Quick Potato Piroshki are crispy on the outside and filled a creamy potato filling. They only take 30 minutes to prepare and even less to watch them disappear.
Quick Potato Piroshki are a great way to use up those leftover mashed potatoes you have hanging out in the fridge. All you have to do is prepare the dough and set aside some time to deep fry these tasty morsels up. If you’re anything like me, you love getting two meals out of one dish!
Growing up in a Ukrainian household, my childhood was sprinkled with wonderful memories of eating piroshki, crepes and borscht. This particular piroshki recipe brings me right back to these warm moments. I hope you enjoy them as much as I do!
So, What are Piroshki?
A popular street and comfort food in Ukraine and Russia, piroshki are fried dough dumplings that are either baked or fried and stuffed with a myriad of sweet and savory fillings. If you have never had a piroshki before, they are very similar to American hand pies. From fruit compote to savory ground pork and onion, the possibilities are endless and delicious.
Over here in the Pacific Northwest, we have a beloved bakery we visit right in Pike’s Place Market. Piroshky Piroshky is a must-visit if you are ever in Seattle. Their case is filled with every possible flavor combination you can dream of. Now I’m hungry just thinking about it…
How to Make Piroshki?
Follow these simple steps to homemade potato piroshki:
- Prepare your dough.
- Cut the dough into even pieces on a floured surface.
- Roll the dough into balls and flatten them out with a rolling pin.
- Place even scoops of mashed potatoes on each dough piece. Seal the edges.
- Carefully roll out each piroshki with a rolling pin to flatten it.
- Preheat a skillet over medium-heat. Fry each side until golden brown. Place each piroshki on a paper towel to remove any excess oil.
Baking piroshki is another great way to make these dumplings without all the extra oil. Prepare the recipe the same way, but instead of frying piroshki, bake them in the oven at 350 ℉ for 25-30 minutes.
Freeze piroshki by separating layers of raw piroshki with parchment paper in an airtight container. They will last in the freezer for up to 3 months. When you are ready to cook them, pop the frozen dumplings right into hot oil and cook until golden brown on both sides. These are awesome to have on hand for those days you don’t want to cook.
How to Reheat Piroshki
Reheat piroshki by popping them in the oven at 350 ℉ for 5-10 minutes. This will crisp them back up again! You could also zap them in the microwave for 45 seconds, but this can make them a touch soggy.
What Should I Serve Piroshki With?
More Piroshki Recipes
Piroshki come in all different shapes, flavors and sizes. If you love this recipe, try these out:
- Fluffy Poppy Seed Buns (Piroshki) – A sweet, poppy seed paste makes these sweet piroshki irresistible.
- Savory Piroshky – These are very similar to the potato piroshki, but instead they are filled with ground pork and onion.
- Fruit Piroshki Recipe – Fill these with your favorite jam and put on a pot of coffee or tea.
- Quick No-Yeast Piroshki – In a hurry? These piroshki don’t require yeast or time to rise. I love making them when I am in a pinch.
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- Combine together flour, sugar, salt and baking powder.
- To the mixture, add buttermilk and stir to combine.
- Work the dough until everything is well combined. The dough will be on a sticky side, but that is OK.
- Cut the dough into 12 equal pieces. Flour the surface that you are working on and roll each one out.
- Place equal amounts of mashed potatoes onto each dough. Seal all edges of each one, just like you see it in the picture.
- Carefully roll out each one onto a flat piece, you may need to continue flouring the surface that you're working on.
- Preheat a skillet, filled with oil, to a medium heat, fry each pastry until it's golden brown. They are best when served immediately.