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Piroski recipe, quick and easy. No eggs and yeast added

Piroski is a quick and filling snack that can be eaten at all hours of the day and it’s one of the traditional dishes of Russian cuisine. It’s based on dough and its classic stuffing is with mashed potatoes. When I was little, my grandparents used to make a lot of piroski. Some were stuffed with mashed potatoes and others with ground meat. My sister and I could not get enough of eating them, they were delicious. So a few days ago, I thought of making some piroski for the Christmas table. They disappeared in less than an hour. My daughters went crazy, while the younger one, who is quite capricious in eating, honored them properly. Today, I will share this wonderful piroski recipe with you.

Preparation time: 60′ 

Cooking time: 20-30′ 

Portions: 20 

Ingredients for the dough:

-500g cow yogurt

-1 full teaspoon baking soda

-1 full teaspoon vinegar


-1 teaspoon olive oil

-750g all purpose flour

-Sunflower oil for frying

Stuffing ingredients:

-4 large potatoes (peeled)

-2 medium onions (finely chopped)

-60g butter

-salt and pepper

-half bunch of dill (chopped)

Tip: Make the stuffing first and then the dough.

Prepare the stuffing:

-Boil the potatoes while at the same time fry the onions in a pan with a little amount of oil, until they become slightly brown.

-When the potatoes are ready, mash them with a puree press and add the butter. Mix it.

-Next, add the fried onions, the chopped dill, the salt, the pepper and mix them. The stuffing is ready.

Alternatively, you can do the stuffing with ground meat.

Prepare the dough:

-First, pour the yogurt in a plastic bowl.

-Second, hold the spoon with the baking soda over the bowl, pour the vinegar on the soda and as soon as it foams, throw it in the bowl. Then mix with a hand mixer.

-Next, add the oil and a little salt. Continue to beat until the ingredients become smooth.

-Gradually, add the flour. While the dough starts to harden, leave the mixer and continue to work it with your hands. When it doesn’t stick to the hands and it’s elastic, it’s ready.

-Lightly flour the counter and open the dough into a long and narrow roll. Then cut it into small balls with a knife, so they can fit in your closed palm. Start to open them with the rolling pin and put 2 tbsp stuffing on each sheet.

Tip: In order not to open the dough during frying, apply a little water with your fingers in the places where the dough will close.

-Fill a saucepan with sunflower oil, so that the surface of the piroski is almost covered. When the sunflower oil is heated, carefully place 3-4 piroski inside. Once they acquire a deep golden color, turn them on the other side using a fork. When they are ready, take them out with a slotted spoon and place them on a large plate covered with bounty paper towel, in order to absorb the oil.

-Wait 5-10 minutes for them to cool.


How do you like this piroski recipe?





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