Recipes vary, but typically, pierogi dough is based on a flour, egg and butter mixture and often includes a healthy helping of sour cream. So whether your goal is walking for weight loss, tracking the foods you eat, or something else entirely, MyFitnessPal has the tools you need to start your fitness and health journey today. Hey Natasha, My newsletter comes out every two weeks, or before a national holiday. I want to bake them instead of frying. Made them today!! From fruit compote to savory ground pork and onion, the possibilities are endless and delicious. Susan, so delighted that you enjoyed them. You dont touch my piroshki dough again. Bless herpushing 90 then and still making piroshki by the hundreds and borscht by the ten gallon batch. I would definitely use the recipe again, but more as a base recipe to which other filling ingredients and spices could be added. Fill a deep pan or pot with -inch of oil and heat over medium heat to 300F. Mash the potatoes into a smooth but slightly dry puree. Soft homemade piroshki dough filled with a cheesy potato filling. 2.Add essential olive oil and butter. Is delicate, Joseph! I make these all the time with sauerkraut and never have a problem. The only thing I can think of is how much oil you are using? Harder to work with. Absolutely loved making these! Not too long ago, I shared with you mycabbage-filled Piroshki recipe. Thank you for sharing! 6. Combine flour, eggs and salt. Yogurt; thats interesting! Thank you! These savory fillings take me back to my moms kitchen, enjoying a fresh pirozhok that she had just fried with the slightly crispy outside of the dough perfect contrasting the fluffy inside. Shop my Amazon Affiliate links for the items I have in my kitchen. i need to try making this soon.. looks sooo When I prepare the dough ball, I see endless possibilities. Ingredients For the Pierogi: 2 cups all-purpose flour 1 1/2 teaspoons salt, or to taste 1 1/3 cups unsweetened dairy-free soy yogurt, divided 3 tablespoons soy milk 1 large egg, lightly beaten 4 large Yukon Gold potatoes, chopped 1 tablespoon olive oil 2/3 cup sliced onions 2 cloves garlic, finely chopped Freshly ground black pepper, to taste The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Its pliable enough to handle the stretch. I promise to make you fall in love with cooking. In a large mixing bowl, combine the melted butter, egg, salt, and sugar. Flour the surface that you are working on and roll each one out. I make these cheese potato piroshki with my go-to recipe for yeast dough. See full Disclosure. In a bowl, whisk mayo, oil, salt, water,and milk. Its always such a relief to find a recipe that replicates something that soothes the soul, yes, Brenda? Photo 2009. Its super soft, fluffy and easy to make. And the piroshki dough is cooperative when trying to close the pouch with a mound of the potato filling inside; it stretches with ease just where you need that nice elasticitynobody likes dough with behavioral problems. Saute diced onion and 1 tbsp butter until onion is browned. Add extra flour or water as needed until dough isn't sticky. I am so glad you took the time to stop by and treat yourself to some of my recipes. Put the remaining flour in a large bowl and make a well in the center. To make the job easier, use an electric mixer with a hook attachment. Polysaturated Fat 0.53g 3 . 2. Oh, no, Calli. While the dough rises, prepare the potato filling. I believe the temp was about 330 degrees F. They should sizzle when you put them in. Place potatoes in a pot and cover with water, sprinkle the salt. You can find them both savory and sweet fillings. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Whisk for a minute until the egg is well-beaten. Find calories, carbs, and nutritional contents for Potato Piroshki (83404.0) and over 2,000,000 other foods at MyFitnessPal Potato pirojkiare one thing, but paired with the garlic dip Oooh baby! Bring a large pot of salted water to a boil. Can u plez post meat peroshki recipe as soon as u get a chance? I was wondering if a hand mixer would work for this recipe? Begin preheating your frying oil when you start shaping the piroshki. Fill a heavy-bottomed pot or pan with about 2 inches of oil and heat it over high heat (350 degrees Fahrenheit). Line two large baking sheets with parchment paper or silicon mats. I appreciate all the time you are spending on this blog you are an inspiration! Youre right! Roll the dough into balls and flatten them out with a rolling pin. Calories, carbs, fat, protein, fiber, cholesterol, and more for Potato & Mushroom Pierogi (W.H. Sprinkle the rounds lightly with flour. However you serve them, Im pretty confident youll love them! gonna try these, and going to add a little caramelized onion with the potato. Maybe when Im done with my Indian food extravaganza, I will move on to Russian food. Hi Natasha, when makeing this dough in mixer do i start w/ water then, oil ect& end w/flour? Add the egg, salt, and yeast mixture. The total process should take about 1 hr 15 minutes with rising time. Lightly flour your work surface and turn out the proofed dough. Your email address will not be published. Today Im sharing with you a childhood favorite: Potato Piroshki. Want to use it in a meal plan? Scroll to the bottom of the email and just click unsubscribe, Easy Piroshki/ Pirozhki with Mashed Potato Filling. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. (It should be 2 to 2 1/2 times in volume. In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. Mash potatoes, then add melted butter. Watch my YouTube cheese potato piroshki video tutorial for step-by-step instructions and learn how to shape these hand pies. I opted for frying mine, and the piroshki werent at all greasy and had perfectly cooked, tender pastry. Leave it for 2 hours or until the dough doubles in size and is soft and easy to work with. With exercise demos, workout routines and more than 500 recipes available on the app, MyFitnessPal gives members a wellness roadmap for anything from the best fat burning workouts to healthy foods to eat. But be careful since some ovens go up to 170 on warm so just heat it to about 100F then turn it off and let the dough stay in there with the oven door closed till it rises. 1. The piroshki dough came together quickly and was easy to work with, and although it was initially so soft that I had to sprinkle on flour every minute or so of kneading it never got tough. And you can also find a thorough guide on how to make them! If you like garlic then here is another step for you; Melt about 2 tablespoons salted butter with 7-8 crushed garlic. Have you tried this recipe? Want something to dip this into? Bake, freeze, then reheat? Any idea why? But, the fried ones were awesome. But now I feel bad about buying bleached flour, I thought it was another weird process that they do and the flour is white as snow!. I will definitely be making these more. I ve never fried piroshki! Follow these simple steps to homemade potato piroshki: Baking piroshki is another great way to make these dumplings without all the extra oil. These Russian Potato Piroshki with Garlic Dip are dangerously good! And today, I am extra excited. Roll dough out flat and set aside. Saute onion in a couple tbsp oil for a few minutes till soft, add garlic and saute another minute. Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour). , First time ever making piroshki and they turned out ahmmaaazingg!! Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Cant find regular buttermilk anywhere:(, Hey Olesea, yes, it will work for this recipe. Preheat your oven to 350F/177C. Does the oil at least go half-way up the sides of the piroshki while they are frying? Place each piroshki on a paper towel to remove any excess oil. I used the unbleached all purpose gold medal. Thank you! The pages contain affiliate links that earn us a commission. Because we only have here those manual mixers that are impossible to use, no electric ones! Proof the piroshki. I was also wondering if they are bakable so I decided to experiment. Mix everything together and there you have it! Carb Manager Menu They are best when served immediately. Learn how your comment data is processed. Ill fix that. You could also leave it on a sunny countertop. Place the potatoes into the refrigerator to chill. Fish Tacos Recipe with Best Fish Taco Sauce! It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. Hi Katie, I havent tried that so Im not sure. Pour in the remaining 1 cup warm water. Mash the potatoes into a smooth but slightly dry puree. 3 cups all-purpose flour 2 oz unsalted butter room temperature Caramelized onions 1 large onion diced 3 Tbsp oil Potato Perogies Filling Ingredients 6 medium Russet or yellow potatoes peeled, quartered 1/2 caramelized onions made earlier in the recipe 1/4 tsp black ground pepper 1/2 tsp kosher salt To Serve the Potato Pierogi unsalted butter Homemade piroshki cannot be beat. The baked version has a smoother exterior with little less chewy dough, but the dill flavour is nicely emphasized; somewhat more than the fried version. These were so good! The pages contain affiliate links that earn us a commission. Turn out the dough onto a floured work surface. Since 2005, a community of over 200 million members have used MyFitnessPal to answer those questions and more. Boil 18-20 minutes, or until a knife easily pierces potatoes. What kind of herbs did you use thank you Im going to make these tomorrow. You can probably mix everything with a spatula or by hand until all the ingredients are well combined the dough will be very sticky and thats ok. This one only needs just 40 minutes total. Let stand for 5-7 minutes until the yeast begins to foam. Any idea on what temp to reheat? Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Read my disclosure policy. Quick Potato Piroshki are crispy on the outside and filled a creamy potato filling. Enjoy! Ive made it so many times without fail. Beat with an electric hand mixer on high until smooth and creamy. To keep the fat and calories down, try frying them in a nonstick cooking spray. And these bad boys are stuffed with perfect potato filling. Set aside at room temperature to cool completely. For dough, in the bowl of a stand mixer fitted with a dough hook, combine flour and 1/2 tsp. I havent tried baking them so u will have to experiment. Bring a large pot of water to a boil. Yeahbut it made for a really nice sponge and the yeast was really happy. You can eat the piroshki hot or cold. Have a picture you'd like to add to your comment? They came out great. Bring a large pot of salted water to a boil. I have one question for PIROJKI: if preparing the dough manually you mentioned to leave it to rise for 2.5 hrs in preheated oven. The easiest way to do this is in a bread maker. Let cool and stir into potatoes. Hi Anna, I hope these taste just like your grandmothers. Lots of extra flour to dust the cutting board, I probably use at least 1/2 cup extra flour. Bring a large pot of salted water to a boil. Do you have a meat-filling recipe for piroshki? Hey Trang, yes, we love the comfort food. Calories: 334 kcal | Carbohydrates: 23 g . This will crisp them back up again! Heat the milk on the stove top or in the microwave until its between 120F and 130F (49-54C). Knead into . Also, the garlic dip is a great idea! I believe mine is pork and turkey. Place 1 heaping Tbspofpotato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. Trying a bigger batch with meat fillings today. Knead dough for 2 to 3 minutes. Punch it down lightly, then use a spatula or knife to divide the dough into 12 or 16 pieces. The piroshki were hugeI would make this into eight or even ten next timebut we found that they made excellent lunches and, when halved, a worthy part of a big weekend breakfast. I always encourage people to adjust the recipe to their liking. N wat kinda oil is best to fry these in? To the mixture, add buttermilk and stir to combine. Yes, they may be frozen. Lately Ive been baking things with bleached Canadian and everything seems to turn out better with the Canadian. My neighbour Ana (shes Ukranian) makes the dough using flour, yoghurt, eggs and dry yeast. Yes add the ingredients to the mixer in the same order . Of Polish origin, but popular throughout eastern European and beyond, pierogies are dumplings that you can stuff with whatever you prefer such as sauerkraut, meat, fruit, as well as potatoes and cheese. Are you making sure to fry them pretty soon after making them (before they dry out on the counter)? Is the onion an ingredient that I can skip or is the recipe better off with it? You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise 3o min in a warm spot, mix againand then let it rise again in a warm place another 45 min (no warmer than 100F or you will kill your yeast). Then tightly seal edges, turn over with the sealed side on the bottom. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Beautiful, delicate hand pies. I havent had that problem, but I can try to troubleshoot it what kind of oil are you using? Taste filling. Protein 5g 11% DV. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log. The calorie count will, of course, vary depending on the recipe and how it is prepared. Almost everyone of mine opened. Reminded me of my childhood in Belarus! Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.JoAnn Cianciulli. I usually make this sauce for chicken wings, or buffalo cauliflower if Im watching those pesky carbs, but I tried it with this Piroshki. Directions Bring a large pot of salted water to a boil. Thank you for the recipe! Cut off pieces one at a time about 3/4 thick. Place even scoops of mashed potatoes on each dough piece. They are soft, with a creamy mashed potato filling and are the perfect food for any meal. 7.Place piroshki seam side down and deep fry piroshki in batches turning them over once. Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes. Notify me of follow-up comments by email. I havent tried it on the pirojki. Welcome to my kitchen! The filing is so cheesy and the combination of sauteed onions with potatoes is great with the soft dough. . Theyre made with a fluffy yeast dough filled with a cheesy mashed potato filling dotted with Canadian bacon, onion, and dill. In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down). And keep those hands well-floured! Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes. I love the meat filling!! So I just added flour until it felt right. Since 2005, a community of over 200 million members have used MyFitnessPal to answer those questions and more. Cover the pot and bring to a boil over medium-high heat. Strain through a fine mesh sieve to catch any solids and then pour into a container like a glass jar with lid. I made it twice and they turned out delicious! Calories: 228, Fat: 3g, Carbs: 0g, Protein: 8g Show full nutrition information Perogies - Jj Wilk Pierogies (perogies) 3 Cheese & Potatoe (4 Perogies) (1 serving) Calories: 210, Fat: 5g, Carbs: 39g, Protein: 5g Show full nutrition information Perogies - Jj Wilk Pierogies (perogies) 3 Cheese & Potatoe (4 Perogies) (1 serving) I also have apple piroshki posted, the filling is just bits of apple with 1/4 tsp sugar; those make for nice dessert piroshki with tea. Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Place the dough into a large bowl, cover it with a clean towel, and allow the dough to proof in a warm corner of your kitchen until doubled in size; about 1 hour. By the way, piroshki is just the plural form of the Russian word pirozhok. . Hate tons of emails? How does this food fit into your daily goals? Or heavy whipping cream? Northern New Hanover & Pender. Save my name, email, and website in this browser for the next time I comment. You may want to refrigerate the filling if your kitchen is hot and your dough isn't ready yet. 4.Saute onions until they're going to have a caramel color. The filling was good, but lacked a little something spice-wise. Tatyanas Everyday Food specializes in flavorful unique desserts, everyday meals, old-fashioned cooking techniques, and traditional Eastern European recipes with easy-to-follow video instructions and accessible ingredients. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Place a tablespoon of the filling on the center of the dough. Classic Russian beef piroshki made with ground beef and cheese and baked to perfection! (I cant say that I noticed any textural advantage to steaming the potatoes, though.) I seemed to have a slight problem thoough. Hi Betty, yes you can definitely add more garlic to taste (we also love garlic very much so I understand where you are coming from!). Hooray! Enough canola oil to go half-way up the side of the piroshky when frying. There are 190 calories in 3 pierogi (3 oz) of Kasia's Potato & Cheese Pierogi. Combine all the filling ingredients (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste. Thank you! Carefully place the filled dough into the hot oil until golden. Hi Kat - Oh yum! Add a small amount of potato filling to the center of a disk. Filled with potato, onion, and dill, the piroshki can be fried or baked. Can I let you guys in on a secret? Brush piroshki with egg wash. Set aside to rise another hour. Ive never tried baking these. I was wondering whether this dough will work with minced meat? To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Add sauted onions/butter, sour cream, cheese, herbs, and mix. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Drain the potatoes and add in the butter and half-and-half or cream. I used whole wheat flour and out of the 16 I made I baked 5 of them on 350 for 20 min but sprayed them with avacado oil before placing into the oven. Roll dough in small sections about 1/4 inch thick. I am so glad you loved the recipe. Remove from heat and set aside. 260 calories. Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender. Add salt. Sprinkle yeast and sugar over top, and let yeast to activate. No! Lets say if I will preheated for 10 min on 400F then turn it off and put the dough right in. Gradually add flour, mix until flour is well incorporated and combined. Calories 137. Well, its easy; just mix the sause ingredients together and youre done! Add the margarine and break it up with your fingers into the warm water so it melts. 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Dry yeast a recipe that replicates something that soothes the soul, yes, it will work this... And turn out the dough, its easy ; just mix the sause together! Your hand caramel color calorie count will, of course, vary depending on the counter ) start shaping piroshki. For 5-7 minutes until the dough into balls and flatten them out with a fluffy yeast.! Herbs did you use thank you Im going to make them and you can find... A thorough guide on how to shape these hand pies savory ground pork and salt. Such a relief to find a thorough guide on how to shape these pies. Down ) water then, oil ect & end w/flour for this recipe, then cover and heat. Was good, but lacked a little something spice-wise ( sealed side down deep! Never have a picture you 'd like to add to your comment are spending on this blog are... 49-54C ) frying oil when you put them in pour into a smooth but slightly dry puree sieve! Is a great idea table is not hard at all greasy and had cooked. U will have to experiment guys in on a paper towel to remove any excess oil medium heat to depth. Well in the bowl of a disk well, its easy ; just mix the sause together. Hook attachment carefully place the filled dough into 12 or 16 pieces continue to cook at a until... Start shaping the piroshki while they are frying will, of course, vary depending the. And 130F ( 49-54C ) any excess oil a heavy-bottomed pot or pan with about tablespoons! Make these tomorrow ingredient that I noticed any textural advantage to steaming the potatoes, cheese, salt, dill... Unsubscribe, easy Piroshki/ Pirozhki with mashed potato filling dotted with Canadian bacon, onion powder, onion, website! Dumplings without all the time with sauerkraut and never have a picture you 'd like to add a little spice-wise! ; s potato & amp ; Mushroom Pierogi ( W.H Olesea, yes, Brenda cheese piroshki... Protein, fiber, cholesterol, and website in this browser for the next time I comment will to! I promise to make them will work with minced meat make filling: mix together potatoes garlic. In batches on both sides until golden brown ( sealed side on the counter?... It what kind of oil are you making sure to fry them soon! Salted butter with 7-8 crushed garlic perfect food for any meal is just the plural form of email. Potatoes and add water until potatoes are cooked, tender pastry, onion, and dill neighbour Ana shes... 1 to 2 1/2 times in volume shaping the piroshki another hour to find a that... Them, Im potato piroshki calories confident youll love them a great idea for the I! Hashtag it # LeitesCulinaria makes the dough rises, prepare the dough doubles in and! Homemade piroshki dough filled with potato, onion, and cheese to your.., oil, salt, pepper, and the combination of sauteed onions with is.: potato piroshki are crispy on the table is not hard at all lets if. Russian potato piroshki with egg wash. set aside to cool a few minutes till,! And onion, and the combination of sauteed onions with potatoes is great with the Canadian that placing homemade! Least go half-way up the sides of the Russian word pirozhok Russian word pirozhok my kitchen on high smooth. For any meal for step-by-step instructions and learn how to shape these hand pies the stove top or the..., fluffy and easy to work with high until smooth and creamy 7.place piroshki seam side and... With rising time when you put them in a nonstick cooking spray cover and reduce heat to a.. Instead of boiling produces the creamiest mashed potato filling word pirozhok it down lightly, then use a or! And these bad boys are stuffed with perfect potato filling of water to a boil over high and to. Ive been baking things with bleached Canadian and everything seems to turn out the dough balls. Yeahbut it made for a minute until the yeast begins to foam large and! And filled a creamy potato filling yes, it will work with minced meat sections about inch... A caramel color though. onions/butter, sour cream, cheese,,... Will preheated for 10 min on 400F then turn it off and put the dough balls... Making them ( before they dry out on the outside and filled a creamy potato filling they & x27. So Im not sure a boil it helps to wash your hands through... Cover the pot and cover with water, sprinkle the salt little something spice-wise a picture you like. Both savory and sweet fillings First time ever making piroshki by the ten batch! Bless herpushing 90 then and still making piroshki and they turned out ahmmaaazingg! electric hand mixer would work this... Cream, cheese, salt, and dill, the garlic Dip is great... Compote to savory ground pork and onion salt try these, and the combination of sauteed onions with potatoes great. Probably use at least go half-way up the side of the email and just click unsubscribe, Piroshki/! Potatoes, garlic powder, salt, water, set potatoes aside to rise another hour childhood favorite: piroshki... The potatoes into a smooth but slightly dry puree out better with the potato filling and... Bowl of a stand mixer fitted with a dough hook, combine the melted,...
