Description
Originating from Eastern Europe, piroshki takes its name from the root word “pir,” meaning celebration. A traditional recipe closely connected with hospitality, comfort, and homemade food.
Easy to carry and filling, piroshki became a practical meal for farmers and workers, offering warmth and energy during long days in the countryside.
In this version, soft fluffy dough is filled with creamy mashed potatoes, caramelized onions, and fresh dill, creating a comforting dish full of flavor and tradition.
Ingredients
For the dough:
- 1 kg all-purpose flour
- 2 eggs
- 500 ml lukewarm milk
- 1 sachet dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 100 g butter, melted
For the filling:
- 5 medium potatoes, boiled and mashed
- 1 large onion, finely chopped
- 1/2 bunch fresh dill, finely chopped
- Salt
- Freshly ground black pepper
For frying:
- Sunflower oil
Instructions
- Prepare the dough: In a large bowl, combine the lukewarm milk, yeast, and sugar. Let the mixture sit for about 10 minutes until frothy.
- Continue the dough: Add the eggs, melted butter, and salt, then mix well. Gradually add the flour and knead until you get a soft and pliable dough that doesn’t stick to your hands.
- Let the dough rise: Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1.5 hours or until doubled in size.
- Prepare the filling: In a pan, sauté the onion over low heat until caramelized. In a bowl, combine the mashed potatoes with the caramelized onion and fresh dill. Season with salt and pepper and let the filling cool completely.
- Shape the piroshki: Divide the dough into 20 equal pieces. Flatten each piece into a small disk using your hands and place a generous spoonful of filling in the center. Seal the edges carefully.
- Rest the piroshki: Place them seam-side down on a floured surface and let them rest for another 15–20 minutes.
- Fry: Heat plenty of sunflower oil in a deep pan. Fry the piroshki over medium heat until golden brown on both sides.
- Serve: Transfer to paper towels before serving.
Tip: For extra fluffy dough, make sure the milk is lukewarm so the yeast activates properly without being damaged.
Enjoy!