Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 1 cup (240 ml) warm milk, 1/2 cup (120 ml) warm water, 2 tbsp (25 g) sugar, 2 1/4 tsp (7 g) active dry yeast, 2 large eggs, 4 tbsp (60 g) melted butter, 4 1/2 cups (560 g) all-purpose flour, 1 1/2 tsp salt
- Egg wash: 1 egg + 1 tbsp milk
- For frying (optional): 4 cups (1 liter) neutral oil
- Choose two fillings (each makes ~10 pirozhki):
- Cabbage: 2 tbsp butter, 1 onion, 1 carrot, 1 small green cabbage, 1 tbsp cider vinegar, salt, pepper
- Potato & dill: 1 1/2 lb (680 g) potatoes, 4 tbsp butter, 1/4 cup milk, 2 tbsp chopped dill, salt, pepper
- Beef & onion: 1 lb (450 g) ground beef, 1 onion, 1 tbsp oil, 1/2 tsp paprika, salt, pepper
- Mushroom & egg: 14 oz (400 g) mushrooms, 2 tbsp butter, 1 small onion, 3 hard-boiled eggs, 1 tbsp sour cream, salt, pepper
Do This
- 1. Bloom yeast: Mix warm milk, water, sugar, and yeast; rest 5–10 minutes until foamy.
- 2. Make dough: Whisk in eggs, butter, salt; add flour; knead 8–10 minutes until smooth.
- 3. Rise: Place in an oiled bowl; cover; let rise 60–75 minutes, until doubled.
- 4. Cook one or two fillings; cool completely.
- 5. Divide dough into 20 pieces (about 55 g each); rest 5 minutes.
- 6. Fill each round with 2 tbsp filling; pinch tightly to seal.
- 7. Proof 25–35 minutes; brush with egg wash; bake at 375°F (190°C) for 18–22 minutes. For frying: cook in 350°F (175°C) oil, 2–3 minutes per side.
Why You’ll Love This Recipe
- Pillowy, enriched dough that bakes up golden and tender or fries crisp and blistered.
- Four classic, comforting fillings with clear directions—mix and match to please everyone.
- Freezer-friendly and great for meal prep, snacks, or casual entertaining.
- Step-by-step guidance with exact times and temperatures for consistent results at home.
Grocery List
- Produce: 2–3 onions, 1 carrot, 1 small green cabbage, 1 1/2 lb (680 g) russet potatoes, 1 bunch dill, 14 oz (400 g) mushrooms
- Dairy: Milk, unsalted butter, eggs, sour cream (optional for mushroom filling)
- Pantry: All-purpose flour, sugar, active dry yeast, neutral oil, salt, black pepper, paprika (optional), apple cider vinegar
Full Ingredients
Soft Yeasted Dough
- 1 cup (240 ml) warm milk, 105–110°F (40–43°C)
- 1/2 cup (120 ml) warm water, 105–110°F (40–43°C)
- 2 tbsp (25 g) sugar
- 2 1/4 tsp (7 g) active dry yeast
- 2 large eggs, room temperature
- 4 tbsp (60 g) unsalted butter, melted and cooled
- 4 1/2 cups (560 g) all-purpose flour, plus up to 1/4 cup (30 g) extra if needed
- 1 1/2 tsp fine sea salt
- 1 tsp neutral oil (for greasing the bowl)
Egg Wash
- 1 large egg
- 1 tbsp (15 ml) milk or water
For Baking or Frying
- Neutral oil for frying: 4 cups (1 liter), heated to 350°F (175°C) (optional)
- For serving (optional): extra melted butter for brushing, sour cream
Filling Options (each makes about 10 pirozhki)
Braised Cabbage
- 2 tbsp (28 g) unsalted butter or neutral oil
- 1 medium onion, finely diced (about 150 g)
- 1 small green cabbage, cored and thinly shredded (about 600 g)
- 1 medium carrot, grated (about 100 g)
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp ground black pepper
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
Mashed Potato & Dill
- 1 1/2 lb (680 g) russet potatoes, peeled and cubed
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (60 ml) warm milk
- 2 tbsp finely chopped fresh dill
- 1 tsp fine sea salt, plus more to taste
- 1/4 tsp ground black pepper
Ground Beef & Onion
- 1 tbsp neutral oil
- 1 lb (450 g) ground beef (85–90% lean)
- 1 large onion, finely diced
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp sweet paprika
- 2 tbsp low-sodium beef stock or water (optional, for juiciness)
Mushroom & Egg
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely diced
- 14 oz (400 g) cremini or button mushrooms, finely chopped
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3 hard-boiled eggs, peeled and finely chopped
- 1 tbsp sour cream (optional, for binding)
Step-by-Step Instructions
Step 1: Activate the yeast
In a large mixing bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the surface and stir. Let stand for 5–10 minutes until foamy. If the mixture does not foam, the yeast may be inactive—start over with fresh yeast.
Step 2: Make and knead the dough
Whisk in the eggs, melted butter, and salt. Add the flour in two additions, mixing until a shaggy dough forms. Knead by hand on a lightly floured surface or with a stand mixer (dough hook) on medium-low for 8–10 minutes until smooth, elastic, and slightly tacky. If very sticky after 3–4 minutes, sprinkle in up to 1/4 cup (30 g) more flour. Form into a ball, lightly oil the bowl, and place the dough inside, turning to coat.
Step 3: First rise
Cover the bowl and let the dough rise in a warm spot (75°F/24°C is ideal) until doubled in size, 60–75 minutes. Meanwhile, prepare your fillings and let them cool completely; cool fillings prevent soggy dough and help the pirozhki seal better.
Step 4: Cook your chosen fillings
For braised cabbage: Melt butter in a large skillet over medium heat. Add onion; cook 3–4 minutes until translucent. Add carrot and cabbage; season with salt and pepper. Cover and cook 10 minutes, then uncover and cook 5–10 minutes more until tender and lightly caramelized. Stir in vinegar and sugar; adjust seasoning and cool.
For mashed potato & dill: Cover potatoes with cold, salted water. Boil 12–15 minutes until fork-tender. Drain well, return to the pot to steam off moisture 1 minute, then mash with butter and warm milk. Stir in dill, salt, and pepper. Cool completely.
For beef & onion: Heat oil in a skillet over medium-high. Brown beef 5–6 minutes, breaking it up. Add onion; cook 4–5 minutes until soft. Season with salt, pepper, and paprika; add stock if using. Cook until any liquid evaporates. Cool completely.
For mushroom & egg: Melt butter in a skillet over medium-high. Add onion; cook 2–3 minutes. Add mushrooms; cook 8–10 minutes until their liquid evaporates and they sizzle. Season with salt and pepper. Cool slightly, then fold in chopped eggs and sour cream if using. Cool completely.
Step 5: Divide and pre-shape
Punch down the risen dough and turn it onto a lightly floured surface. Divide into 20 equal pieces (about 55 g each). Roll each into a tight ball, cover lightly, and rest for 5–10 minutes to relax the gluten.
Step 6: Fill and seal
Working one piece at a time, roll a ball into a 4–4 1/2 inch (10–11.5 cm) round. Place about 2 tbsp (30 g) filling in the center. Bring opposite edges together and pinch firmly to seal, then crimp along the seam for extra security. Keep the work surface lightly floured but avoid excess flour at the seam. Arrange seam-side down on a parchment-lined baking sheet for baking, or on a floured tray if frying.
Step 7: Proof and bake (oven method)
Loosely cover shaped pirozhki and let proof until noticeably puffy, 25–35 minutes. Meanwhile, preheat the oven to 375°F (190°C). Whisk the egg and milk for the egg wash. Brush pirozhki lightly with egg wash and, if desired, sprinkle with sesame or poppy seeds. Bake for 18–22 minutes, rotating the trays halfway, until deep golden brown with an internal temperature near 200°F (93°C). Brush hot tops with a little melted butter for a soft sheen (optional). Cool 10 minutes before serving.
Step 8: Fry (stovetop method) and serve
Heat 4 cups (1 liter) neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry pirozhki in batches, seam-side down first, 2–3 minutes per side until rich golden brown and cooked through. Maintain the oil between 340–355°F (171–179°C). Transfer to a wire rack set over a sheet pan. If needed, finish in a 300°F (150°C) oven for 5 minutes to ensure the center is hot. Serve warm with fresh dill and a spoon of sour cream if you like.
Pro Tips
- Cool fillings completely; warm fillings can melt the dough’s butter and prevent a good seal.
- For ultra-tender dough, keep it slightly tacky—avoid adding too much flour during kneading.
- Pinch, then crimp the seam. If baking, place seam-side down; if frying, start seam-side down to set the seal.
- Prevent bursting: do not overfill, and proof fully before baking so steam can expand the crumb gently.
- For neat browning, apply a thin, even egg wash and avoid pooling on the parchment.
Variations
- Cheesy Potato: Fold 1/2 cup (60 g) finely grated cheddar or farmer’s cheese into the mashed potato filling.
- Chicken & Mushroom: Swap beef for 1 lb (450 g) finely chopped cooked chicken; sauté with mushrooms and onion.
- Sweet Treat: Fill with thick jam or sweetened farmer’s cheese; bake and dust lightly with powdered sugar after cooling.
Storage & Make-Ahead
Refrigerate baked or fried pirozhki in an airtight container for up to 3 days. Reheat baked pirozhki at 325°F (165°C) for 8–10 minutes (or air fryer 320°F/160°C for 5–6 minutes). Re-crisp fried ones at 350°F (175°C) for 8 minutes. Freeze fully cooled pirozhki up to 2 months; reheat from frozen at 325°F (165°C) for 15–18 minutes. Make-ahead: Shape and freeze unbaked pirozhki on a sheet pan until solid, then bag. Bake from frozen at 350°F (175°C) for 22–26 minutes (cover loosely with foil for the first 10 minutes). You can also refrigerate the dough after the first rise up to 24 hours; let it sit at room temperature 30 minutes before shaping.
Nutrition (per serving)
Approximate for one baked pirozhok with potato & dill filling: 240 kcal; 8 g fat; 35 g carbohydrates; 7 g protein; 2 g fiber; 320 mg sodium. Values will vary with filling choice and cooking method.
