Ready in just 7 steps, these Russian Piroshki Recipe with potatoes and meat features the fluffiest Piroshki you’ve ever had, they’re as big as your hands, stuffed with a deliciously creamy potato and meat filling with a hint of paprika and dill and deep-fried until golden.
Dip them in sour cream for extra deliciousness and check out all my Russian Recipes!
Russian Piroshki Recipe with potatoes and meat
Piroshki are deep-fried boat-shaped buns that you can stuff with pretty much anything (sweet or savory)! Potatoes and meat is one of my favorite fillings: it’s tasty, filling, and comforting.
These are very popular in Russia as well as Ukraine and other Eastern European countries but they’re not to be confused with pierogi! What’s the difference between pierogi and piroshki? Pierogi are a Polish type of dumpling wile piroshki are hand pies!
Why this recipe works:
- True Russian recipe. This is recipe that comes from Russia (with love) that’s been tested, passed down, and loved by many so you’ll be able to make and enjoy a true Russian-style piroshki wherever you are! Of course, as with any traditional recipe, each family has their own way of making these (;.
- Pillowy-soft buns. This dough makes the lightest, softest piroshki ⎯ it literally feels like biting into a cloud!
- Flavorful filling made with boiled potatoes and ground meat, seasoned with spices for extra flavor and mashed together for an even, creamy bite.
- Versatile. Want to experiment with different fillings? You can stuff these with cabbage and mushrooms, farmer’s cheese and dill, meat and cheese, or even (cooked) apple pie filling!
- Fry or bake! I’m a huge fan of deep-fried piroshki so the ones you see here are deep-fried but you can also bake these for a healthier option. Yes, piroshki can be baked, it’s a thing!
Ingredients for Piroshki
Full measurements and instructions included in the recipe card below 🙂
Egg for the dough, to help with structure.
Sugar to feed the yeast.
Salt for flavor.
Oil for a soft, tender dough. Some people like to use melted butter or even lard but any neutral vegetable oil works (such as sunflower, canola, vegetable).
Milk for a tender crumb. Make sure it’s warm (not hot or cold or the dough won’t rise).
Instant yeast. This is the dry instant type that comes in tiny pearls and all you have to do is throw it in a bowl, no need to activate it. If you're new to baking with yeast, check out my Beginner's Guide To Baking With Yeast and it will answer all of your questions!
All-purpose flour.
Potatoes for the filling. This filling uses boiled potatoes and you will be mashing them with the other ingredients to make the filling. You can boil and mash the potatoes separately ahead of time, if you’d like. Make sure to mash them when they’re still warm and then store them covered in the refrigerator.
Butter to get a creamier texture for the filling and a richer flavor.
Onion for flavor. I like using sweet onions but any will work.
Garlic. I recommend whole cloves but garlic powder will also work.
Ground meat. I like to use beef but you can also use pork or even turkey if you’d like (flavor will be slightly different but still delicious).
Paprika for flavor.
Dill, the quintessential Russian herb! I highly recommend you add in the dill because it’s a huge part of Russian cuisine but you can leave it out if it’s not for you.
Salt and pepper.
How to make piroshki
STEP ONE: Make piroshki dough. In a large bowl, add the egg, sugar, and salt and beat until combined. Pour in the milk and oil and give it another mix. Finally, add in the flour and yeast and mix until a dough starts forming. The dough will be quite wet and sticky at first, it’s okay. Transfer the dough to a well-floured surface, generously flour your hands and knead until soft, smooth, and elastic. Differences in humidity and flours may require slight adjustments.
STEP TWO: Let the dough rise for 60-90 minutes or until double in size. Meanwhile, boil the potatoes and cook the meat for the filling (both of these steps can be made ahead of time, if desired).
STEP THREE: Boil the potatoes. Add the peeled potatoes to a medium saucepan and cover with about 1-inch (2.5 cm) of water and add the salt. Place the saucepan over medium heat, bring to a boil, then reduce the heat to medium and cover. Simmer until tender (10-15 minutes for small potatoes or cubes, 20-25 minutes for larger ones). Drain, add in the butter, and mash until smooth.
STEP FOUR: Cook the meat. In a large pan over medium-high heat, melt the butter, then add the onion and saute until softened and fragrant. Add the ground meat and season with paprika, salt, and pepper. Cook until browned completely, then transfer to a large bowl and allow to cool down.
STEP FIVE: Make the filling. Once the mashed potatoes have cooled down a bit, add in the cooled meat, paprika, dill, salt, and pepper. Mix until creamy.
STEP SIX: Assemble the piroshki. Punch down the dough to release any air bubbles, then divide it into 12 equal pieces. Roll out each piece into an oval about the size of your hand, add about 1 tablespoon worth of filling in the center of the oval, bring the longer sides together and pinch together to seal. Gently roll it out again to slightly flatten it down. See pictures for visuals!
STEP SEVEN: Fry. Add enough oil to a pot so that the piroshki will float. Allow the oil to heat over medium heat until it reaches 350F – 375F (180C – 190C). Fry the piroshki until golden and puffy (about 5 minutes), flipping them once halfway through frying.
Make-Ahead, Storing And Reheating
Make-Ahead Instructions: Follow the recipe through step 2, then cover the bowl with plastic wrap and place in the refrigerator to rise overnight. Follow step 3 and 4 as well to prepare the potatoes and meat as well (if desired, or these can be made the next day, if preferred). The next day, remove the bowl from the refrigerator and resume the recipe.
Storing: Store leftover piroshki in an air-tight container and refrigerate for 2-3 days.
Reheating Instructions: Reheat on the stovetop, covered, with a lid for a few minutes until fully heated through or in the microwave, covered with a damp paper towel, for 30-60 seconds.
What do you eat with piroshki?
Piroshki are usually enjoyed as a main dish paired with a good Russian soup or salad. Some like to dip their piroshki in smetana (the Russian version of sour cream) to give the piroshki a hint of freshness and extra creaminess.
HAPPY COOKING!! I hope you'll love this Russian Piroshki Recipe with potatoes and meat as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Russian recipes you'll enjoy:
- Authentic Shchi (Russian Cabbage Soup)
- Russian Olivye Salad (Salat Olivye)
- Russian Chocolate Salami (Shokoladnaya Kolbasa)
- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
- …or check out all my Russian Recipes!
Russian Piroshki Recipe With Potatoes And Meat
Ingredients
For the Piroshki Dough
- 1 egg (room temperature)
- 1 teaspoon white granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup + 2 tbsp (155 ml) milk (warm)
- 5 tbsp (50 ml) water (warm)
- 1 teaspoon instant yeast
- 3 and 1/3 cups (415 g) all-purpose flour (sifted)
For the Filling
- 2 large potatoes (peeled)
- 1/2 stick (55 g) unsalted butter (for the potatoes)
- Salt
- 1 tbsp (15 g) unsalted butter (for sauteing the onion)
- 1 small onion (minced)
- 10 oz (280 g) ground meat
- Salt and pepper
- 1 teaspoon paprika
- 1 tbsp (2 g) finely-chopped dill
For Frying
- Vegetable oil (about 6-8 cups)
Instructions
- Make piroshki dough. In a large bowl, add the egg, sugar, and salt and beat until combined. Pour in the milk and oil and give it another mix. Finally, add in the flour and yeast and mix until a dough starts forming. The dough will be quite wet and sticky at first, it's okay. Transfer the dough to a well-floured surface, generously flour your hands and knead until soft, smooth, and elastic. Differences in humidity and flours may require slight adjustments.
- Let the dough rise for 60-90 minutes or until double in size. Meanwhile, boil the potatoes and cook the meat for the filling (both of these steps can be made ahead of time, if desired).
- Boil the potatoes. Add the peeled potatoes to a medium saucepan and cover with about 1-inch (2.5 cm) of water and add the salt. Place the saucepan over medium heat, bring to a boil, then reduce the heat to medium and cover. Simmer until tender (10-15 minutes for small potatoes or cubes, 20-25 minutes for larger ones). Drain, add in the butter, and mash until smooth.
- Cook the meat. In a large pan over medium-high heat, melt the butter, then add the onion and saute until softened and fragrant. Add the ground meat and season with paprika, salt, and pepper. Cook until browned completely, then transfer to a large bowl and allow to cool down.
- Make the filling. Once the mashed potatoes have cooled down a bit, add in the cooled meat, paprika, dill, salt, and pepper. Mix until creamy.
- Assemble the piroshki. Punch down the dough to release any air bubbles, then divide it into 12 equal pieces. Roll out each piece into an oval about the size of your hand, add about 1 tablespoon worth of filling in the center of the oval, bring the longer sides together and pinch together to seal. Gently roll it out again to slightly flatten it down. See pictures for visuals!
- Fry. Add enough oil to a pot so that the piroshki will float. Allow the oil to heat over medium heat until it reaches 350F – 375F (180C – 190C). Fry the piroshki until golden and puffy (about 5 minutes), flipping them once halfway through frying.
Notes
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Ashok says
Thanks for shar ing this amazing recipe.my family loved it.will be sharing this recipe with my friend s.they will like it.
Bianka says
So happy to hear that you enjoyed this recipe, Ashok!
Kacie says
Hi! I made this recipe but adding 3 cups of sifted flour made it extremely dry to the point that when I attempted to mix with my hands it was like sand. I dumped this mix and instead did everything the same way except I used 1.5 cups of flour and this turned out much better. I’m not sure why when I attempted the recipe I needed half the flour as everyone else? I’d love to hear your thoughts on what I might have done wrong. Thanks!
Bianka says
Hi Kacie! Thanks for reaching out! It could be different things. Did you weigh the flour or did you use cups? If you used cups, did you spoon and level? When working with flour, I always recommend using a kitchen scale because that way you’ll know exactly how much flour you’re adding to the dough. This is how professional bakers do it to ensure consistent results every time. Cups aren’t always reliable as 1 cup of flour can be 125 g and the next one 137 g. If you don’t own a kitchen scale, I recommend using the spoon and level method to fill your cup as scooping the flour directly from the bag/container can lead to 30% more flour being packed into your cup. Excess flour can cause dry, crumbly, tough dough. Another reason could be different flours absorb liquids differently so the flour I use may need more liquid while your flour may need less. xo
Jl says
Hi! Just trying out this recipe now. But what do I do with the water that is supposed to go in the dough? I can’t find it in the instructions. Thanks so much!
raju says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Martha says
I made my own ground beef and potato mixture but used everything else from this recipe. Amazing! Sooo so good. The whole family loved them. For sure a new go-to for us.
Bianka says
Hey Martha! I’m so happy to hear that your family loved this recipe! Thank you for your feedback, I appreciate it!! xo