Piroshky – Quick, Easy, No-Yeast Recipe
Meet your new friend – quick, easy, yeast-free Fried Piroshky. Light, fluffy with a beautiful crispy exterior, piroshki is what we make when we need something quick, but delicious. These can be made sweet or savory with a variety of fillings, but mashed potatoes are one of our favorites. Made with just a handful of staples you’ll be using this recipe time and time again, trust me!
Piroshky are fried pastries that are popular in both Russia and Ukraine and come with a variety of fillings (both savory and sweet). The traditional Piroshky are typically made with a yeast dough. But, the ingenuity of a homemaker on a time crunch led to the creation of this yeast-free piroshky recipe that rivals the original.
This super easy piroshky recipe uses no yeast and comes together in minutes, literally. You just mix flour, salt, baking soda, and buttermilk and you’ve got the dough (see replacement options for buttermilk in the recipe card, below).
For the filling, I just use leftover mashed potatoes mixed with any cheese I have on hand – typically it’s mozzarella or sharp cheddar. I really like the zing that the sharp cheddar gives, but mozzarella or any other shredded cheese will do as well. If you like herbs, dill or parsley make a great addition to the filling, but if you’re not into herbs feel free to omit them.,
The versatility for filling options for these fried Piroshky’s is incredible. Leftover taco meat filling? Yep! Sautéed cabbage or farmer’s cheese and dill? Sure thing! Boiled eggs, dill and seasoning? Why not?
Sweet Filling options:
How about sweet options? Those are amazing too – for quick and easy sweet piroshki filling use canned pie fillings (cherry, blueberry, apple). But, if you’re feeling extra fancy go ahead and make your own Cherry Pie filling from scratch, because nothing beats homemade. And I mean, if nothing else just use some jarred Nutella paired with some banana slices. Oh yeah, this recipe is all that and then some!
These piroshki can be fried or cooked on a dry skillet then brushed with butter. Did I mention this recipe is versatile? 😉
So, let’s get to it!
Ingredients for the easiest Piroshky recipe:
- This recipe is all about using ingredients you already have to make something really good. The dough recipe calls for buttermilk as the binding liquid. But, if you don’t have any buttermilk you can use a mixture of sour cream and milk (1:1). The rest is just basics – flour, salt, and baking soda.
- Make the dough: Combine all ingredients for the dough in a bowl, then knead for a minute to bring it all together. Divide into 8 and let rest while you mix the filling.
Potato Piroshky Filling
*See the bottom of the post for the recipe card with precise measurements and instructions.
- You’ll need about 1.5 to 2 cups of prepared mashed potatoes, 1 cup of shredded cheese, a dash of black ground pepper, a tablespoon of chopped parsley or dill, and a pinch of dried garlic. Mix everything together until well combined and – all done!
- Shape: Roll each piece of the dough into 6 to 8-inch disks. Divide the filling equally between all of them. Bring the ends of the dough together and pinch together to seal the filling inside. Now pat it back down into a flat disk until it reaches about 6 inches in diameter. Be careful as the dough may tear and spill the filling.
- Fry: Preheat 1 inch of oil in a heavy-bottomed skillet or cast iron until 350 F. Fry the piroshki in batches on both sides until golden in color and cooked through. Remove to a wire rack to cool slightly before eating.
How to store Piroshky?
These deliciously, fluffy fried piroshky are best eaten within an hour of being made. But, if you happen to make more than you can eat, allow them to cool, then wrap and store in the fridge. When ready to eat, reheat by microwaving or by air frying for a couple of minutes until heated through.
*Keep scrolling for the full recipe and with precise ingredient amounts.
More Russian/Ukranian Recipes to Try:
- Quick Chebureki Recipe
- Fluffy Gnocchi or Lazy Pierogies
- Chicken Pelmeni (Homemade Russian Dumplings)
- Instant Pot Beef Plov
Piroshky – Quick, Easy, No-Yeast Recipe
This piroshky recipe is a quick, easy, and yeast-free. Light, fluffy with a beautiful crispy exterior, you can fill these piroshki with either sweet or savory ingredients. Read on to see I'll show you how to fill it with my favorite filling - mashed potatoes!
Quick Piroshky Dough
Make the quick piroshky dough
Mix together 2 cups flour, 1 tsp baking soda, and ½ tsp kosher salt. Add 1 cup buttermilk and quickly mix to bring everything together, then knead just until the dough forms. Add enough flour to bring into a soft dough, but do not add too much or the piroshky will be tough. Divide the dough into 8 equal pieces and let the dough rest while you mix the filling.
Mix the Potato filling
In a bowl combine 1 ½ to 2 cups of prepared mashed potatoes with 1 cup of shredded cheese, ⅛ tsp (a pinch) of black ground pepper, ¼ tsp dried garlic, 1 tbsp of dried parsley or a couple tablespoons of fresh chopped parsley and mix.
Shape & Fry the Piroshky
Shape: On an oiled surface, roll out the dough balls into flat disks. Divide the filling formed into a balls between all the rolled dough pieces trying to stay away from the edges Now bring the edges of the dough together around the filling (like a purse) squeezing out the air and pinching the edges together tightly. Now pat down with your hand to flatten the ball into a disk again, until it's about 6 inches.
Fry: Preheat 1 inch of neutral oil in a heavy-bottomed skillet or cast iron to 350F and fry the Piroshky. Let cool slightly, but serve warm.
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