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This piroshki recipe makes crispy, creamy potato-filled piroshki in only 30 minutes of prep time. They’re tasty and quick, and disappear in the blink of an eye.

Fried piroshki on a plate

Growing up in a Ukrainian household, piroshki (peer-oh-SHKEE), crepes, and borscht were a regular part of life. This piroshki recipe brings me right back to those cozy childhood memories living at home.

If you have ever been to a Ukrainian market, you know piroshki are basically our version of fast food. You would see them lined up behind the counter, warm and ready to grab, with all kinds of fillings like ground beef, potato, cabbage, cheese, or sweet fruit. The possibilities were endless! I love how simple and comforting piroshki are and they’re a food that I have always loved (and will always love). I know you’ll enjoy them as much as I do!

What Are Piroshki?

Prioshki are small hand pies that are baked or fried and stuffed with either sweet (fruit) or savory (meat, cabbage, mushroom, etc.) fillings. The outside is made from a yeasted dough that makes a fluffy, bread-like texture. There are Russian piroshki, Ukrainian piroshki, and many more… just don’t confuse them with pierogi, which are actually Eastern European dumplings!

Looking for more piroshky filings? Check out the list at the end for more options, including these savory piroshky!

Potato Piroshki Video

How to Make Piroshki

Making piroshki is straightforward. Prepare the dough, fill it with the potatoes, then fry and enjoy!

  • Combine the dry ingredients: Mix the flour, sugar, baking powder, and salt together in a bowl.
  • Add the liquid: Pour in the buttermilk and stir just until combined. The dough will be slightly sticky — just be careful not to overwork it.
  • Shape the dough: Divide the dough into 12 equal pieces, roll each into a ball, then flatten into a circle on a floured surface.
  • Fill and seal: Place about two tablespoons of cooled mashed potatoes in the center, fold over, and pinch the edges firmly. Crimp with a fork for extra security. Gently roll out the filled piroshki to flatten slightly, taking care the filling doesn’t break through. If possible, put the piroshky seam side down into the pan when frying.
  • Fry: Immediately fry in hot oil at 350°F until the piroshki are golden brown on both sides. Go with small batches at a time. Drain the excess oil on a paper towel, then enjoy the piroshki!

Want to bake instead? Prepare the recipe the same way. Place the filled piroshki seam‑side down on a parchment‑lined baking sheet, brush with an egg wash (1 egg beaten with 1 tablespoon milk or water), then bake at 350°F for 25–30 minutes until the outside is golden brown.

Pieces if dough with a rolling pin
unformed piroshki with rolling pin and potato filling
formed piroshki on a counter top
Piroshki in a frying pan

Tips for Making Piroshki

Potato piroshki are a great way to use up leftover mashed potatoes hanging out in the fridge. Here’s a few tips I’ve learned in my many years to make the process super smooth.

  • Use cold mashed potatoes: Warm filling softens the dough and causes tearing, so use cold mashed potatoes as the filling.
  • Flour the work surface generously: Sprinkle your counter, hands, and rolling pin with flour to prevent sticking since the dough can be super soft and sticky.
  • Feel free to use any flour: In most cases, I’m always using either bread flour or all purpose flour. Either one of these would work in this recipe, too. Just remember to adjust liquid as needed (in less humid environments, you may need a smidge more water).
  • If needed, knead with a mixer: Many people have had success with using a stand mixer to mix the dough. I usually do it by hand, but if you decide to use the stand mixer, mix it just until the dough is combined (and no longer).
  • Use a cutter if needed (optional): Per the recipe, I divide all my dough into 12 equal pieces. If you decide to do it a little differently and make smaller piroshky, you can cut out large circles from the dough with a large round cutter or cookie cutter, then fill them with the mashed potatoes.
  • Avoid overfilling: Try not to overfill the piroshky. About two tablespoons of filling per piroshki is ideal. Overstuffing makes sealing difficult and causes leaks.
  • Seal the edges tightly with a fork: The best way to seal the piroshky is by pressing firmly on the edges with a fork.
  • Maintain the oil temperature at 350 °F: The oil should remain at 350°F the entire frying time. This is usually around medium heat. Use a thermometer or test it with a small dough scrap — it should sizzle immediately.

Serving suggestions: Garnish the piroshki with a dollop of sour cream and serve it with a garden salad or creamy cucumber salad. You can also pair it with a hearty soup like borscht, or even serve it as a party finger food. If you made a sweet version, dust it with powdered sugar for dessert.

Making-Ahead, Storing & Freezing Piroshki

Piroshki are perfect for meal prep. You can store, freeze, and reheat them with little fuss.

  • Make-ahead instructions: Prepare the dough up to 24 hours ahead and refrigerate. Let it sit at room temperature for 10 minutes before rolling. You can also make the filling 1-2 days in advance and store it in the fridge. Assemble uncooked piroshki, freeze on a baking sheet, then transfer to a freezer safe bag.
  • Refrigerator: Keep cooked piroshki in an airtight container in the fridge for up to three days.
  • Freezer: Freeze raw piroshki on a baking sheet, then transfer to a freezer bag and store for up to three months. Cook directly from frozen — adding an extra 1-2 minutes to fully cook through. Freeze baked piroshki in the same way and also store them for up to three months.
  • Reheating: Reheat cooked piroshki in the oven at 350°F for 5-10 minutes to restore crispness. An air fryer at 350°F for 3-5 minutes works great, too. The microwave for 45 seconds is quick but may make them slightly soggy.

More Piroshki Recipes

Piroshki come in all different shapes, flavors and sizes. If you love this recipe, try all these different fillings out!

Recipe

Fried piroshki on a plate

Potato Piroshki Recipe

Print Pin
Servings
12 Units
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Recipe contributed by: Natalya Drozhzhin
This piroshki recipe makes crispy, creamy potato-filled piroshki in only 30 minutes. They're tasty and quick, and disappear in the blink of an eye.

Ingredients

US Units – Metric

Instructions

  • Combine the flour, sugar, salt and baking powder.
    Dry ingredients in a bowl for piroshki
  • Add buttermilk to the mixture and stir to combine.
    piroshki dough in a bowl
  • Work the dough until everything is well combined. The dough will be sticky, but that is ok. I usually knead by hand but a stand mixer with a dough hook can be used as well.
    Potato filling, dough and dough cutter
  • Cut the dough into 12 equal pieces. Flour the surface that you are working on and roll each dough piece out.
    Pieces if dough with a rolling pin
  • Place equal amounts of mashed potatoes onto each dough piece. Seal the edges of each one, pinching tightly.
    unformed piroshki with rolling pin and potato filling
  • Carefully roll out each one into a flat piece. You may need to continue flouring the surface you're working on if it's overly sticky.
    formed piroshki on a counter top
  • Preheat a skillet filled with oil to medium heat. Then, fry each pastry until it's golden brown. Serve immediately!
    Piroshki in a frying pan
Nutrition Facts
Potato Piroshki Recipe
Amount Per Serving
Calories 171 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 2mg1%
Sodium 277mg12%
Potassium 317mg9%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 14.6mg18%
Calcium 62mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Updated August 18, 2026

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.