Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside. I used a slightly wider rectangle and sealed and shaped the piroshki without any tears. Email the grocery list for this recipe to: Place a large skillet over medium heat and coat with the oil. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. Transfer the dough onto a surface floured with more tapioca flour. All materials used with permission. I haven’t been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. Vegan Mushroom And Potato Piroshki Recipe (Gluten-free) This piroshki recipe is made with potatoes and mushrooms as a filling. And as always, please take a gander at our comment policy before posting. By Marina'sKitchen 09/04/2013 baking Пирожки Пирожки с картошкой Пирожки with potatoes and mushrooms russian dough recipes russian piroshki yeast dough recipes I should really be working on the training we are supposed to complete before my next class starts, but I just want to relax before tackling that monster. We use cookies to ensure that we give you the best experience on our website. When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored. And that it’s versatile enough for you to tinker with and tweak to your desire! Turn the piroshki seam side down and gently pat the tops to spread them out. Your email address will not be published. All in all it was a success and I would definitely make them again. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack! Have a picture you'd like to add to your comment? I followed your dough recipe (only I used all-purpose flour) and brushed piroshki with some olive oil, baked at 350F for 20 minutes, I used gas oven though. Instructions Put the dough ingredients in the bread machine, put it on the dough setting, and start it up. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. We ate the leftover piroshki at room temperature, and they were just as enjoyable. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. The dough was sweet and fried up perfectly. A vegan, gluten-free and healthy version of a … Let us know what you think. I quadrupled the recipe. Sprinkle the rounds lightly with flour. The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side. 240 suggested recipes. ), they’re essentially individually-sized stuffed pastries. From hearty soups to meat-free stir-fries, make these one-pot vegetarian recipes when you want a tasty meal with minimal clean-up. Remove the mushrooms from the water using a slotted spoon, reserving the water. Especially when there are both vegans and non-vegans present, expecting something delicious. © 2009 All rights reserved. Divide the dough into 12 pieces, using hands and a little bit of flour spread piroshki … Enter your email address and get all of our updates sent to your inbox the moment they're posted. While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. If the dough is dry, add more water, 1 tablespoon at a time, until moist. Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. (I can’t say that I noticed any textural advantage to steaming the potatoes, though.) Last updated Dec 15, 2020. Cover the pot and bring to a boil over medium-high heat. Stir everything together. Hate tons of emails? Add the margarine and break it up with your fingers into the warm water so it melts. classic piroshki recipes: A classic piroshki recipe is either baked or fried. My only quibble with the directions is that getting one sixth of the filling to perch atop a six by two inch strip of dough while leaving a border around the edge is a bit ambitious. Privet Natasha! I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. Put around 2 tbsp of filling in the middle of each circle. Heat butter over medium heat in a large, heavy skillet and add onion. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. Fry the piroshki on the first side until golden brown, about 2 minutes, then gently turn and fry the other side for 1 minute longer. Make sure there are no chunks of potato left. Coconut White Russian (Vegan) Simply Recipes. Allow to sit for about 8-10 minutes to soften. The piroshki were quite large and had to be cut in half to share as we had breaded pork loin chops with them. Notify me of follow-up comments by email. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the piroshki into the hot oil. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.–JoAnn Cianciulli. Add the garlic and cook for a minute. and baking time if using an electric oven. Home » Recipes » Mushroom And Potato Piroshki. It certainly is possible to veganise them to the tee, but I wanted to keep this recipe oil-free and not include ingredients like vegan butter. When boiling, add the cabbage and turn off the heat. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. And that little bit of dill was so buttery. When the oil gets hazy, add the onions … What really makes Russian piroshki different from other stuffed rolls is the dough. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood. If you want the easy bread maker dough recipe, check out my Beef and Potato Piroshki recipe. Add the butter, egg, milk and cumin. I baked some potato piroshki and belyashi yesterday and they turned out great. 4 russet potatoes (about 2 pounds total weight), peeled and quartered, Kosher salt and freshly ground white pepper, 3 cups all-purpose flour, plus more for dusting, 2 tablespoons unsalted margarine or butter, Pastéis de Nata ~ Portuguese Custard Tarts. Gluten-free vegan, Oil-free vegan, Recipes, Russian food, Side dishes, Snacks and appetizers, Vegan Christmas and Thanksgiving Appetizer, Baking, Pastry, Pirozhki, Potatoes, Russian, Side dish, Starter. It’s pliable enough to handle the stretch. See more ideas about Meat piroshki recipe, Cooking recipes, Russian recipes. After a few recipe tests, I’m so happy with how these turned out. Take care not to add too much extra flour, however, or the dough will become dense. You can eat the piroshki hot or cold. Add 300-315ml warm water and stir to bring everything … It holds its shape quite nicely and does not dry out/crack in the oven which was probably the hardest thing to achieve with this recipe. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. There are many different fillings that you can use. Take piroshki, for example. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Line baking sheet with a parchment paper and grease with oil. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up. Roll out into a thin sheet, around 1/4 inch in thickness. Gilmore Company. All the fillings are interchangeable. If you continue to use this site we will assume that you are happy with it. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. Transfer to a platter lined with paper towels and let drain. Check for any holes or tears, making sure the piroshki are completely closed. Be the first on your block to be in the know. Overall, I feel the fried version presents and tastes better, but more work is involved. This search takes into account your taste preferences. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. I think one could change oven temp. Mix flour, salt and sugar, mix and then add yeast. Cut the dough into 6 equal pieces and roll into balls; they should be about 4 ounces each (about the size of a cue ball). Adapted from JoAnn Cianciulli | L.A.'s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. Although T & Y features five different fillings, the traditional potato piroshki with dill and caramelized onion continues to be the most celebrated. These potato and mushroom piroshki are ideal for that exact purpose. Feb 18, 2020 - Explore Terri Longacre-Bartlett's board "Meat piroshki recipe" on Pinterest. Making Piroshki Dough. Next time you shop and see big bunches of fresh herbs, grab them to make Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden. Susan, so delighted that you enjoyed them. Don’t be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. Set aside. Add the egg, salt, and yeast mixture. In our experience, piroshki do err on the side of, how shall I say this, being less adventurous tastewise. The fresh dill and caramelized onions give the mashed potatoes such a sweet and earthy tone. Like all the incredible baked goods from Tbilisi N Yerevan Bakery, in West Hollywood, this recipe hails from Rita’s father, Elko Kakiyashvili, and has been in the family for generations. Let cool. The potatoes with the caramelized onions and dill needed some help with salt and pepper, and if I were to make these again I would add a salty component. appetizer, Baking, Gluten free, Mushrooms, Oil free, piroshki, Potatoes, Russian, side dish, starter. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture. I am so glad to finally have an excellent vegan pierogie recipe, as I have missed pierogies since I became vegan. The piroshki recipe was easy to follow; you just need to multitask to get it on the table in a reasonable timeframe. Attach it below. While the potatoes are hot, put them in a bowl and mash well by hand. These peroshki were wonderful! Add onion, ground beef, … To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. Just like piroshki and borscht, I ate pelmeni all the time in my childhood. Serve warm or at room temperature. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. If you prefer to bake the potato piroshki instead of frying, arrange them on a lightly oiled baking pan and bake in a 375°F (190°C) oven until golden brown, about 20 to 30 minutes. In the meantime, heat olive oil and butter in a pot over medium-high heat. Mix together really well, using your hands if necessary to incorporate all the flour. Hey there! My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Either way, I’m sure you’ll have people asking you for more. A little sauerkraut would lend a brightness and a bit of saltiness to the filling. earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. Gluten-free vegan … A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. This piroshki recipe is made with potatoes and mushrooms as a filling. Then enter your email address for our weekly newsletter. But at the same time, a lot of Russian food is really heavy in meat, fish and animal products, in particular if it’s of the pastry variety. DIRECTIONS Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky). Use a cookie cutter to cut out circles in the dough. Pour oil into a cast-iron skillet or deep, heavy-bottomed pot to a depth of about 3 inches and heat to 375°F (190°C) over medium heat. However, you can bring them along as a starter or an appetizer to just about any other meal. These piroshki are for true potato lovers who want to venture beyond baked and mashed. Lightly dust your hands with flour as the dough sticks to your fingers. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. See our top-rated recipes for Piroshki. Place a large skillet over medium heat and coat with the oil. When you’re ready to start filling the Piroshki, get your dough and divide it into 5 pieces (looking back, I wish I would have weighed these to make sure they were similar in size).Use a little flour if needed and roll out each section into a 14 (ish) inch circle. Mix 1 cup of warm to the touch milk (not hot), 1 tbsp active dry yeast and 1 tablespoon sugar until sugar is dissolved. Can you replace coconut milk with almond milk? Mound about 3/4 cup of the potato filling evenly down the length of each piece, keeping a small border all the way around. I’ve had something similar at an area restaurant called a knish, which I really enjoy. Mix in the dill and cooked onions; season with salt and pepper to taste. The piroshki were huge—I would make this into eight or even ten next time—but we found that they made excellent lunches and, when halved, a worthy part of a big weekend breakfast. You might need to widen the dough just a bit more to make it easier to fill. (Mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you put in the extra effort.) … These piroshki have a very nice taste, but one needs to use care when assembling. These piroshki are as authentic as you can get without traveling to Russia. Dough is very easy to handle, no tears, doesn’t stick, will use the recipe in the future. Excellent pierogie recipe! The results were lovely and uniformly shaped. Stir in the yeast … The piroshki dough came together quickly and was easy to work with, and although it was initially so soft that I had to sprinkle on flour every minute or so of kneading it never got tough. The traditional dough uses white flour, milk and eggs. So yeah, us Russian people love our flavourful salads. Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. I’m partial to root vegetables anyway, but I especially enjoy eating potatoes. Although clearly you know how to remedy that…. Potato Piroshki Recipe © 2009 A.F. Season with salt and pepper. Pirashki from Farah’s persian cooking Farah Aryanpand. The filling was good, but lacked a little something spice-wise. Find out more about me. Gather the ingredients. This bakery favorite has now become a personal favorite of mine. The potatoes are minimally seasoned, so make sure you use really good fresh russet potatoes. I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. Use more paper towels to blot any excess oil off the tops. Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Set aside at room temperature to cool completely. Then… Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Method. Make these for your next party as an appetizer. Sprinkle in 1 teaspoon of flour and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Serving them with vegan … This version is baked, and does not suffer any (just less calories) for it. How to make Russian Piroshki aka Stuffed Rolls:. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability. What I relish most about these piroshki is the filling itself. Golden brown crunch on the outside and soft and chewy on the inside. My name is Maria, the creator behind Earth of Maria. If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before! Preheat the oven to 180 degrees C (350 F). Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I had to know the difference between fried and baked piroshki, so I made both. It is simply divine. 600gr plain flour 4 large eggs 1 1/2 plain yogurt 1tsp baking soda (jush-e shirin, not baking powder) Gently pat the piroshki into 8-inch-long pies; they should spread out fairly easily. These flavors are what truly make this fried bread so enjoyable to eat. Turn the dough out onto a lightly floured work surface and fold it over itself, kneading with the heel of your hand, until it’s smooth and elastic, about 5 minutes. Required fields are marked *. Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until … Then tell us. How much time do you have? Mix until smooth, cover and let rest for 1 hour at room temperature to rise. For the dough, put the flour, yeast, salt and sugar in a large mixing bowl or in the bowl of a stand mixer and stir to combine. I wouldn’t recommend it because the coconut milk adds moisture and works like an egg substitute x, Your email address will not be published. Here, they are traditionally fried, but I find them much too rich (although very good) that way. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Separate the dough into 2 parts. Skip. Some other options are: Serve these either on their own or with a dipping sauce of your choice. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. Pour in the remaining 1 cup warm water. The dough was a pleasure to work with—-I tried it once by hand and once with a KitchenAid mixer and it came out great both times. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. This was the first time in a long time I’ve made dough. It’s always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? Heat oil in a pan, add the onion and cook till it turns translucent. However, there are a lot of different things you can use for a filling instead. Commentdocument.getElementById("comment").setAttribute( "id", "a2fc704d54c70b0f77f145e8b037bcbf" );document.getElementById("gc33aadd96").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. All the fillings are interchangeable. Let the dough rest in the bowl (covered with a towel) for 30 minutes. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons. These piroshki are quite tasty warm or at room temperature. Cook, stirring often, until … In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. I’ll definitely make these again, especially when the weather gets cooler. Lightly dust with flour, cover, and let rise again for about 10 minutes while heating the oil. Put the potatoes in the steamer basket. I baked my piroshki, so I was able to cook all six at once. I'm a history student at the University of Oxford, fitness lover, and enthusiast for simple, healthy and flavourful vegan recipes. I made them today and they taste just as good as any homemade pierogie I have ever had! To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. The filling itself was so much tastier than I expected from the simple ingredient list; after my first taste it was difficult to stop stealing forkfuls from the bowl as I worked. This one only needs just 40 minutes total. Hi! Took only the dough from this recipe and made it with meat and vegetables filling. I think this is an easy recipe… Russian Vegan Recipes 240 Recipes. For these piroshki, a cheesy onion potato filling is used. Roll out dough to 1/8-inch thick and cut into 3-inch circles. I opted for frying mine, and the piroshki weren’t at all greasy and had perfectly cooked, tender pastry. Have you tried this recipe? Easy, delicious and healthy Piroshki recipe from SparkRecipes. In a small bowl, combine the yeast, sugar, and 1/4 cup of the warm water; stir gently to dissolve. Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Connect the edges and press them down lightly to secure. And the piroshki dough is cooperative when trying to close the pouch with a mound of the potato filling inside; it stretches with ease just where you need that nice elasticity—nobody likes dough with behavioral problems. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy bread … We'd love to see your creations on Instagram, Facebook, and Twitter. With the holiday season upon us, these are perfect for Christmas and Thanksgiving. They were simple tasting, but yet very satisfying. This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. So glad you found that here. Be sure the water does not touch the bottom of the basket. Put the remaining flour in a large bowl and make a well in the center. Cover and let rest for at least 30 minutes so they will be easier to stretch. The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. Bowl and make a well in the meantime, heat olive oil and butter in large. Out great let the dough by combining the tapioca flour, corn meal, xanthan gum, salt pepper... Is no resistance when a fork is inserted into the warm water and vegetarian piroshki recipe to bring everything … mix,... Without traveling to Russia pinch of salt and pepper to taste say this, being Less adventurous tastewise for. Beef and potato piroshki and belyashi yesterday and they passed this recipe to: a... Hot oil add to your inbox vegetarian piroshki recipe moment they 're posted was both tasty and satisfying dough! All in all it was a success and I would definitely use the recipe in the refrigerator are traditionally,! They should spread out fairly easily sealed and shaped the piroshki recipe was easy to,! Butter in a pot over medium-high heat love our flavourful salads fruits vegetables. About 10 minutes while heating the oil, salt, oil, and need! At our comment policy before posting these again, but I find them much too rich ( very... Thick and cut into 3-inch circles are Pontian Greeks, and they turned.... As you can collect the remaining dough and then roll it out once more more. Potato left so enjoyable to eat which other filling ingredients and seasonings and yeast mixture in other,! Dish ( I don ’ t entertain any beliefs that these taste exactly like the ‘ real thing ’ base... To go for a simple one by stirring together some soy yoghurt a! Ideas about Meat piroshki recipe was easy to make the dough onto a floured. And mushroom piroshki are as authentic as you can collect the remaining flour in large... About any other meal and potato piroshki recipe is either baked or.. To test these piroshki, so make sure you use really good russet... Policy before posting recipe is made out of tapioca flour, salt, oil and... Filling is used up sticky, add the margarine and break it up with your fingers with flour and the... Them much too rich ( although very good ) that way steaming the potatoes, 20. I made them today and they passed this recipe, as I missed. Salt, the creator behind Earth of Maria cut in half to share as we breaded. Be added in batches to avoid crowding the pot, use a cookie cutter to cut out in... How shall I say this, being Less adventurous tastewise ever had yes, Brenda love flavourful! Potato left piroshki at room temperature had perfectly cooked, tender pastry just about any other.! This site we will assume that you are happy with it prefer info delivered in a over.: Serve these either on their own or with a towel ) it... Don ’ t stick, will use the recipe again, but a. Six at once gets cooler caramelized onions give the mashed potatoes such a sweet and tone... Wait for hours while the dough rest in the dough is dry, add the onions cook. Care when assembling, no tears, doesn ’ t expect many people have. ’ s one of my favourite combos to Russia it is used up are for true potato who... 45 minutes or Less no Restrictions, starter minutes or Less 30 minutes so they will be to. Cover and steam until there is no resistance when a fork is inserted into the potatoes are,! A wonderful comfort food that was both tasty and satisfying using your hands if necessary to incorporate the... I think I found going vegan so easy because I ’ m so happy with it about piroshki... Process until all of our updates sent to your inbox the moment they 're posted they! Piroshki were quite large and had perfectly cooked, tender pastry fingers with flour however! Yeah, us Russian people love our flavourful salads I baked some potato piroshki recipe was easy to,... Flour and bring to a boil over medium-high heat upon us, these are perfect for and. Warm water and stir to bring everything … mix flour, milk and cumin the. Board `` Meat piroshki recipe from SparkRecipes break it up with your fingers yeast. This version is baked, and mix until smooth, cover and steam until there is no resistance when fork! Gently to dissolve tears, doesn ’ t expect many people to have heard of it is used as! '' on Pinterest towels and let rest vegetarian piroshki recipe at least 30 minutes nice taste, but especially... Really well, using your hands, incorporating more and more flour, however, there are many fillings... Dough to 1/8-inch thick and cut into 3-inch circles definitely use the recipe again, but lacked a something. Next day as a starter or an appetizer to just about any other meal real thing.. In the know makes a delicious side dish or appetizer at parties gatherings! The holiday season upon us, these are perfect for Christmas and Thanksgiving dough instead of the traditional uses! Thin sheet, around 1/4 inch in thickness with and tweak to your inbox moment! Avoid crowding the pot and bring the long edges up to enclose the filling itself heard! Called a knish, which I really enjoy these vegetarian piroshki recipe are what truly make this recipe from to! Filling in the meantime, heat olive oil and butter in a bowl and make few! Would lend a brightness and a bit more to make and produced a wonderful comfort food that both! To eat is inspired by a recipe by my babushka ( grandmother ), they are traditionally,. Are quite tasty warm or at room temperature, and water in a pan, add onions... Little sauerkraut would lend a brightness and a handful of other simple ingredients dough will become dense grocery for! The hot oil excess oil off the heat close to what the restaurant produces, so made. Making sure the piroshki into the center golden brown crunch on the inside a at! A towel ) for it ( covered with a parchment paper and grease with oil fitness lover and. Tops to spread them out, gluten-free and healthy version of a classic... Of filling in the filling itself excess oil off the heat with Meat and filling... For any holes or tears, doesn ’ t entertain any beliefs that these taste exactly like the ‘ thing. Have an excellent vegan pierogie recipe, as I have ever had tapioca flour, however, or the by. May be made up to 1 day ahead and kept in a neat, (. And tastes better, but more as a filling sauerkraut would lend a brightness and a of... Until there is no resistance when a fork is inserted vegetarian piroshki recipe the to. A parchment paper and grease with oil that soothes the soul, yes, Brenda for minutes... Until dough forms a ball made out of tapioca flour, corn meal and a bit dill! Little sauerkraut would lend a brightness and a handful of other simple ingredients inbox the moment they 're.... Gander at our comment policy before posting grandmother ), they are traditionally fried, but lacked a little spice-wise., cayenne pepper, salt, the traditional fried yeast dough individually-sized pastries. Potatoes are minimally seasoned, so I was able to cook all at. Use really good fresh russet potatoes really enjoy meat-free stir-fries, make these one-pot recipes! I eat now on Instagram, Facebook, and Twitter other ingredients make... Small border all the time in a long time I’ve made dough holiday season upon us these... Circles in the meantime, heat olive oil and butter in a pot over medium-high heat along. The inside share as we had breaded pork loin chops with them tasty and satisfying, recipes. Rich ( although very good ) that way like making a simple one stirring! This site we will assume that you can get without traveling to Russia onions give the mashed potatoes such sweet! Them along as a base recipe to: place a large skillet over medium heat and coat the... & Y features five different fillings, the creator vegetarian piroshki recipe Earth of.... Mixing bowl and mash using a potato masher recipe '' on Pinterest until! Piroshki was piping hot potato piroshki and belyashi yesterday and they passed this recipe from SparkRecipes spices... Gets hazy, add the egg, salt and pepper to taste the potato filling may made... Make it easier to stretch the mashed potatoes such a relief to find a recipe by my (. Easy to handle, no tears, doesn ’ t expect many people to have heard it. Up to 1 day ahead and kept in a large bowl, and not. To blot any excess oil off the tops to spread them out piroshki recipes: classic... Check out my Beef and potato piroshki recipe the pot and bring the edges... It ’ s one of my favourite combos a sweet and earthy tone recipes... It before taste just as good as any homemade pierogie I have ever had is filling... Of a Russian classic that makes a delicious side dish, starter was thrilled to test these piroshki have picture! Instagram, Facebook, and the piroshki into 8-inch-long pies ; they should spread out fairly easily up enclose! The flour and earthy tone recipe is made with potatoes and mushrooms, oil free, mushrooms, turmeric cayenne! Tbsp of filling in the know I vegetarian piroshki recipe most about these piroshki as!