This delicious Russian Piroshki Recipe is easy to follow and yields twelve Fried Piroshki! Fluffy and light like a donut, these Piroshki are filled with potatoes, meat, and spices! Serve hot and enjoy as a snack or main dish! Perfect for a cozy fall or winter day.
RUSSIAN PIROSHKI RECIPE WITH POTATOES AND MEAT
HELLO BBS! Or… I should I say privet 😛 . No seriously, today I bring you a batch of Fried Piroshki With Potatoes And Meat! And I really hope you’ve had Piroshki before because if you haven’t, you’re missing out.
These fried buns have slightly crispy outsides and super fluffy insides (fluffy like a fried donut!), they’re filled with a delicious potato and meat filling. They’re basically the definition of comfort food, and that’s exactly why they’re super popular in Russia!
So, the great thing is that thanks to this easy-to-follow Russian Piroshki recipe, you can make these at home wherever you are. And if you’ve never had them before, you *have* to try them. Promise.
To me, this is exactly the kind of food that you’d make on a rainy Friday afternoon or a freezing Sunday morning. Cozy, rich, and delicious.
WHAT ARE PIROSHKI?
Piroshki (or Pirozhki, this would be a much more accurate romanization) are boat-shaped buns made with a super fluffy yeast-leavened dough. They’re filled with sweet or savory fillings. They can be fried or baked.
Potatoes, meat, mushrooms, mixed vegetables, and boiled eggs are some of the most popular savory fillings! Sweet Piroshki, on the other hand, are usually filled with fruit like apples, cherries or apricots, jam or tvorog (farmer’s cheese or quark).
They’re usually hand-sized and are best eaten hot or warm! Some people like to dip them in sour cream 😛 .
HOW DO YOU MAKE PIROSHKI?
- Make the dough by combining egg, sugar, salt, milk, water, oil, and yeast. This dough is supposed to be super soft and it will be a bit sticky at first. Don’t freak out, simply flour your work surface and knead until it’s soft, smooth, and elastic.
- Let it rise until double in size.
- Make the filling by combining boiled potatoes, ground meat, and butter.
- Assemble the Piroshki by dividing the dough into 12 pieces and filling and shaping each piece to create a hand-sized boat-shaped bun. I’ll have pictures below to show you exactly how to do this! 🙂
- Fry your Piroshki in hot oil. The oil temperature should always be around 350F – 375F so I recommend using a thermometer if you’re new to frying! I got mine on Amazon and it was super inexpensive but it works great and I use it *allll* the time (tip: you can also use it for candy making!).
HOW DO YOU SHAPE PIROSHKI?
Ohh I took step-by-step pictures for this!! 🙂
Simply grab a piece of dough, roll it out into an oval shape, fill it, then pinch the sides of the dough to seal the dough, flip it, roll it out again. For 12 large Piroshki, each piece of dough should weigh exactly 2 oz but feel free to make them smaller if you want to serve these as an appetizer!
HOW DO YOU STORE PIROSHKI?
Piroshki are best eaten as they’re made *but* if you have to store them, place them in an air-tight container and refrigerate for 1-2 days. Reheat until fully heated through.
HOW DO YOU REHEAT PIROSHKI?
If using the oven: 1-2 minutes at 350F.
If using the microwave: 40 seconds on high.
CAN YOU FREEZE PIROSHKI?
I would recommend freezing the dough as fried piroshki are best eaten as they’re made.
To freeze the dough, let it rise, then punch the dough down to release the air, wrap it in plastic wrap then add a layer of aluminum foil and freeze. You can freeze Piroshki dough for up to 2 months.
When you’re ready to make your Piroshki, thaw the dough overnight in the refrigerator, punch it down again to release any air, then continue following the recipe.
WHAT TO SERVE WITH PIROSHKI?
Piroshki are great as a cozy snack, appetizer, or main dish (if they’re big enough and hold a ton of filling)! That being said, I would keep the rest of the meal pretty light as Piroshki are fried and stuffed with meat, potatoes, and cheese!
WHAT’S THE DIFFERENCE BETWEEN A PIEROGI AND A PIROSHKI?
This is (oddly enough) a pretty common question. I say oddly because Piroshki and Pierogi have nothing in common! Piroshki are stuffed buns, while Pierogi are dumplings. The Russian equivalent for Pierogi would be Vareniki (or Varenyky)!
HAPPY FRYING LOVES!! I hope you’ll love these super cozy Russian Piroshki with potatoes and meat as much as I do!
Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! <3
OH! YOU MIGHT ALSO LIKE MY:
- Russian Jam Filled Cookies
- Healthy Oven Roasted Vegetables
- Cheesy Turkey Sliders with Dijon Butter
- Meatballs In Beer Sauce
Russian Piroshki Recipe With Potatoes And Meat
For the Piroshki Dough
- 1 egg room temperature
- 1 tsp white granulated sugar
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup + 2 tbsp milk warm
- 5 tbsp water room temperature
- 1 tsp instant yeast
- 3 and 1/3 cups (420 g) all-purpose flour sifted
For the Piroshki Filling
- 2 large potatoes boiled in salted water
- 1 small onion
- 10.5 oz ground meat (pork, beef, chicken, or turkey)
- 1/2 tsp salt or to taste
- 1 and 1/2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cumin
- 1/4 tsp ground black pepper
- 1/4 cup (1/2 stick) unsalted butter melted
- Vegetable oil for frying
For the Piroshki Dough
- In a large bowl, add the room temperature egg, sugar, and salt. Beat until foamy. Pour in the warm milk and vegetable oil and mix. Sift in 3 cups of flour, add the instant yeast and immediately mix the flour into the egg mixture.
- Transfer the dough to a lightly floured work surface. The dough will be sticky at first. Gradually add in the remaining flour until your dough is soft and glossy but not sticky anymore. You should be able to knead your dough without it sticking to your hands. Knead for 5-6 minutes or until smooth and elastic.
- Place the dough into a large bowl greased with vegetable oil, cover with plastic wrap, and let rise until double in size. Depending on the temperature of your kitchen, this might take anywhere from an hour to two hours. Meanwhile, make the filling.
For the Piroshki Filling
- Mash the boiled potatoes, add in the ground meat, salt, paprika, coriander, cumin, and pepper. Mix. Gradually add in the melted butter until you get a soft and sticky filling. Cover and set aside. You may want to refrigerate the filling if your kitchen is hot and your dough isn't ready yet.
How to Assemble and Fry
- Once the dough has doubled in size, punch it down to release any air bubbles. Divide into 12 equal pieces for large Piroshki. Each piece of dough should weigh exactly 2 oz. You can also make smaller Piroshki if desired.
- Time to assemble! Grab each piece of dough, roll it out into an oval, fill it with 2 tbsp of filling (use less if making smaller Piroshki), then pinch the sides together to seal the dough, flip, and roll out again (see pictures for reference). Your Piroshki should be about 1 inch thick. Do not let the filling or melted butter seep out or the Piroshki will open while frying. Cover both the remaining pieces of dough and assembled Piroshki with plastic wrap to keep them from drying out. Work quickly to keep the dough from rising too much.
- In a large deep frying pan over medium heat, add the vegetable oil. The Piroshki should be able to float in the oil. The oil temperature should be between 350F and 375F. Fry each Piroshki for 3 minutes (flipping it once) or until golden brown on both sides. Place the fried Piroshki on a clean plate lined with paper towels to drain. Some Piroshki may puff up a lot, it's okay. Serve immediately!