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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!

If you’re looking for the traditional yeast dough piroshki, try this Meat Piroshki recipe. And if you’re looking for the best Donut Recipe, I’ve got you covered too.

2 Freshly baked piroshki wrapped in paper

Piroshky Recipe

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).

Filling Options

Savory options:
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?

2 Piroshky filled with a savory combination of leftover mashed potato and cheese.

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? 😉

Man holding 2 piroshki filled with sweet fillings

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!

Potato Piroshky Filling being mixed in a bowl with spoon

  • 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.

2 fluffy fried piroshky wrapped inside of white butcher paper

*Keep scrolling for the full recipe and with precise ingredient amounts.

More Russian/Ukranian Recipes to Try:

Piroshky – Quick, Easy, No-Yeast Recipe

5 from 14 votes

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! 

Author: Marina | Let the Baking Begin
Course: Appetizer, Bread
Cuisine: Russian
Keyword: piroshky
Calories: 181 kcal
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


Quick Piroshky Dough

Potato Filling

  • 2 cups mashed potatoes (prepared and cooled)
  • 1 cup shredded mozarella or cheddar cheese
  • 1/8 tsp black ground pepper
  • 2 tsp dried parsley or dill (or 1-3 tbsp fresh, chopped) (optional)
  • 1/4 tsp dried garlic (optional)


Make the quick piroshky dough

  1. 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

  1. 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

  1. 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.

  2. 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.

Recipe Notes

Click the link to

Nutrition Facts
Piroshky – Quick, Easy, No-Yeast Recipe
Amount Per Serving
Calories 181 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 423mg18%
Potassium 85mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 144IU3%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • David Lundy

    In the ingredients, you list 1 Tbsp of sugar, but don’t cite it in the directions, nor in your discussion before the recipe. I assume that you’d add the sugar for sweet variants of the filling?

    · Reply
  • Joanne

    I am so excited to try these. I once had a cheese with rhubarb filling. Might you have this recipe also?

    · Reply
  • Svitlana

    Very delicious piroshky! Highly recommend!!

    · Reply
  • Marina

    The word “piroshki” should be spelled with zh instead of sh in the middle. It is a plural from “pirozhok” which literally means one small pie or turnover.

    · Reply
    • You’re absolutely right, Marina! I am a native speaker, and Ukrainian was my first language and grew up eating pirozhki on native soil :D.
      But, sometimes’ I name my recipes based on what people search for when they’re looking for a recipe, and it looks like most people search for “piroshki” rather than “pirozhki,” which is why I wrote it piroshki. Also, in the states, most people call them piroshki (like the Piroshki place in Seattle).

      Borscht is another one of those weird ones. You and I know there’s no “t” in the word, yet many will write borscht when referring to borsh.

      · Reply
  • Lori Kurochkina

    Marina, we love these so much, I think I have made them already 6 times 🙂 I want to try this dough with a sweet filling now. How do you recommend I change the dough for sweet filling (instead of savory)? Keep the dough exactly the same? Or eliminate the salt and increase the sugar a little? Thank you!

    · Reply
  • Nadia

    These are Aaaamaaaaazing! We love them and this is coming from a family of 11, yup that is correct. We have made them so many times now I lost count. We have filled them with eggs/sausage/cheese, leftover potatoes/bacon, buckwheat/meat, jam, and a bunch of other leftover stuff we had. We also bake these instead of fry, just brush pan with oil and brush the tops with oil also. Bake at 425 until golden. Sooo good! Thank you so much for sharing your recipes.

    · Reply
  • Lori Kurochkina

    Came out perfect!!! I didn’t have quite enough kefir on hand, so I took your advice on using 1:1 sour cream and milk to make the whole cup of buttermilk. (thank you!) . I also didn’t have any potatoes on hand, so I made a filling of hard-boiled eggs, rice, green onion and dill (was yummy). But I will try your potato filling in a few days. I was looking for a non-yeast pirozhki dough and yours was so easy to make and work with! This was also my first time deep-frying anything, so I was surprised how quickly they fried up to a golden brown.

    · Reply
    • So good to hear! Thank you for taking the time to share your feedback, Lori!

      · Reply
      • Lori Kurochkina

        Marina, would this dough recipe work to be baked in the oven as well?

        · Reply
      • Lori Kurochkina

        Do you think that this dough would work being baked in the oven as well? Or it is best to only fry it?

        · Reply
  • Those are amazing! Made them today and my family loved them!!! Definitely saving the recipe!!!

    · Reply
  • Wendy Hampton

    Loved this! It seemed so simple and straightforward I had to give it a try! Thanks so much for sharing. My sister has already asked me to make it again (she was my guinea pig testing assistant)! Thanks so much. We are going to try a sweet filling next!

    · Reply
    • Thank you so much for sharing! When we lived close with my sister she loved being my taste-tasting guinea pig ☺️

      · Reply

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