Pirozhki are small, stuffed buns popular across Russia, Ukraine, and other Eastern European countries. These hand-held pastries can be baked or fried and are typically filled with a variety of savory or sweet ingredients, such as minced meat, cabbage, mushrooms, potatoes, or fruit preserves. Their name comes from the Russian word “pir,” meaning “feast,” and they are often served at celebrations, tea times, or as street food. The soft, slightly sweet dough pairs beautifully with the rich fillings, making pirozhki both comforting and versatile. While they are a beloved homemade treat, they are also sold fresh in bakeries and train stations, offering a taste of home on the go.
Preparation Time
2 hours (including dough rising time)
Servings
Makes about 18–20 pirozhki
Ingredients
For the dough:
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500 g all-purpose flour
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7 g (1 packet) instant yeast
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250 ml warm milk
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2 tablespoons sugar
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1 teaspoon salt
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60 g unsalted butter, melted
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1 large egg
For the filling (meat version):
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300 g ground beef or pork
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1 small onion, finely chopped
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1 tablespoon vegetable oil
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Salt and pepper, to taste
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Optional: chopped fresh dill or parsley
For egg wash:
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1 egg, beaten with 1 tablespoon milk
Detailed Method
Begin by preparing the dough. In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add the melted butter, egg, and salt, then gradually stir in the flour until a soft dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1–1.5 hours, or until doubled in size.
While the dough is rising, prepare the filling. Heat vegetable oil in a skillet over medium heat, then add the chopped onion and sauté until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned. Season with salt, pepper, and herbs if using. Remove from heat and let the filling cool to room temperature.
Once the dough has risen, punch it down and divide it into equal portions (about the size of a golf ball). Roll each piece into a small circle. Place a spoonful of filling in the center, then fold the dough over and pinch the edges tightly to seal, shaping into an oval or round bun.
For baked pirozhki, place them seam-side down on a parchment-lined baking tray. Brush with egg wash and let them rest for 15 minutes. Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, until golden brown.
For fried pirozhki, heat a few centimeters of vegetable oil in a skillet and fry in batches until golden on both sides, about 2–3 minutes per side. Drain on paper towels before serving.
Pirozhki are best enjoyed warm, and they pair wonderfully with sour cream or a hot cup of tea.
