Russian Piroshki Recipe for Perfect Minced Meat-Filled Hand Pies

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1. 1Step 1: In a big mixing bowl, combine the flour, yeast, and salt. Create a well in the center, pour in the water and oil, and stir until combined.
2. 2Step 2: Sprinkle flour on your workspace, transfer the dough there, and knead for a few minutes until smooth and stretchy. Lightly oil a bowl, place the dough in it, cover with a clean cotton tea towel, and set aside for about one hour.
3. 3Step 3: When the dough has doubled in size, punch it down, then knead on a lightly floured surface for a couple of minutes until smooth. Return to the bowl and set aside for another 30 minutes to prove.
4. 4Step 4: While the dough rests, make the filling: soak the dried bean thread vermicelli noodles in a bowl of water that completely covers them, and set aside.
5. 5Step 5: Heat a tablespoon of cooking oil in a large frying pan, skillet, or wok over medium-high heat. Add the finely chopped onion and fry until soft, then add the garlic and fry until the onion is near translucent.
6. 6Step 6: Add the minced pork and beef, using a whisk to break up lumps. Add another tablespoon of oil if needed, along with salt, black pepper, paprika, and sugar, and fry until brown.
7. 7Step 7: Drain the noodles, add them to the meat mixture, and combine well. Taste to check seasoning, adding more salt, pepper, paprika, or sugar if needed. Set aside to cool slightly, then just before assembling, add the fresh dill and combine.
8. 8Step 8: Clean your workspace, sprinkle lightly with flour, and knead the dough for a minute or so until smooth.
9. 9Step 9: Shape the dough into a log about 30 cm long, cut into 16 portions, and cover with the tea towel. Fill a small dish with water.
10. 10Step 10: Roll each piece of dough into a round, about 10-12 cm in diameter. The dough is not as easy to shape as pelmeni or varenyki dough, so don't worry if it's not perfectly round.
11. 11Step 11: Scoop a heaped tablespoon of filling onto one half of the dough round, then fold the other half over. Dip a finger in water and run it along the rim of one side, then press the edges together to seal. This gives a smooth seam.
12. 12Step 12: Repeat until all dough pieces are filled, keeping the finished piroshki on a flour-dusted tray, covered with a clean tea towel.
13. 13Step 13: Half-fill a deep small- to medium-sized frying pan with cooking oil and heat to medium-high. Using a slotted spoon, transfer one piroshki to the pan and gently slide it into the hot oil. Add one or two more, frying in batches of two or three, ensuring they don't touch.
14. 14Step 14: Fry for a couple of minutes, then turn to fry the other side. Turn again if necessary, until the pastry has puffed and is deep brown. Transfer to a tray lined with paper towels to absorb excess oil.
15. 15Step 15: Repeat until all piroshki are fried. Serve warm with sour cream sprinkled with fresh dill. If not eating immediately, keep them wrapped in a tea towel in a basket; they become even more delicious once softened.