Beef Pirozhki – Food Wishes – Russian Meat Donuts

hello this is chef john from food wishes
comm with pyro ski that’s right if you ever been eating a jelly donut and
thought to yourself this is really good but instead of jelly I wish this was
filled with ground beef well happy days because that’s exactly
what this Russian pastry is and I say Russian although some of my unnamed
sources say this was actually invented by the Greeks who knows but I’m sure the
Russians won’t have any problems sharing their credit they seem pretty chill
about regardless of who invented it it’s an amazing recipe and it starts with
what’s basically a doughnut dough and that’ll begin with some warm milk into
which we will sprinkle our packet eased and then wait 10 minutes to make sure
everything’s copacetic and of course what we’re looking for is for that
surface to get kind of foamy and bubbly basically a little something like this
and once we know our East is alive and growing we’ll go ahead and add the rest
of the ingredients which will include a little bit of white sugar as well as
some kosher salt we’ll also toss in a beaten egg that I’m
not sure you have to beat but I did anyway
and we’ll also do some melted butter now last but not least we will add almost
all our flour and as you may remember we like to hold a little bit back because
it’s always easier to mix in flour then mix in water so as a strategy we
generally like to start our dough soft wet and then if we need to we can always
add more flour so that’s my game plan and I’ll take my dough hook and we’ll
start kneading that on the stand mixer although you can totally do this by hand
it probably should and what we want to do is knead this until it basically
pulls away from the sides to form a very nice smooth soft supple dough
what should if everything goes according to plan look very similar to this so let
me go ahead and scrape that down and transfer it on to our work surface so we
can get even a better look and while all fresh dough is really do feel amazing
there’s something about dosa have butter in them they just feel extra luxurious
but let’s not waste too much time feel in dough since what we really should be
doing is transferring that back into the bowl into which we’ve dripped in a few
drops of oil which we will sort of rub our dough in to make sure it doesn’t dry
out and then what we’ll do is cover this and let it rise in a warm spot for about
an hour and a half to two hours or until doubled and then what we can do while
our dough Rises is make our be filling and that’s going
to start by adding a diced onion to some butter and olive oil set over
medium-high heat we can also go ahead and toss in our ground beef as well as
some finely minced or crushed garlic and we’ll season this up a little bit of
kosher salt and a touch of freshly ground black pepper and then what we’ll
do you see some kind of wooden spoon or spatula is break all this up law comes
up to temperature in the hopes of getting a very fine crumbly mixture and
that’s gonna be pretty easy to accomplish as long as we’re sort of
continually stirring and crushing and smearing as this Browns and what you’ll
notice as you get to the end of that process is if there’s gonna be a good
amount of liquid in the pot right that’s totally normal nothing to be concerned
about but what we’re gonna want to do is continue cooking this stirring
occasionally until that moisture disappears and our mixture dries out it
starts to brown up a little more and hopefully look something pretty close to
this and then what we’ll do once that’s been accomplished is turn off the heat
and stir in the second most important ingredient dry dill which may not sound
like a key ingredient but it really isn’t this alright for me that is one of
the critical flavor elements here so we’ll go ahead and stir that in as well
as one splash of chicken stock or water and you might be thinking hey buddy we
just tried this out why we adding liquid back in which is a pretty good question
but we’re adding it because now that our meat is brown we do want to add a little
more moisture back in as well as to glaze some of those meat juices that
might have caramelized on to the bottom of the pan and then what we’ll do is let
this sit with the heat off and let it cool down for about ten minutes before
we add our final ingredient the cheese and I’m doing two kinds in just a little
bit so I’m gonna do a little bit of sharp cheddar and then even a smaller
amount of freshly grated Parmesan and the reason for the light touch is
because we’re doing a beef filling not to beef in cheese filling or if you
want beef and cheese Perot skis you want to do like half beef and half cheese all
right for the beef filling I’m going for the cheese is basically used as a
seasoning and I know that might be a little confusing but I will fully
explain in the blog post since when I was trying to recreate here where the
beef pierogies I used to eat is a bicycle messenger
way-hey back in the 80s oh yes Chef John’s had other
besides chef several of which I’m allowed to talk about but anyway we’ll
go ahead and stir that in and other than giving that a quick taste our beef
filling is done and we will simply let that cool completely before we fill our
dough which by now should be doubled and fully ready to give the old poka poka
man that feels good and then what would do is simply transfer that onto our work
surface and sort of push and press out all the air to fully deflate it and then
once that set we will form our piroshki as shown we will go ahead and pinch or
pull off a piece of dough and quickly form it into a ball and then press it
into a little disc and then on a lightly floured surface we’ll roll that to about
an eighth of an inch thick maybe a little thicker hopefully creating a
round shape about five or so inches wide and as usual we’ll be careful not to use
too much flour which I might be doing right now
all right you just want to use the bare minimum but anyway what we’ll do is roll
that out to look something like this and then once that set before we fill this
we’ll dip our finger in a little bit of water and we will go around like this
dampening that outside edge so everything hopefully sticks together and
then what we’ll do is place our dough in one hand and we’ll sort of hold it like
this while we transfer in a couple
tablespoons are now cold beef mixture and I will fully admit because it’s
filling so crumbly it is not super easy to work with so we want to make sure we
kind of press it down a little bit and then basically we’ll start at one end
sort of pinching up towards the middle and I’d like to go up about a third of
the way and you want to be a little bit careful because while we do want this to
stay sealed we don’t want to be pinching a ton of dough together
so basically pinch together the minimum amount of dough to get it to stick and
once I get about a third of the way I’ll switch to the other end and pinch that
up towards the center and then making sure our fillings actually push down
we’ll go ahead and finish this seal and thanks for that water you should get
some nice collusion sorry I mean adhesion but anyway we’ll go ahead and
make sure that’s nicely sealed and then we’ll sort of gently press it down on
the table with the seam side up and then pinch off any excess dough before we
fold this up which might not sound too critical but if you have too much dough
in your seam it’s not gonna fry up as well and it will be harder to turn
and in case you’re wondering I’m just doing one for filming purposes I
generally try to do three or four at a time and this obviously gets a lot
quicker as you practice and then what we’ll do once that’s deed owed is sort
of pressed and flattened out a little bit like this is moisten at center with
a little bit of water and then we’ll take both ends and sort of stretch and
fold them over like this to form what we call round here or rect oval
and that’s it what the seams on the bottom we’ll give it one last press and
we’ve just formed our first beef Perot ski if I said that different every time
I think so anyway I went ahead and filled one more which since I wasn’t
trying to film it went way faster and then once these are form they’re
definitely not ready to fry right away all right I highly recommend leaving
those on the counter for 15 to 20 minutes before they hit the oil and if
you watch very carefully here even though that dose then it is gonna puff
up just a little bit did you see that all right let’s watch it again
and the reason we do that is because if you don’t you might get cracks in the
surface all right you’ll see sort of like stretch marks but if you let these
rise a little bit that’s usually not a problem and that’s it once these are
proof we can pop those into some 375 degree oil for approximately about a
minute and a half per side or until beautifully golden-brown and heat it
through and by the way I find these a little easier to flip if we start with
the seam side down probably something to do with gravity and or buoyancy but I’m
not sure anyway we’ll fry those seam side down for about 90 seconds it’ll
take our strainer and give them a flip and we’ll do about 90 seconds on the
other side and one thing I’m always fascinated by as we get towards the end
of the cooking time the bubbling stops check it out it’s kind of spooky but
that’s what happens and when our timer rings we’ll go ahead and fish those out
and we’ll transfer those onto a few paper towels to drain and that’s it
we’ll simply let those cool for a couple minutes at which point our Russian
hamburger doughnuts are ready to enjoy and you know how I always take one bite
at a time I could not help myself here and took two giant bites and that my
friends and comrades really was amazing I mean honestly it really doesn’t look
that impressive inside but the combination of that very savory dill
scented beef filling with that beautifully light very subtly sweet
dough is just an absolutely fantastic combination and I should mention if you
turned off this video because you don’t eat beef turn it back on because this is
a techniques video and you can put anything you want these or a lamp or
turkey chicken whatever you’re into I mean you are after all the Wladimir of
what to putin but no matter what you end up stuff in these with I really do hope
you give them a try soon so head over to food wishes comm for all the ingredient
amount to more info as usual and as always enjoy

100 thoughts on “Beef Pirozhki – Food Wishes – Russian Meat Donuts

  1. chef John !!!Were is the Cayene Peper???!!! your signature spice. … Nice Video !! Thanks

  2. A nice, but somewhat unusual take on our traditional dish. We don't usually add the cheese, and dill is also very optional. Pirozhki (meaning merely "small pies" in Russian) are often stuffed with blanched cabbage, sometimes together with chopped hard-boiled egg and a fair amount of black pepper (my favorite); sauerkraut; green onion, hard-boiled egg and (optional) pre-cooked rice; ground liver and fried onion; cherry, blueberry and other fruit and jams. There's even a quite popular option to put a hot-dog sausage inside and make something like corn-dogs. And actually, they are not always fried! To the opposite, most people bake them, considering deep-frying to be too unhealthy. If baked, they are left in the shape you can see at 6:18 of the video, and the edges are not folded inwards. Due to their shape, the word "pirozhok" (singular from "pirozhki", which is plural of the same word) is sometimes used as a slang, ahem, in the same sense as "taco" in American English…

  3. Sounds like he’s riding a bike with square wheels as he’s narrating
    Not a complaint by the way, his recipes are excellent


    CNN RATINGS and viewership plunging amid mass layoffs…
    They are the laughing stock of the idiot box.

  5. So how do you feel about your collusion joke now after knowing the facts? I bet you feel like you have quite a bit of egg on your face…..

  6. I had a whole different look for you in my mind an even though I've seen you now, I still in My mind see the other guy I thought you looked like. Isn't that strange how our minds work! I forgot , your voice is so soothing, after a tressfull day , you calm me down, Thank you

  7. Something about this guy's voice reminds me of a certain D&D dungeon master who does animated videos on magic spells. Either way, great sounding recipie and very informative!

    Edit: Ok, almost certain now. Zeebashew… Let me know, man!

  8. Lebanese shopkeepers near us here in South Africa used to make something similar, with beef and potato, called it a "Lebanese pie" loved them!

  9. Это все конечно замечательно, но вообще-то пирожки с мясом принято готовить в духовке а не во фритюре. Это же не чебуреки.

  10. This is a low German/Ukrainian / Russian dish Popular with Mennonites. Usually leftover beef roast was used.
    My friends Oma use to make it all the time and she would have dill hang in her garage drying. She would serve it with German borsch and then tell us that we are all to thin:)

  11. I love his narrative. I've made this a couple of times and this time I put age instead of dill weed, it was also good.

  12. Those would be great done more like a cheesesteak. The meat (is it thin sliced ribeye?), onions, a little more provolone than Chef John added cheese here, I like sauteed shrooms too. All chopped up small.

  13. Invented by Armenians Hello!!! hijacked and named by Russians ,Armenian make this all over the world name in Armenian is missy birachkii , Its easy to say everything was invented by Greeks when you don't know any one else or never exposed to other nations and don't know history…..

  14. Ok I LOVE your channel but the way you talk is keeping me from subscribing… I mean nothing bad by that statement and I know it's probably not your fault… But I just don't like the way it sounds to my ears

  15. It was invented by Pontic Greeks who are an ethnic group of the black sea area , Crimea and the Pontic (obviously) steppe

  16. “Thanks to that water, you should get some nice collusion…I mean cohesion.” 😆

    Russians have some great food tho!

  17. Awesome recipe, but… I wouldn't call it pirozhki. Bake 'em.
    I mean, basically pirozhki is made of yeast dough with whatever filling you wish. You can adjust dough (more or less eggs, type of fat etc) and most common fillings I'd say are mashed potato or stewed cabbage (meat is still better). BUT russians don't do deep fry like almost never. It should be baked in oven. You can fry it, that's kinda lazy approach, but again – no deep fry.

  18. For those who're wondering about the bubbling that he mentions, it's because the food has basically stopped producing steam, which in turn means it's about time to pull it out. This is a general trait with anything deep-fried (though as I recall it actually wasn't the case for home-fries for some reason), and because of it you can usually tell when the food is done just by the change in sound. Incidentally, those bubbles will also reduce the fat in the food, which counter-intuitively can sometimes mean that pan-fried food picks up more oil than deep-fried food… sometimes.

  19. Do you have a brother on the Ancient Architect channel. Your voice inflections are just as annoying, and difficult to understand.
    Also, even a seat-o-the-pants cook gives an approximate volume of the ingredients. 👎👎👎

  20. Ah yes, isn't it great when even cooking shows get in on the political bashing bullshit. Nearly 40 million spent in investigations but no fucking evidence, but let's keep it going. The pathetic-ness of the left is so delicious.

  21. That's interesting my babushka always baked piroshki in an oven, during her younger days it was made in a fire oven not fried. Still looks great Chef John!

  22. No collusion….. Democrats are obviously obstructionists and especially those who are from the Bay Area. I would still be a Democrat if they knew how to follow policy and procedure as well as the law of the land that are currently in place. It would be amazing if they could stop undermining the Constitution.

  23. Considering you're an American treasure I'm quite surprised you haven't been scooped up by one of the .major networks by now

  24. I tried this for the first time when I was working in Astrakhan 20+ yrs ago (Yeltsin was still president). Cold winters morning, and there was a queue at a small street vendor close to ‘Старый Детский Мир’, in those days it was still prudent to join any queue, although there wasn’t a shortage it’s just that their pirozhki were so delicious.

  25. In New Zealand 35 years ago we had a similar dish called a Roski . That was fed to hungry teenagers buy the tonne, from corner stores and school cafeterias.

  26. Maybe my mom was weird, but she would dice up a chilled, boiled potato to pea sized and add that to the filling. Then again, maybe she did this because it was cheaper.

  27. …dont stop the video if you don't eat meat, you can fill it with anything…then names a bunch of different meats…funny!

  28. once my grandmother would see how you make that recipe she would bang you with the wooden spoon in your forehead because its total disgrace

  29. Ужасссс !!!
    Руки вырвать за такие пирожки "Русские".
    Слепили из того ,что было
    Как это есть можно 😖

  30. Easy recipe for this is to use pop it (can biscuits). Use butter layer biscuits for more of a pastry taste or plain ole biscuits for a more hearty taste. Roll out each biscuit, fill with cooked meat & deep fry. Enjoy!

  31. "Oh yes, chef John's had other jobs besides chef…several of which I'm allowed to talk about"
    Chef John's apparently been agent John in the past folks.

  32. CHEF JOHN I LOVE YOU this is one of your funniest videos, up there with chicken kiev. What is it about Russian titles that bring out your best humor?

  33. Why do you Fry meat? you may fry onion, but meat, It would be raw, because when you fry it inside the dough, all juices stay inside, and meat become really juicy.

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