A Russian snack made with yeasted dough wrapped around a filling of ground beef and hard-boiled egg, shaped into ovals, and fried in hot oil. Crisp on the outside and soft inside, piroshki are easy to serve with tea or take on the go.
Knead the all-purpose flour with the warm milk, yeast, sugar, egg, and butter. Cover and let the dough rise until doubled in size.
Cook the ground beef and onion in a skillet. Let the mixture cool, then stir in the chopped hard-boiled egg and dill.
Divide the dough into pieces and roll each into a flat round. Fill and seal them into ovals, then let them rise for 15 more minutes.
Fry the piroshki in hot oil over medium heat, turning them until golden on both sides.
Important: For the second rise, keep the dough in a warm, draft-free place; otherwise, the piroshki may not rise enough. Keep the frying oil over medium heat; if it is too hot, the outside may burn while the inside remains raw. Allergens: contains wheat (gluten), egg, and milk and dairy products.
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