It’s a fried dough that contains a tasty filling which is usually made of minced meat. Piroshki is part of Russian cuisine and
is so popular in Iran alongside Olivie’s Salad and Beef Stroganoff! My mom used to make this piroshki with Zereshk (dried barberry) when I was a kid! She always bought the dough from the bakery but here I tried to make it myself and it turns out to be very fluffy inside and crunchy outside. Hope you like it!
Ingredients | Servings: 3
But while the dough is resting we prepare the Piroshky’s filling
Prepare a small pot (so the oil become hot sooner), you should make sure the oil I so hot before putting the piroshki’s balls in, because, if not it will not be crispy but mushy and so oily instead. 165C°-170C° (330-340F° is ideal frying temperature) of course it depends on the oil you are using too.
Be careful to not arrive at smoking point because it’s highly carcinogenic.