This Baked Cheesy PotatoPiroshkirecipe is simple and such a great recipe! Soft homemade piroshki dough filled with a cheesy potato filling. The piroshki are baked instead of fried.
Try the classic Russian Fried Meat Piroshki recipe.
classic piroshki recipes:
A classic piroshki recipe is either baked or fried. There are many different fillings that you can use. For these piroshki, a cheesy onion potato filling is used. The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough.
how to make dough:
- In a bowl, whisk together the mayo, oil, salt, water, and milk.
- Sprinkle yeast and sugar over top, and let yeast to activate.
- Gradually add flour and mix until well combined.
prepare the potato filling:
- Cook potatoes, drain, and set aside.
- Then saute onions with butter.
- With a mixer or mashed, mash potatoes.
- Add cooked onions, sour cream, cheese, herbs, and mix.
how to assemble potato piroshki:
- Divide dough into two, keep dividing until you have about 20 dough balls.
- Roll out each piece of dough and then add potato filling.
- Then tightly seal edges, turn over with the sealed side on the bottom.
- Repeat with remaining dough and filling.
- Brush the dough with egg wash. Set aside to rise 1/2 hour.
- Baked at 375F for 18-22 minutes, or until golden in color.
- Enjoy!
what cheese can I use for the filling?
You can use whatever cheese you have on hand. For this recipe, I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.
can I freeze piroshki?
Yes, they may be frozen. Once completely cooled, transfer dumplings to a freezer bag. To serve, thaw them and bake a few minutes if warm buns are desired.
Try these other recipes:
- Meat Piroshki Recipe
- Cabbage Piroshky Recipe
- Fried Potato Pirozhki
Baked Potato Piroshki
Author: Valentina
4.93 from 13 votes
This Baked PotatoPiroshkirecipe is simple and such a great recipe! Homemade dough filled with a creamy potato filling, baked to perfection.
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 20 piroshki
Ingredients
Dough-
- 1/4 cup mayonnaise
- 2 tsp canola oil
- 1 ½ tsp salt
- 3/4 cup warm whole milk*
- 3/4 cup warm water*
- 1 Tablespoon active dry yeast
- 1½ Tablespoon granulated sugar
- 4 cups all-purpose flour, measured then sifted
Filling-
- 2 1/2 lbs potatoes
- 1 cup shredded cheese**
- 3 Tbsp sour cream
- 4 Tbsp unsalted butter
- 1/2 medium cooking onion
- herbs
Egg Wash-
- 1 large egg
- 1 tsp whole milk
US Customary – Metric
Instructions
Preheat oven at step 375°F at step 14.
Prepare dough-
In a bowl, whisk mayo, oil, salt, water,and milk. Sprinkle yeast over top of mixture and sprinkle sugar over yeast, let sit 3-5 minutes to activate. (Cover bowl so water stays warm.)
Gradually add flour, mix until flour is well incorporated and combined. Cover with plastic wrap and a kitchen towel. Set dough aside to rise 1 ½ to 2 hours until the dough doubles, almost triples in size.
Prepare filling-
Peel and cut potatoes into even pieces. Place potatoes in a pot and cover with water, sprinkle the salt. Bring potatoes to a boil and cook until potatoes are easily pierced with a fork.
Meanwhile, sauté onion with butter on medium heat.
Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
With a mixer (or masher), mash potatoes. Add sautéed onions/butter, sour cream, cheese, herbs, and mix. Taste filling. Add additional salt if necessary.
Assemble Piroshki-
Divide dough into two. Take one half and divide into two again. Then take that half and cut into 2-3 pieces.
Roll out each piece of dough. Add a generous portion of potato filling. Tightly seal edges and turn over with the sealed side on the bottom. Repeat with remaining dough and filling.
Brush piroshki with egg wash. Set aside to rise another ½ hour.
Baked 18-22 minutes, until really golden in color. Enjoy!
Notes
*To get the water and milk warm, I just combine the two in a small saucepan on the stove top and get it nice and warm. Not a fan of the microwave.
**You can use whatever cheese you have on hand. For this recipe I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.
If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.
Nutrition
201kcal Calories28g Carbs6g Protein7g Fat3g Saturated Fat21mg Cholesterol243mg Sodium288mg Potassium2g Fiber1g Sugar145IU Vitamin A6.7mg Vitamin C64mg Calcium3.1mg Iron
- Full Nutrition Label
Nutrition Facts
Baked Potato Piroshki
Amount Per Serving
Calories 201Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 21mg7%
Sodium 243mg11%
Potassium 288mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 145IU3%
Vitamin C 6.7mg8%
Calcium 64mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Main Course
Cuisine: Russian
Did you make this recipe?
Tag @valentinascorner on Instagram and use hashtag #valentinascorner
Leave a comment
58 comments
- Lisa
Looks just like my grandma Baba used to make. Can’t wait to make them. Thank you.
- Reply
- Valentina’s Corner
I hope you love the recipe, Lisa.
- Reply
- Morgan
Hello, I’m using traditional active dry yeast. Is that ok? Or should I start over and use instant dry yeast? I don’t have any on hand.
- Reply
- Valentina’s Corner
Morgan, active dry yeast works best for this recipe! Thank you for catching that error! We hope you love this recipe!
- Reply
- Jay
This isn’t a rating for the filling – we followed our hearts for the filling. But this is a rating for the dough – this dough is extremely good and crackly in the best ways. We 1.5x the recipe and it still came out perfectly and we will be making again.
- Reply
- Valentina’s Corner
I’m so so glad you enjoyed the piroshki dough, I love how versatile the recipe is and incredibly delicious.
- Reply
More Comments
