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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.
2. Mash potatoes, then add melted butter.
3. Saute diced onion and 1 Tbsp butter until onion is browned.
4. Mix onions into potatoes and let the mix cool to room temp.
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.
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
3. Cut off pieces one at a time about 3/4″ thick.
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.
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.
6. Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
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
Ingredients
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”:
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!
These are so good! I’ve been making your recipes for years. Do you still live in Idaho? I just moved here with my 4 kids and it’s so relaxed! I love it. Keep up the great recipes.
The ingredients for the dough say 15 oz lukewarm water. Is that correct? It’s not working out for me right now😅
Hi Karina! Yes- that’s correct. Be sure to measure your flour correctly. Watch my tutorial here for How to measure your ingredients .
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
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.
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!
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.
Natasha, can I make the dough the night before?
Amazing recipe! They always come out so perfect!
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.
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!
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.
Can you freeze these it is a large recipe for 2 people.
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
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.
Hello Diane! I’m happy to hear the recipe is such a success. Thanks for sharing your great and helpful review with other readers!
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.
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! 🙂