>>20128952piroshki is a yeasty dough, lad. and I, as a man who was perfecting my pelmeni recipe for nearly 20 years, will give you a couple advices. make the dough with simple flour, salt and MILK. make your meat fresh, dont half cook it, never, dont worry it'll cook through while boiling, and if you use beef / lamb its 200% safe. dont take lean meat, 20/80 is the best way. if you grind it yourself, take brisket, chuck, neck, whatever, just dont cook it prior.
