- 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.