Beef Pirozhki - Food Wishes - Russian Meat Donuts 

Check out the recipe: www.allrecipes.com/Recipe/264043/Beef-Pirozhki/

"You are the Vladimir of what to put-in." I laughed WAY too hard at this. Possibly the best Chef John joke I've ever heard.

My Russian grandmother used to make these all the time when I was growing up, and they were always my favorite. Another good filling was cabbage, butter, and hard boiled egg.

Geez, lots of "outsiders" on this video complaining about the narrating style. Here's a tip, either get used to it or click away, it's been like this for years and us fans won't have our Chef John any other way!

This was my dad's favorite growing up! And we are Hispanics! My dad & mom would venture out to different ethnic restsurants growing up so we tried it all. This remains my dad's fav ❤he is now 79❤

My friend's Russian grandma used to make these and I LOVED them. I'd eat it with a hefty dollop of sour cream. My friend didn't care for them though, which baffles me. One of those things that she had it too much and got bored of it. But dude. Meat. Donut.

I grew up in a Russian household, so I ate this a lot growing up and it has been one of my favorite foods. I normally add grated carrots, a little mayo and fresh dill. Your recipe looks amazing and I am definitely going to try it! I never thought to add cheese but that sounds like it would be delicious.

Hello from Russia, did not expect to see such a recipe here

I used to make these about 50 years ago. I loved those things. Didn't use the dill but added about 4 cups of cabbage to the ground beef and cooked it down. Thanks for reminding me about these.

I don’t know why are people complaining about the narration. I’ve been watching Chef John’s videos for years and it’s just how he narrates his videos! Why should everyone sound the same anyway? If it bothers you so much, go watch something else.

My Baba's family comes from Siberia, and her food has a lot of Asian and especially Chinese influence as a result. Her beef pirozhki recipe also uses cut up glass noodles and they are truly incredible. 🥰

FYI this was iconic fastfood in USSR, but now it is almost impossible to find among ubiquitous burgers-pizza-sushi and middle-eastern style fastfood. One day pirozhki will rise again and take back their motherland from kebabs and western fastfood corporations.

Meat Donuts. Two of my favorite words.

I love the way he speaks it brought a smile and a chuckle to my face

Love these...I don't think any one country can claim meat filled fried dough. One thing we can all agree on is, they're delicious no matter what we call them. Great vid.

I was taught to make peroski by a Russian friend. There was no cheese involved and instead chopped hard-boiled eggs, the onions the dill And we rolled the bread dough out into a big sheet and then cut circles with the Piroshky cutter. Continue the recipe like you did. Oh so good!

Life without Chef John is not a life that I want to live.

I love how you can just tell who's been watching your videos for a while just by reading their comments about your voice. The way you narrate things just ends up growing on you to the point where that's what makes you so special! Let the haters be haters and keep on doing your thing. Love your work! #forkdontlie

“After all u are the Vladimir of what u Putin” 😂😂

These are so good!!!!

Chef's recipes are not only fun to watch, I enjoy his narration as well as the puns (sometimes mildly dirty) which he inserts. Usually after a long day in office, a couple of his videos is the best dose of energy that I could ever ask for. I hope one day I can meet him..

I find it very curious that people keep complaining about the voice undulation. I noticed this channel and became a frequent watcher BECAUSE of Chef's voice. It's melodious and memorable, and I seem to retain more information than with other (some, not all) male foodtubers, who use those flat, gray tones of "I-don't-feel-emotion-whatsoever-maybe-someone-needs-to-help-me-oh-god-I-think-I-speak-in-black-and-white" type of inflectionless narration. Now I'll go make the piroshki; I'm slowly drowning in my own saliva.

Chef John, this might satisfy your curiosity. When you deep fry something in oil the bubbles are caused water molecules in the food rapidly reaching boiling temperatures and then escaping the food and oil as water vapor. The reason the bubbles stop as the food cooks in because most of the water in the fried shell eventually escapes, leaving none in the food to bubble. This is also why you never want to put food in cold oil because it will be very oily, all that water boiling away pushes back against the oil trying to soak into the food, creating that nice crispy shell which stops the inside from getting too oily.

"And because of that water we should get some nice collusion...I mean adhesion." Almost missed that one.

My great grandparents came to SF from Russia around 1910. My great grandmother made these for me as a child. They were amazing.

Thank you SO much for this! When I was a kid, I had a friend who was from Latvia. When her grandmother would come to visit, she would make these. I never knew what they were called and was unable to find a recipe for anything like them. YAY!

Cheh John, I'm from Trinidad and Tobago in the Caribbean. Thanks as always, I enjoy your encouraging and relaxing voice tone just listening to you explain, stay a jolly person. I've subscribed since last year, great job.

You are truly living the dream... well my dream at least. Creating recipes and puns while getting paid.

Typically the store/deli have them fried like in the video. Homemade is typically baked and more healthy/less greasy. Also they can be made savory with beef/pork/sautéed cabbage, or sweet with cottage cheese.

I am Russian and I make these for my american husband and in-laws on holidays, they always love it. Don't be afraid to experiment with the filling, you can put almost anything in these. My to-go filling is mashed potatoes with fried mushrooms, onions and bacon. Yum!

My grandmother used to make these when I was a kid. I made them a few times for my kids on ethnic food days when they were in grade school, but the idea just popped back into my head as something different to make for dinner. I use the store bought cresent dough, and add chopped hardboiled eggs to my meat with the cheese, but otherwise this is the same recipe. They are amazing!!

Chef John, you are the "real" San Francisco treat!... and you can quote me on that, if you like. After all you truly are the Rembrandt of my gastronomic endorsement.

Thanks for mentioning us. Signed: The Greeks.

When I thought I couldn’t love Chef John any more, he “proofed” me wrong.... amiright comrades?! 🤣

I JUST FOUND THIS GUY AND HES THE BEST! best videos for cooking best for quarantine best chilled out, incredibly dull jokes, incredibly chill youtube content, thank you! :)

I’m Russian and my mom and grandma made these so much growing up. They also did a version with cabbage which was delicious and then a potato and mushroom one. You eat with some sour cream and it’s the best.

Good stuff John! Thanks. My Great Grandparents come from Moscow in the early 1900s to SF. My Great Grandmother made these so delicioius!

Thank you for the recipe Chef John! I really liked the way you shape piroshki. I'll show this video to my mom so next she makes piroshki it would be in this unusual cool shape. I also like how piroshki come out with uncooked grounded meat. This way juices from meat give dough really nice flavor. Lots of love from Russia xx

Chef John, you were a bike messenger??!! OMG I liked you before but now you have street cred. So impressed. Roll Out!!

My parents immigrated from Ukraine to Canada in 1951. My mother made the best pirozhki with corned beef and potatoes, as well as cabbage ones. Also, her perogies were the best! Thanks for sharing!

What I love about watching baking videos is just just how close but also how far off I am with my understanding with baking. At times I think I've outsmarted the best only to be put in my place with superior craftsmanship. Clearly I still have a long way to go but soon I will be out besting the best... I hope.

3:51 Okay, I'm Russian, and this is new to me. And now I have this crazy idea of wrapping the mince filling in bacon before covering it with dough. Sounds extra delicious. EDIT 6:19 Oooh I see what you did there!

Collusion...I mean adhesion...LMAO!! Love you Chef John!!

These are very similar to the ones my dad used to make, but we always had mushrooms with the beef and onions and chopped fresh parsley added to the filling after it was cool.

I’ve never understood why people don’t like your voice. You just sound like a happy, genuine person.

We have these in Greece, but they were brought here by a population of Greeks living on the Black Sea next to Russia. So they are considered Russian here as well, happy to give all credit to the Russians for this.

How do you not have your own show on food network? Love this commentary and style! Been binge watching your recipe’s for both educational and entertainment!

I'm American and I love your English....that leads me to your Russian donuts, YEAH.......

You always get me with your humor! So unexpected, but perfect.

One of the best cooking channels on youtube

I love the way stuff just flies into the bowl as he comments a touch of this, a little bit of that..

Классные пирожки получились!

That was a punderful video! (some of your best) and as always... I enjoyed it!

I was once a critic of John's voice, then I watched the Demi glace episode and it changed my life! After some time, you don't even recognize the eccentric narration. It's true. New subscribers notice it.

How can anyone complain about Chef John's narration? I have not seen those posts but he is lovely and I have learned so much. Love LOVE your videos Chef John. Thank you always.

Meat...donuts...MY TWO FAVORITE FOOD GROUPS!

I love piroski. My neighborhood is Russian and my friends would bring these to schools.

Oh, god! The Russians got to chef john. I mean, Chef john for president!

A Russian kid brought these for the class one day I’m Mexican and was like his only friend at school and yeah I had more then everyone else 😂💯💯

I’m from Ukraine, now living in US. My grandma makes perashki for every get together. She used to make them from scratch (always baked) but now uses pre-made croissant dough, meat from a rotisserie chicken which she sautés with onion, garlic, and mushroom. Mmmm... Love the dill idea. I started putting it on my pelmeni while sautéing.

OHHHH My God! Pirozshki! My first pirozshki memory here in Hawaii ( around in the 1970’s) was of this tiny little shop in downtown Honolulu. A very hard working woman who made the most fantastic pirozshki! I believe the name of her shop was “Rada’s Pirozshki, in Fort Street Mall on Bishop Street. She made a variety of these hot amazing yummies. Lines and lines of people waited patiently to walk up to her window to place their order. Ahhh delicious memories. Thank you so much for making this video and sharing this wonderful food. Aloha!

“Collusion” you cheeky bugger I love you so much

I was expecting a Putin joke,and you did not disappoint.

Bloody hell it looks absolutely delicious! Thank you chef John, Im always salivating and laughing at the same time when watching your videos 🤣

Perog & Piroski was a favorite of a Mr. Constantine Nickioroff, a friend of my family. Sometime when I would be cutting the lawn at my Grandmother's house, "Mrs. Nicki" would bring some of these over from across the street to have me "test them" to see if they were okay to serve to "Mr. Nicki". Yuuummm. The ones she made were smaller (1/8th inch dough cut with a biscuit cutter), baked (375 degree), with only a rounded teaspoon of filling in each. The filling would often be beef and rice, or beef and finely shredded cabbage in addition to the beef and onion. The recipe is supposed to have come from a Russian restaurant chef in Washington, D.C. Thanks for bringing back to me a taste from my childhood.

my grandmother, who immigrated from Russia, used to make these by the boat load. she had a variety of fillings including cabbage, eggs and onions, mushrooms, and of course beef and she deep fried them in crisco. we'd use the seam to pour a little vinegar into the cavity and "enjoy".

Made for dinner tonight. Excellent. Thanks for another great recipe😀

Yurio would be pleased with this

Every time Chef John says poke-a poke-a all I can think of it John Candy in Home Alone, "Polka polka polka...Twin Lakes Polka... Yamahoozie Polka A.K.A. Kiss me polka...polka twist?"

I just made these. But I also just made your pumpkin cinnamon rolls. So I added the rest of the pumpkin to the filling, and used cardamon instead of dill. Omg. They are DELICIOUS.

When I was about 8 or 9 years old, one of my father's ex wives (current wife at the time) brought us kids to a food street fair in Edmonds, Washington called "A Taste of Edmonds". Melissa, the ex wife, was/is Russian and she wanted us to try Piroschki. I got the beef filling...and it was THE MOST AMAZING thing I ever tasted. Fast forward 30 years and I'm at an appointment in Seattle for work. Suddenly I remember there's a Piroschki place somewhere in Seattle so I look it up and my navigation says it's a 3 minute WALK away. I walked into the deli and there they were.... The elusive piroschki I had in my youth! I bought the rest of the beef/potato/cheese fillings and the beef and cheese! Omg, soooo good! I absolutely have to make them for my family tonight. I'll let you know how it goes. Thank you for the recipe!!! ❤️

Serve with lentil soup or borsht with a dollop of sour creme.

Thanks, chef John! I always learn and laugh from your videos!

As with many of the things I learn from you, I have entirely no intent upon sharing that knowledge with friends; I don't want to be chained by the neck to someone's stove. Very much like I don't tell people I'm a mechanic, because then I seem to spend all of my time away from work working. I love this, I'll give it a try, but I'm not telling anyone.

One of the main reason I watch 'Food Wishes' is the 'dad' commentary and the food looks good too!

I remember buying these at school, man they were sooooo nice, especially the cheese and bacon ones, ime glad I found this recipe, next weekend Ile be making these yom yom yom

"the vladmir of what to putin" spectacular. *slowclap* does michelle get credit for that joke or is that your own home cookin, chef?

I am Greek, while we do eat a lot of piroshkis here in Greece, I believe it was first done in Russia.

Comrade John will liberate the worker's snack

Just made these and they were perfect!! Thanks for always having the best recipes!! Not one has ever failed me !

We just made this recipe. They were delicious. Very fat and corona happy. We took some extra dough and filled with Nutella and coated with powdered sugar. Lets just say we have a new house favorite.

Safety is #1 priority....

I love you chef John I love watching your recipes from jail

you cant beat a meat donut! In this part of the world, we call it a HOT POCKET!

Where have these been all my life! 😀☺

I tried this for the first time when I was working in Astrakhan 20+ yrs ago (Yeltsin was still president). Cold winters morning, and there was a queue at a small street vendor close to ‘Старый Детский Мир’, in those days it was still prudent to join any queue, although there wasn’t a shortage it’s just that their pirozhki were so delicious.

I love your work it’s great I keep seeing recipes of Egypt’s Koshary it looks complex with spices and maybe you can give us a chef John version of this thanks your loyal fan

Ughh I just got my wisdom teeth out and I’ve been up since 3am watching all these recipes that I really want but can’t eat lol

Used to buy these from Russian street vendors in the early sixties and early seventies. Our Russian cook, Katya, made these for us at home in the embassy. Hers were really good. This recipe reveals many of the secrets that various printed recipes fail to address.

I am russian and this is the exact dough my grandmother used for pirozhki. The filling, of course, did not have any cheddar or parmejan, but it could be anything from mince or mased potatoes, to stewed cabbage and chopped spring onion with hardboiled eggs. The pirozhki could also be brushed with egg wash and baked. Your narrattion is perfect, we enjoyed it, as always.

In former Soviet Russia, Beef Pirozhki eat you!!! After all, you are the Jabba The Hutt of your Russian Meat Donut.

What, no cayenne ?!

What are those jobs you can't talk about!?!? I must know Chef John's dark backstory!

I just want to note that I used this exact dough-stuffing technique to make curry pan and it worked perfectly. I've always struggled with getting the seams to seal when doing it the traditional Japanese way (which doesn't have you using water to seal and instead relies on a double-crimp that's really hard for me to do). But doing 1/3 then 1/3 then the center works great.

Im trying to remember the consistency of my grandmothers as i recall it was not like a doughnut but not crumbly more like a bread. TY for a reminder of the 80"s growing up, now i have to make some!

Lol your VOICE is so CUTE ❤😂 this is my first video I watched from you. I'm a New SUB 💋🖑

😋 yummy. Love the way you speak. And how you throw in random sarcasm 😂

This is called shya-phaley in Tibetan !! Very similar with a harder dough an different design

My grandma made these when I was a kid, and it was my favorite. Her’s was flaky, closer to a croissant. No comparison to a donut.

Late to the party as usual...but, one my my favorite things to put in them...Thanksgiving dinner leftovers...turkey, stuffing, mashed potatoes...even a little gravy. A delicious melange inside a delightfully puffy pastry