Piroshki Recipe

• ½ tsp Dried Dill Weed
• ½ tsp Grounded Black Pepper
• 1 Onion (finely chopped)
• 4 cups All-Purpose Flour
• 2 tbsp Granulated Sugar
• 7 gm Active Dry Yeast
• 700 gm Ground Beef
• 1/4 cup Warm Water
• 1/2 cup Vegetable oil
• 3 cups Oil for frying
• 1 cup Milk
• 1 tsp Salt
• 3 Eggs

• Cook the ground beef over medium heat on a skillet until evenly browned.
• Add the onion and cook with the beef until semi-transparent.
• Sprinkle in salt, pepper and dill weed to taste. Allow to cool.
• Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until foamy, about 10 to 15 minutes.
• Take a medium saucepan and warm the milk, gently whisk in the eggs, oil, sugar and salt. Remove from the heat.
• Place half the flour in a large mixing bowl; gradually stir in the milk mixture and yeast solution, while stirring continuously.
• Knead until the dough forms a non-sticky ball, cover it and allow rising until doubled in volume.
• Remove dough from bowl and made equal portions of ball out of it.
• Roll each of the balls into circles of 3-1/2 to 4 inches in diameter.
• Fill center of each disk with a heap tablespoon of the cooled meat mixture.
• Fold disks over the mixture and firmly pinch edges to seal. Keep it aside for 10 minutes.
• In a large, heavy skillet or deep fryer, heat the oil to 375 degrees F and deep fry the piroshki until golden brown from both sides.
• Remove and let drain the excess oil on a plate lined with paper towels.