Beef Pirozhki - Food Wishes - Russian Meat Donuts

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter dough.

Sprinkle yeast into warm milk and let sit for 10 minutes until foamy.

Add sugar, kosher salt, beaten egg, and melted butter to the yeast mixture.

Gradually mix in almost all the flour, holding back a little for adjustments.

Knead the dough with a dough hook in a stand mixer until it pulls away from the sides and forms a smooth dough.

Transfer the dough to a bowl coated with a few drops of oil, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.

In a skillet, heat butter and olive oil over medium-high heat; add diced onion and sauté until translucent.

Add ground beef and minced garlic to the skillet; season with kosher salt and black pepper, breaking it up as it cooks.

Continue cooking until the mixture is browned and liquid evaporates, stirring occasionally.

Stir in dry dill and a splash of chicken stock or water; let cool for 10 minutes before adding cheese.

Mix in sharp cheddar and Parmesan cheese into the beef filling; taste and adjust seasoning if necessary.

Once the dough has risen, deflate it and transfer to a work surface.

Pinch off a piece of dough, form it into a ball, and press into a disc about 5 inches wide.

Dampen the edges of the disc with water, then add a couple tablespoons of the cooled beef mixture in the center.

Pinch the dough together starting from one end towards the center, then do the same from the other end, sealing the filling inside.

Press the filled pirozhki seam side up on the table and pinch off excess dough at the seam.

Flatten the pirozhki slightly and shape into a round or oval form, ensuring the seam is sealed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens