Meat Piroshki (Belyashi)

Serve these meat piroshki by themselves or pair them with that awesome garlic dip you might recall from the potato piroshki. The flavor is fantastic!

If you liked the potato or apple pirojki, you will love these meat filled Belyashi! Some people refer to theses as chebureki, but chebureki are usually made with raw meat and have a thinner dough. The dough is so easy when using  a Breadmaker. Serve these meat piroshki by themselves or pair them with that awesome garlic dip you might recall from the potato piroshki. I know these are originally made with lamb, but turkey and beef are more practical and the flavor is fantastic!

Ingredients for the Meat Piroshki Dough:

1 1/2 Tbsp oil
15 oz warm water
4 cups + 2 Tbsp all-purpose flour (divided)
1 tsp salt
1 Tbsp Active Dry Yeast

Ingredients for the Meat Filling:

1 lb ground turkey
1 lb ground beef (Fat content: 80/20)
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 large onion, finely diced
1 medium carrot, finely grated
3 Tbsp dill
2 Tbsp mayonnaise
1/2 cup warm water

Other Ingredients:

Enough canola oil to go half-way up the side of the piroshky when frying.
Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)

Ingredients for Garlic Dip – “Vmochanka”  

(this is for one serving, so increase it accordingly):
1/4 cup  warm water
1 Tbsp olive oil (you can use any kind of oil really)
1 garlic clove, pressed
1/2 tsp salt

How to Make Russian Pirojki (Chebureki) Dough:

How to make the Dough:

1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour*, yeast.
A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.

*to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife.

You can also make this dough using a stand mixer with a dough hook on speed 2 (mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it’s rising, work on the meat filling for piroshki – see below.

2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.
It will rise more as you make the piroshki

3. Cut off pieces one at a time about 3/4″ thick.

4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.

5. Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.

Notes:

It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!

6. Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.

7. Place them in the hot oil (about 330˚ F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.

8. Place on paper towels to cool and enjoy! Try the garlic dip – it’s GOOD!

How to Make Meat filling for Belyashi:

1. Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.

2. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.

3. Add shredded carrots and saute another 3 minutes, stirring occasionally.

4. Add 3 Tbsp dill, mix well.

5. Add mayo, stir well.

6. Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.

Meat Piroshki (Belyashi)

4.8 from 17 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $8-$10
Serving: 20

Ingredients

Ingredients for the Dough:

  • 1½ Tbsp oil
  • 15 oz warm water
  • 4 cups + 2 Tbsp all-purpose flour (divided)
  • 1 tsp salt
  • 1 Tbsp Active Dry Yeast

Ingredients for the Meat Filling:

  • 1 lb ground turkey
  • 1 lb ground beef (Fat content: 80/20)
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ large onion, finely diced
  • 1 medium carrot, finely grated
  • 3 Tbsp dill
  • 2 Tbsp mayonnaise
  • ½ cup warm water

Other Ingredients:

  • Enough canola oil to go half-way up the side of the piroshky when frying.
  • Lots of extra flour to dust the cutting board (I probably use at least ½ cup extra flour)
  • (this is for one serving, so increase it accordingly)

Ingredients for Garlic Dip – “Vmochanka”:

  • ¼ cup warm water
  • 1 tbsp olive oil (you can use any kind of oil really)
  • 1 garlic clove, pressed
  • ½ tsp salt

Instructions

How to Make Meat filling for Belyashi:

  1. Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with ½ tsp salt, 1/ tsp pepper and ½ tsp garlic powder.
  2. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
  3. Add shredded carrots and saute another 3 minutes, stirring occasionally.
  4. Add 3 tbsp dill, mix well.
  5. Add mayo, stir well.
  6. Stir in ½ cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.

How to make the Dough:

  1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1½ hours) and once it’s done in the bread maker, its ready to go.
  2. You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2½ times in volume). While it's rising, work on the meat filling for piroshki - see below.
  3. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
  4. Cut off pieces one at a time about ¾″ thick.
  5. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
  6. Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
  7. Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
  8. Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
  9. Place on paper towels to cool and enjoy!

Notes

It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!

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Read comments/reviewsAdd comment/review

  • Ali
    November 22, 2017

    Hi Natasha, I want to make this recipe, but I’m wondering, can I use ground pork instead of ground turkey? Or will the taste be different? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Ali, that will still work well 🙂 Reply

  • Mariel
    October 15, 2017

    I’m beyond excited to make this today! I’ve tried so many recipes for piroshki and they’re disappointing… my dad’s side emigrated from Prussia in the late 1800s but they weren’t big on keeping to tradition. They moved to a Polish area and made pierogi, which are a poor substitute. lol

    When I was a child, my mother (who speaks Russian) would take me with her every Saturday, to help USSR refugees learn English. They’d make a FEAST of piroshki, dolmadakia, eggplants to make a kind of babaganoush salad, and a salad made from leaves and a lemony, homemade kind of mayonnaise. We’d be sent home with a stinky, greasy paper bag of piroshki and eagerly dug into them at home.

    This looks EXACTLY like the dough I remember, which I’ve been looking for and trying other recipes to replicate for YEARS. I think I’ve finally found it – THANK YOU! Reply

    • Natasha's Kitchen
      October 15, 2017

      My pleasure Mariel! Please let me know what you think of the recipe!! 🙂 Reply

  • Valentina
    December 15, 2016

    My family makes their piroshki a bit different we use raw meat filling for the inside. Anyways, I had a question for you and was wondering how do you keep your oil clean? Not just with piroshki but also like otbivniye and things like that it seems like my oil gets that black sticky stuff after the first batch. Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Hi Valentina, I usually get the blackened bits if my prioshki aren’t sealed and some of the filling seeps out and gets burned in the oil. I would use a fine mesh spatula or sieve like this one to skim off the black stuff if it occurs and that helps to keep the pan clean. Reply

  • I do not have a bread maker. How long do I have to mix the dough by hand?
    I am a desperate person who must make these Piroshkis soon. Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Evan, Using a stand mixer with a dough hook on speed 2
      1. mix all the ingredients together and knead for 10 minutes until well blended.
      2. Cover with plastic wrap and let rise in a warm place for 30 min until double in volume,
      3. mix again and then cover with plastic wrap and let it rise in a warm place (like the oven, but not hotter than 100 degrees F). (It should be 2 to 2 1/2 times in volume ~ about 1 hour)
      I hope that helps. Reply

  • Jessica
    November 23, 2016

    That’s a great recipe for fried meat pirogi, however, it’s definitely not belyashi. Belyashi are made with diffent kind of dough and have hole on top;) Reply

  • Olga Melnik
    November 7, 2016

    Hi Natasha,
    Does this dough make soft(like fluffy) peroshki? Or is it more like the chebureki style? I’m trying to recreate something this granny used to make but never got the recipe. She makes like soft ponchiki balls filled with meat and deep fried.. Would this recipe work? Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Olga, it sounds like it would work based on what you’re describing. The dough is very soft 🙂 Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Olga, it sounds like it would work based on what you’re describing. The dough is very soft 🙂 Reply

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