Piroshki Dumplings



2 tbsp extra virgin olive oil

1 med. onion, cut fine

2 garlic cloves, crushed

sesame seeds

1 tsp. salt


450 g ground beef

2 eggs


parsley, chopped



1 ¾ cup flour, sifted

½ tsp. baking powder

¼ cup. butter

1 eggs, beaten

½ cup. sour cream


1 tbsp pouring cream

1 egg, beaten

sesame seeds


For the dough, sift together in large bowl, flour and baking powder. Cut butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and rest for 1 hour. Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, re-rolling and cutting to make 12 rounds.

Preheat oven to 200C.

To make the filling, add olive oil to a large frying pan and saute and onions and garlic until just golden. Toast sesame seeds in the pan with the onions and garlic. Add meat and cook over medium heat 12-15 minutes until brown. Drain off fat. Stir in parsley, salt, pepper, tabasco and eggs; mix well. Put mixture in bowl and chill.

Place about 2 tablespoons of filling in centre of each circle. Using pastry brush, coat edges with beaten eggs. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg, cream and sprinkle with sesame seeds. Place into the oven at 200C and bake for 20 minutes until golden brown.