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Dough Ingredients:
1 small or 1/2 regular yeast
1/4 to 1/2 C lukewarm water
1 tsp sugar
4 C flour
2 C warm milk
little salt
2 T vegetable oil
1 egg
Melted butter

Meat Filling Ingredients:
Ground meat

Egg Filling Ingredients:
Green onions
Hardboiled egg

Cabbage Filling Ingredients:
Cabbage, thin-sliced
2 chopped, hard-cooked eggs

Jean’s Sweet Filling Ingredients:
Apple-butter or jam
Apple slices

Directions: Dough

Mix yeast, lukewarm water, and sugar very well in a cup.

Mix very well flour, warm milk, and salt

Add yeast mixture to flour mixture, mix some.

Add 1 more heaping cup flour.

Add 2 1arge spoon oil on top

Knead with hands 5-10 minutes, until dough comes clean from hands but is still soft and sticky.

After kneading, put in a big greased pot.

Put melted butter on top and cover with cloth.

Put in a warm place

Let it rise 2-3 hours

Punch down twice if it rises very fast (better if punched down once).

Directions: Meat Filling

Sauté onions in butter in frying pan.

Add ground meat.

Add salt, onion, pepper.

Cook a little.

Directions: Egg Filling

Chop and mash green onions and hardboiled egg.

Don’t cook.

Directions: Cabbage Filling

Cook thin-sliced cabbage a little with salt, butter and 2 chopped, hard-cooked eggs.

Directions: Jean’s Sweet filling

Lightly sauté apple slices with a little sugar and cinnamon.

Combine with apple-butter or jam for sweet filling

Directions: Assembly

Take dough from pot

Put dough on table with a little flour.

Take small pieces

Put filling inside

Form into oblong shapes.

Put on oiled cookie sheet, seam side down.

Let rise about 30 minutes.

Bake at 400 degrees until bread is done (about 25 minutes).

Directions: Alternate Cooking Method:

Heat 1/4” oil in big frying pan.

As meat piroshki are made, put in pan (on medium fire).

Cook until brown on one side (about 5 minutes).

Brown on other side.

If too thick, stand on ends and brown also.

Pairs Well With


Recipe from Tamara Pilipienko & Elena Morosova, more Russian wives who came to our very foreign country.

Our Russian visitors made a seemingly endless number of these “Little Pies”—actually rolls with a sweet or savory filling.

Jean’s Note: Grease hands before handling dough. Use butter, not oil, to grease pan.

Tamara does not let rise again after filling. She brushes with butter when done, and puts a towel over the piroshki.

Photograph from

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