Pan-Fried Yeast Pirozhki with Beef and Onion Filling

What you need

• 250 ml (1 cup) whole milk, warm
• 1 tsp sugar
• 7 g active dry yeast, 1 packet
• 450 g (3 2/3 cups) all-purpose flour, plus extra as needed
• 1 egg
• 1 tsp salt, plus more for the filling
• 3 tbsp sunflower oil, for the dough and filling
• 500 g (1 lb) ground beef
• 2 onions, finely chopped
• black pepper, to taste
• 500 ml (2 cups) sunflower oil for frying, for frying

Method

Restated from the original video

1. 1

   Stir the sugar and yeast into the warm milk and leave until foamy, about 10 min.

2. 2

   Put the flour in a large bowl and add the yeast milk, egg, salt and 2 tbsp of the oil.

3. 3

   Knead into a soft dough that no longer sticks to your hands, 8-10 min, adding a little more flour only if it stays very sticky.

4. 4

   Cover and leave in a warm place until doubled, about 1 hour.

5. 5

   Meanwhile, warm the remaining 1 tbsp oil in a frying pan and cook the onions over medium heat until soft and golden, 8-10 min.

6. 6

   Add the beef, breaking it up, and cook until browned and cooked through with no pink left, 8-10 min.

7. 7

   Season the filling well with salt and pepper and let it cool.

8. 8

   Punch the dough down and divide it into 16 pieces of about 50 g each.

9. 9

   Roll each piece into a round about 10 cm across, put a heaped tablespoon of filling in the center, bring the edges up over it and pinch them firmly shut into an oval.

10. 10

    Flatten each pirozhok slightly with your palm, seam side down, and leave them on a floured board for 15 min.

11. 11

    Heat 1 cm of the frying oil in a wide, heavy pan to 170 °C (340 °F).

12. 12

    Fry the pirozhki in batches, seam side down first, until deep golden, 2-3 min per side.

13. 13

    Drain on paper towels and serve warm or at room temperature.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.