Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most. It’s a hand pie made with fluffy, soft dough and a filling of potato, caramelized onion, and fresh dill. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
In a medium bowl, combine 1 cup warm milk, 1/4 teaspoon salt, 1/4 teaspoon sugar, 1 tablespoon yeast, and 8 heaping tablespoons flour. Whisk until combined.
- Step 2
Cover and let the yeast mixture stand for about 10 minutes, or until foamy and risen.
- Step 3
In a large mixing bowl, whisk together the remaining 1 cup warm milk, 2 tablespoons sour cream, 2 tablespoons oil, 2 eggs, and the remaining 1 teaspoon salt.
- Step 4
Add 2 1/2 cups flour and mix until combined. Add the foamy yeast mixture. Gradually add the remaining flour and mix carefully until a soft, sticky dough forms.
Cover the bowl with plastic wrap and place it in a warm area for about 1 hour, or until the dough has doubled in size.
- Step 5: Potato Filling with Mushroom
Meanwhile, peel the 5 potatoes and cook them in salted water until tender. Drain and mash them. Finely chop 1 medium onion or 2 small onions.
- Step 6
Soak the 1 1/2 cups dried shiitake mushrooms in boiling water until softened. Drain well and cut them into small pieces.
- Step 7
Heat 2 tablespoons olive oil and 1 stick butter in a sauté pan over medium-high heat. Add the chopped onions and sauté until deeply golden and caramelized. Add the chopped mushrooms and cook for about 5 minutes, stirring occasionally.
- Step 7
Season the mushroom-onion mixture with salt and freshly ground black pepper to taste. Stir in 2 tablespoons finely chopped fresh dill, if using. Combine the cooked mushroom-onion mixture with the mashed potatoes. The mushrooms may be omitted if preferred.
- Step 8
Lightly oil your hands because the dough will be sticky. Pinch off a piece of dough approximately the size of a tennis ball and place it on a well-floured work surface. Gently stretch or flatten the dough with your fingers. Place about 1 1/2–2 tablespoons potato filling in the center. Bring the edges together and pinch firmly to seal.
- Step 9
Place the formed piroshki seam-side down on a well-floured board or baking sheet. Repeat with the remaining dough and filling.
- Step 10
Heat a generous amount of frying oil in a pan over medium-high heat. Fry the piroshki in batches, starting seam-side down and turning once, until golden brown on both sides.
- Step 11
Transfer the fried piroshki to a paper-towel-lined plate to drain excess oil.
For the optional garlic finish, melt 2 tablespoons salted butter with 7–8 crushed garlic cloves. Olive oil may be used instead of the butter or combined with it. Dip each warm piroshki into the garlic-butter mixture, or gently toss the piroshki with it before serving.
- Calories:310 kcal35%
- Protein:7 g26%
- Carbohydrates:39 g29%
- Sugar:3 g10%
- Salt:0.6 g2%
- Energy:1,300 kJ35%
- Fat:14 g54%
Borscht is a soup made mainly with beets and cabbage and is a specialty of Russian and Ukrainian cuisine. There are many variations, but cabbage and beets form the base of the dish. This version can be made without meat or broth, or prepared with homemade chicken or beef broth for a richer flavor.
The combination of one raw beet and one cooked beet helps give the soup a deep red color. Fresh parsley is optional.
Optional homemade stock: Bring a large pot of water to a boil. Add a whole chicken or beef of your choice, such as ribs, plus 1 whole onion, 1 peeled carrot, 2 bay leaves, and salt. Reduce the heat and cook for about 1 hour, or until the meat is tender. Use the broth and pulled meat in the borscht.
For serving, let the finished borscht rest for a couple of hours if possible. Serve with a dollop of sour cream, thinly sliced onion or green onion, garlic if desired, and bread.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
11 Comments
I am making these with a potatoe, cabbage, onions and bacon filling. I hope it works well.
Once assembled, I was wondering if it is possible to freeze them before deep frying to eat at a later time?
Nadia, do you add salt into the yeast mixture or the sour cream mixture? The recipe mentioned to add salt to both. Also, is there a way to bake these?
I made piroshki using your dough recipe and they turned out amazing. It was so easy to work with. Thank you 🙂
Hello Nadia! Could these piroshki be baked?! If so, what temp. oven would you suggest and for how long?
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?
is it possible to use kifir to make the Dough as replacement of Milk?
Made piroshki first time, loved them, thanks for the recipe!!!
5 out of 5
these are soooo yummy!!!!:))) made them today, came out perfect and delicious!
thank you for sharing this recipe!
5 out of 5
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.
5 out of 5
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?
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?