I’m sharing my mom’s secret for easy beef and rice piroshki, and in my Piroshki Dough guide I’ll reveal the simple trick that makes the dough so dependable and lets you fill them any way you like.

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My mom’s secret turns humble Meat Piroshki into something you’d swear came from a bakery. It’s all in the Piroshki Dough and a couple quiet tricks, like using warm milk and active dry yeast so the texture gets that plush, pillow-y feel.

I won’t pretend it’s perfect every time, I mess up too, but when it works people ask for more. There’s a little bit of magic, a tiny habit she swore by, and yeah you’re gonna want to know it.

If you’re curious about Beef Piroshki this one will make you try it right away.

Ingredients

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Flour gives structure and carbs, not much fiber unless whole wheat is used.
Milk adds moisture, protein and a bit of fat, helps browning and taste.
Yeast ferments sugars making dough rise, gives light airy crumb and flavor.
Eggs bind and enrich dough, add protein and golden color, sometimes fluff.
Butter brings richness, tender crumb and buttery flavor, adds moisture and calories.
Ground beef gives savory protein and fat, makes filling hearty and satisfying.
Rice stretches the filling, adds mild texture and carbs, it’s filling and cheap.
Onion adds sweetness and aroma when cooked, boosts savory depth of filling.

Ingredient Quantities

For the dough:

4 cups all purpose flour (about 500 g)

1 cup warm milk about 110°F (240 ml)

2 1/4 tsp active dry yeast (one packet)

2 tbsp granulated sugar

1 tsp salt

1 large egg, room temp

3 tbsp unsalted butter, melted

1 tbsp vegetable oil

1 more large egg for egg wash (optional)

For the filling:

1 lb ground beef (about 450 g)

1/2 cup long grain white rice, uncooked (about 100 g)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

2 tbsp vegetable oil or butter

1/2 cup beef broth or water (optional)

2 tbsp chopped fresh parsley or dill (optional)

How to Make this

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1. Warm the milk to about 110°F (it should feel warm not hot), stir in the sugar and sprinkle the yeast on top, let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture, 1 room temp egg, the melted butter and 1 tablespoon vegetable oil. Mix until a shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and soft but slightly tacky; add a little flour only if it’s way too sticky. You want a pillowy dough, not rock hard.

4. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. While dough rises, rinse the rice briefly, then heat 2 tablespoons oil or butter in a skillet over medium heat. Sauté the chopped onion until soft, add garlic and cook 30 seconds, add the ground beef and brown, seasoning with 1 teaspoon salt and 1/2 teaspoon pepper.

6. Stir in the rinsed rice and 1/2 cup beef broth or water, bring to a simmer, cover and cook until the rice is almost tender and liquid is absorbed, about 12 to 15 minutes. If it’s still too wet cook a bit longer with lid off. Stir in chopped parsley or dill if using, then spread the filling on a plate to cool completely. Cooling is important so the dough wont get soggy.

7. Punch down the risen dough and divide into 12 to 16 equal pieces depending on how big you want them. Flatten each piece into a 4 to 5 inch circle, place about 1 to 2 tablespoons of filling in the center — don’t overfill or they will leak — and pinch edges tightly to seal, shaping into an oval or tear-drop. Place seam-side down on a parchment lined baking sheet.

8. Cover the formed piroshki with a towel and let them rise 20 to 30 minutes until puffy. Meanwhile preheat oven to 375°F (190°C).

9. Whisk the remaining egg with a splash of water for an egg wash if you want shiny golden tops, brush lightly over each piroshki (optional). Bake 18 to 22 minutes until evenly golden brown.

10. Let cool a few minutes before serving so the filling sets. They’re best warm, and you can freeze leftover baked piroshki or reheat in a 350°F oven until warmed through.

Equipment Needed

1. Instant-read thermometer — to get the milk about 110°F
2. Measuring cups and spoons
3. Large mixing bowl
4. Whisk
5. Wooden spoon or rubber spatula for mixing and scraping
6. 10 inch skillet for the beef and rice filling
7. Bench scraper or sharp knife to divide the dough
8. Parchment-lined baking sheet
9. Pastry brush plus a small bowl for the egg wash and a clean towel or plastic wrap for proofing

FAQ

Q: How long should I let the dough rise? A: Let it rise in a warm spot about 1 to 1 1/2 hours until doubled. After you shape the piroshki let them rest another 30 to 45 minutes so they puff up. If your kitchen is cold it can take longer, so be patient.

Q: Can I use cooked rice instead of uncooked rice in the filling? A: Yes. Use about 1 to 1 1/4 cups cooked rice, and cut back or skip the added broth so the filling isnt too wet. Mix the cooked rice with the browned beef and onions and taste for seasoning.

Q: How do I stop the pies from leaking? A: Dont overfill them, seal edges well by pinching or folding, brush the seams with a little egg wash or water, and chill shaped pies for 10 minutes before baking. Also roll the dough evenly so one side isnt too thin.

Q: Can I fry piroshki instead of baking them? A: Yes, many people fry them. Heat oil to about 350 F and fry a few minutes per side until golden, turning carefully. Keep oil at a steady temp so they cook through without burning.

Q: Can I make these ahead or freeze them? A: Sure. You can freeze baked piroshki wrapped well for up to 2 to 3 months, reheat in a 350 F oven until warmed. For unbaked ones, freeze on a tray until firm, then bag them; bake from frozen but add 5 to 10 minutes to baking time after they thaw a bit.

Q: What can I swap for beef or if I want it lighter? A: Ground pork, lamb, or turkey all work fine. If using turkey, watch for dryness, add a splash of broth or a bit more onion. You can also add chopped fresh dill or parsley for more flavor.

Russian Piroshki (Meat Hand Pies) Recipe Substitutions and Variations

Milk (1 cup): use 1 cup warm unsweetened soy, oat or almond milk at the same temp, or use 1 cup warm water plus 1 tbsp plain yogurt or 1 tbsp milk powder to keep richness. Keep liquid around 110°F so the yeast wakes up.
Butter (3 tbsp melted): swap 1:1 with neutral oil like vegetable or canola oil, or use melted margarine or lard. Oil makes the dough supple but a bit less buttery tasting.
Ground beef (1 lb): substitute ground pork or lamb for richer flavor, or ground turkey for a leaner pie (add 1 tbsp oil if turkey seems dry). For a meatless option try 1 cup cooked lentils plus 1 cup finely chopped mushrooms, sautéed till almost dry.
Uncooked rice (1/2 cup): instead use 1 1/2 cups already cooked rice so the filling is tender, or use quick-cook/instant rice (about 1/3 cup dry) but pre-cook it. You can also replace rice with 1 cup mashed potatoes for a creamy filling.

Pro Tips

– Proof the yeast like it matters, because it does. If the milk feels hotter than warm your yeast can get killed, and if the yeast doesnt foam in a few minutes toss it and start over. A little sugar helps it wake up faster, and using a thermometer once or twice will save you a ruined batch.

– Keep the filling drier than you think it should be. Drain excess fat from the browned beef, cook the rice until almost done so it soaks up less extra liquid, and let the whole filling cool or even chill it a bit before stuffing. Warm, wet filling is the main reason piroshki get soggy or leak.

– Handle the dough gently, dont overflour the work surface, and use the poke test to check readiness — it should spring back slowly. When you seal, moisten the edges slightly with water or a dab of egg wash to make a strong glue, and roll the seam under or crimp it tight so they dont open during baking.

– For best color and texture brush very lightly with egg wash or oil, dont drown them or the tops will bubble and run. Bake on a hot baking sheet or preheated stone if you want a crisper bottom, and freeze leftovers after theyre fully cooled either baked or raw (flash-freeze on a tray first) then reheat in an oven not a microwave so they stay flaky.

Russian Piroshki (Meat Hand Pies) Recipe

Recipe by Pho Tsventichi

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I'm sharing my mom's secret for easy beef and rice piroshki, and in my Piroshki Dough guide I'll reveal the simple trick that makes the dough so dependable and lets you fill them any way you like.

Servings

servings

Calories

348

kcal

Equipment: 1. Instant-read thermometer — to get the milk about 110°F
2. Measuring cups and spoons
3. Large mixing bowl
4. Whisk
5. Wooden spoon or rubber spatula for mixing and scraping
6. 10 inch skillet for the beef and rice filling
7. Bench scraper or sharp knife to divide the dough
8. Parchment-lined baking sheet
9. Pastry brush plus a small bowl for the egg wash and a clean towel or plastic wrap for proofing

Ingredients

For the dough:
4 cups all purpose flour (about 500 g)
1 cup warm milk about 110°F (240 ml)
2 1/4 tsp active dry yeast (one packet)
2 tbsp granulated sugar
1 tsp salt
1 large egg, room temp
3 tbsp unsalted butter, melted
1 tbsp vegetable oil
1 more large egg for egg wash (optional)
For the filling:
1 lb ground beef (about 450 g)
1/2 cup long grain white rice, uncooked (about 100 g)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil or butter
1/2 cup beef broth or water (optional)
2 tbsp chopped fresh parsley or dill (optional)

Directions

Warm the milk to about 110°F (it should feel warm not hot), stir in the sugar and sprinkle the yeast on top, let sit 5 to 10 minutes until foamy.
In a large bowl whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture, 1 room temp egg, the melted butter and 1 tablespoon vegetable oil. Mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and soft but slightly tacky; add a little flour only if it’s way too sticky. You want a pillowy dough, not rock hard.
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
While dough rises, rinse the rice briefly, then heat 2 tablespoons oil or butter in a skillet over medium heat. Sauté the chopped onion until soft, add garlic and cook 30 seconds, add the ground beef and brown, seasoning with 1 teaspoon salt and 1/2 teaspoon pepper.
Stir in the rinsed rice and 1/2 cup beef broth or water, bring to a simmer, cover and cook until the rice is almost tender and liquid is absorbed, about 12 to 15 minutes. If it’s still too wet cook a bit longer with lid off. Stir in chopped parsley or dill if using, then spread the filling on a plate to cool completely. Cooling is important so the dough wont get soggy.
Punch down the risen dough and divide into 12 to 16 equal pieces depending on how big you want them. Flatten each piece into a 4 to 5 inch circle, place about 1 to 2 tablespoons of filling in the center — don’t overfill or they will leak — and pinch edges tightly to seal, shaping into an oval or tear-drop. Place seam-side down on a parchment lined baking sheet.
Cover the formed piroshki with a towel and let them rise 20 to 30 minutes until puffy. Meanwhile preheat oven to 375°F (190°C).
Whisk the remaining egg with a splash of water for an egg wash if you want shiny golden tops, brush lightly over each piroshki (optional). Bake 18 to 22 minutes until evenly golden brown.
Let cool a few minutes before serving so the filling sets. They’re best warm, and you can freeze leftover baked piroshki or reheat in a 350°F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.