1-First, get your dough going by mixing the dry ingredients. In a large bowl, combine 4 cups of all-purpose flour, 1 packet of active dry yeast, and ½ teaspoon of table salt. Add 1/3 cup of vegetable oil and 1 cup of warm water, stirring until you have a smooth dough. If it’s too dry, add a little more water; if it’s sticky, sprinkle in extra flour to get it just right.

2-Once mixed, coat the dough with a bit of vegetable oil, cover it with a damp towel, and let it rise in a warm spot for 30-60 minutes until it doubles in size. While that’s happening, prepare the filling: Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then add 1 lb of lean ground beef, 2-3 pressed garlic cloves, and 1 teaspoon of table salt. Cook the meat until it’s fully done, breaking it apart with a spoon, and then mix in 1 cup of cooked rice.

3-Shaping and Frying the Piroshki: After the dough has risen, turn it out onto a floured surface and knead it into a smooth ball. Flatten it into a disk and divide it into 12 equal pieces, rolling each into a ball. Flatten each ball with your hands, add a spoonful of filling in the center, fold the dough in half, and pinch the edges to seal. Gently flatten the pies in your palms, making sure the sealed edge is on the flat side.

4-Heat about 1 inch of oil in a skillet or Dutch oven. To check if it’s ready, dip the end of a wooden spoon into the oil if bubbles form around it, you’re good to go. Fry 4 piroshki at a time for 3-4 minutes per side until they’re golden brown, then drain them on paper towels. Let them cool a bit before serving warm or at room temperature. This whole process, from prep to plate, takes about 1 hour and 15 minutes and makes 12 servings.