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Overnight Piroshky on a table mat and some in a bowl

Overnight Piroshky

These are very delicious, a bit more chewy and more crusty. Cool thing about them is that the dough will rise overnight. I'm not a fan of waiting for the dough to rise, so this recipe does it.
Course Appetizer, Main Course, Meats
Cuisine Russian, Ukrainian
Keyword piroshky, piroshky recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 30 servings
Calories 148kcal


  • 1 cup Lukewarm Water
  • 1 cup lukewarm Milk
  • 2 Eggs
  • 1 tsp Yeast
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 6 cup Flour
  • 1 tbsp Oil

Cabbage Filling

Meat Filling


  • Into a large bowl. place lukewarm milk, sugar and yeast. Let it sit together for about 10 minutes. 
    Milk, sugar and yeast mixed together in a bowl
  • To the milk, add water, eggs, oil, salt and flour. Dough will be runny and sticky but it's OK. Knead dough by hand or Kitchen Aid mixer, until dough turns elastic, it will unstick easy. 
    A close up of overnight piroshky dough in a bowl
  • Place the dough into a large container and leave covered in a warm place overnight.
    Overnight Piroshky dough in a large plastic container
  • Break the dough into small pieces. Apply oil to hands, to prevent the dough from sticking. Flatten out the dough and place the filling inside. Flatten out the meat across the dough. 
    Filled placed into a circle piece of dough laying over an oiled hand
  • Fold over the sides and pinch the edges together to seal the dough. Once it's sealed tight, bring the dough to a round Piroshok.
    Dough attached at both sides to make oval shaped piroshki
  • Use a deep frying pan, fill it up with lots of oil. Keep stove top on medium heat while frying. 
    Overnight Piroshky frying in a skillet filled with oil
  • Fry each of the Piroshky until golden brown on each side. You can rip one apart to see if it's cooked through. Lay them out on paper towel to extract the excess oil.
    Overnight Piroshky in a box lined with tissue paper

Cabbage Filling

  • Dice onions and carrots, and shred cabbage. Preheat a large skillet with oil, add onions and carrots, and cook until they soften. Add cabbage and cook for about five minutes. 
    Diced onions and carrots being sautéed on a skillet
  • Season with salt and pepper, add butter to the ingredients.
    Sautéed onions, carrots and cabbage in a bowl

Meat Filling

  • Saute meat with salt and pepper over medium high heat until lightly brown and fully cooked. Add 1/2 of diced onion and cook until softened. 
    Meat and diced onions being sautéed
  • Push meat through a meat grinder and the other 1/2 of the leftover onion. Stir well to combine; set a side.
    Ground up meat and onion in a bowl


Calories: 148kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg