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Nut Free
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Sugar Free
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Vegetarian
Easy Piroshki/ Pirozhki with Mashed Potato Filling
This Easy Piroshki with Mashed Potatoes recipe is a childhood favorite! Filled with creamy mashed potatoes and fried golden brown, you won’t be able to resist these fluffy hand pies.
A traditional Russian or Ukrainian pirozhok is always a staple in Slavic homes. Did you know that the word pirozhok is simply the singular term for the plural form of piroshki? Plural or not, these hand pies make one of the best lunch, dinner, or snack foods.
I could eat comfort food potato piroshki all day long. Stuff leftover mashed potatoes into a soft yeast dough recipe that’s super easy to put together. Some may like their piroshki oven baked, but I prefer them fried golden brown.
Table of Contents
Key Ingredients:
Potato pirozhki take a couple of different steps to make.
First, you’ll need the dough ingredients:
- Warm milk- Whole milk
- Salt- Sea salt
- Egg- Large eggs
- Dry yeast- Make sure it’s not expired.
- All purpose flour- unbleached flour.
While the dough is mixing, multitask with this easy potato filling:
- Potatoes- I like to use the gold potatoes.
- Onion- Yellow onion.
- Butter- Unsalted butter.
Finally, to make these fried piroshki you’ll need to: well, fry them!
- Salt- Sea salt.
- Black pepper
- Oil, for frying – Light olive oil or organic canola oil.
Find the full printable recipe with specific measurements below.
How to make Easy Piroshki with Mashed Potato Filling:
Step 1: Wet ingredients
Pour a cup of warm milk into a bowl. Add a pinch of salt and the egg, then whisk together.
Step 2: Dry ingredients
In a separate bowl, mix together flour and dry yeast.
Step 3: Combine and mix
Start adding the flour with the yeast mixture into the bowl with wet ingredients. To make the job easier, use an electric mixer with a hook attachment.
Step 4: Make the dough ball
Add ½ cup of flour at a time and mix until the dough forms into a ball. You might need less than 3 cups of flour. (That’s why we don’t add it all at once.)
Steps 5 & 6: Rest
When the dough has formed, cover the bowl with plastic wrap or a towel. Place in a warm place for the dough to rise. Leave it for 2 hours or until the dough doubles in size and is soft and easy to work with.
While the dough rises, prepare the potato filling.
For the potato filling:
Step 1: Prepare
Peel the potatoes and onion.
Step 2: Chop and cook
Cut the potatoes into pieces and place them in a pot. Cover with cold water and cook covered for 20 minutes until potatoes are tender.
Step 3: Sauté the onion
Meanwhile, dice the onion and sauté in butter until the onion is soft.
Step 4: Make the filling
Mash potatoes with a potato masher, add salt, pepper, sautéed onions, and ½ cup of water, and mix well. The filling is ready to use.
Put together the piroshki:
Step 1: Separate the dough
Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball. (Keep the rest of the dough in a bowl covered while working on each piece).
Step 2: Roll out the dough
Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.
Step 3: Add filling
Place a tablespoon of the filling on the center of the dough.
Step 4: Seal
Fold the dough over the filling and firmly pinch the edges to seal.
Step 5: Rest
Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.
Step 6: Fry until golden
In a large heavy skillet, heat the oil. Fry piroshki in batches on both sides until golden brown. Start frying with the seal side down so they don’t open up.
Step 7: Remove and drain
Remove and drain the piroshki on a plate lined with a paper towel.
Expert Tips:
- Get creative with the fillings in piroshki! Meat, cabbage, or even sweet piroshki filled with cherries, cream cheese mixtures, or farmer’s cheese are all great options.
- Enjoy piroshki while they’re still warm for the best crunch and then soft, warm, doughy goodness inside!
FAQs
Refrigerate cooked piroshki for up to 3-4 days. Reheat them in the oven or microwave before serving.
Absolutely! You can create smaller, bite-sized piroshki for parties or as appetizers.
Slavic food isn’t difficult to make! Here are other piroshki recipes with different fillings.
- Piroshki with braised cabbage fillings The dough is soft and fluffy, with a deliciously healthy filling that everyone will enjoy!
- One of my favorite piroshki recipes are filled with ground meat. I love to serve sour cream with piroshki filled with meat.
More potato recipes
If you tried these Piroshki with Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!
Easy Piroshki/ Pirozhki with Mashed Potato Filling
Equipment
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whisk
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bowl
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Stand mixer
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Vegetable peeler
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Pot
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Potato masher
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rolling pin
Ingredients
- 1 cup warm milk
- 1 pinch salt
- 1 egg
- 1 tsp dry yeast
- 3 cups all-purpose flour
Mashed Potato Filling
- 3 medium potatoes, chopped
- 1 onion, chopped
- 2 Tbsp butter
- salt, to taste
- black pepper, to taste
Frying
- 2 Tbsp oil, for frying
Instructions
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Pour a cup of warm milk in a bowl, add a pinch of salt and the egg, then whisk together.1 cup warm milk, 1 pinch salt, 1 egg
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In a separate bowl, mix together flour and dry yeast.3 cups all-purpose flour, 1 tsp dry yeast
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Start adding the flour with the yeast mixture into the bowl with wet ingredients. To make the job easier, use an electric mixer with a hook attachment.
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Add ½ cup of flour at a time and mix until the dough forms into a ball. You might need less than 3 cups of flour, that’s the reason why we don’t add it all at once.3 cups all-purpose flour
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When the dough is formed, cover the bowl with a plastic wrap or a towel and place in a warm place for the dough to rise. Leave it for 2 hours or until the dough doubles in size and is soft and easy to work with.
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While the dough rises, prepare the potato filling.
For the potato filling:
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Peel the potatoes and onion.3 medium potatoes,, 1 onion,
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Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender.
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Meanwhile, dice the onion and sauté in butter until onion is soft.1 onion,, 2 Tbsp butter
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Mash potatoes with a potato masher, add salt, pepper, sautéed onions, and ½ cup of water and mix well. The filling is ready to use.1 onion,, salt,, black pepper,, 1 cup warm milk
Put together the piroshki:
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Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball (keep the rest of the dough in a bowl covered while working on each piece).
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Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.
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Place a tablespoon of the filling on the center of the dough.
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Fold the dough over the filling and firmly pinch the edges to seal.
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Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.
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In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down).2 Tbsp oil,
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Remove and drain piroshki on a plate lined with a paper towel.
Did made your perishing recipes the where soo nice and fluffy and delicious 👍
Awesome! Thank you for the feedback
This is the second time I’ve made this, and I love how easy it is. The dough is super soft too! My Russian husband approved, and said this is all he’s eating today.
Thank you for the feedback, glad you and your husband enjoy piroshki.