Air Fryer Chicken Pirozhki (Yogurt Dough)
Nutrition per Serving
These are pirozhki — Russian stuffed buns — but made with a dead-simple 2-ingredient yogurt dough and air fried instead of deep fried. The result: golden, crispy on the outside, soft inside, and way fewer calories than the traditional version.
The dough is just equal parts flour and Greek yogurt. No yeast, no rising time, no kneading. The yogurt adds protein to the dough itself and makes it pliable enough to wrap around the filling without cracking. It's the same trick that works for lean chicken recipes — keep it simple, let the air fryer do the work.
At 383 calories with 28g of protein per pirozhok, this is a full meal that fits comfortably in a calorie deficit. The filling is just ground chicken stewed with onion and garlic — no cream, no cheese, no hidden calories. Use our daily calorie calculator to see how it fits your day.
Ingredients
- 2/3 cup (100g) all-purpose flour
- ~7 tbsp (100g) plain Greek yogurt (nonfat)
- Pinch of salt (for dough)
- 7 oz (200g) ground chicken
- 1 medium onion, diced (~110g)
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
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Step 1: Cook the filling
Stew ground chicken with diced onion, garlic powder, salt, and pepper on the stovetop over medium heat for about 20 minutes. Break the meat into small pieces as it cooks. Let cool slightly before filling.
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Step 2: Make the dough
Mix flour, Greek yogurt, and a pinch of salt in a bowl until a soft dough forms. It'll be slightly sticky — that's normal. Divide into 2 equal pieces.
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Step 3: Shape the pirozhki
Flatten each dough piece into a round on a lightly floured surface. Place half the filling in the center, then pinch the edges together to seal into a ball. Place seam-side down.
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Step 4: Air fry
Place the pirozhki in the air fryer basket seam-side down with space between them. Cook at 356°F (180°C) for 12–15 minutes until golden brown. No oil spray needed — the yogurt dough crisps up on its own.
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Step 5: Serve
Let cool for a couple of minutes before cutting open. Serve with ketchup and mustard.
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