Baked Cheesy Potato Piroshki

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.
  • 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.
  • Add potato filling.
  • 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 Ziploc bag. To serve, thaw them and bake a few minutes if warm buns are desired.

Try these other recipes:

Print Recipe
4.89 from 9 votes

Baked Potato Piroshki

This Baked Potato Piroshki recipe is simple and such a great recipe! Homemade dough filled with a creamy potato filling, baked to perfection.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Russian
Keyword: piroshki
Servings: 20 piroshki
Calories: 201kcal
Author: Valentina's Corner




  • 2 ½ 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


  • 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!


*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 Facts
Baked Potato Piroshki
Amount Per Serving
Calories 201 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 21mg7%
Sodium 243mg11%
Potassium 288mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 145IU3%
Vitamin C 6.7mg8%
Calcium 64mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 40 Comments
  • Natalie 07/21/2019, 7:18 pm Link Reply

    Hi my dough did not double in size at all… It just stayed the same as a big lump after two hours… What could I have done wrong?

    • Valentina's Corner 07/22/2019, 12:29 am Link Reply

      Natalie, So sorry to hear that. Only thing I could think of is perhaps the yeast was old and didn’t activate? What kind of flour did you use? And were the liquids warm before adding the flour?

  • Maria 03/23/2019, 4:07 pm Link Reply

    Can I replace mayonnaise?

    • Valentina's Corner 03/24/2019, 11:11 am Link Reply

      We’ve not tested the recipe without mayo, therefore, cannot for sure tell how it would impact the dough. If you give it a try, let us know how it turned out.

  • Vera 09/04/2018, 12:26 pm Link Reply

    Are the piroshki closed in the same manner as varenyky e.g. pinch the dough together?

    • Valentina's Corner 09/04/2018, 3:54 pm Link Reply

      Hi Vera,
      Yes, you want to tightly seal (pinch) the dough and put the seal under so nothing oozes out. I hope you love the recipe. 😉

  • Tanya 03/20/2018, 6:00 pm Link Reply

    Thanks for the recipe!! I did make the dough in the bread machine under “dough” settings and it turned out great! But… I only ended up with 12 piroshkis— ? i followed the entire recipe—. Anyway they turned out yummy!!

    • admin 03/22/2018, 11:13 pm Link Reply

      You’re welcome, Tanya! 🙂 I’m so happy you enjoyed the recipe. Thanks for the time about the bread machine, that’s awesome.
      The amount you get will depend on the size of the piroshki you make. Sorry if that was confusing.

  • Tatiana 01/08/2018, 4:44 pm Link Reply

    What kind of herbs do you use for this recipe? Thank you!

    • admin 01/09/2018, 12:16 am Link Reply

      Hi Tatyana, you can use dill or dill with a mixture of parsley or even cilantro if you like. 🙂 Dill is what I like most, tastes most Ukrainian, haha;)..

      • Tatiana 01/09/2018, 12:53 pm Link

        Thank you! I made them today and only had fresh parsley on hand… They were definitely a hit! I will be making them again soon!!!

      • admin 01/09/2018, 2:08 pm Link

        Parsley sounds wonderful, Tatiana. So so glad you liked the recipe 🙂

  • Anne Rollins 08/18/2017, 9:21 pm Link Reply

    Thanks for posting this… I made this and a sharlotka for our Russian themed potluck at church… it’s perfect for us since we are vegatarian! ?

    • admin 08/22/2017, 1:34 pm Link Reply

      How fun, Anne. I would have loved to be a part of your potluck. 🙂 Glad to hear you enjoy the post. 🙂

  • Dana 08/05/2017, 6:28 pm Link Reply

    Can I use Nutella for filling???

    • admin 08/08/2017, 1:18 am Link Reply

      I’ve never tried this particular recipe with a sweet filling. THIS dough recipe can be used to fill with Nutella and baked though. You can shape them into the same oval shapes as here or round. 🙂

  • Margo Haynes 04/24/2017, 9:24 am Link Reply

    I truly love these! Many years ago (I’m 80) I was married into a family where the mother-in-law was of Polish descent & the father-in-law was of Russian descent (his mother always said “Lithuanian” because she came from Lithuania before it became part of Russia! Needless to say there were fabulous dishes & recipes I had copied down & sadly years later I lost all of them in a flood! I am so very thrilled to find out that now I can obtain some more recipes, from your lovely site. However, at this time of life we are up in years & there are only the two of us. If not, it’s been so many years that IF I make them larger & just make 12 how big would they be, can you give me an idea please? I can already taste them, my mouth waters remembering the flavors from so long ago! Thank you for sharing this! 😉

    • admin 04/26/2017, 12:56 am Link Reply

      Hi Margo,
      Best thing would be to go ahead and make them smaller and freeze half. Then just enjoy the rest when you just don’t have the desire to cook. They taste wonderful once thawed and rebaked.
      You could do 12, the easier way would just be to divide your dough into 12 equal parts. The baking time would be a little longer. Oh I hope you LOVE this recipe!!! <3
      I know what you mean, we immigrated in 1989 to the US. 🙂

  • Lily Kalchyk 03/12/2017, 1:45 am Link Reply

    My husband is from Ukraine and I am from America so it is so nice to see recipes i can cook for him. I love your website. It has taught me so much about cooking things he loves to eat. These are one of our favorites!

    • admin 03/13/2017, 11:02 am Link Reply

      Aww. I just love feedback like yours. Makes me smile real big.:) Can I just give you #GreatWifey points for making food your hubby was used to growing up. 🙂 LOVE hearing that!

  • Kristina 02/27/2017, 11:48 am Link Reply

    Can i use leftover mashed potatoes for filling?

    • admin 02/27/2017, 5:43 pm Link Reply

      You sure can, Kristina. You can as some cheese on top of the potatoes before you close up the piroshki. Add some cheesiness to it?..

  • Brielle 02/01/2017, 9:42 am Link Reply

    These piroshki were amazing. My family loved them. Will definitely make again but this time I want to double the recipe and make half of them with a meat filling ?
    Thanks for the recipe Valentina!

    • admin 02/01/2017, 3:20 pm Link Reply

      That’s so awesome to hear, Brielle. Makes me very happy??. Thank for visiting our online home☺☺..

  • Alena 01/18/2017, 10:40 pm Link Reply

    I forgot to ask what is the best way to store them overnight? Can I leave them room temp or refrigerate?

    • admin 01/19/2017, 1:54 pm Link Reply

      Either. You can serve them cold or just pop them back in the oven covered and they’ll taste like they just came out of the oven☺.

  • Alena 01/18/2017, 8:32 pm Link Reply

    I made these piroshki today. I started out in a bowl, but then after adding the flour, I decided my bread machine can have fun kneading it:). I set it on the dough cycle and it was easy peasy. The dough was wonderful to work with. One thing that I want to point out that the way you say to split the dough would only make 12 piroshki, I think you didn’t finish explaining maybe. Just would make things simpler for a beginner cook. I figured it out no problem. Anyway, Piroshki were very soft and yummy. My husband wants me to make some with cabbage. So on my to do list is piroshki with cabbage filling and meat filling. Thanks for a great recipe!

    • admin 01/19/2017, 1:52 pm Link Reply

      Ha Alenka, loved your “bread machine can have fun kneading” comment??, you’re so cute. Good to know for others.
      Hhhmmmm, I’ll have to go back and see if I can reword that part, thanks bunches for pointing that out ☺.. The sound of cabbage is making me drool, those are my FAV!
      Thank you for trying out recipe and giving us feedback…

  • Nina 01/16/2017, 2:16 pm Link Reply

    Wow these are amazing and very addicting too!!!? thank you!

    • admin 01/16/2017, 3:41 pm Link Reply

      That’s wonderful to hear. Glad to hear you approve this simple recipe..??

  • Kristina 01/14/2017, 10:07 pm Link Reply

    And another question can i use meat filling? Would i need to fry the ground beef before putting it in the dough?

    • admin 01/15/2017, 7:48 pm Link Reply

      You can do either. If you plan on making really big piroshki, you may want to fry the meat. If you do not plan on making them too large and keep them about the size I did them, they do not need to be fried. The meat will have enough time to cook through:).

  • Kristina 01/14/2017, 10:06 pm Link Reply

    Can i make this dough in a bread maker?

    • admin 01/15/2017, 7:43 pm Link Reply

      Hi Kristina,
      Honestly, I’ve never tried it in a bread maker, therefore cannot tell you for sure. You can however do it in a Kitchen Aid mixer if you are looking for help mixing. 🙂

  • Mariya 01/13/2017, 1:41 am Link Reply

    I made these yesterday and they were so delicious! I love the dough. How would I make an apple filling? Thanks in advance! Love your blog!

    • admin 01/13/2017, 3:44 pm Link Reply

      We love having you as part of our online family :).. Isn’t this dough just fabulous? I’m so glad you tried it. I love this dough for pizza as well, tastes wonderful.
      THIS dough recipe will be a better fit for apple filling. If you wait a week, I actually have a recipe coming up with apple filling – it’s wonderful. Just working out the final details in the post.
      Have a blessed weekend.

  • Tonya 01/11/2017, 9:02 am Link Reply

    Valentina, Your post is so timely. I’ve been researching a good baked pirozhki with potatoes. Thank you, I’ll let you know how these turn out. You did such an awesome job decorating and presenting them! Beautiful work!!!!!

    • admin 01/11/2017, 1:22 pm Link Reply

      Tonya, That’s soo awesome. Oh I can’t wait for you to try them… I’d love your feedback. ☺☺☺

      • Duro 01/03/2018, 4:24 am Link

        How many calories it contains in 1 parashki??

      • admin 01/04/2018, 6:20 pm Link

        Hello, Duro. I currently do not have calorie counts for our recipes. However, there are many websites that you can add the ingredients to and it will give you the calorie per serving. Sorry – that wasn’t very helpful. Enjoy!

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