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.

Baked potato piroshki recipe made with a homemade dough and creamy potato filling.

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.

Baked potato piroshki recipe topped with Parmesan cheese.

how to make 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.

How to make cheesy potato filling recipe with cheese, onions and herbs.

prepare the potato filling:

  • Cook potatoes, drain, and set aside.
  • Then saute onions with butter.
  • With a mixer or mashed, mash potatoes.
  • Add cooked onions, sour cream, cheese, herbs, and mix.
How to make baked potato piroshki recipe with a cheesy potato filling.

how to assemble potato piroshki:

  • Divide dough into two, keep dividing until you have about 20 dough balls.
  • Roll out each piece of dough and then add potato filling.
  • Then tightly seal edges, turn over with the sealed side on the bottom.
  • Repeat with remaining dough and filling.
  • Brush the dough with egg wash. Set aside to rise 1/2 hour.
  • Baked at 375F for 18-22 minutes, or until golden in color.
  • Enjoy!
Piroshki with a cheesy potato filling.

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, they may be frozen. Once completely cooled, transfer dumplings to a freezer bag. To serve, thaw them and bake a few minutes if warm buns are desired.

Try these other recipes:

Baked Potato Piroshki

Valentina
This Baked Potato Piroshki recipe is simple and such a great recipe! Homemade dough filled with a creamy potato filling, baked to perfection.
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Russian
Servings 20 piroshki
Calories 201 kcal

Ingredients
 
 

Dough-

  • 1/4 cup mayonnaise
  • 2 tsp canola oil
  • 1 ½ tsp salt
  • 3/4 cup warm whole milk*
  • 3/4 cup warm water*
  • 1 Tablespoon active dry yeast
  • 1½ Tablespoon granulated sugar
  • 4 cups all-purpose flour, measured then sifted

Filling-

  • 2 1/2 lbs potatoes
  • 1 cup shredded cheese**
  • 3 Tbsp sour cream
  • 4 Tbsp unsalted butter
  • 1/2 medium cooking onion
  • herbs

Egg Wash-

  • 1 large egg
  • 1 tsp whole milk

Instructions
 

  • Preheat oven at step 375°F at step 14.

Prepare dough-

  • 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.

Prepare filling-

  • 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.

Assemble Piroshki-

  • 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!

Notes

*To get the water and milk warm, I just combine the two in a small saucepan on the stove top and get it nice and warm. Not a fan of the microwave.
**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.
If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.

Nutrition

Calories: 201kcalCarbohydrates: 28gProtein: 6gFat: 7gSaturated Fat: 3gCholesterol: 21mgSodium: 243mgPotassium: 288mgFiber: 2gSugar: 1gVitamin A: 145IUVitamin C: 6.7mgCalcium: 64mgIron: 3.1mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Tried this recipe?Let us know how it was!