Ingredients for the Dough:
1 1/2 tablespoons oil
15 oz warm water
4 cups + 2 tbsp all-purpose flour (divided)
1 teaspoon salt
1 tablespoon Active Dry Yeast
Ingredients for the Meat Filling:
1 lb ground turkey
1 lb ground beef (Fat content: 80/20)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 large onion, finely diced
1 medium carrot, finely grated
3 tbsp dill
2 tbsp mayonnaise
1/2 cup warm water
Enough canola oil to go half-way up the side of the piroshky when frying.
Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)
Ingredients for Garlic Dip – “Vmochanka” (this is for one serving, so increase it accordingly):
1/4 cup warm water
1 tbsp olive oil (you can use any kind of oil really)
1 garlic clove, pressed
1/2 tsp salt
How to Make Russian Pirojki (Chebureki) Dough:
How to make the Dough:
1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 tbsp flour*, yeast.
A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.
*to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife.
You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it’s rising, work on the meat filling for piroshki
2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.
It will rise more as you make the piroshki
3. Cut off pieces one at a time about 3/4″ thick.
4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
5. Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
Notes: It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!
6. Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
7. Place them in the hot oil (about 330 degrees F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
8. Place on paper towels to cool .
How to Make Meat filling for Belyashi:
1. Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
2. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
3. Add shredded carrots and saute another 3 minutes, stirring occasionally.
4. Add 3 tbsp dill, mix well.
5. Add mayo, stir well.
6. Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.