What are piroshki? They’re like a roll stuffed with mashed potatoes in a warm, tasty pocket of no-mess goodness.
My former neighbor (who is Ukrainian) used to bring them to us and we begged for the recipe. Now, in honor of her sharing her piroshki with us, we always make a point of sharing ours—usually that means offering them to teammates and their parents on the sidelines—and they’re always a hit!
Buns:
- 1/4 cup mayonnaise
- 2 tsp oil
- 1 1/2 tsp salt
- 3/4 cup warm milk
- 3/4 cup warm water
- 1 TBSP yeast
- 1 1/2 TBSP sugar
- 4 cups all-purpose flour
In a bowl, whisk first 5 ingredients. Sprinkle yeast and sugar over the top. Then gradually add flour until incorporated. Cover and rise 1 1/2 to 2 hrs until more than double. While it rises, make the filling!
Potato Filling:
- 2 1/2 lbs potatos
- 1 cup shredded cheese (I use mozarella)
- 3 TBSP sour cream
- 4 TBSP butter
- 1/2 onion, chopped
- 1 egg + 1tsp milk for egg wash
Boil potatoes in a large pot. Meanwhile, saute onion in butter in a pan (I sometimes like add sliced carrots, a handfull of spinach orother vegetables at this point).
When the potatoes are soft, drain and peel them, and place them in a large bowl to mash with a masher. Add onion mixture, sour cream, cheese and a sprinkle of salt to taste.
To Assemble:
Divide the dough in 4 parts. Roll each part out on a floured countertop, and then divide in four parts with a knife. Add a generous plop of potatoes in the middle of each segment. Then stretch the dough around the potatoes, then flip it over so the smooth side is up. Repeat until you have 16 piroshki.
Spread them out on a baking pan and brush with egg wash. Leave to rise another 1/2 hour.
Bake at 375 for 18-22 minutes until golden.
Then enjoy and share!
Kimberly Horch 