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!
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.
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: 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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