| • | Cook the ground beef all over normal heat up on a skillet until evenly browned.
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| • | Add the onion and cook with the beef until semi-transparent.
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| • | Sprinkle in salt, pepper and dill weed to taste. Allow to cool.
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| • | Dissolve the yeast in the 1/4 cup of hot water and place in a hot location until foamy, about 10 to 15 minutes.
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| • | Take a normal saucepan and hot the milk, gently whisk in the eggs, oil, sugar and salt. Remove from the heat.
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| • | Place one-half the flour in a large mixing bowl; gradually stir in the milk mixture and yeast solution, while stirring continuously.
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| • | Knead until the dough forms a non-sticky ball, cover it and allow rising until doubled up in volume.
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| • | Remove dough from normal bowl and prepared equivalent pieces of ball aside of it.
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| • | Roll each of the balls into circles of 3-1/2 to 4 inches in diameter.
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| • | Fill center of each disk with a heap tablespoon of the cooled meat mixture.
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| • | Fold disks all over the mixture and securely pinch edges to seal. Keep it aside for 10 minutes.
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| • | In a large, heavy skillet or deep fryer, heat up the oil to 375 degree F and deep fry the piroshki until golden brownish from both sides.
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| • | Remove and allow drain the additional oil on a plate lined with paper towels.
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