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Russian Pirozhki with Potato Filling for Vegans
Easy Recipe for Making Russian Pirozhki with Potato Filling

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For the Dough
1 Cup Milk Warm
3 Cups Flour Flour
1 Egg
1 Tbsp. Sugar
1 Tsp. Salt
3 Tbsps. Melted Butter or Oil
1 Tbsp. Dry Instant Yeast
For the Filling
2 Large Potatoes 1.5 lbs.
1/3 Cup Melted Butter or Oil
2 Medium Onions chopped
1 tsp. each Salt and Pepper to Taste
Vegetable Oil for frying

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  • Appetizer
  • Non Vegetarian
  • Vegetarian
  • Medium


  • For the Dough

  • For the Filling



Author- Flavors Of The World

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Let’s begin by preparing the dough. In a large mixing bowl, add the flour, salt, sugar and yeast, and mix it well.


Then, add the melted butter or oil and the egg to the flour. Mix it again. Gradually, add the warm milk, a little at a time, and turn the flour into a soft dough. Knead the dough well on the work surface. Once done, grease the bowl with the oil and place the dough inside it. Coat the dough with the oil and cover it with a cling wrap. Leave it at room temperature to rise for about 1½ hours.


Meanwhile, get ready with the filling. Cut 2 large potatoes into small cubes and place them in a pot. Add enough water to cover the potatoes completely. Boil the potatoes until they are soft. Next, heat some oil in a pan on a high flame. Add in the chopped onions and sauté until it is brown. Remove from the heat and keep it aside. Once the potatoes have tenderized, drain out the water and mash the potatoes well. To this, add 3 tablespoons of butter, salt and pepper to taste followed by the fried onions. Mix everything together and set aside.


Once the dough has risen and become large, uncover it and deflate it gently. Create small balls out of it, roll it flat and put the potato filling in the middle and then pinch the edges together with the hands to keep the filling in the middle. Repeat the process until done.


Heat enough oil for frying the Pirozhki keeping the mouth down. Fry in batches until golden brown on all sides. Once ready, transfer them to a plate with paper towel to soak excess oil.
Serve the soft Russian Pirozhkis hot.


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