How To Make Traditional Russian Pirozhki(Hand Pies)

Authentic traditional homemade Russian pirozhki. Recipes for meat, cabbage and apple pirozhki. Pirozhki are famous little Russian hand pies. Made from a soft dough encasing a filling. The best pirozhki are baked in the oven instead of fried, although this recipe works for both. Enjoy!
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Chapters
00:00 intro
01:14 pirozhki dough(yeasted)
03:03 meat pirozhki
07:17 cabbage pirozhki
10:02 apple pirozhki
12:22 russian tradition
13:09 outro
📝 Recipe
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[@gabefry4974]

I just came to this channel looking for a recipe I didn't expect it to be as entertaining as you made it.

[@nicklievore1739]

Word. Subscribed lol

[@hooblabity9494]

Yes more Russian recipes and more fermentation recipes!! Would love to see some sourkraut and other fermented wonders.

[@tatiana6957]

As a longtime lover and devourer of Grandma’s, Mom’s and other Russian pirozhki, I can tell you that it’s incredibly cool !!!

[@janeormrod3229]

I also just came looking for a good pirozhki recipe for the family Easter celebration, which, if you are Orthodox (as we are) is this weekend. I am Ukrainian, lived 5 years in Moscow, and I miss the old country foods. I'm always on the lookout for recipes. When I saw that you had posted one for Borodinsky (бородинский хлеб) my heart sang. Please keep up the Russian recipes! You are so entertaining; I've never seen anyone cook in such a humorous manner!

[@janeormrod3229]

How about Kievskii tort (Kiev Cake)? That is my favourite cake, and I have yet to find a good recipe.

[@PantsDownApronsOn]

Sure will glad you like it !

[@lorigillespie8729]

Yes, please, more Russian recipes! I was there for a couple of months years ago. Loved the food and the people.

[@valm9462]

it's ukranian

[@Bracanza]

​​@@valm9462, pirozhki !?😂😂😂 Черное море тоже вы выкопали, точно

[@rangerousdave]

Found you by your biltong video. This is by far my new favourite cooking channel. Keep it up! Much love from Canada.

[@PantsDownApronsOn]

Glad you enjoy it!

[@sliknick22]

So I found this recipe last night and decided to make it today. I CANNOT STRESS HOW FUCKING GOOD THIS RECIPE IS!

[@jpaleas]

This brought back memories, growing up in Europe (Greece) I had fried Pirozhki filled with frankfurter! Thank you for sharing!

[@Mrdespondency]

i dont cook many of these recipes but i love hearing these narrations while i work :)

[@Maskinanu]

Wow that something special, wonderful recipe with full of flavor❤️

[@m-rezaabazar-ghafari8757]

I say: excellent, awesome, wonderful. I love Russian Pirozhki.

[@leandracb]

more Russian cooking, please! I don't see enough Russian recipes on your channel.

[@PantsDownApronsOn]

They coming 👍👍

[@user-sv8zd4zg9z]

Best videos! Great work, thank you for your honest approach.

[@Pedigru]

I have been looking for a bake recipe. Thank you. I didn't want to fry mine!

[@PantsDownApronsOn]

Enjoy!

[@danalestat1450]

The best video in my life good instructions. I will be making all three recipes, watching you made me convinced I can do it. thank you

[@lovenatureandplants3137]

Your the funniest cook i have seen nice food

[@ezraaguilar1463]

So awesome thanks for creating swag content for us!

[@suzkstein]

Wow! I love this guy. Solid recipes and hilariously entertaining videos. I just subscribed and turned on the ding-dong lol. We're going to be cooking Russian around here for the next few days!

[@usa2342]

The most perfect looking pirozhki ever!

[@Diego-gz1pl]

awesome vid! i have a russian background (rip grand father) but i only learnt a couple of words and some traditional recipes, i love when you share russians recipes..... please continue. also im afermentation nerd, so some new crazy fermentation stuff will come in handy too keep it up, love your work! cheers!

[@PantsDownApronsOn]

Will do brother!🍻

[@zwiebster63]

This is the first time that I visit your channel. I was looking for a good recipe for piroshki and then found yours. You bring it in a funny way and I like that. So……I subscribed! Hope to see a lot of nice videos of you! 🤪🤪🤪🤪

[@knitter4years]

Thanks!

[@mnrois]

Fermented recipe . Spasiba!

[@amberfox3220]

I have only tried frying pirozhki (unsuccessfully) with a recipe from my mother in law. Looking forward to trying this! Yes more Russian recipes pls 😁

[@PantsDownApronsOn]

You gonna make her angry

[@amberfox3220]

If I tell her 🤐

[@MidwestSuburbLife]

Very nice! ❤

[@818king_tonga4]

Had to subscribe to this channel, it's awesome brotha 🔥🔥🔥🔥

[@Getouttahere78]

Man that looks delicious. The apple one is new to me. Will try it first 👍🏻

[@PantsDownApronsOn]

Apple one very good. You can also mix it with some fried smoked bacon/ pork belly and walnuts...

[@ruthwright6247]

Looks delicious Very entertaining video Awesome!!!!

[@shaun138]

Отлично!!! Saffa learning Russian over here. Also a food lover, so your content is frikken right up my alley. It's pretty basic, but would you consider making a video on сало and the best ways to enjoy it? Спасибо!

[@PantsDownApronsOn]

Cool man! Noted! Love сало way more than I should so, should definitely make a video on it. Good call! Some nice Russian phrases you might not learn everyday in there for you)

[@ritaking8827]

New subscriber! This is amazing! I’ve laughed so much! Great video ❤

[@DeeB17]

looks soooo good!

[@valm9462]

ukranian food is great

[@thirdcatfromtheright726]

hahaha...very entertaining video! I also like that it was pretty much to the point without a lot of wasteful chatter.

[@dankanon3785]

i would probably develop some kind of problem after eating these. I would make them all the time. every. single. day. they look amazing, my friend. thank you for sharing this recipe with us.

[@PantsDownApronsOn]

Welcome!! They are pretty addictive little things))

[@tylersmith1220]

Only needed to see a single video to sub. Brilliant editing, charisma, innuendo and skills. I made some pirozhki for the first time yesterday in my introduction to Russian foods, and did not use this recipe, and... well... let's say they could have turned out better. I will use yours in the future, and because of your personality, I'll be looking at your other stuff too! Thank you for your effort.

[@BABEEBEEH]

Thanks it’s the only channel found a baked one wsh there more light

[@spectacularcat91]

I wish I came here first, I just made a poor man’s Pirozhki that I found online. The filling was ground beef minced garlic and rice. They were meh, these look amazing I will follow your recipe for dough and meat filling next time. But as a butcher, I know finding turkey hearts out of season (thanksgiving) in the US is almost impossible so I might just use chuck and livers. Spasibo!

[@natallianaranovich5168]

Отличный рецепт, спасибо!!!

[@PantsDownApronsOn]

Пожалуйста

[@agermats]

Awesome video! Why not so many likes? This video should have THOUSANDS!

[@PantsDownApronsOn]

I know right))

[@ugnafffanya]

naebshiki! krasava! always hated when they did that, stuffing is everything!

[@richardcorsillo9819]

Just began a new pants down rye sourdough starter and now this video? doooooood

[@PantsDownApronsOn]

Lotsa dough )

[@tony1019]

Saurkruat and potato ❤❤❤

[@adamchurvis1]

I love the traditional Pirozhki, but the very finest I've ever had was a pre-revolution Romanov-style pirozhok made from egg-glazed puff pastry, filled with minced veal cooked with veal demi-grace, and plated with Sauce Béarnaise. The restaurant that served it is no longer around after about fifty years of business, but I will remember this sublime perfection for the rest of my life.

[@mraleister666]

Very funny way to tell the recipe! Love piroshkis!

[@Taleton]

Yeah give us fermentation videos...I would love it !!!

[@lucygera4614]

I love your video.❤Thank you! To make this pirog will be an entertainment with you😃 All the best: Suzi from Hungary

[@PantsDownApronsOn]

Have fun!

[@CRIS-ib9ze]

Fermentation videos, PLEASE!!! I love this channel 😀

[@jennyanimal9046]

I love making mushroom beef and cheese Piroshki

[@johankruger5028]

Again please again 😂😂i just love the little hand in there and yes more Russian recipes please al moet vir al die selfde steak dit en steak dat

[@johankruger5028]

Moeg🤣

[@PantsDownApronsOn]

Will do!🍻🍻

[@nadirafant6428]

And just like that I am subscribed! Lol

[@TheBretlinne]

YAS Rus Fermentation videos. I need these as I learn Rus cooking.

[@mastr-sf1jv]

Fermentation videos sound awesome if not done already!

[@lexistarlight3450]

Would love to see fermentation recipes ❤

[@pauldow1648]

Apples look good.

[@Taleton]

I am Hungry!!!! I want them.....

[@ladymacbethofmtensk896]

Из России с любовью! Люблю!

[@nedaazarakhsh36]

Perfect as always. May we have the egg white paste recipe?

[@MARINA4163]

Hi daar in Russia! Regtig awesome!🇷🇺🇿🇦❤️

[@PantsDownApronsOn]

Lekker! Geniet hom!

[@thinkuthink]

Oohoo, please with the fermented confections ✨

[@russia5228]

DON’T OIL YOUR HANDS! USE FLOWER Babushka - 2018

[@linnyw1072]

I'm from the USA .were the only state that has a chain of restaurant that serve these. We call them Runza

[@michaelb.42112]

New Sub'd here from California, land of the insane, but Russian food makes it all better. Spaceba, Misha.

[@JULOC05]

"No $ no name..." 😄

[@sarahthieben810]

I want to see some fermentation videos!! (although, I'm new to your channel-it's very possible you've already posted those).

[@PantsDownApronsOn]

I have a bread kvass video and a koji growing video coming out in the near future. Stay tuned and a bit patient pls. Still running a catering company and restaurant consultancy so here things can take a while sometimes.))

[@sarahthieben810]

@@PantsDownApronsOnI'm so sorry, I can see how that came out rather demanding-not my intention! What I meant was yes! I would be interested in any additional fermentation videos if you did them. 🙂 I will check out the videos you mentioned in your comment (thank you) and I await (patiently 😊) any additional! Thanks for the great content and apologies for my accidental rudeness.

[@PantsDownApronsOn]

)))) No offence taken)) Hope to get some good vids out soon for you! X

[@thisistheway8933]

Fermentation videos please! I’ve got to try your today’s recipe. Can they be frozen and reheated successfully please?

[@PantsDownApronsOn]

Sure can.

[@zemelya1980]

I wish I knew where to get hearts, only available online and cost a fortune to ship. We used to have pirozhki with animal organs only(liver, lungs, hearts etc), I still remember the taste. When they were hot(deep fried , I guess they were, fried for sure), you could eat your tongue with it, like we used to say. And they were cheap, like dirt. I was looking for the channel ran by American but cooking Russian food using American ingredients. I got it!!!!! More Russian food recipes, please!!!!

[@dogetothemoon223]

When I was a kid in school in Russia, I used to go to bazaar and buy meat pirozhki from babushkas.

[@sniper-lt9pd]

GOOD BLESS RUSSIA

[@hollyp275]

Looks like a great recipe and I will give it a go! So why don't you put salt in the minced meat? xx

[@PantsDownApronsOn]

Draws out moisture and makes browning difficult. Unless you have a huge wok burner. In that case a little water instantly evaporates and stuff browns. But who has a wok burner nowadays..

[@ladymacbethofmtensk896]

Я очень хотел бы пирожок!

[@Th-Inc]

Trying your meat and kapusta pirozhki but having a problem shaping the mince after cooking - it wont hold a shape. Any trick to getting the meat more stiff? BTW just finished making your Medovik for the second time. The wife loves it!

[@PantsDownApronsOn]

Great work! Cool the meat down before shaping it because the fat need to solidify the mix. If your mince is very lean add a bit of potato puree to bind it.

[@mokshalani8414]

Yes please, I want to see all the funky meat juices: shrimp paste, fish sauce, beef trim & liver juice. Everything. Go big & balls out

[@PantsDownApronsOn]

That the spirit

[@Wild982]

was that a life of boris reference at the end?

[@beingone7360]

Bobby Big Guns!

[@LivE-cs6cd]

😂❤🎉🙏🏼

[@CHABIEPORTNOY]

I’m here Because The equalizer Like it.

[@globaledu2876]

(10:07) "Star anise ...that's spelled ANUS" ... hmmm... no kidding!! 😂

[@feral_shade]

When I was very young, frozen supermarket pirozhki was an extremely rare and heavenly treat. I've spent 30 years desperately yearning, and failing, to find them again. Today I drcided to make them myself.... and I'm very eager to try your recipe!! However, the recipe calls for 18-20 minutes at 338°F My oven only heats at either 325° or 350°F ...what adjustment do you recommend?

[@PantsDownApronsOn]

325 good

[@feral_shade]

@@PantsDownApronsOn thank you!

[@Starlightskipper]

More Russian nom noms

[@bucyrus5000]

Your Pirozhki is gorgeous, but did you that the is a restaurant chain in America called Runza that sell Pirozhki (they call them runza). They are delicious and have a passionate following, but clearly not as refined as your's. It would be interesting if you ordered some of their frozen 'runza' to critique.

[@teresasvk2443]

So why did you not put the salt into the meat but into the onions? 🤔 havent seen anyone else asking. This recipe is a lot of work, but the end results are worth it, it seems by looking at them. Btw. What do you use under your parchment paper, to stick to the pan? Just water or anthg else?

[@PantsDownApronsOn]

Salt draws out moisture which prevents browning. We want to brown the meat but stew the onion. Oil makes it stick pretty well👌

[@teresasvk2443]

@@PantsDownApronsOn make sense now. Thx Chef

[@meatwad1]

If I can't find turkey hearts and livers at a store where I live, would chicken hearts, gizzards and livers be adequate substitutes?

[@PantsDownApronsOn]

Sure thing!

[@meatwad1]

@@PantsDownApronsOn Thanks for answering!

[@LuiEVero]

Hey Charlé... Do you have a good cabbage soup?

[@PantsDownApronsOn]

I like a very simple cabbage, potato and ham hock soup with plenty of garlic, parsley and black pepper. If you don’t like pork then change it for chicken or beef. Very important to use preferably savoy cabbage and not to add it too soon. The meat, potatoes and garlic should be falling apart before adding the green stuff and seasoning. Also nice to add a smoky element or just a touch of smoking liquid

[@LuiEVero]

I eat a lot of cabbage, so was wondering if there was a Russian cabbage soup... I usually make it with cabbage, lots of butter, lots of garlic, and cheat and use uncured honey smoked ham lunch meat... which I add after it is cooked... I tried adding it at the beginning, and the flavor cooked out. I tried using the meat of some of my quail roosters, and found out I like the eggs, but don't like the taste or smell of quail meat, so need to find a cover up recipe... I also really like the German Rotkohl made with purple cabbage, but have never made it!

[@PantsDownApronsOn]

If you eat pork….Smoked pork ribs makes an amazing cabbage soup. There is a russian cabbage soup called “shee” . Here’s one we use in the kitchen as a base: 500 g meat on the bone 1,5L water or stock 300 g sauerkraut or fresh cabbage 300g onions chopped 20g crushed garlic 500g potatoes diced 300g tomatoes diced 200g carrot grated 10g tomato paste vegetable oil for frying 4 bay leaves 6 all spice berries 10g salt 10g sugar 2g black pepper dill, parsley, sour cream for serving. 1. Fry the onion, grated carrots garlic until soft. 2. Add the tomato paste and cook it out. 3. Add the meat, potatoes, tomatoes, liquid and spices.(don’t add the salt yet) 4. Simmer very slowly until the soup has a deep flavour. About 1,5 hours. 5. Add the cabbage and cook for 15 minutes more. 6. Add the salt, sugar and adjust with more seasoning to your liking. Ps. I like using a mix of fresh and fermented cabbage 50/50.

[@LuiEVero]

@@PantsDownApronsOn That sounds great with pork ribs! Just found a Polish cabbage recipe (Kapusniak) on the internet that uses smoked pork ribs that I will have to try... The Russian recipe sounds good too... I've never tried cabbage with tomatoes, but sounds good... Thanks! I am probably the chef's worst nightmare... I am allergic to onions! 🙃

[@PantsDownApronsOn]

@LuiEVero Leave them out by all means 👍 ))

[@canadiannavywife434]

I LOVE YOUR CHANNEL.... spandex... damp stained cloth ... Where the heck am I going to find those?... Might need to go to the old country to find them... Hugs from Esquimalt

[@canadiannavywife434]

Need more fermentation... lots more...

[@PantsDownApronsOn]

Damp stained cloths and spandex should be easier to come by than Turkey hearts 💕

[@PantsDownApronsOn]

On it👌

[@katikatyaun2150]

I frayed them I don’t know if it’s gonna be same if you Cooke them in oven

[@PantsDownApronsOn]

Fry is good too

[@cxntrxband7412]

Does anyone know the exact measurements?

[@PantsDownApronsOn]

Link to written recipe in description

[@lilnicee]

What are the measurements for the Dough

[@PantsDownApronsOn]

There’s a link to the full written and printable recipe in the description. All the fillings, the dough and lots more info

[@russia5228]

Я у бабушки научился, это ещё лучше

[@MisanthropyFerret]

я люблю с фаршем и капустой тушеными. А вот сердца, ливер - фу, не, это мы не едим

[@avigold3622]

can I adopt you? kidding not kidding

[@PantsDownApronsOn]

Sure… Can I bring my dog?

[@avigold3622]

@@PantsDownApronsOn obviously! ha ha

[@LelaStrika]

😀😀🤣

[@gtrboy77]

These look similar to kolaches. I made kolaches once and there were three separate times you had to let them rise. They were amazing. What is the different between kolaches and pirozhki?

[@PantsDownApronsOn]

Might be the same thing…

[@maxsportsman2416]

Здорова братан! Привет от США 🇺🇸! Ты из какого города?

[@caseyjones5145]

420th like ayyyye

[@peternikkel9495]

More fermentation videos. Fermented cucumber and carrots are child's work. I will teach you kimchi if you teach me fermented egg whites.

[@jennyanimal9046]

You can be the Vladimir of what you Putin in you Roskis😂🎉

[@mirofeya]

Что я тут делаю? Я терпеть не могу готовку (и уборку после). И знаю даже более вкусный рецепт, с несладким тестом.

[@PantsDownApronsOn]

Не знаю что ты тут делаешь. 🤷‍♂️🤷‍♂️

[@lhg541]

good videos but a bit too vulgar

[@joesmith7427]

send some of those young women you people have over there to us, we need some new blood in America!! i know there are some good lookers, abd if we could go there, that would be great, we like to visit other counties, something new and different and you people come here!! other countries too, Cuba, ife been waiting a lifetime for Castro to get out, and i still cant go, but i can yell to them!! thats stupid of us!!

[@joesmith7427]

i need a passport to go to Canada, REALLY??AND Mexico,WHAT KIND OF GOVERNMENT IS AMERICA RUNNING?? SO LET THE LATINO'S IN TO THE US, RAISE UR HAND AND REPEAT AFTER ME!! THEY CAN SPEAK 2 TONGUES, I CANT, WHOS THE STUID ONE HERE?? ME!! 😂😢😊

[@gabunaassatiani5024]

he's so wierd !

[@dr.cynthiascurry-brooklin8070]

Entertaining, but giving the food love with that tongue is a little much. Makes me skeptical about what people are really eating in your restaurant.

[@PantsDownApronsOn]

Getting reactions out of people online and getting reactions out of people in restaurants are two very different things;)