Comments on: Russian Potato Piroshki

By: Delightsofculinaria

Delightsofculinaria — Thu, 22 Mar 2018 19:01:09 +0000

Wow,Thats nice. Hope my recipes will be helpful and enjoyable.Thank you!

By: Br. Anthony Wurthmann

Br. Anthony Wurthmann — Wed, 14 Mar 2018 10:03:17 +0000

I live in small Russian village of Nikolaevsl, Alaska
USA; and would love to cook some of these wonderful dishes.

Br. Anthony

By: Delightsofculinaria

Delightsofculinaria — Wed, 10 Jan 2018 06:46:58 +0000

Sorry for late response, best would be frying!

By: Ann

Ann — Fri, 08 Dec 2017 16:46:33 +0000

Hi! We are attempting to make piroshki for the 4th grade class at a historical themed field trip. We plan to make ahead and freeze. The only methods of cooking will be over an open fire. Would you recommend steaming or frying the piroshki?

By: Delightsofculinaria

Delightsofculinaria — Sat, 17 Oct 2015 06:28:09 +0000

Hi Viktoriya! Thank you so much for your feedback. About salt.. I have no idea.. I need to ask mom,since it’s her recipe. I’m glad it still worked, so I think it’s not a biggie if you add it all to yeast. Were you thinking to fry them with jam or bake? never tried fried with jam.I know sometimes if you add more sugar, the dough is not as soft. I don’t know if the dough will be as soft in this particular recipe( if you add sugar,but you can try).

By: Viktoriya

Viktoriya — Fri, 16 Oct 2015 16:49:13 +0000

Thank you so much Nadya, for wonderful recipe. I wanted to learn on how to make piroshki. I tried 2 different recipes from different food blogs and they were kind of hard. This piroshki came out perfect. I messed it up and put 1 1/4 tsp salt into yeast mixture. I realized it almost right away, but it was too late. I was worried how they will turn out, but came out perfect. Can you please tell me why do we need to put salt in two parts? Also, if I wanted to make piroshki with jam, do I need to put more sugar? Thank you.

By: Delightsofculinaria

Delightsofculinaria — Thu, 29 Jan 2015 07:03:03 +0000

Thank you Diana. You making me want to make some.:)

By: Diana

Diana — Thu, 29 Jan 2015 03:10:47 +0000

these are soooo yummy!!!!:))) made them today, came out perfect and delicious!
thank you for sharing this recipe!

By: Lucia

Lucia — Sat, 26 Apr 2014 23:32:32 +0000

I have the recipe from my Russian friend & the meat is: fry 1 onion & grated carrot, add beef or beef & pork mince, salt & pepper,sauté till cooked adding one or more stock cube & chopped vermicelli noodles which have been softened in boiling water first. This is the basic recipe, you can add fresh dill if you like.

For a different filling you can use sautéed cabbage, chopped hard boiled eggs & sour cream, this is probably my favourite.

By: Delightsofculinaria

Delightsofculinaria — Thu, 13 Mar 2014 05:59:28 +0000

Glad you loved them,all time favorite.

By: Tanya

Tanya — Thu, 13 Mar 2014 01:33:14 +0000

Made piroshki first time, loved them, thanks for the recipe!!!

By: Delightsofculinaria

Delightsofculinaria — Wed, 05 Feb 2014 00:01:17 +0000

Yes you can substitute kefir.

By: Mahmud Hasan Sumon

Mahmud Hasan Sumon — Sat, 01 Feb 2014 04:43:41 +0000

is it possible to use kifir to make the Dough as replacement of Milk?

By: Delightsofculinaria

Delightsofculinaria — Fri, 08 Nov 2013 06:04:22 +0000

yes you can freeze them ,but will need to defrost them. or you can fry first,then freeze them when its cooled.Reheat in microwave or oven.they never last long at our house so don’t really know the shelf life.But I think you can keep them in the fridge 3-5 days easily.

By: sam nobahar

sam nobahar — Thu, 07 Nov 2013 22:16:14 +0000

When it’s been floured and ready for frying do you know if its possible to freeze at this stage? If so, when brought out of the freezer can it just be fried without defrosting. Also, what is the shelf life and how do you revive it again after being fried already?

By: Nadia

Nadia — Sat, 09 Mar 2013 20:44:46 +0000

Hi Oksana, No I didn't try cutting the dough in half.you can try or just put half of the dough in the freezer for later use.

By: Oksana Babich

Oksana Babich — Thu, 07 Mar 2013 23:09:47 +0000

Nadia, have you tried cutting the recipe in half? Do you think the dough would still work if I only made 10 piroshki instead of 20?

By: Nadia

Nadia — Mon, 11 Feb 2013 19:20:42 +0000

Hello Oksana, they can be baked at 375 degrees for about 20-30 minutes or until golden brown in color.