onion, and garlic; season with 2 teaspoons kosher salt and black pepper. Cook, breaking apart beef with a wooden spoon, until no longer pink, 5 to 7 minutes; continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.

Step 4

Stir dill into beef mixture. Add chicken broth; stir, scraping up the browned bits from the bottom of the pot. Cool mixture for 10 minutes; stir in Cheddar cheese and Parmesan cheese. Cool filling completely.

Step 5

Transfer dough to a work surface; punch down dough to release air bubbles. Pinch off a piece of dough; form into a ball, then press into a disk. Lightly dust with flour; roll into a circle about 1/8-inch thick and 5- to 6-inches in diameter. Dampen edges of dough circle with water using your fingers.

Step 6

Place dough circle in one hand; add about 3 tablespoons beef filling. Pinch dough edges together to seal. Place pirozhki on the work surface, seam-side up; pinch off any excess dough. Moisten center of seam with water. Fold 2 ends inward and flip pirozhki over, seam-side down; press down lightly.

Step 7

Form remaining pirozhki using remaining dough and filling; rest until dough rises slightly, 15 to 20 minutes.

Step 8

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-sides down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels. Cool for about 3 minutes.