These homemade piroshki are soft, fluffy, and stuffed with potato goodness. It’s the ultimate Russian street food right in your kitchen!
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: 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.
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.
Want something to dip this into? 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 do I need to make the dough?
- 1 cup warm milk
- pinch of salt
- 1 egg
- 1 tsp dry yeast
- 2 cups all-purpose flour
What do I need to make the filling?
- 3 medium potatoes
- 1 onion
- 2 Tbsp butter
- salt and pepper, to taste
What do I need to fry?
- 2 Tbsp oil
Directions for Piroshki with Potatoes:
- 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 disk, fold disk 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.
You can serve piroshki hot or cold, they taste great either way!
Steps
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.
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.
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 disk, fold disk 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.
You can serve piroshki hot or cold, they taste great either way!
Place a Tablespoon of the filling on the center of the disk, fold disk over on the filling and 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.
Remove and drain piroshki on a plate lined with a paper towel.
Easy Piroshki with Potato Filling
Ingredients
For the dough:
- 1 cup warm milk
- pinch of salt
- 1 egg
- 1 tsp dry yeast
- 3 cups all-purpose flour
For the filling:
- 3 medium potatoes chopped
- 1 onion chopped
- 2 Tbsp butter
- salt to taste
- black pepper to taste
Frying:
- 2 Tbsp oil
Instructions
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.
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.
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 disk, fold disk 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.
You can serve piroshki hot or cold, they taste great either way!
Place a Tablespoon of the filling on the center of the disk, fold disk over on the filling and 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.
Remove and drain piroshki on a plate lined with a paper towel.
Nutrition Facts
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