Russian Piroshki


Russian Piroshki

Russian Piroshki
30 Min

To celebrate the World Cup being in Russia, we've come up with a recipe you're going to love! Our take on the traditional Russian Piroshki will make you feel like you've got front row seats to this exciting event. This piroshki recipe uses cabbage and beef, all blended with classic spices from the motherland. Our easy-to-make piroshki is a winner every time! 

What You'll Need

  • 1 1/2 cup plus 2 tablespoons vegetable oil
  • 2 cups thinly sliced cabbage
  • 1/2 cup finely chopped onion
  • 1/2 pound ground beef
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16.3-ounce) package refrigerated flaky layer biscuits

What to Do

  1. In a large skillet over medium heat, heat 2 tablespoons oil; saute cabbage and onion 5 to 7 minutes or until cabbage is wilted. Place cabbage mixture in a bowl and set aside. 
  2. In the same skillet over medium-high heat, cook ground beef 5 minutes or until browned, breaking up any clumps as it cooks; drain liquid. Add cabbage mixture back into skillet. Stir in dill, garlic powder, salt, and pepper; mix well.
  3. Gently pull apart each biscuit in half, making 16 flat circles. With your fingers, flatten each circle into a 3-inch round diameter. Place 1 tablespoon of meat mixture into center of each piece of dough. Fold dough in half over the meat, forming a half moon shape, and firmly pinch edges to seal.
  4. In a deep skillet over medium-high heat, heat remaining 1-1/2 cups oil until hot but not smoking. It should be about 350 degrees F.  Place stuffed dough in oil and cook in batches 1 to 2 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel-lined platter. Serve warm.

Before You Start Cooking!

Looking for more Russian dishes? Here are a few of our favorites! 

  • This delicious Beef Stroganoff is a classic dish that is always sure to please. 
  • If you prefer chicken over beef, we've got you covered. Our Russian Chicken is an easy and inexpensive way to have dinner in Moscow! 
  • When you're looking for a side to serve at your family picnic, or on game day, you should try our Russian Potato Salad. It's a hearty dish that will be gone before you know it. 

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 307
  • Calories from Fat 234
  • Total Fat 26g 40 %
  • Saturated Fat 3.4g 17 %
  • Trans Fat 0.3g 0 %
  • Protein 4.2g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 11mg 4 %
  • Sodium 406mg 17 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 2.5g 0 %

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russian peroshki. please help me make this recipe. what is packet pastry flaked biscuit. is this like pizza dough. i live in scotland so i do not know what to buy. thanks

Can you freeze this after cooking and then reheat?

Yes, you can. The only time I did, I think at 325F in the 10-20 minute range. It has been a while and I didn't make a note of what I did. Instead of frying, most of the time I bake these according to biscuit packaging. Less mess and I can do other things while they bake. Another thing I sometimes do after separating and flattening biscuits, I divide the filling over eight biscuit circles, cover with the other eight biscuit circles, seal the edges and bake. The recipe I have is identical to this except it doesn't include dill. I'll have to try it next time.

The Test Kitchen hasn't frozen and reheated this recipe, but we believe it will work. However, we do not think the oh-so-yummy flavors will be as good as when it's freshly made.


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