Today I want to share with you my recipe for Russian piroshki with potatoes and mushrooms. They are absolutely delicious and accidentally vegan. I believe that everyone should try one pirozhok:) Without a doubt, they are perfect vegan comfort food.
Piroshki or pirozhki are little pies that are fried or baked. To describe it better, imagine pillowy soft dough stuffed with flavourful filling. Worth mentioning that you can do different fillings, sweet or savoury. These Russian piroshki with potatoes and mushrooms are perfect for picnics, potlucks or on the go. In addition to this, when you just want something delicious and comforting, piroshki always hit the right spot.
Definitely, you can play with different fillings and make the recipe exactly to your liking. I already shared on the blog a speedy recipe for baked piroshki with mashed potato filling if you are interested. Other popular options are shredded cabbage and egg with green onion(you can use tofu or egg replacement to make them vegan). I speak more about it in the blog post linked above.
I do prefer baking piroshki rather than frying for two reasons. Firstly, I think it is a healthier option. Secondly, it requires less of your attention. When you are frying piroshki, you have to stay near the hot pan. On the other hand, when you are baking them, you can just put the tray into a preheated oven, and 20 minutes later, you have yourself golden delicious little pies.
Instructions for Russian piroshki with potatoes and mushrooms recipe
In this recipe, I used half-half regular and wholemeal flour. You can use regular flour only or even swap it to a gluten-free blend.
I had oyster mushrooms on hand, so I used them as part of the filling. Without a doubt, any type of mushrooms will work for this recipe. However, I do prefer using “meater” mushrooms like oyster or cremini here.
If you want more bread to filling ratio, don’t roll the dough too thin. On the contrary, if you want a thinner crust and your piroshki to have more filling, roll the dough to about 5 mm thickness.
For a crispier exterior, I recommend frying piroshki in a little neutral oil on medium heat. Baking them will lead to a softer crust, but I love it just as much.
RUSSIAN PIROSHKI WITH POTATOES AND MUSHROOMS/VEGAN
- 400 gr of flour
- 250 gr warm water
- 3 tbsp of oil
- dry yeast 7 gr
- 1 tbsp of sugar or sweetener of your choice
- 1 tsp of salt
- 300 gr of potatoes
- 300 gr of mushrooms
- 1 onion
- Firstly mix the yeast with 3 tablespoons of warm water, tbsp of flour and sugar and let it rest for 15 minutes to create a starter
- Add the rest of the ingredients for the dough in a bowl and start kneading the dough.
- When the starter is ready, add it to the dough and continue kneading it for few more minutes till you get smooth elastic consistency
- Depending on your flour, you may need to add a little more, but don’t add too much. Start with extra 1-2b tbsps at the time.
- Let the dough rest in a warm spot until it until doubled in size(usually takes a couple of hours)
- You can make the dough the night ahead and refrigerate it. In the morning, just remove it from the fridge and let it rest outside of the fridge for 1 hour(again it, should be doubled in size)
- For the filling cut, the potatoes, mushrooms and onion into equal pieces
- Add 1 tbsp of oil to the pan and start frying the onion, follow with mushrooms and potatoes.
- Add a good pinch of salt and fry on medium heat only until it gets some colour(about 3 minutes). The filling will continue cooking in the oven.
- Cut the dough into equal pieces and roll them into circles
- Place your filling in the centre of each circle and close it as shown in the video
- Preheat the oven to 180 degrees and bake your piroshki for 15-20 minutes or until they turn golden and your house smell like a bakery.