Russian Piroshki


1 1/2 cups plus 2 tablespoons vegetable oil
2 cups thinly sliced cabbage
1/2 cup finely chopped onion
1/2 pound ground beef
3/4 teaspoon dried dill
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (16.3-ounce) package refrigerated flaky layer biscuits


1. In a large skillet over medium heat, heat 2 tablespoons oil; saute cabbage and onion 5 to 7 minutes or until cabbage is wilted. Place cabbage mixture in a bowl and set aside.

2. In the same skillet over medium-high heat, cook ground beef 5 minutes or until browned, breaking up any clumps as it cooks; drain liquid. Add cabbage mixture back into skillet. Stir in dill, garlic powder, salt, and pepper; mix well.

3. Gently pull apart each biscuit in half, making 16 flat circles. With your fingers, flatten each circle into a 3-inch round diameter. Place 1 tablespoon of meat mixture into center of each piece of dough. Fold dough in half over the meat, forming a half moon shape, and firmly pinch edges to seal.

4. In a deep skillet over medium-high heat, heat remaining 1-1/2 cups oil until hot but not smoking. It should be about 350 degrees F. Place stuffed dough in oil and cook in batches 1 to 2 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel-lined platter. Serve warm.