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Russian Piroshki with mushroom potato filling–Пирожки

piroshki
Piroshki with mashed potato, caramelized onions, mushrooms and fresh dill filling.This is authentic Russian food. They take some time to make – but it’s worth it.
This recipe has been handed down from my mom. They taste delicious, and are a great comfort food.
You can have different filling such as jam, farmers cheese (tvorog), boiled eggs with fresh dill, etc…
Piroshki

Ingredients:
Dough:
5 cups all-purpose flour 
1 ½ tsp. salt
1Tbsp.Active Dry Yeast
2 cups warm milk
3eggs
1 tsp. Sugar
1 Tbsp. vegetable oil
Filling:
1/2 med. onion, chopped
4 med potatoes peeled, boiled in water and mashed
6oz. button mushrooms cut in to small pieces ¾ of an inch
Salt & pepper to taste
1Tbsp. butter
 
Direction:
The easiest way to do this is in stand mixer with a dough hook.
Place 1/2 cup of warm milk in a cup or small bowl. Stir in sugar and yeast. Set aside until foamy, about 5 minutes. 
Pour the remaining warm milk into a large bowl. Add oil, salt, eggs and yeast mixture- mix, add flour one cup at a time, mix well and knead until smooth. Let it rise for about 45 minutes. The dough should double its size.
Preparing the filling:
In a skillet, melt butter and sauté onions for 2 minutes, add mushrooms and cook for another 3-5 minutes. Add fresh crushed black pepper and some salt, fresh chopped dill. Add the mixture to mashed potatoes and mix well. Adjust the seasonings (salt and pepper). Set aside to cool. 
When the dough is ready, put it onto a well-floured board, pinch off pieces approximately the size of golf balls.
Place the piece of dough (that you pinched) over well-floured flat surface (dough will be sticky) and shape it into a 4” to 5? circle using your hands. (Do not put flour on the side where you are going to put filling, otherwise the sides won’t seal.)
Place 1 1/2 spoonful of filling on one side; fold the other side over the filling and pinch to seal. Flatten the piroshkis slightly to make them a more even size.
In a large, heavy skillet heat the oil to 375 degrees F (190degrees C). Deep fry the piroshkis in batches of 3-4 until golden brown on oneside; carefully turn and fry the other side. Remove and let drain on a platter lined with paper towels.

Enjoy!!!

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Russian Piroshki with mushroom potato filling–???????

Rating: 51

Prep Time: 1 hour, 12 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 42 minutes

Yield: 8-10

Russian Piroshki with mushroom potato filling–???????

Ingredients

  • Dough:
  • 5 cups all-purpose flour
  • 1 ½ tsp. salt
  • 1Tbsp.Active Dry Yeast
  • 2 cups warm milk
  • 3eggs
  • 1 tsp. Sugar
  • 1 Tbsp. vegetable oil
  • Filling:
  • 1/2 med. onion, chopped
  • 4 med potatoes peeled, boiled in water and mashed
  • 6oz. button mushrooms cut in to small pieces ¾ of an inch
  • Salt & pepper to taste
  • 1Tbsp. butter

Instructions

  1. The easiest way to do this is in stand mixer with a dough hook.
  2. Place 1/2 cup of warm milk in a cup or small bowl. Stir in sugar and yeast. Set aside until foamy, about 5 minutes.
  3. Pour the remaining warm milk into a large bowl. Add oil, salt, eggs and yeast mixture- mix, add flour one cup at a time, mix well and knead until smooth. Let it rise for about 45 minutes. The dough should double its size.
  4. Preparing the filling:
  5. In a skillet, melt butter and sauté onions for 2 minutes, add mushrooms and cook for another 3-5 minutes. Add fresh crushed black pepper and some salt, fresh chopped dill. Add the mixture to mashed potatoes and mix well. Adjust the seasonings (salt and pepper). Set aside to cool.
  6. When the dough is ready, put it onto a well-floured board, pinch off pieces approximately the size of golf balls.
  7. Place the piece of dough (that you pinched) over well-floured flat surface (dough will be sticky) and shape it into a 4” to 5” circle using your hands. (Do not put flour on the side where you are going to put filling, otherwise the sides won’t seal.)
  8. Place 1 1/2 spoonful of filling on one side; fold the other side over the filling and pinch to seal. Flatten the piroshkis slightly to make them a more even size.
  9. In a large, heavy skillet heat the oil to 375 degrees F (190degrees C). Deep fry the piroshkis in batches of 3-4 until golden brown on one side; carefully turn and fry the other side. Remove and let drain on a platter lined with paper towels.
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{ 6 comments… add one }
  • iryna 08/13/2012, 11:28 AM

    Love these ‘piroshki’ with the barabola (kartoshka) filling. I usually make these for Ukrainian Christmas……so I try and not make them too much,otherwise I will eat the whole lot myself. So yummy.

  • Victoria 09/22/2012, 7:25 AM

    I made these pirojki yesterday. I let the breadmaker kneed the dough and make it rise there. Set on pizza setting. The dough was nice and ready in while. Had some homemade cottage cheese and used that as filling.
    They were so delicious. My whole family liked them.
    Thanks for your time and effort, Inessa. May God bless you and your family)

    • Inessa 09/25/2012, 12:20 PM

      You are welcome Victoria. I am glad you and your family liked them 🙂
      Thanks for the inspiring feedback!!! God bless you as well…..

  • Lena 01/18/2017, 7:36 PM

    Can you freeze those before cooking them?

    • Inessa 01/23/2017, 4:11 PM

      Lena, I never did freeze before cooking. I know you can freeze them after cooking and they taste very good

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