Mennonite Piroshki are soft, golden pockets of dough filled with a savory mixture of ground beef, cabbage, carrots, and onions. This traditional recipe has been passed down for generations in Mennonite kitchens, loved for its hearty flavor and comforting texture. The slightly sweet dough pairs perfectly with the savory filling, making these piroshki a satisfying snack, side dish, or even a main meal.
Perfect for family gatherings, potlucks, or cozy evenings at home, Mennonite Piroshki bring warmth and tradition to your table. Try this step-by-step recipe and discover why it remains a beloved comfort food favorite.
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What is Mennonite Piroshki?
Mennonite Piroshki. Just saying it makes you want to curl up with a warm blanket, doesn’t it? But what is it? Is it a dance move? A rare bird? Nope! It’s a culinary masterpiece: a perfectly delicious little pocket of savory goodness. Why “Mennonite”? Well, legend has it that these were a staple in Mennonite kitchens, passed down through generations.
Some say it’s because they’re hearty and filling, perfect for a hard-working community. Others whisper that the “secret ingredient” is a pinch of love and a whole lotta faith. “The way to a man’s heart is through his stomach,” right? Whatever the reason, these piroshki are a comforting delight. So, why not give them a try? You might just find yourself adding a new tradition to your family’s table.
Key Ingredients for Mennonite Piroshki:
Here’s what you’ll need to create these scrumptious pockets of savory goodness:
For the Dough:
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (105-115°F)
- 1 cup warm milk (105-115°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
- 3 ½ – 4 cups all-purpose flour
For the Filling:
- 1 pound ground beef, or a mix of ground beef
- 1 medium onion, chopped
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: dill, caraway seed to taste
- 1 egg, beaten (for egg wash)
How to Make Mennonite Piroshki:
This Mennonite Piroshki recipe is surprisingly simple, producing a dish that is both comforting and flavourful. The sweet dough contrasts beautifully with the savoury filling of ground beef and vegetables.
With a prep and cook time of around 2 hours, it is perfect for a lazy afternoon in the kitchen or for taking to an upcoming potluck. Let’s dig in!
Step-by-Step Instructions:
Part 1: Making the Dough
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.
- Combine Wet Ingredients: In a large mixing bowl (or stand mixer bowl), combine warm milk, sugar, salt, oil, and egg. Whisk until well combined.
- Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients and stir gently.
- Gradually Add Flour: Gradually add the flour, one cup at a time, mixing well after each addition. Use a dough hook if using a stand mixer. You may not need all 4 cups – the dough should be soft and slightly sticky but not overly wet.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead in the stand mixer for 5 minutes with the dough hook.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Preparing the Filling
- Cook the Meat: In a large skillet, heat the vegetable oil over medium heat. Add the ground beef (or meat mixture) and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté Vegetables: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the shredded cabbage, carrot, garlic, salt, and pepper. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally.
- Combine the Filling: Remove the skillet from the heat and allow the filling to cool slightly. Taste and adjust seasoning as needed. Add freshly ground dill, caraway seed to taste for added flavour.
Part 3: Assembling and Baking the Piroshki
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Punch Down Dough: Punch down the risen dough to release the air.
- Divide and Roll: Turn the dough out onto a lightly floured surface. Divide the dough in half and roll out one half to about ¼ inch thickness. Use a round cookie cutter (about 3-4 inches in diameter) or a glass to cut out circles. Use the remaining dough from the first half and the second half.
- Fill the Circles: Place a spoonful of the cooled filling (about 1-2 tablespoons) in the center of each dough circle.
- Fold and Seal: Fold the dough over to form a half-moon shape. Pinch the edges tightly to seal, ensuring no filling escapes when baking. You can also crimp the edges with a fork for a decorative touch.
- Place on Baking Sheet: Arrange the filled piroshki on the prepared baking sheets, leaving some space between each one.
- Egg Wash: Brush a thin layer of beaten egg over the tops of the piroshki. This will give them a beautiful golden brown color.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Cool Slightly: Remove the piroshki from the oven and let them cool slightly on the baking sheets before serving.
Why You’ll Love This Mennonite Piroshki
Mennonite Piroshki is all about cozy comfort food! The main highlight is the combination of that slightly sweet, pillowy dough with the savory, seasoned meat and vegetable filling. Making these at home is way more budget-friendly than buying them pre-made, and you get to control exactly what goes inside.
Plus, you can customize the filling with your favorite herbs and spices for a unique flavor twist! If you like other pastries then you might just love it, and be sure to check out similar pastries to experiment even more! With their golden-brown crust and flavorful filling, these piroshki are perfect for a hearty lunch, snack, or even a casual dinner. Ready to bake up some happiness?
What to Serve Mennonite Piroshki With:
Mennonite Piroshki are delicious on their own, but they also pair wonderfully with a variety of side dishes. Consider serving them with a dollop of sour cream or a side of creamy dill sauce for added flavor.
A simple green salad with a light vinaigrette provides a refreshing contrast to the savory filling. For a more substantial meal, pair them with a bowl of hearty borscht or a cup of clear chicken broth. A side of pickled vegetables also offers a tangy complement to the richness of the piroshki.
Top Tips for Perfecting Mennonite Piroshki:
- Yeast Activation is Key: Ensure the water and milk are warm (105-115°F) to properly activate the yeast. If the liquid is too hot, it can kill the yeast, resulting in a tough dough.
- Dough Consistency: The dough should be soft and slightly sticky. Avoid adding too much flour, as this can make the piroshki dense.
- Cool the Filling: Allow the filling to cool slightly before assembling the piroshki. This will prevent the dough from becoming soggy.
- Seal Tightly: Make sure to pinch the edges of the dough tightly to seal the filling inside. This is important to prevent the filling from leaking out during baking.
- Egg Wash for Color: Brushing the piroshki with an egg wash before baking gives them a beautiful golden-brown color and a slightly glossy finish.
- Custom Filling: Feel free to customize the filling with your favorite ingredients. Add mushrooms, potatoes, or different types of meat to create your own unique flavor combination.
Storing and Reheating Tips
Storing:
- Refrigeration: Let the piroshki cool completely before storing. Place them in an airtight container or wrap them tightly in plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
- Freezing (Unbaked): You can freeze the assembled piroshki BEFORE you bake them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2-3 months. When ready to bake, you bake them straight from frozen, but add 5-10 minutes to the baking time.
- Freezing (Baked): You can freeze baked piroshki. Cool them completely and transfer them to a freezer safe container. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2-3 months.
Reheating:
- Oven: Preheat oven to 350°F (175°C). Place the piroshki on a baking sheet and bake for 10-15 minutes, or until heated through.
- Microwave: Place the piroshki on a microwave-safe plate and heat in 30-second intervals until heated through. Be careful not to overheat, as they can become tough.
- Skillet: Heat a lightly oiled skillet over medium heat. Place the piroshki in the skillet and cook for 2-3 minutes per side, or until heated through and slightly crispy.
Final Thoughts:
This Mennonite Piroshki recipe is a delightful way to bring a taste of tradition into your kitchen. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing appetizer, these savory hand pies are sure to be a hit.
So gather your ingredients, roll up your sleeves, and get ready to bake up a batch of happiness!
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
FAQs
Q: Can I use different types of meat for the filling?
A: Absolutely! While ground beef is traditional, you can use a mix of ground beef, or even ground turkey or chicken. experiment and customize the recipe to your taste preferences.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for about 30 minutes before rolling and filling.
Q: Can I add other vegetables to the filling?
A: Of course! Feel free to add other vegetables like mushrooms, potatoes, or sweet peppers to the filling. Just make sure to adjust the seasoning accordingly.
Q: How can I make the piroshki vegetarian?
A: To make the piroshki vegetarian, simply omit the meat and add more vegetables to the filling. You can use finely diced mushrooms, potatoes, and spinach as a delicious vegetarian alternative. You can also add some drained and crumbled tofu!
Q: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you could experiment with bread flour for a somewhat chewier texture. I definitely suggest staying away from most other flour types.
Mennonite Piroshki
- Total Time: 2 hours
- Yield: 16 piroshki 1x
Description
Mennonite Piroshki are comforting little pockets of savory goodness, made with soft dough and filled with a hearty mixture of ground beef, cabbage, carrots, and onions. A traditional Mennonite recipe that’s perfect for family gatherings or cozy afternoons.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (105-115°F)
- 1 cup warm milk (105-115°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
- 3 ½ – 4 cups all-purpose flour
- 1 pound ground beef (or mix of meats)
- 1 medium onion, chopped
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: dill, caraway seed to taste
- 1 egg, beaten (for egg wash)
Instructions
- Dissolve yeast in warm water and let sit until foamy (5-10 minutes).
- In a large bowl, whisk together warm milk, sugar, salt, oil, and egg.
- Add the activated yeast mixture and stir gently.
- Gradually add flour until dough is soft and slightly sticky.
- Knead for 5-7 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise 1-1.5 hours until doubled.
- Heat oil in a skillet, cook ground beef until browned, then drain excess grease.
- Add onion, cook until softened. Stir in cabbage, carrots, garlic, salt, and pepper. Cook until tender.
- Remove from heat, cool filling slightly, adjust seasoning with dill or caraway if desired.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment.
- Punch down dough, divide in half, and roll to ¼ inch thickness. Cut into 3-4 inch circles.
- Place 1-2 tablespoons of filling in the center of each circle.
- Fold into half-moon shapes and pinch edges tightly to seal.
- Arrange on baking sheets, brush tops with beaten egg.
- Bake 20-25 minutes until golden brown.
- Cool slightly before serving.
Notes
Best enjoyed warm, fresh from the oven. These can also be frozen after baking and reheated for later meals.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baked
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 piroshki
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg