Soft and fluffy dinner rolls stuffed with a savory filling, Baked Russian Piroshki are the perfect portable meal.
Russian Stuffed Rolls: Piroshki
Piroshki (pronounced PIR-oh-sch-KI) means ‘little pirog’ or ‘little pie’. Russian pirog (pie) can have a sweet or savory fillings, and these little pirog are small hand pies that can be stuffed with sweet or savory filling as well. (Think about them like a Mexican empanadas with a more bread-y outside, like German bierocks.)
Similar to Mexican empanadas, piroshki can be fried or baked. And while it is slightly more traditional to fry the stuffed rolls, baking makes them just as golden and tasty.
We can’t wait to make another batch of these once the weather gets warmer because they would be a perfect, no mess, meal for a picnic!
Making Piroshki Dough
What really makes Russian piroshki different from other stuffed rolls is the dough. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread casing for your chosen filling.
Since this dough is so soft, we recommend making it in your stand mixer or bread machine set to the dough setting. If you are very familiar with making bread by hand, feel free to get your hands into this dough, just know that it should be much stickier than a standard yeast dough. (It will be more like the dough for a challah or soft sourdough.)
Many Piroshki Fillings: Which will you choose?
Piroshki can be filled with a variety of sweet or savory fillings. Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings, while stewed fruit or jam are common sweet filling.
Our recipe below includes two, traditional, savory fillings. But, once you get the hang of making piroshki, have fun and get creative with your own filling ideas!
Great Make Ahead Meals
One great thing about these rolls is that you can make a big batch and freeze them for later. Just pull them out of the freezer an hour before you want to bake them to let the rolls thaw and rise. Brush with egg wash and bake them the same as you would if they were fresh.
How’s that for a super simple freezer meal?
Soft and fluffy dinner rolls stuffed with a savory filling, Baked Russian Piroshki are the perfect portable meal!
Yield: 16 (4 inch) piroshki
- 1 c milk, warmed to 90F
- 1 Tbsp sugar
- 1 ½ tsp active dry yeast
- 3 - 3 ¼ c unbleached all purpose flour
- 1 egg, room temperature
- 1 Tbsp salted butter softened
- ½ tsp salt
- 1 egg beaten with 1 Tbsp water (for the egg wash)
- ½ lb ground beef (90% lean)
- ½ onion, minced
- 1 Tbsp dill
- ½ tsp salt
- Pinch ground black pepper
- 1 hard boiled egg, chopped (optional)
- 1 tsp salted butter
- ½ onion, diced
- 1 c button mushrooms, chopped
- 3 c cabbage, shredded
- ¾ tsp salt
- ½ tsp dill
- ¼ tsp ground black pepper
In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved..Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
While the dough is rising, make the fillings.
Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4” circle.
Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).
When the rolls are nearly finished proofing, preheat the oven to 375F.
Bake at 375F for 20-23 minutes, or until the tops are golden brown.
*To Make Dough By Hand: This dough can also be made by hand, but it is quite a sticky dough, so we recommend only working with it by hand if you are used to working with bread dough, and don’t mind a slightly sticky dough.
**Freeze for Later: Place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. Once they are solid, the rolls can be placed in an airtight bag and stored in the freezer for 1-2 months.
To cook from frozen, remove the rolls from the freezer and place on a greased baking sheet. Brush the frozen rolls with egg wash and let them thaw and rise on the baking sheet for 1 hour before baking for 20-23 minutes in a preheated, 375F oven.
Don’t you just love eating with your hand? This week Sunday Supper Tastemakers are getting their fingers dirty with the perfect recipes for hand held dinner foods. Thanks to our host for this week, Christie Campbell from A Kitchen Hoor’s Adventures.
- Artichoke Jalapeno Bruschetta by Grumpy’s Honeybunch
- Bacon Wrapped Dates by Our Good Life
- Baked Blue Cheese Olive Bites by A Kitchen Hoor’s Adventures
- Baked Chicken Flautas by Cosmopolitan Cornbread
- Baked Piroshki (Russian Stuffed Rolls) by Curious Cuisiniere
- Blue Cheese & Buffalo Chicken Wonton Bites by Moore or Less Cooking
- Caprese Polenta Cakes by Eat, Drink and be Tracy
- Cherry Topped Brie Bites by That Skinny Chick Can Bake
- Chicken Pesto Pizza by Taste And See
- Classic Homemade Guacamole by Pies and Plots
- Fresh Vegetable Rainbow Rolls by Hezzi-D’s Books and Cooks
- Italian Fried Stuffed Olives by La Bella Vita Cucina
- Healthy Buffalo Chicken Kabobs by Hardly A Goddess
- Mini Feta Leek Quiche by FoodieTots
- Mini Mediterranean Shish Kebabs by Hey What’s for Dinner Mom?
- Pan Seared Bruschetta by Seduction in the Kitchen
- Raspberry Glazed Chicken Wings by Family Around The Table
- Sesame Chicken Fingers by An Appealing Plan
- Spicy Popcorn Chicken by Brunch-n-Bites
- Battered-dipped Turkey Tenders by Cindy’s Recipes and Writings
- Beef Wellington Bites by Food Lust People Love
- Broccoli, Ham and Cheese Egg Muffin Cups by Cupcakes & Kale Chips
- Broccoli, Ham & Cheese Double Stuffed Potatoes by Simply Healthy Family
- Cheesy Baked Garlic Chicken Strips by Rants From My Crazy Kitchen
- Cuban Sandwiches by My World Simplified
- Chicken Parmesan Sliders by The Chef Next Door
- Ethiopian Injera and Tikel Gomen (cabbage, carrots and potato) by Caroline’s Cooking
- Fish fingers and Old Bay Dip by Jane’s Adventures in Dinner
- Gluten Free Chicken Nuggets by Gluten Free Crumbley
- Crunchy-Coated Haddock Fingers by Turnips 2 Tangerines
- Ham and Cheese Sliders by Feeding Big and More
- Mini Pizza Pockets by The Freshman Cook
- Mini Pizzas by Angels Home Sweet Homestead
- rel=”nofollow”Ribs with Whiskey Maple Barbecue Sauce by Palatable Pastime
- Savory Beef and Veggie Hand Pies by Positively Stacey
- Spinach-Feta Rolls by Wholistic Woman
- Lasagna Cupcakes by A Mind Full Mom
- Tacos in Lettuce Wraps by Simple and Savory
- Thai Basil Chicken Lettuce Wraps by Casa de Crews
- Thai-Indian Beef Lettuce Cups by The Texan New Yorker
- Vegetarian Piadina Sandwich by she loves biscotti
- Yuca Fritters Stuffed with Cheese by Basic N Delicious
- Blueberry and Brie Tarts by Momma’s Meals
- Roasted Strawberry Hand Pies by Baking Sense
- Salted Caramel Cream Puffs by The Redhead Baker
Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.