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.

Ingredients
Buttermilk/Youghurt/Kefir
1 cup
Sunflower oil
0.5 cups
Sugar
1 tbsp
Salt
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
Step 1

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.

Potato Piroshki  - Step 1
Step 2

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

Potato Piroshki  - Step 2
Step 3

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

Potato Piroshki  - Step 3
Step 4

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

Potato Piroshki  - Step 4
Step 5

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.

Potato Piroshki  - Step 5
Step 6

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

Potato Piroshki  - Step 6
Step 7

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.

Potato Piroshki  - Step 7
Step 8

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

Potato Piroshki  - Step 8
Step 9

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.

Potato Piroshki  - Step 9
Step 10

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

Potato Piroshki  - Step 10
Step 11

Mound 1 tbsp filling on each one.

Potato Piroshki  - Step 11
Step 12

Seal the edges together. 

Potato Piroshki  - Step 12
Step 13

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

Potato Piroshki  - Step 13
Step 14

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

Potato Piroshki  - Step 14
Step 15

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

Potato Piroshki  - Step 15
Step 16

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

Potato Piroshki  - Step 16
Step 17

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

Potato Piroshki  - Step 17
Step 18

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;

etc.

So there is plenty of room for improvisation. 

Enjoy!

Potato Piroshki  - Step 18
Quantity: 20 pcs ()
Prep time:
60 min
Difficulty: intermediate
Ready in: 45 min