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Pan-Fried Liver Piroshki

Give these hearty, golden hand pies with a wholesome filling a try! Pan-fried liver piroshki are a simple, comforting, and very tasty dish for the whole family. They're incredibly easy to make, especially if you've worked with yeast dough before. Kids love these pies — a handy way to get them to eat something as nutritious as liver. This recipe uses pork liver, but beef or chicken liver works just as well.

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Liver pies in a frying pan
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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 18 % 9 g
Fats 37 % 18 g
Carbohydrates 45 % 22 g
276 kcal
GI: 9 / 0 / 91
  • Make the yeast dough for the pies. Pour half of the water — warmed to about 95°F (35°C) — into a bowl and dissolve the instant dry yeast in it. Add a little salt and sugar. Sift the flour into a separate bowl through a fine sieve to clear out any impurities and aerate it. Make a well in the flour and pour the yeast mixture into the center. Add the rest of the warm water and knead by hand into a firm, elastic dough that doesn't stick to your hands. Cover with a clean towel and let it rest for about 20–30 minutes. While the dough rests, make the filling. Rinse the pork liver several times in clean water, washing it thoroughly, and remove any inedible veins and membranes. Cut the liver into large pieces and grind it through a meat grinder or purée it in a blender. Peel, wash, and finely dice the onion. Pour a little vegetable oil into a skillet and sauté the onion until golden. Add the ground liver and cook everything together over medium heat for 8–10 minutes, stirring now and then. Season with salt and ground black pepper to taste. Take the skillet off the heat and let the filling cool. Once the dough has rested, knead it again and divide it into equal pieces. Roll each piece out with a rolling pin into a flat round. Place some liver filling in the center and pinch the edges together tightly to seal. Pour a generous amount of vegetable oil into a skillet and heat it. Once the oil is hot, add the pies and fry until browned on each side. Transfer the fried pies to a paper towel to blot the excess oil. Serve the pan-fried liver piroshki hot, straight to the table! Enjoy!

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

  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Dry yeast - 410  kcal/100g
  • Pork liver - 109  kcal/100g

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