This simple Piroshki Dough Recipe is going to become your favorite dough for piroshki. The dough is so easy to work with and may be filled with sweet or savory fillings.
This dough may be used for baked or fried piroshki.
Piroshki Dough Recipe
Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. These are considered traditional Russian classic street food and sold just about everywhere food is sold.
how do you use piroshki dough?
This classic piroshki dough is amazing. This dough is used as the base and then you can fill it with many different fillings, sweet or savory (like our Russian Fried Meat piroshki or my favorite Baked Potato Piroshki).
When baked or fried, the dough becomes so fluffy and soft! It will become your favorite dough recipe.
how to make piroshki dough-
The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid.
- In a stand-up mixer, add the water, milk, salt, and oil and stir. TIP: You want the water and milk to be 110°F.
- Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Cover and let the yeast activate and become foamy, about 3-5 minutes.
- Add in the sifted flour and mix with the dough hook (or knead by hand) until fully incorporated.
- Cover with the towel and let the dough rise for about 1 1/2 to 2 hours.
getting the best dough-
After fully incorporating the flour the dough should be soft and just slightly sticky but easy to release. It should not stick to the side of the bowl once mixed.
- FLOUR- The amount of flour will vary depending on the flour you use. Measure out the flour and then sift once measured. If needed, additional flour, one tablespoon at a time. Don’t add too much flout, the dough won’t be as soft and fluffy once cooked.
- RISE TIME- During the rise time, keep dough covered and allow the dough to rise in a warm place (at room temperature).
What filling can I use for my piroshki dough?
There are so many different fillings that you can fill your dough with. I love that the dough may be used with a sweet or savory filling.
SAVORY filling ideas:
- meat filling: ground pork, beef, and chicken or a combination
- cheesy potatoes
- loaded cabbage with veggies
- vegetables
SWEET filling ideas:
- favorite jam or preserves
- fruit with sugar (apples, strawberries or cherries)
- chocolate
- sweetened Farmer’s cheese
Cook Time-
You can make the piroshki using the fry method and the baking method.
- FRY METHOD– Add oil into a large pot, and heat oil to 330°F. Once the oil is hot add the filled piroshki into the pot and fry for about 2-3 minutes per side.
- BAKE METHOD– Brush the piroshki with egg wash and add them to a baking sheet. Bake at 375F for 18-22 minutes, or until really golden.
The filled and shaped piroshki may be fried in oil or baked in the oven.
If you give this recipe a try, I’d love to hear about it!
Piroshki Dough Recipe
Author: Valentina
4.79 from 14 votes
This simple recipe for Russian Piroshki dough is great! An elastic and fluffy dough that is easy to work with and may be fried or baked.
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Rise Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 1 batch
Ingredients
US Customary – Metric
Instructions
In a stand up mixer, add warm water, milk , salt, and oil into the bowl and mix.
Sprinkle the yeast then sugar and gently stir. Cover and allow the yeast to activate, about 3-5 minutes.
Add the flour into and mix with the dough hook until well incorporated. Cover with a towel and let the dough rise for 1 1/2 – 2 hours.
Notes
The dough will make about 20-24 piroshki, depending on how large you want the mini pies.
- FRY METHOD– Add oil into a large pot, and heat oil to 330°F. Once the oil is hot add the filled piroshki into the pot and fry for about 2-3 minutes per side.
- BAKE METHOD– Brush the piroshki with egg wash and add them to a baking sheet. Bake at 375F for 18-22 minutes, or until really golden.
Nutrition
1801kcal Calories354g Carbs52g Protein17g Fat3g Saturated Fat8mg Cholesterol4716mg Sodium671mg Potassium15g Fiber17g Sugar132IU Vitamin A158mg Calcium21mg Iron
- Full Nutrition Label
Nutrition Facts
Piroshki Dough Recipe
Amount Per Serving
Calories 1801Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 4716mg205%
Potassium 671mg19%
Carbohydrates 354g118%
Fiber 15g63%
Sugar 17g19%
Protein 52g104%
Vitamin A 132IU3%
Calcium 158mg16%
Iron 21mg117%
* 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: Side Dish
Cuisine: Russian, Ukrainian
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Leave a comment
59 comments
- Milochka
I baked piroshki with this dough and it came out pillowy, soft, and delicious. However, I wish there was more instruction on how to form and seal the piroshki ( I realize this is a dough recipe and not a piroshki recipe…but still). I also found the baked dough to be very dull and pale and could benefit from a wash. I tried a milk wash but it didn’t do much. I would have done egg but my daughter is allergic. I tried a cheese and jam filling and the moisture from the cheese caused all of them to burst. The ones I filled with potato and cheese held up very well.
- Reply
- Valentina’s Corner
Thank you, we’ll look into updating these suggestions – thank you, Milochka.
- Reply
- Sophia J Seymour
Hi, excited to make this…… my gran used to make amazing ones when I was a child.
I don’t have an electric mixer, how long roughly will I need to kneed the dough?
Thanks.- Reply
- Valentina’s Corner
Sophia, just until the flour is completely incorporated and the dough is elastic. Be sure to let it rest before you use it. I hope you love the recipe.
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