Fried Piroshki Recipe

by Alyona's Cooking
piroshki-pirozhki-belyashi-potatoes-fried-dough-stuffed dough-ukrainian-traditional-classic-russian-беляши-

Piroshki are fried dough turnovers! Usually made from a yeast type of dough then filled. These happen to be very popular through out the Slavic culture and are sold in places like flea markets to Russian cafe’s. Make these absolutely delicious piroshki right from home!

Fried Piroshki recipe:

The ladies from my local church organize a small group to help mothers after the birth of their child. There task is to bring meals for about a week or more until the mother recovers from the delivery (God bless there good hearts!). So after the birth of my son one of the ladies brought these absolutely amazing piroshki over with such an interesting filling. They were hard to stop at one. When I asked her for the recipe and she was so kind enough to give me tips and detailed instructions how to make these piroshki.

These piroshki are filled with a mashed potato and liver combination. I know, that may not sound so appealing, but trust me when I say they are incredibly delicious! I don’t really like liver alone as it is but with mashed potatoes it mellows out beautifully, leaving you with just a hint of something interesting. Plus liver is very high in iron so it’s really good for you. I really hope you may give these a try even if you don’t really like liver because these are delicious. I love that these piroshki are very small, creating a decent size pirogh to enjoy.

piroshki-pirozhki-belyashi-potatoes-fried-dough-stuffed dough-ukrainian-traditional-classic-russian-беляши-

Ingredients for Piroshki dough: 

  • 4 cups all purpose flour
  • 1 3/4 cups warm milk
  • 1 egg
  • 3 tbsp butter, melted
  • 3 tsp sugar
  • 1 1/2 tsp salt
  • 2 tsp dry yeast

ingredients

How to make Piroshki: 

1.) Throw all the dough ingredients (except for the yeast) into a bread machine; select dough settings and push start. Once dough comes together sprinkle the yeast over the dough and let it do it’s thing.

2.) If using  a stand mixer dissolve the yeast with the warm milk; set aside. Add all the dry ingredients into the bowl of the mixer and then add the yeast mixture, melted butter and egg; knead for about 10 minutes. Cover and allow dough to rise for about 1-2 hours (until tripled in size.)

bread machine

Ingredients for Filling:

  • 4 potatoes
  • 1/2 onion, diced
  • 5 oz sliced beef liver
  • 1 tsp salt
  • 3 tbsp oil
  • 1 tbsp butter

filling ingredients

  1. Peel, wash and cube the potatoes. Place into a medium sized sauce pan and cover with water; bring to a boil and simmer for 25 minutes. When potatoes are done drain and add 3 tbsp of unsalted butter and the salt; mix to combine well.

2.  While potatoes are cooking rinse the liver and bring a small sauce pan to a boil. Once water has boiled add the liver and simmer for about 10-15 min.

mashed potatoes:liver

3. Once the liver has cooked, run the liver through a meat grinder and set aside.

4. Heat 3 tbsp of oil in a large non-stick skillet over med-high heat; add the diced onion into the skillet and sauté until tender (about 4 min.)

5. Add the grinded liver to the onion sauté and 1 tbsp of butter. Sauté an additional 2 minutes; add to the whipped potatoes and mix well. Set filling aside to cool.

mashed potatoes last step

How to make the piroshki: 

  1. Once dough has risen remove and transfer onto a lightly floured surface.

2. Form dough into a 34″ long log. Cut about 1/2″ thick slices. Cover dough so it won’t dry out while your working with the dough.

3. Take one piece of dough and slightly flatten into a disk shape (using lightly floured hands if needed as dough can be slightly sticky.)

Do you see that big air bubble on top? I highly advise a bread machine the dough comes out very soft!

log

4. Place one heaping teaspoon of filling into the flatten disk and pinch top to seal filling. Slightly flatten the sealed dough and shape into an oval shape. Place seam down onto a lightly floured tray. (Try not to dredge the piroshki into flour we want these to be light and fluffy. Lightly dip your hands into flour when dough is sticky if needed.)

form into piroshki

tray

5. When you are about half way through forming the piroshki heat 1 cup of oil in a large cast iron pot over low heat. Continue working with the remaining dough, while oil is preheating.

6. Place filled piroshki into the cast iron pot and cover for 3 min. Make sure your heat settings are on low otherwise they may burn fast. After 3 min uncover; flip and fry uncovered for an additional 2 min; remove unto paper towels.

Cast iron heats oil pretty evenly I would say, but if using a different skillet the temperature setting may vary.

fried

SERVE!

inside piroshki

piroshki 2

5 from 2 votes

Fried Piroshki Recipe (belyashi)

Prep Time: 1 hour 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 44 piroshki
Author: Alyona's Cooking
Piroshki are fried dough turnovers! Usually made from a yeast type of dough then filled. These happen to be very popular through out the Slavic culture and are sold in places like flea markets to Russian cafe's. Make these absolutely delicious piroshki right from home!
Print Recipe Review

Ingredients

  • DOUGH:
  • 4 cups all purpose flour
  • 1 3/4 cups warm milk
  • 1 egg
  • 3 tbsp butter melted
  • 3 tsp sugar
  • 1 1/2 tsp salt
  • 2 tsp dry yeast
  • FILLING:
  • 4 potatoes
  • 1/2 onion diced
  • 5 oz sliced beef liver
  • 1 tsp salt
  • 3 tbsp oil
  • 1 tbsp butter

Instructions

  • TO MAKE THE DOUGH: Throw all the dough ingredients (except for the yeast) into a bread machine; select dough settings and push start. Once dough comes together sprinkle the yeast over the dough and let it do it's thing.
  • If using a stand mixer dissolve the yeast with the warm milk; set aside. Add all the dry ingredients into the bowl of the mixer and then add the yeast mixture, melted butter and egg; knead for about 10 minutes. Cover and allow dough to rise for about 1-2 hours (until tripled in size.)
  • TO MAKE THE FILLING: Peel, wash and cube the potatoes. Place into a medium sized sauce pan and cover with water; bring to a boil and simmer for 25 minutes. When potatoes are done drain and add 3 tbsp of unsalted butter and the salt; mix to combine well.
  • Once the liver has cooked, run the liver through a meat grinder and set aside.
  • Heat 3 tbsp of oil in a large non-stick skillet over med-high heat; add the diced onion into the skillet and sauté until tender (about 4 min.)
  • Add the grinder liver to the onion sauté and 1 tbsp of butter. Sauté an additional 2 minutes; add to the whipped potatoes and mix well. Set filling aside to cool.
  • While potatoes are cooking rinse the liver and bring a small sauce pan to a boil. Once water has boiled add the liver and simmer for about 10-15 min.
  • TO MAKE THE PIROSHKI: Once dough has risen remove and transfer onto a lightly floured surface.
  • Form dough into a 34" long log. Cut about 1/2" thick slices. Cover dough so it won't dry out while your working with the dough.
  • Take one piece of dough and slightly flatten into a disk shape (using lightly floured hands if needed as dough can slightly stick.)
  • Place one heaping teaspoon of filling into the flatten disk and pinch top to seal filling. Slightly flatten the sealed dough and shape into an oval shape. Place seam down onto a lightly floured tray.
  • When you are about half way through forming the piroshki heat 1 cup of oil in a large cast iron pot over low heat. Continue working with the remaining dough, while oil is preheating.
  • Place filled piroshki into the cast iron pot and cover for 3 min. Make sure your heat settings are on low otherwise they may burn fast. After 3 min uncover; flip and fry uncovered for an additional 2 min; remove unto paper towels.
  • Serve
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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4 comments

Anita Preston November 9, 2019 - 1:46 am

5 stars
Made these yummies my kids at afterschool care. What a hit. And know my grown up children at home want these all the time. We may have created a Piroshki monster.
I have many wonderful memories of going to my Godfmothers place at Christmas to wonderful
Russian fare and these had to be one of my all time favourites.

Reply
Alyona's Cooking November 9, 2019 - 7:34 am

Greetings Anita! Thank you for trying our piroshki recipe! I’m glad they were a hit! They are quite a treat! I’ve heard they sell in flea markets as well, they do make the perfect “to go” foods.

Reply
Stephaniw November 12, 2018 - 3:20 pm

Can I freeze extra dough to thaw and make more peroshkis later?

Reply
Alyona's Cooking November 12, 2018 - 4:14 pm

I’m not sure if freezing the dough for piroshki is a good idea but to be on the safe side just half the recipe if the amount is too much for one time.

Reply

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