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 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.
- Then 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 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.
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
- 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
- 2 1/2 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. If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.