Persian Piroshki:From Dough to Filling

Piroshki has its roots in Russian and Eastern European cuisine, where small portions of dough are traditionally filled with savory ingredients and either fried or baked. Over time, this beloved stuffed pastry found its way into Iranian cooking and became a nostalgic favorite, evolving into different versions influenced by local flavors, ingredients, and family traditions.

In this workshop, we’ll create my own Persian-style meat piroshki, inspired by the warm, aromatic flavors of Southern Iran. The result is a beautifully golden piroshki with a generous, deeply flavorful meat filling and a subtle touch of heat — flavorful and well-balanced rather than overwhelmingly spicy.

At the heart of this workshop is an exceptionally soft, light, and versatile homemade dough. You’ll learn how to prepare it completely from scratch and use the same dough successfully with three different cooking methods: traditional deep-frying, oven-baking, and air-frying. We’ll cover proper mixing, proofing, rolling, filling, and sealing to achieve a tender, fluffy texture with a beautiful golden exterior.

What You’ll Learn

1. Soft, light & fluffy homemade piroshki dough from scratch

2. Traditional deep-fried method

3. Oven-baked method

4. Air-fryer method

5. Rich & flavorful Persian-style meat filling

6. How to properly balance spices, flavor & moisture in the filling

7. Signature homemade sauce

8. 2–3 different folding & shaping techniques

9. Proper portioning, filling & sealing

10. Proofing and dough-handling techniques

11. Correct frying temperature & cooking methods

12. How to achieve a tender, golden result without an overly oily finish