This recipe for Russian baked piroshki with potatoes is so simple and so quick to make. It is vegan, yeast-free and easily can be made gluten-free. Imagine soft, freshly baked bread stuffed with creamy potato filling; it is so good!
What is piroshki?
Piroshki with potato filling is a popular dish in Russian cuisine. And this is for a good reason. They are absolutely delicious and quite easy to make. And I will show you exactly how! But let’s first find out what is actually piroshki.
Basically piroshki are bread rolls stuffed with various fillings, either sweet or savoury. And they are usually baked or fried. The most popular savoury fillings would be meat, mashed potatoes, eggs and green onion and shredded cabbage. When it comes to sweet varieties, apple or berries would be the go-to fillings.
Without a doubt, piroshki is the perfect comfort food. They are delicious, filling and they make an excellent portable meal or a snack that you can easily take with you. And kids love them!
When Russian people enjoy them at home, piroshki are usually dipped in ketchup or tomato sauce.
I wanted to make this recipe easy, so I went for yeast-free dough. Because of that, we don’t have to wait for the dough to rise, and that makes things much much quicker. You can enjoy homemade piroshki made from scratch in less than 40 minutes.
What do you need to know about making piroshki with potatoes
If you wish to make this recipe gluten-free, you can simply swap regular flour for the self-raising gluten-free blend.
I do prefer using vegan butter in this recipe as it leads to the softer, fluffier rolls. But you can replace it with a neutral-tasting oil.
Towards the filling, if you have leftover mashed potatoes, you can use them in this recipe. One thing to consider, if the texture of your mashed potatoes is too wet, it may cause the filling to leak.
I should mention as well that fried onion or vegan cheese would be fantastic addition to the filling.
When it comes to the cooking process, you can either bake or fry the piroshki. I went for the baked version as it is healthier and you don’t have to stay near the pan. So for me, it is an easier option. But frying them will take less time so that you can enjoy them quicker, and if you never tried fried piroshki, you should give it a go! They are delicious.
The last thing that I wanted to say here is that baking time will significantly depend on the size of the piroshki and your oven. In general, keep a close look at them after 15 minutes. When they turned golden brown, and the bottom is nice and dry, they are ready!
Russian baked piroshki with potatoes/vegan
- 200 gr self-rising flour
- 70 gr unsweetened soy milk or alternative
- 50 gr vegan butter
- 3/4 tsp of baking soda
- 1/2 tsp of salt
- 1 tbsp of lemon juice
For the filling
- 450 gr of potatoes
- 30 gr of vegan butter
- 1/2 tsp of salt or to taste
- Bring the pot with the salted water to boil
- Peel and chop the potatoes
- Add potatoes to the pot and cook until tender, about 15 minutes
- Combine flour, salt, baking soda in a mixing bowl
- Our melted butter, lemon juice and soy milk over
- Stir to combine
- You should get the dough that is only slightly sticky
- If it feels too wet add a bit of flour, if it feels too dry add a splash of milk
- Let it rest while you are mashing the potatoes
- When the potatoes are tender, drain all the liquid
- Mash the potatoes
- Add butter and salt, mix everything together, taste and adjust salt if needed
- Allow mashed potatoes to cool off slightly while you are kneading the dough
- Take the rested dough and knead it for 2-3 minutes on a well-floured surface
- Cut the dough into equal pieces
- Roll one piece of dough at a time into a circle
- Place a spoonful of the filling in the middle of each circle and seal the edges by pressing them together
- Repeat with the rest of the dough
- Bake piroshki in a preheated to 180 degrees oven for 15-20 minutes or until golden brown