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+ servings

Fried Potato Pirozhki

We love this classic recipe for potato pirozhki. The dough is filled with a cheesy potato filling and fried, these are popular street food in Russia.
Prep Time: 20 minutes
Cook Time: 15 minutes
Dough Rise Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 24 pirozhki
Author: Valentina's Corner

Ingredients

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

Instructions

  • 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.
  • With a mixer (or masher) mash the potatoes. Add the sautéed onions/butter, sour cream, cheese, herbs, and mix.
  • 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.
  • Enjoy!

Notes

**Cheese: We used four cheese but you can use any of your favorite shredded cheese. 
Divide dough: Cut dough into four equal parts, then gently shape each part into a log. Cut each part into six pieces, equaling 24 pieces.