Can I let you guys in on a secret? The days I get to share recipes with you all, are my favorite days. I get to pass the obsession of my favorite foods onto you! And today, I am extra excited.
Today I’m sharing with you a childhood favorite: Potato Piroshki. Beautiful, delicate hand pies. And these bad boys are stuffed with perfect potato filling. Mmm. Excuse me while I reach for one right now. These savory fillings take me back to my mom’s kitchen, enjoying a fresh pirozhok that she had just fried with the slightly crispy outside of the dough perfect contrasting the fluffy inside.
By the way, piroshki is just the plural form of the Russian word pirozhok. It might sound like two different words, but piroshki and a pirozhok are definitely the same thing, just different in numbers. You may already be familiar with Eastern Europe to Central Asia’s delicious dishes, including many foods that may have different names but the recipes are about the same. This is common for these Slavic foods since the culture in many of these countries quite often mix.
Not too long ago, I shared with you my cabbage-filled Piroshki recipe. If you’re looking for a lower-carb alternative, those ones are it! They are amazing! And you can also find a thorough guide on how to make them!
But today is all about the potato version.
Give me all the carbs! For these delicious little hand pies, I’ll have to pause the carb control.
Whether you’re serving them as an appetizer, or the perfect bread alongside so many dishes, potato stuffed Piroshki will be a hit! The breading is airy and soft, with a slightly crunchy exterior. The potatoes are the perfect accomplice to the bread. Oh, it’s a match made in heaven.
These piroshki don’t come alone, though.
Want something to dip this into? We usually use sour cream. I’ve got a great yogurt dipping sauce! I usually make this sauce for chicken wings, or buffalo cauliflower if I’m watching those pesky carbs, but I tried it with this Piroshki. It was actually pretty great.
Serve this hot or cold. With or without something on the side. However you serve them, I’m pretty confident you’ll love them!
What else can you put in piroshki?
That’s a great question! Many Slavic foods basically consist of a filling in a type of dough, and piroshki are one of the more well-loved foods, and you can put so many different fillings inside this soft dough. Cabbage with caramelized onions is a common option if you wander into a European market. Ground beef and black pepper, or even green onion is one that my family and I love. When I prepare the dough ball, I see endless possibilities. Yesterday’s leftover mashed potatoes fit right in to make the best mashed potato filling ever, and this dough recipe can accomodate any filling.
Easy Piroshki/ Pirozhki with Mashed Potato Filling
- Stand mixer
- Vegetable peeler
- cutting board
- Potato masher
- rolling pin
- 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
- 2 Tbsp oil, for frying
- Pour a cup of warm milk in a bowl, add a pinch of salt and the egg, then whisk together.
- In a separate bowl, mix together flour and dry yeast.
- 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.
- 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.
- 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.
- While the dough rises, prepare the potato filling.
- Peel the potatoes and onion.
- Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender.
- Meanwhile, dice the onion and sauté in butter until onion is soft.
- 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.
- 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).
- Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.
- Place a tablespoon of the filling on the center of the dough.
- Fold the dough over the filling and firmly pinch the edges to seal.
- Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.
- In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down).
- Remove and drain piroshki on a plate lined with a paper towel.