Potato Piroshki

Potato Piroshki

This is a Russian recipe, as you can tell from its name - "piroshki" are a sort of mini pies with yeast dough, which must have the shape you see in the picture, otherwise, their name changes and they become something else.

It's been half a year already since I've been preparing piroshki for every occasion and they just vanish from the plate in no time. And the ones who usually claim they don't like potatoes, nor the onions don't even know what they are eating, especially the kids :) Piroshki can be served as a meal, for breakfast or packed for a trip. They are quick, not messy at all and absolutely tasty.

They can have other salty fillings as well - check the last step of the recipe for suggestions, or feel free to improvise.


1 cup
Sunflower oil
0.5 cups
1 tbsp
1 tsp
Active dry yeast(Instant Dr.Oetker)
11 g
White flour
3 cups
Yellow potatoes
1 kg
for the filling
White onion
1 piece
Sesame/poppy seeds
2 tbsp
and a little ground black pepper and salt, to taste
Egg yolk
1 piece
for brushing

Step by step


First prepare the filling, so that it's cool when you make the piroshki. 

So, peel and wash the potatoes, cover with water and bring to a boil. When they start to boil, turn the heat to low and boil for 30-35 minutes.


Meanwhile, cook the finely chopped onions in a bit of oil, until light yellow.


After the potaoes have boiled, drain the water - add in the onions, a bit of salt and pepper, mash well.


Mix in the greens and let cool until dough is ready.


Now we make the dough. 

In a large bowl, combine buttermilk together with oil, salt, sugar. Then tip into a saucepan and place over heat just to warm up a bit - and make sure it's not hot.


Mix flour and the instant yeast and incorporate into the buttermilk mixture.


Knead dough - it will feel soft and nice to touch - it's the oil which makes it so nice and not sticky. Let rest for 10-15 minutes, covered with a kitchen towel or plastic wrap.


After this time, knead some more on the lightly floured table and then let rise for 20-25 minutes.


When you start assembling the piroshki, cut dough into equal parts and roll into balls. They should be about the size of a walnut, or slightly bigger, if you want bigger piroshki. Put them next to each other.


Pat each dough ball by hand or using the rolling pin into circles about 5mm thick.


Mound 1 tbsp filling on each one.


Seal the edges together. 


Bring the corners gently towards the middle and pat with your fingers to enclose the filling. 


Turn it seam side down and here it is - a perfect piroshki :)


Repeat procedure for all of them, arrange on a baking sheet lined with parchment paper.


Let rise on the baking sheet for 15 minutes, then brush with egg yolk and bake in the oven to 180-200 degrees C.


They are ready when brown both on top and underneath. Remove and let cool.


The piroshki are good either warm or cool - and I really recommend this recipe. 

Filling suggestions: 

-salty cheese can be added to the potato mixture; 

-mushrooms braised with onions and salt and pepper, to taste;

-green onions slightly braised and combined with boiled eggs cut in small pieces;

-braised cabbage with a bit of onion, salt and pepper; 

-braised sauerkraut with onions, salt and pepper; 

-cheese mix of yellow and soft white cheese (Romanian telemea);

-any minced meat, braised with a bit of onion, salt and pepper; 

-cow's milk cheese;


So there is plenty of room for improvisation. 


Quantity: 20 pieces
Prep time: 60 min
Difficulty: intermediate
Ready in: 45 min
Publish date:

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