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Boiling-Water Yeast Hand Pies (Piroshki)

Incredibly tasty hand pies—make a batch and treat the whole family! These boiling-water yeast piroshki save you both money and time. The dough rolls out thin without tearing, so you can pack plenty of filling into every pie. Sweet with fruit and berries, or savory as a main dish with meat, cabbage, or potato—this recipe turns out perfect either way.

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Yeast pies on boiling water
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 10 g
Fats 20 % 13 g
Carbohydrates 65 % 42 g
325 kcal
GI: 0 / 31 / 69
  • Take a large bowl and pour in warm water. It should be comfortable to the touch, not hot (no more than 100–104°F / 38–40°C), or you risk killing the yeast. Add the yeast, salt, sugar, and vegetable oil to the water and stir everything together well. Instant yeast means you don't have to wait for a foamy cap to form on top. Right after stirring, add the flour and mix well again. This is tough to do with a fork, so you can use a mixer with dough-hook attachments. Now pour boiling water into the mixture, stirring constantly as you go. The boiling water scalds the flour and gives the finished dough its signature softness and stretch. Knead the dough by hand without adding any more flour. At first it will stick to your hands a little, but it will gradually come to the right consistency. Adding flour at this stage would toughen the dough and make it too dense. Right after kneading, before the dough has had a chance to rise, pinch off a small piece, shape it into a ball, and roll it out with a rolling pin. Place the filling in the middle and shape it into a pie. For the filling, you can use ground meat, brightening its flavor with cooked rice, or mix in chopped egg or onion. If you like, branch out with fillings of boiled potato, braised cabbage, fruit preserves, farmer's cheese, or various fruits. Heat a skillet with plenty of vegetable oil. Fry the pies over medium heat until a crust forms (about 5–7 minutes), then flip and fry the other side. Set the finished pies on napkins or paper towels to drain the excess oil. Serve hot with tea, coffee, or your favorite drink. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dry yeast - 410  kcal/100g

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