Pizza Piroshki

Total Time

1 hour (plus rising)

Piroshki—baked or fried stuffed buns—are originally from Russia and Ukraine, and some version of them can be found across most of Central and Eastern Europe. This recipe is inspired by Nana Milena from the Serbian side of my family. She usually makes hers with ham and cheese, but when her grandkids remember to buy her favorite brand of cigarettes, she fries up a pizza variation as edible thanks. Plush and pillowy with the lilting tang of sour cream, this dough is forgiving and easily shaped by hand to flex around a sizable scoop of cheesy insides. Frying doesn’t have to be daunting, as these piroshki prove. A modest half-inch of oil and a pair of tongs turns these puppies into glistening, golden ovals that are faintly crunchy on the outside and soft and puffy within. Your oven could never. Try Cheesy Spinach and Corn Piroshki next.

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Ingredients

Makes 8

Dough

1

large egg, room temperature

⅔

cup (150 g) sour cream

2

tsp. instant yeast

2

tsp. sugar

1½

tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2

cups (250 g) all-purpose flour

1

tsp. vegetable oil

Filling and Assembly

6

oz. low-moisture mozzarella, coarsely grated (about 1½ cups)

3

oz. sliced pepperoni, coarsely chopped

1

small shallot, thinly sliced

2

Tbsp. ketchup

1

Tbsp. double-concentrated tomato paste

1

tsp. dried oregano

½

tsp. crushed red pepper flakes

Vegetable oil (for deep-frying; about 2 cups)

Special Equipment

A deep-fry thermometer

Preparation

Dough

Step 1

Whisk together 1 large egg, room temperature, ⅔ cup (150 g) sour cream, 2 tsp. instant yeast, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in the bowl of a stand mixer. Fit mixer with the dough hook. Add 2 cups (250 g) all-purpose flour and mix on medium-low speed until a smooth, slightly tacky dough comes together, 5–8 minutes.

Step 2

Remove bowl from mixer and drizzle dough with 1 tsp. vegetable oil; turn to coat. Cover with a large plate or plastic wrap and let sit in a warm, draft-free spot until dough is doubled in size, about 2 hours.

Filling and Assembly

Step 3

Mix 6 oz. low-moisture mozzarella, coarsely grated (about 1½ cups), 3 oz. sliced pepperoni, coarsely chopped, 1 small shallot, thinly sliced, 2 Tbsp. ketchup, 1 Tbsp. double-concentrated tomato paste, 1 tsp. dried oregano, and ½ tsp. crushed red pepper flakes in a medium bowl to combine.

Step 4

Divide dough into 8 equal pieces on a clean surface (don’t flour); cover loosely with plastic wrap. Working with 1 piece at a time and keeping remaining pieces covered, press dough into a 5″-diameter round with your fingers. Place 2 Tbsp. filling in a line down the center of dough. Fold dough up and over filling to make a half-moon shape (dough is forgiving and should stretch easily) and press edges together firmly to seal, pushing any filling away from edges. Stand piroshki, seam side up, and gently pat down until vaguely football-shaped. Transfer, seam side down, to a parchment-lined baking sheet (no need to cover). Repeat process with remaining dough and filling, working quickly to prevent dough from rising too much.

Step 5

Pour vegetable oil into a medium heavy skillet, preferably cast iron, to come ½” up sides; fit with thermometer. Heat over medium until oil registers 350°. Fry piroshki in batches of 2 or 3, turning occasionally with tongs and adjusting heat as needed to maintain temperature, until slightly puffed and golden brown, about 5 minutes. Transfer to a wire rack set inside another rimmed baking sheet.

Step 6

Transfer piroshki to a platter and serve warm.

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