Ingredients

The following ingredients have 4 Servings
  • 1 recipe of piroshki dough
  • oil for frying
  • 1 lb ground pork
  • 1 small onion, grated in protruding holes
  • 2 garlic clove, minced
  • 1 tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp lawry's seasoning (or vegeta)
  • 1 Tbsp mayo
  • 2 Tbsp green onion, chopped
  • 1 Tbsp fresh dill, chopped

Instruction

  • Prepare 1 batch of our piroshki dough recipe.
  • In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.
  • Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).
  • Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough. Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.
  • In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
  • Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.
  • Serve with sour cream.
  • Enjoy!