Introduction

Piroshki are delightful Russian stuffed rolls that combine tender dough with a savory meat and vegetable filling. Crispy on the outside and flavorful inside, these hand-held treats are perfect for sharing at gatherings or enjoying as a hearty snack.

Several golden brown fried pastries with a smooth, slightly shiny surface are placed closely together on a white marbled texture. One pastry is cut open, showing a soft, light tan dough inside. The filling is a mix of ground meat and small pieces of orange carrot, packed inside the hollow dough center. The exterior looks crispy but not too dark, while the filling appears moist. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 rolls Rhodes dinner rolls dough (thawed)
1 tbsp olive oil
1 medium carrot (shredded)
1/2 medium onion (chopped)
1 1/2 lb ground meat (beef, chicken, or pork)
1 cup shredded mozzarella cheese
Salt & pepper to taste
Corn oil for deep frying

Instructions

Step 1: Place the thawed dinner rolls on a lightly floured cookie sheet and cover with plastic wrap. Let the dough thaw and proof at room temperature for at least 1 hour.
Step 2: While the dough proofs, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onions until translucent, then add the shredded carrot and cook for about 3 minutes until softened.
Step 3: Add the ground meat to the skillet and cook, stirring constantly, until fully cooked through. Stir in shredded mozzarella cheese and season with salt and pepper to taste. Remove from heat.
Step 4: Flatten each dinner roll into a disk, keeping the center a bit thicker than the edges for structural support.
Step 5: Place about 1 heaping tablespoon of the meat filling onto the center of each flattened roll. Fold the dough over into a half-moon shape and pinch the edges to seal tightly.
Step 6: Reinforce the seal by folding and pinching the edges a second time. Place the sealed piroshki seam-side down on a parchment-lined baking sheet. Let them proof for another 30 minutes at room temperature.
Step 7: Pour corn oil into a heavy-bottomed pot or pan to a depth of about 2 inches. Heat the oil on high until it reaches 350°F (175°C).
Step 8: Deep fry the piroshki for about 2 minutes on each side until golden brown and crispy. Drain on paper towels if desired and serve warm.

Tips & Variations

For extra flavor, add garlic or fresh herbs like dill or parsley to the meat filling.
You can substitute mozzarella cheese with cheddar or a mix of cheeses according to preference.
Try baking the piroshki instead of frying for a lighter option; bake at 375°F (190°C) for 20–25 minutes or until golden.
Make sure to seal the edges well to prevent the filling from leaking during frying.

Storage

Store cooked piroshki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for about 10 minutes to restore crispiness. You can also freeze uncooked piroshki and fry or bake them directly from frozen, adding a few extra minutes to cooking time.

How to Serve

A white rectangular dish lined with white parchment paper holds seventeen golden-brown deep-fried pastries shaped like small, elongated ovals with smooth, slightly crispy exteriors. One pastry is cut open near the center, showing a filling of cooked minced meat mixed with small orange carrot pieces inside a fluffy, light yellow dough layer. The pastries are arranged closely, covering the dish fully. The dish sits on a white marbled surface with some green herbs and a striped cloth napkin partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dough instead of dinner roll dough?

Yes, other soft yeast doughs like pizza dough or homemade bread dough can work well, as long as they are elastic and can be easily shaped.

Is it necessary to proof the dough twice?

Proofing the dough twice helps develop the texture and flavor of the piroshki and ensures the rolls puff up nicely during frying, creating a light and tender crust.