The piroshki turned out well. Score one for stroganoff as a filling. My mother mentioned that the dough tasted much like what her mother had called "krepfeln" (sp?) in Germany years ago, which are sort of jam-filled German donuts. I tried filling the dough with apricot jam, but it was too runny, and I had a mess which I fried anyway.

Notes: In the future, use chunkier jam and to not attempt to use the plastic "dumpling makers" my sister gave me for Christmas. Also, dust the krepfeln with powdered sugar, like beignets.