Crispy fluffy dough and spicy juicy filling – that's what the hearty pan fried piroshki with beans consist of. They are vegan, filling and incredibly tasty. The filled buns are ideal as a main meal, snack or appetizer. With this recipe you can easily make the piroshki with bean filling yourself with just a few ingredients.
Add flour in portions and knead into a soft, slightly sticky dough.
Knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the filling
Peel onions, chop them and fry them in a little vegetable oil until golden brown.
Finely puree the drained kidney beans with a hand blender.
Add the fried onions and mix, seasoning the bean filling with salt and black pepper.
Preparation of the piroshki
Divide the dough into 15 equal pieces (49 - 50 g each for me), form each piece of dough into a ball (If the dough is sticky, you can lightly grease your hands with vegetable oil.) and let the dough balls rest on the work surface for 15 minutes.
Flatten each dough ball into a circle or roll it out.
Place about 1 - 1.5 tablespoons of bean filling in the center of each dough circle.
Fold the sides of each dough circle together, stick them down, and press the resulting filled bun just slightly flat.
Put plenty of vegetable oil in a deep frying pan (If you want the buns to have a crispy crust, they should float in vegetable oil while frying) and heat it.
Bake the bean filled buns in vegetable oil over low-medium heat, first from the seam side, then from the other side, until golden brown.
Notes
Instead of fresh yeast you can also use dry yeast**. For the recipe you need 6 - 7 g of it.
The specified amount of flour may vary. Add flour in portions only until a soft dough is formed. It should not be mushy, but also not too firm or dry.
Stick the edges of the bean filled buns together as tightly as possible to prevent them from rising during frying.
Instead of pan frying, you can bake the piroshki with bean filling in the oven. To do so, read my notes here above.
Note the detailed tips and tricks for making the piroshki with bean filling at the top of the post.