Piroshki, or pirozhki, are part of a large family of predominantly savory pies that hail from Russia to Central and East Asia, the Balkans, and Iran. There are many popular fillings, both savory and sweet, but ground beef is among the most common, at least in Russia.

Prepare the dough for:

Let rise one time.

While the dough rises, prepare the filling. Heat in a large skillet over medium heat:

Cook, breaking up the meat, until cooked through, about 10 minutes. Transfer to a medium bowl with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet and add:

Cook, stirring, until softened, about 8 minutes. Stir the onion into the bowl with the cooked beef along with:

Season to taste with:

Let cool completely.

Lightly oil a large baking sheet or line with parchment paper. Divide the dough into 20 pieces. Keep the dough balls lightly covered while you work to prevent them from drying out. On a lightly floured work surface, roll each ball of dough out into a 3- to 4-inch round. Place a heaping tablespoon of filling in the center. Bring 2 sides of the dough up to meet in the center over the filling and press to seal. Gently use your palm to flatten slightly into a plump, oblong dumpling shape, like a flattened football. Place seam side down on the prepared baking sheet. Cover and let rise until puffy, about 30 minutes.

Preheat the oven to 350°F.

Brush the piroshki with:

Bake until golden brown, 25 to 30 minutes.