This Baked Cheesy Potato Piroshki recipe is simple and such a great recipe! Soft homemade piroshki dough filled with a cheesy potato filling. The piroshki are baked instead of fried.
Try the classic Russian Fried Meat Piroshki recipe.
classic piroshki recipes:
A classic piroshki recipe is either baked or fried. There are many different fillings that you can use. For these piroshki, a cheesy onion potato filling is used. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough.
how to make piroshki dough:
- In a bowl, whisk together the mayo, oil, salt, water, and milk.
- Sprinkle yeast and sugar over top, and let yeast to activate.
- Gradually add flour and mix until well combined.
prepare the potato filling:
- Cook potatoes, drain and set aside.
- Saute onions with butter.
- With a mixer or mashed, mash potatoes.
- Add cooked onions, sour cream, cheese, herbs, and mix.
how to assemble potato piroshki:
- Divide dough into two, keep dividing until you have about 20 dough balls.
- Roll out each piece of dough.
- Add potato filling.
- Tightly seal edges, turn over with the sealed side on the bottom.
- Repeat with remaining dough and filling.
- Brush piroshki with egg wash. Set aside to rise 1/2 hour.
- Baked at 375F for 18-22 minutes, or until golden in color.
what cheese can I use for the filling?
You can use whatever cheese you have on hand. For this recipe, I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.
can I freeze piroshki?
Yes! Piroshki may be frozen. Once completely cooled, transfer dumplings to a freezer Ziploc bag. To serve, thaw them and bake a few minutes if warm piroshki are desired.
Try these other recipes:
- Pepperoni Rolls– Your kids will LOVE these.
- Easy Dinner Rolls– Homemade rolls are always best.
- Buffalo Chicken Crescent Rolls– If you like Buffalo Chicken dip, you must try these.
Baked Potato Piroshki
- 1/4 cup Hellman's mayonnaise
- 2 tsp canola oil
- 1 1/2 tsp table salt
- 3/4 cup warm whole milk*
- 3/4 cup warm water*
- 1 Tablespoon yeast
- 1 1/2 Tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 ½ lbs potatoes
- 1 cup shredded cheese**
- 3 Tbsp sour cream
- 4 Tbsp unsalted butter
- 1/2 medium cooking onion
- 1 large egg
- 1 tsp whole milk
- Preheat oven at step 375°F at step 14.
- In a bowl, whisk mayo, oil, salt, water, and milk. Sprinkle yeast over top of mixture and sprinkle sugar over yeast, let sit 3-5 minutes to activate. (Cover bowl so water stays warm.)
- Gradually add flour, mix until flour is well incorporated and combined. Cover with plastic wrap and a kitchen towel. Set dough aside to rise 1 ½ to 2 hours until the dough doubles, almost triples in size.
- Peel and cut potatoes into even pieces. Place potatoes in a pot and cover with water, sprinkle the salt. Bring potatoes to a boil and cook until potatoes are easily pierced with a fork.
- Meanwhile, sauté onion with butter on medium heat.
- Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
- With a mixer (or masher), mash potatoes. Add sautéed onions/butter, sour cream, cheese, herbs, and mix. Taste filling. Add additional salt if necessary.
- Divide dough into two. Take one half and divide into two again. Then take that half and cut into 2-3 pieces.
- Roll out each piece of dough. Add a generous portion of potato filling. Tightly seal edges and turn over with the sealed side on the bottom. Repeat with remaining dough and filling.
- Brush piroshki with egg wash. Set aside to rise another ½ hour.
- Baked 18-22 minutes, until really golden in color. Enjoy!
**You can use whatever cheese you have on hand. For this recipe I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.