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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
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.
Freezing Piroshki
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?
Garnish your piroshki with a dollop of sour cream. Piroshki are great as appetizers or a stand-alone meal. Serve them alongside a garden salad or some roasted veggies for a well-rounded meal.
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.
Recipe
Potato Piroshki Recipe
Print Pin
Servings
12 Units
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Recipe contributed by: Natalya Drozhzhin
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.
Ingredients
- 3 cup mashed potatoes
- 1/2 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 2 cup all-purpose flour
- 1 cup buttermilk
- oil for frying
US Units – Metric
Instructions
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.
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.
Posted May 13, 2020
About Author
Jane FridmanNov 25, 2023 Can the dough be refrigerated and/or frozen and for how long? Thank you!
Natalya DrozhzhinNov 26, 2023 Hi Jane, Yes, the dough can be frozen for up to three months, and refrigerated a couple days. 🙂
NelyaJul 28, 2023 Thanks for the recipe, it worked great! I made these to surprise my husband with, since it’s almost his birthday. I knew he’d appreciate them, but I was in a crunch time so I didn’t want to use yeast.
Natalya DrozhzhinJul 28, 2023 Hi Nelya, So glad to hear they worked out great! Thanks for sharing!
DaveFeb 20, 2023 Can I use Self Rising Flour ?
Natalya DrozhzhinFeb 20, 2023 Hi Dave, I have not tried this recipe with self rising flour. I have found that it works very well with all purpose flour. If you give Self rising flour a try, I would love to know the result!
DaveMar 5, 2023 Hey!! Udpate: ! I think they turned out ok. 🙂
Natalya DrozhzhinMar 6, 2023 Hi Dave, I am so glad to hear that! Thank you for getting back to me! Enjoy!!
DaveFeb 21, 2023 Ok thank you!! I will give it a try and let you know.
Slava Urkaine
DaveNatalya DrozhzhinFeb 21, 2023 Hi Dave, I look forward to it! Thank you!
DaveMar 6, 2023 The self rising flour worked out ok!! Thanks again!!
Dave
Juliya CramerOct 21, 2022 NO egg when baking, just put in oven like that with nothing on top?
Have you even tested the baked version??Natalya DrozhzhinOct 21, 2022 Hi Juliya, Yes I have tested the baked version plenty of times. My recipe calls for no egg wash. I always encourage people to adjust the recipe to their liking. Thank you for reaching out.
KatDec 6, 2021 Hi,thanks for the recipe,
It turned out great!
I did add cumin,coriander and fried onions.I was wondering whether this dough will work with minced meat?
Natalya DrozhzhinDec 7, 2021 Hi Kat - Oh yum! I love that spice profile and the addition of fried onions (who doesn't love fried onions?!). I've actually never tried it with minced meat, but I bet it would work. If you give it a shot, let us know how it turns out. Good luck!
- See AlsoStuffing Recipe - Cooking Classy
OleseaApr 19, 2021 Hi, if I have low fat buttermilk, will it still work for this recipe? Can’t find regular buttermilk anywhere:(
Natalya DrozhzhinApr 19, 2021 Hey Olesea, yes, it will work for this recipe. Enjoy
JuliaJan 9, 2021 Can I use regular milk if I dont have buttermilk? Or heavy whipping cream? Or what are other substitutes for buttermilk?
Natalya DrozhzhinJan 9, 2021 Hey Julia, you would need a substitute for buttermilk, regular milk alone wouldn't work. You can google for substitute options, you can pick the best one for you.
OksanaJun 10, 2021 A cup of milk mixed with a table spoon of white vinegar let it stand for a bit and you've for buttermilk
Natalya DrozhzhinJun 10, 2021 Thank you for that tip, Oksana!
AnnaAug 24, 2020 Hi Natalya!
What can I use instead of buttermilk for non dairy version?
Thank you so much!Natalya DrozhzhinAug 25, 2020 Hey Anna, I have never tried so I cant tell you for sure.
CHERYL MIKELAug 18, 2020 So do you use 2 pieces when you seal the potatoes or fold the dough in half to seal?
Natalya DrozhzhinAug 18, 2020 Hey Cheryl, you would use one piece and fold edges to seal. Enjoy
MarineJul 6, 2020 Hi!
Thank you for the recipe! I made it twice and they turned out delicious! I do have a question about the dough consistency. My dough always turned out too wet and its hard to with. Is it their something I'm doing wrong?Natalya DrozhzhinJul 6, 2020 Hey Marine, depending on the brand of flour, you may need to add a little more of it. But the dough is soft, that's what makes it airy.
RuslanaMay 15, 2020 Thank you for another delicious recipe. Just made them and had 2 already 😃
Natalya DrozhzhinMay 16, 2020 Hey Ruslana, I am so happy to hear this. Thank you for sharing!
KimberlyMay 14, 2020 I love these, so simple and so good! Thanks for this great tutorial!
Natalya DrozhzhinMay 14, 2020 Hey Kimberly, thank you for sharing that! So glad you loved it!
TrangMay 14, 2020 I've never heard of potato piroshki! This is so homey and delicious. Who doesn't love bread and potatoes?!? Thank you!
Natalya DrozhzhinMay 14, 2020 Hey Trang, yes, we love the comfort food. 🙂
Beth PierceMay 14, 2020 These are so delicious. My husband and I love these. I even got my kids to give it a try and they love them too. I will definitely be making these more. Thank you!!
Natalya DrozhzhinMay 14, 2020 Hey Beth, thank you for sharing your feedback. I am so glad you loved the recipe.
InnaJul 8, 2014 I ve never fried piroshki! How much oil is needed ? Do they need to be totally submerged in oil? N wat kinda oil is best to fry these in?
Natalya DrozhzhinJul 9, 2014 I like organic canola oil or light olive oil. It should be few inches, just enough to cover one side.
likeicare2May 11, 2014 gonna try these, and going to add a little caramelized onion with the potato.
Natalya DrozhzhinMay 11, 2014 Your idea is a really good one! It will add some great flavors. We love onions in everything. 😉
LenaMay 10, 2014 Can I bake them? Thank you
Natalya DrozhzhinMay 10, 2014 I don't think they would turn out as good and crispy on the outside.
JannaMay 9, 2014 Yummay!!!!! Will have to try!