A green with Russian potato piroshki on it and a bowl of garlic dip

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These Russian Potato Piroshki with Garlic Dip are dangerously good! You must exert some self-control. Potato pirojki are one thing, but paired with the garlic dip… Oooh baby!

I hope you do try these pirojki. They truly are one of my very favorite treats.

Ingredients for the Dough:

1 1/2 Tbsp oil
15 oz luke warm water
4 cups + 2 Tbsp all-purpose flour (divided)
1 tsp salt
1 Tbsp Active Dry Yeast
1/2 Tbsp sugar (omit sugar if doing meat or potato filling)

Ingredients for Filling:

7 to 8 medium potatoes, peeled and cut into 1/2″ thick chunks
3 Tbsp butter, melted for potatoes
1/2 medium onion
1 Tbsp butter for onions

Ingredients for Garlic Dip – “Vmochanka”  

(this is for one serving, so increase it accordingly):
1/4 cup  warm water
1 Tbsp olive oil (you can use any kind of oil really)
1 garlic clove, pressed
1/2 tsp salt
Mix all dip ingredients together; that’s all there is to it! 

Other Ingredients:

Enough canola oil to go half-way up the side of the piroshky when frying.
Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)

How to make potato filling:

1. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt. Bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes.

A pot with peeled and cut potatoes in water

2. Mash potatoes, then add melted butter.

Potatoes being mashed in a pot

3. Saute diced onion and 1 Tbsp butter until onion is browned.

Butter and onions on a skillet

4. Mix onions into potatoes and let the mix cool to room temp.

Sautéed onions added into a pot with mashed potatoes

How to make the Dough:

1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 Tbsp flour*, yeast.
A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.

*to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife.

You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise 3o min in a warm spot, mix again and then let it rise  again in a warm place another 45 min (no warmer than 100˚F or you will kill your yeast). (It should be 2 to 2 1/2 times in volume.

A ball of dough sitting on a floured wooden cutting board

2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.
It will rise more as you make the piroshki

Dough shaped into a log on a floured, wooden cutting board

3. Cut off pieces one at a time about 3/4″ thick.

Dough being cut into small pieces on a floured cutting board

4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the potatoes, otherwise the sides won’t seal.

A rolled out circle of dough being filled with a mashed potato mixture in someone\'s hand

5. Place 1 heaping Tbsp of potato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. If necessary, flatten the pirojki slightly to make them a more uniform size.

Potato piroshki being shaped by hand

6. Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.

Potato piroshki being fried in a pot with oil

7. Place them in the hot oil (about 330 ˚ F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried. Place on paper towels to cool and enjoy!
To make the garlic dipping sauce; just mix all the sauce ingredients together. Easy. 🙂

Notes:

It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!

Russian Potato Piroshki with Garlic Dip - Пирожки

5 from 3 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 15 -20 piroshki

Ingredients for the Dough:

  • 1 1/2 Tbsp oil
  • 15 oz luke warm water
  • 4 cups + 2 Tbsp all-purpose flour, divided
  • 1 tsp salt
  • 1 Tbsp Active Dry Yeast
  • 1/2 Tbsp sugar, omit sugar if doing meat or potato filling

Ingredients for Filling:

  • 7 to 8 medium potatoes, peeled and cut into 1/2" thick chunks
  • 3 Tbsp unsalted butter, melted for potatoes
  • 1/2 medium onion
  • 1 Tbsp butter for onions

Ingredients for Garlic Dip – “Vmochanka”:

  • 1/4 cup warm water
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1/2 tsp salt

Mix all dip ingredients together;

    Other Ingredients:

    • Enough canola oil to go half-way up the side of the piroshky when frying.
    • Lots of extra flour to dust the cutting board, I probably use at least 1/2 cup extra flour

    Instructions

    • Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes.
    • Mash potatoes, then add melted butter.
    • Saute diced onion and 1 tbsp butter until onion is browned.
    • Mix onions into potatoes and let the mix cool to room temp.

    How to make the Dough:

      Using bread maker method. Set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 tbsp flour*, yeast.

        *to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife.

          Stand Mixer Method: Using a dough hook on speed 2, mix all the ingredients together, let rise 30 min in a warm spot, mix again and then let it rise again in a warm place another 45 min (no warmer than 100˚F or you will kill your yeast) It should be 2 to 2 1/2 times in volume.

          • Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log. It will rise more as you make the piroshki
          • Cut off pieces one at a time about 3/4″ thick. Place the piece of dough over your well-floured hand and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the potatoes, otherwise the sides won’t seal.
          • Place 1 heaping Tbsp of potato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. If necessary, flatten the pirojki slightly to make them a more uniform size.
          • Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
          • Place them in the hot oil (about 330 °F) and fry until deep golden brown on each side. Place on paper towels to cool and enjoy!

          To make the garlic dipping sauce; just mix all the sauce ingredients together.

            Notes

            It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!
            Skill Level: Medium
            Cost to Make: $
            Natasha's Kitchen Cookbook

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            Natasha Kravchuk

            Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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            Comments

            • Karina
              June 14, 2024

              The ingredients for the dough say 15 oz lukewarm water. Is that correct? It’s not working out for me right now😅

              Reply

            • Nikole
              July 27, 2023

              I’m going to make this recipe and I’m really excited! Because they can be a bit time consuming and I have a family of 8 I’m going to make apple filling, cabbage filling and potato filling. Can I freeze them AFTER I get them? I’ve read through the comments but haven’t seen anyone try to freeze them after. Any suggestions? Thank you

              Reply

              • NatashasKitchen.com
                July 27, 2023

                Hi Nikole! I haven’t tried freezing them so I’m not sure how the dough would hold up. I suspect they need to be fried before they are frozen.

                Reply

            • Nikole
              April 24, 2023

              My family loves piroshki, I just dont like the frying method. I do not have air fryer but I would buy one if we could translate your fried recipes to air fryer! 🙂 has anyone done that? Especially your chicken sandwich one and these piroshki! Thanks!

              Reply

              • Natashas Kitchen
                April 24, 2023

                Hi Nikole, I haven’t tried this recipe in an air fryer to advise on the outcome, I have a different recipe for baked piroshki and I really do think this dough is best for frying and not baking because it is very very soft. I haven’t had anyone report trying yet either.

                Reply

            • Katie
              December 20, 2021

              Natasha, can I make the dough the night before?

              Amazing recipe! They always come out so perfect!

              Reply

              • Natasha
                December 21, 2021

                Hi Katie, I haven’t tried that so I’m not sure. You would probably have to let it rise at room temperature for a while before using the dough to let it puff up.

                Reply

            • Eva
              May 20, 2021

              Hi Natasha,

              I so enjoy your blog and videos, and never had a “fail” with any of your recipes ;-). Your pizza dough started me off on working with dough and is the best! So I was thrilled when I saw Russian piroshki. My grandmother was known for her piroshki, it was what all her grandchildren wanted. But unfortunately, I never got her recipe. So I’m trying to figure out the best way to come close…..I know she used eggs in her recipe, as well as salt and sugar. It seemed to lean towards a pastry dough but certainly wasn’t too sweet. While I would make it as you wrote it, could egg(s) be added without compromising the recipe? Thanks!

              Reply

              • Natasha
                May 20, 2021

                Hi Eva, this recipe does not need the egg and I don’t have a dough with egg in it for piroshki. My baked piroshki have eggs but that is a very different recipe although also very yummy.

                Reply

            • SHARON MARTINENKO
              January 15, 2020

              Can you freeze these it is a large recipe for 2 people.

              Reply

              • Natashas Kitchen
                January 15, 2020

                Hi Sharon, I haven’t tried that so I’m not sure how the dough would hold up. I suspect they need to be fried before they are frozen

                Reply

            • Diane
              March 17, 2018

              Natasha I love your recipe. I’ve made it so many times without fail. I was also wondering if they are bakable so I decided to experiment. I used whole wheat flour and out of the 16 I made I baked 5 of them on 350 for 20 min but sprayed them with avacado oil before placing into the oven. They came out great.

              Reply

              • Natasha's Kitchen
                March 17, 2018

                Hello Diane! I’m happy to hear the recipe is such a success. Thanks for sharing your great and helpful review with other readers!

                Reply

            • Yen
              February 24, 2018

              Hello Natasha,

              I LOVE your blog!!! For this recipe, can I leave the dough in the fridge overnight. Thank you sooo much for sharing the recipe.

              Reply

              • Natasha
                natashaskitchen
                February 24, 2018

                Hi Yen, I honestly haven’t tried that but I suspect the dough might be not as pliable after refrigerating.

                If someone else has tried with great results, please let us know! 🙂

                Reply

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