Deep-Fried Ground Meat and Mozzarella Piroshki Recipe
This delicious Piroshki recipe features soft, thawed Rhodes dinner roll dough filled with a flavorful mixture of sautéed onions, shredded carrots, ground meat, and melted mozzarella cheese. These savory half-moon pastries are deep-fried to golden perfection, delivering a crispy exterior with a warm, hearty filling. Perfect for a snack or appetizer, this recipe yields 20 piroshki, making it ideal for gatherings or meal prep.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 20 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Eastern European
Ingredients
Scale
Dough
- 20 rolls Rhodes dinner rolls dough (thawed)
- 1 tbsp olive oil
- Corn oil for deep frying
Filling
- 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
Instructions
- Dough Preparation: Place 20 Rhodes dinner roll dough on a lightly floured cookie sheet and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature until puffy and slightly risen.
- Prepare the Filling: Heat 2 tablespoons 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.
- Cook the Meat: Add 1 1/2 lb ground meat (beef, chicken, or pork) to the skillet and stir continuously until fully cooked through. Mix in the shredded mozzarella cheese and season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
- Shape the Dough: Flatten each thawed dinner roll into a disk, making sure the center is thicker than the edges to hold the filling securely.
- Fill and Seal: Place 1 heaping tablespoon of the meat filling onto the center of each dough disk. Fold over the dough to form a half-moon shape, pinching the edges firmly to seal the filling inside.
- Double Seal: To ensure the edges don’t open during frying, fold over the edge again and pinch tightly all around. Place the sealed piroshki seam-side down on a parchment-lined baking sheet. Let them proof for an additional 30 minutes at room temperature.
- Heat the Oil: Fill a heavy-bottomed pot or deep pan with about 2 inches of corn oil and heat it over high heat until it reaches 350°F (175°C), ideal for deep frying.
- Deep Fry: Fry the piroshki in batches for about 2 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on paper towels.
- Serve: Serve the piroshki warm. Enjoy your freshly fried pastry filled with savory meat and cheese!
Notes
- Ensure the dough is properly proofed for airy, soft piroshki.
- Make sure the edges are sealed tightly to prevent filling leakage during frying.
- Maintain oil temperature at 350°F to avoid greasy or undercooked piroshki.
- You can use any ground meat according to preference—beef, chicken, or pork all work well.
- Leftover piroshki can be reheated in an oven to keep them crispy.
Keywords: piroshki, meat filled pastry, fried piroshki, Russian appetizer, savory pastry, ground meat piroshki, deep-fried snack
