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Russian Potato Piroshki with 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.

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

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $3-$4
Servings: 15 -20 piroshki

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 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

  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:

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.

  1. 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
  2. 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.
  3. 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.
  4. Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
  5. 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.

Recipe 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!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • Victoria
    February 23, 2018

    First time ever making piroshki and they turned out ahmmaaazingg!! Thank you! I’m so proud of myself and it was so easy 😊 Reply

    • Natasha's Kitchen
      February 24, 2018

      My pleasure, I’m happy to hear how much you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Olga
    February 16, 2018

    Hi Natasha,
    I went through the comments and saw some people asking about baking these instead of frying. I know you said you weren’t sure how they would be baked but it was a while ago. I’m hoping maybe you have some new info on this by now. 🙂
    Any suggestions for baking these?
    Thanks so much!! Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Olga, 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

  • Paurnamasi
    December 19, 2017

    Could I freeze them and then deep fry. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      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

  • jessica
    December 15, 2017

    Do you reuse the oil after frying ? Thanks Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Jessica, I do like to reuse a bigger batch of oil like this. Strain through a fine mesh sieve to catch any solids and then pour into a container like a glass jar with lid. Reply

  • Natasha
    June 28, 2017

    I was wondering if a hand mixer would work for this recipe? Since I don’t have a stand mixer Reply

    • Natasha
      natashaskitchen
      June 28, 2017

      Hi Natasha, you could only make that work well if your hand mixer has a dough hook, otherwise the next best thing would be to mix it with a wooden spoon and knead by hand. Reply

  • Autumn
    July 5, 2015

    Is the onion an ingredient that I can skip or is the recipe better off with it? Reply

    • Natasha
      natashaskitchen
      July 5, 2015

      Autumn, onions can be skipped. Let me know how they turn out :). Reply

  • Patrícia
    December 18, 2014

    Made them today!!
    Really good!! At first, I was like “It’s good but…” and them I made the garlic dipping sauce, and I was like: “SOOOOO GOOOD!!!” *-* Thank You Natasha!! Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Hooray! You made the garlic sauce. I’m so happy you loved them 🙂 Reply

      • betty boobs
        December 14, 2018

        because I loveeeeee garlic can I use more I usually do no rules with food ha ha Reply

        • Natasha
          December 14, 2018

          Hi Betty, yes you can definitely add more garlic to taste (we also love garlic very much so I understand where you are coming from!). Reply

  • olga
    June 12, 2014

    Hi Natasha, when makeing this dough in mixer do i start w/ water then, oil ect…& end w/flour? Reply

    • Natasha
      natashaskitchen
      June 12, 2014

      Yes add the ingredients to the mixer in the same order 🙂 Reply

      • olga
        June 20, 2014

        Thanks! Reply

  • Natasha
    January 16, 2014

    Is it necessary to use yeast? I wanna make this but don’t have it atm. Reply

    • Natasha
      natashaskitchen
      January 16, 2014

      They won’t rise without it since this is a yeast dough. Sorry I don’t have better news for you 😉 Reply

  • Dina
    February 18, 2013

    Natasha, next time u make a garlic dip again try adding a little bit of lemon juice or vinegar and some black pepper too. Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Thank you for the tip Dina, I love trying new ideas :). Reply

  • Lena
    October 17, 2012

    you are welcome…. i need to try making this soon.. looks sooo
    good!! Reply

  • Lena
    October 15, 2012

    Hey do you have the directions for the Garlic dip? Reply

    • Natasha
      natashaskitchen
      October 15, 2012

      You’re right! I missed the instructions. Well, it’s easy; just mix the sause ingredients together and you’re done! I updated the recipe 🙂 Thank you Lena! Reply

  • Cher
    September 26, 2012

    Privet Natasha! I baked some potato piroshki and belyashi yesterday and they turned out great. 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. I think one could change oven temp. and baking time if using an electric oven. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      September 26, 2012

      You are very welcome Cher 🙂 Reply

  • vikulya
    August 2, 2012

    Hi, Natasha. I love this quick, easy and yet delicious pirojki recipe. I have made it for many times. I used Canadian bleached flour and they turned out great. But now I feel bad about buying bleached flour, I thought it was another weird process that they do and the flour is white as snow!….
    So, I got this gold medal flour, which is unbleached, but the result is not as good. With same amount of flour, the dough is thinner. Harder to work with. Plus, they look kinda grey and not as soft….
    Do you use the bleached version? Reply

    • Natasha
      natashaskitchen
      August 2, 2012

      I used the unbleached all purpose gold medal. Lately I’ve been baking things with bleached Canadian and everything seems to turn out better with the Canadian. I haven’t tried it on the pirojki. I have noticed that you need a little more flour when you use gold medal vs Canadian. Reply

  • Kari
    April 16, 2012

    My neighbour Ana (she’s Ukranian) makes the dough using flour, yoghurt, eggs and dry yeast.

    Ruined my diet… Reply

    • Natasha
      natashaskitchen
      April 16, 2012

      Oh no!! :-O Yes, this is definitely not a diet food! Yogurt; that’s interesting! Reply

  • Tanya
    March 9, 2012

    Hi 🙂
    I’ve made these a few times and they were delicious. I seemed to have a slight problem thoough. The dough seemed to crack when it was being fried. Any idea why? Reply

    • Natasha
      natashaskitchen
      March 9, 2012

      I haven’t had that problem, but I can try to troubleshoot it… what kind of oil are you using? Are you making sure to fry them pretty soon after making them (before they dry out on the counter)? Reply

      • Tanya
        March 13, 2012

        I use canola oil and i make them right away. Reply

  • October 4, 2011

    I love piroshki, in any form or shape. Lately, I have been making my mom’s recipe http://cuceesprouts.com/2011/09/cucee%E2%80%99s-healthified-mini-piroshki-russian-style-savory-meat-filled-pastry/ Reply

  • dzopik
    May 14, 2011

    Hey Natasha,
    Great site. I was looking for “vinegret” online and found this site and i think i’ve read most of your receipes already 🙂
    I have one question for PIROJKI: if preparing the dough “manually” you mentioned to leave it to rise for 2.5 hrs in “preheated oven”. Isn’t it too much heat? Let’s say if I will preheated for 10 min on 400F then turn it off and put the dough right in. Would it be ok?

    Thanks in advance,

    Cheers from Canada 🙂 Reply

    • Natasha
      May 14, 2011

      Sorry I didn’t specify how warm the oven should be. Preheat on the “warm” setting. But be careful since some ovens go up to 170 on warm so just heat it to about 100F then turn it off and let the dough stay in there with the oven door closed till it rises. You could also leave it on a sunny countertop. Reply

  • olga
    May 9, 2011

    Can you post meat peroshki thanks! Reply

  • Natasha
    May 3, 2011

    Can u plez post meat peroshki recipe as soon as u get a chance? Reply

  • boogii
    March 16, 2011

    don’t need a milk or egg? Reply

  • boogii
    March 16, 2011

    spasibo natasha, ya obezaltelno sdelayu etot pirojki, ocheni vkusno vidno Reply

  • anuta
    February 8, 2011

    Dear Natasha,

    Love you recipes + this exquisite Piroshki. Would you be having a recipe for Pelmeni – My dear mother used to make all sorts of piroshki and also pelmeni. Many thanks again. Reply

    • Natasha
      February 8, 2011

      Use the basic vareniky/pelmeni dough that I have posted and I haven’t posted the filling for pelmeni, but I do have a very good recipe, here’s the general idea: 1/2 lb pork & 1/2 lb turkey, 1 small onion (minced) & 1 garlic clove (crushed), 1/2 tspn salt and 1/4 tspn pepper, a couple dashes of tobasco sauce (or any hot sauce). Saute onion in a couple tbsp oil for a few minutes till soft, add garlic and saute another minute. Mix everything together and there you have it! Reply

  • Inna
    January 9, 2011

    Natasha, thank you for this recipe, I made them yesterday and they were so delicious! I tried both frying them and baking. I have to say that they didn’ t turn out very well in the oven, I think the temp I set was too high. But, the fried ones were awesome. The dough was perfect! I love your site, thanks for the hard work that you put into it. God Bless You! Reply

  • Inna
    January 7, 2011

    Thanks for this recipe! I’ve made them in the past and have always just bought store bought pizza dough due to lack of time. This weekend I was planning on making them from your dough and was wondering what you would suggest. I want to bake them instead of frying. What would be the ideal temp and for how long? Reply

    • Natasha
      January 7, 2011

      I’m not much help with that. I haven’t tried baking them so u will have to experiment. Let me know how it turns out. Reply

  • Galina
    December 13, 2010

    Why dont they cook all the way when you fry them. They get golden brown but the inside is still doughy. Reply

    • Natasha
      December 13, 2010

      I’ve never had that problem before. The only thing I can think of is how much oil you are using? Does the oil at least go half-way up the sides of the piroshki while they are frying? Also, you might be on too high of heat. They shouldn’t turn golden instantly. Reply

  • Anna
    December 2, 2010

    Hello Natasha!
    Can you suggest another way I can make the bread? Because we only have here those manual mixers that are impossible to use, no electric ones! Reply

    • Natasha
      December 2, 2010

      You can probably mix everything with a spatula or by hand until all the ingredients are well combined – the dough will be very sticky and that’s ok. So follow this order: 1. mix all the ingredients together well, 2. cover with a towel and let rise in a warm oven (20-30 min), 3. mix well again and then 4. cover with a towel and let it rise in a warm place (like the oven). It should be 2 to 2 1/2 times in volume. The total process should take about 1 hr 15 minutes with rising time. You can let it rise a little more at the end if it didn’t rise enough; it won’t hurt it. Reply

  • Jean
    November 28, 2010

    Hi,
    I made the potato piroshki and they turned out great. I liked your tip on using the bread machine to mix the dough. Do you have a meat-filling recipe for piroshki? When we were in Ukraine, we thought they used a pork filling, but most of the recipes I find on-line use beef. Thanks! Reply

    • Natasha
      November 28, 2010

      I’m so glad you enjoyed them. Thanks for letting me know! I do have a meat filling recipe. I will post it next time I make them. I love the meat filling!! I believe mine is pork and turkey. Reply

  • Natasha
    November 21, 2010

    I used to fry them very often when my kids were young. Now they married and moved out…
    There are mentioned two wrong ingredients: apples and sugar, that probably got there from different recipe.
    It may confuse some beginners… Reply

    • Natasha
      November 21, 2010

      Thanks Natasha for letting me know. I’ll fix that. That’s what I get for using copy/paste. Reply

  • Tina
    November 19, 2010

    These turned out amazing! Thank you!!! Reply

  • margie
    November 18, 2010

    what is the temp? Reply

    • Natasha
      November 18, 2010

      I believe the temp was about 330 degrees F. They should sizzle when you put them in. I added the temp to the recipe. Thanks Margie! Reply

  • November 15, 2010

    When I saw the photo of your piroshki it automatically reminded me of my grandmothers, except she makes a peas and garlic filling. I never tried with potatoes but they look so good. Reply

  • Joe in N Calif
    November 14, 2010

    OOps….and about 4 TBS yeast in that bread dough. I shouldn’t be talking to someone about one thing and trying to type about another. Reply

  • Joe in N Calif
    November 14, 2010

    Ah! That is why the dough was so wet. I read the recipe for Apple Piroshki as five 1/4 cups of flour for a 1 1/4 cup total. Seemed really, really, REALLY wet. So I just added flour until it felt right. Piroshki dough always feels light and wet to me with the roughly 2:1 flour to liquid ratio. I’m more used to the standard bread ratio of roughly 3:1. Shura at church once asked me to get her dough out of the mixer and knead it for her – she was aghast at how I started to manhandle it – “No! No! Gently! Is delicate, Joseph! You are not making bricks! GENTLY!”

    About half an hour later I had her feel some bread dough I made – 10 cups water, about 2 TBS salt, 1 TBS sugar, and 28 – 30 cups bread flour. She poked at it, looked at me, poked at it…”Oh….is very dense. You don’t touch my piroshki dough again.” Bless her…pushing 90 then and still making piroshki by the hundreds and borscht by the ten gallon batch. Reply

    • Natasha
      November 14, 2010

      Oh yes, 1 1/4 cups of flour would probably make it the consistency of cake batter 🙂 Your dough stories gave me a good laugh. Reply

      • Joe in N Calif
        November 14, 2010

        Yeah…but it made for a really nice sponge and the yeast was really happy.

        Glad you got a chuckle out of the story. I was a bit of a shock to some of the older ladies – a man helping out in the kitchen. Or (gasp) even doing the Sunday lunch! Unheard of! Reply

  • Irina
    November 14, 2010

    Natasha, would this dough work for baked pirozhki or does it only work if you fry them? I can’t eat anything deep-fried, so I always bake my pirozhki. I’ve been looking for a quick pirozhki dough recipe for a while now. The only recipe I know is my mom’s and it involves a long rise. Also, the garlic dip is a great idea! Is it Ukrainian? I’ve never heard of a dip for pirozhki in Russia. Reply

    • Natasha
      November 14, 2010

      I’m not sure if the dip is Ukrainian; might be. I’ve never tried baking these. You might want to add 1/4 cup more flour if you are going to try it because they might be a little sticky for baking. Reply

  • Natalia K
    November 13, 2010

    Yum! You must have self-control made of steel or something! Reply

  • Margo
    November 13, 2010

    Hello Natasha- I have enjoyed your recipes so much! Some i am familiar with, others I have looked for recipes for in the past and am happy to find them here, and many are new- a super combination for me! I appreciate all the time you are spending on this blog… you are an inspiration!

     Reply

  • Anna
    November 13, 2010

    Emmmm…my grandmother used to make these for me as a child in ukraine! I couldn’t ever find a good recipe of them, but I can’t WAIT to try these and share them with my friends here in Italy! Thank you! Reply

    • Natasha
      November 13, 2010

      Hi Anna, I hope these taste just like your grandmothers. I love them and my mom and aunt make them the same way. I also have apple piroshki posted, the filling is just bits of apple with 1/4 tsp sugar; those make for nice dessert piroshki with tea. Enjoy! Reply

  • Rob MacDonald
    November 13, 2010

    Hi Natasha,

    This is a scrumptious recipe that we will try in St Petersburg!

    My next post is about sharlotka and has my recommended list of Russian Food Bloggers… you too!

    Please look it over when published, and let me know if I missed any good Russian cooking sites.

    Keep on cooking!

    Rob Reply

  • November 12, 2010

    This looks like fun! Maybe when I’m done with my Indian food extravaganza, I will move on to Russian food…

    Thanks for sharing your recipe! Reply

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