We love this classic recipe for potato pirozhki. The soft homemade dough is filled with a cheesy potato filling then fried.
Though the pirozhki are a favorite street food in Russian, many people make the recipe at home on a regular basis.
There are many traditional recipes you can find in most restaurants in Russian. From the popular beet Borscht, to the popular Olivier salad and then of course, these pirozhki.
Pirozhki are a classic comfort food in Russian and Ukrainian cuisine. The homemade yeast dough is filled with savory or sweet fillings then fried or baked.
For this recipe we use a classic potato with onion and cheese filling.
|You can fry the piroshki then just reheat|
in the oven when serving until dough is crispy again and filling heated.
Serve pirozhki with-
When enjoyed as an entree, we just like to serve the savory buns with sour cream (and hot sauce if you like heat).
You can serve the with a side salad like our zesty cucumber salad or the easy tomato salad.
Chef’s Tip: Though the pirozhki are most frequently served hot, some people enjoy them cold.
- REFRIGERATED: The cooked and cooled mini pies may be refrigerated for up to 3 days.
- FROZEN: Once cooled, freeze in a freezer bag for up to 2 months. Thaw and reheat in the over until heated, an air fryer or toaster oven.
Other Russian Recipes:
Fried Potato Pirozhki
- 1 recipe of piroshki dough
- oil for frying
cheesy potato filling-
- 2 1/2 lbs potatoes
- 1 cup shredded cheese**
- 3 Tbsp sour cream
- 4 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 2 Tbsp chopped herbs
- Prepare 1 batch of our piroshki dough recipe.
- 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.
- In a skillet, saute the chopped onions and butter until tender and cooked.
- Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
- Generously flour working area and add the dough onto surface. Divide the dough into 24 equal parts (see note).
- Roll out each of the parts into about a 3½" round circle with a roller. Divide the potato filling among the 24 pieces and place into the center of dough.
- Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the pirozhki. Press down on the pies so it's flat and even in size.
- In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
- Add the pirozhki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the pirozhki.
- Serve with sour cream.