Homemade piroshki cannot be beat. Ive never had that problem before. Thank you for sharing. I ve never fried piroshki! But, the fried ones were awesome. Oh no!! Add the wet ingredients to the dry and mix with a spatula until a dough forms. . Its pliable enough to handle the stretch. I love the meat filling!! Im so happy you loved them , because I loveeeeee garlic can I use more I usually do no rules with food ha ha. (Cover bowl so water stays warm.). Im so proud of myself and it was so easy . Roll the dough into balls and flatten them out with a rolling pin. I make these all the time with sauerkraut and never have a problem. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Set dough aside to rise 1 to 2 hours until the dough doubles, almost triples in size. Repeat with remaining dough and filling. If you like garlic then here is another step for you; Melt about 2 tablespoons salted butter with 7-8 crushed garlic. For these delicious little hand pies, Ill have to pause the carb control. Saturated Fat 1g 6%. Once the potatoes have cooled to room temperature, finish making the filling. Add the margarine and break it up with your fingers into the warm water so it melts. Ive never tried baking these. Hey Cheryl, you would use one piece and fold edges to seal. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I havent been able to find a recipe close to what the restaurant produces, so I was thrilled to test these piroshki. Knead dough for 2 to 3 minutes. Thank you! I want to bake them instead of frying. With same amount of flour, the dough is thinner. Calorie breakdown: 14% fat, 71% carbs, 15% protein. Calories per serving of potato cheese pierogi. Start adding the flour with the yeast mixture into the bowl with wet ingredients. Some i am familiar with, others I have looked for recipes for in the past and am happy to find them here, and many are new- a super combination for me! To make the job easier, use an electric mixer with a hook attachment. Hi Margo thank you soo much! Directions Bring a large pot of salted water to a boil. 1 dumpling ( 136 g) 577 cal. Whisk for a minute until the egg is well-beaten. Enjoy. Add the cheese. Baked at 375F for 18-22 minutes, or until golden in color. Place a tablespoon of the filling on the center of the dough. Cook the potatoes for 15 to 18 minutes, until they're fork tender. Save my name, email, and website in this browser for the next time I comment. Great deep-fried or baked! So Im trying to figure out the best way to come close..I know she used eggs in her recipe, as well as salt and sugar. So I just added flour until it felt right. Welcome to my kitchen! Do they need to be totally submerged in oil? So I was thrilled when I saw Russian piroshki. These were so good! Upload a picture of your dish Put the remaining flour in a large bowl and make a well in the center. To keep the fat and calories down, try frying them in a nonstick cooking spray. Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Carefully roll out each one onto a flat piece, you may need to continue flouring the surface that you're working on. Plus, they look kinda grey and not as soft. Thanks for sharing your great and helpful review with other readers! Ive made them in the past and have always just bought store bought pizza dough due to lack of time. This piroshki recipe was easy to make and produced a wonderful comfort food that was both tasty and satisfying. Hi Natasha, you could only make that work well if your hand mixer has a dough hook, otherwise the next best thing would be to mix it with a wooden spoon and knead by hand. Drain water from potatoes. Mash the potatoes into a smooth but slightly dry puree. Gradually add flour, mix until flour is well incorporated and combined. Allow this mixture to cool. In a separate bowl, mix together flour and dry yeast. Also, the garlic dip is a great idea! Place each piroshki on a paper towel to remove any excess oil. Thanks for visiting our online home. In a separate bowl, combine the flour and baking powder. Drain the potatoes and add in the butter and half-and-half or cream. I know you said you werent sure how they would be baked but it was a while ago. The fried crust has a crispy exterior and is somewhat chewy with a light, almost sweet balance of flavour in the filling. Saute diced onion and 1 tbsp butter until onion is browned. Calories: 201kcal Carbohydrates: 28g Protein: 6g Fat: 7g Saturated Fat: 3g Cholesterol: 21mg Sodium: 243mg Potassium: 288mg Fiber: 2g Sugar: 1g Vitamin A: 145IU Vitamin C: 6.7mg Calcium: 64mg Iron: 3.1mg (The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.) They are soft, with a creamy mashed potato filling and are the perfect food for any meal. I added a hefty amount of salt to the filling and served with a chilli dipping saucemy daughter declared them the tastiest things she has ever eaten. Yes, thats a great idea! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Allow the piroshki to cool for at least 5 minutes before enjoying. Order links are HERE. We 1.5x the recipe and it still came out perfectly and we will be making again. I'm Natasha Kravchuk. Thanks Margie! Place even scoops of mashed potatoes on each dough piece. Is the onion an ingredient that I can skip or is the recipe better off with it? How does this food fit into your daily goals? Placeon paper towels to cooland enjoy! 5. Bring a large pot of water to a boil. Adapted from JoAnn Cianciulli | L.A.s Original Farmers Market Cookbook | Chronicle, 2009, Potato Piroshki are probably the best-known Russian hand pies. Now Im hungry just thinking about it. I promise to make you fall in love with cooking. Nutrition Facts. Follow these simple steps to homemade potato piroshki: Baking piroshki is another great way to make these dumplings without all the extra oil. Step 7: Preheat 1 inch of oil in a deep skillet over medium heat. In fact, I was able to taste the potato flavor better than when the piroshki was piping hot. Home Style Potato Pierogi contains 7.1g of protein, which is about the same as 1.2 eggs, 0.3 chicken breasts, or 0.5 cups (137g) of black beans. Many thanks again. Once a dough ball forms, transfer the dough onto a well-floured surface. Place potatoes in a large pot and fill with water until potatoes are covered. Eat and enjoy! Do you use the bleached version? Hi! Knead the dough for 4 to 5 minutes, adding in small amounts of flour as needed, until a smooth, soft and elastic dough forms. The total process should take about 1 hr 15 minutes with rising time. Brush piroshki with egg wash. Set aside to rise another hour. I am here to fuel you with easy and quick homemade (mostly healthy) recipes! Leave, covered, in a warm place for 15 minutes, until frothy and bubbly. Percentages are based on a diet of 2000 calories a day. 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. Piroshky - Quick, Easy, No-Yeast Recipe Amount Per Serving Calories 181 Calories from Fat 36 % Daily Value* Fat 4g 6% Saturated Fat 2g 13% Cholesterol 14mg 5% Sodium 423mg 18% Potassium 85mg 2% Carbohydrates 27g 9% Fiber 1g 4% Sugar 3g 3% Protein 7g 14% Vitamin A 144IU 3% Calcium 110mg 11% Iron 2mg 11% Cub Scouts It may confuse some beginners. I will definitely check it out! I havent tried it specifically with this recipe, but based on my experience with similar dumplings, I think you can freeze them before baking and then just bake from frozen, adding an extra 10 minutes or so to your cook time. Divide dough into two, keep dividing until you have about 20 dough balls. Line two large baking sheets with parchment paper or silicon mats. Work the dough until everything is well combined. Log food: Mrs. T's Loaded Baked Potato Pierogies. This post may contain affiliate links. Ground beef and black pepper, or even green onion is one that my family and I love. And that its versatile enough for you to tinker with and tweak to your desire! 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. Drain the potatoes and add in the butter and half-and-half or cream. So, I got this gold medal flour, which is unbleached, but the result is not as good. If youre looking for a lower-carb alternative, those ones are it! Natasha, next time u make a garlic dip again try adding a little bit of lemon juice or vinegar and some black pepper too. If dough is too sticky, stir in a little more flour until you can knead it on a floured surface. I couldnt ever find a good recipe of them, but I cant WAIT to try these and share them with my friends here in Italy! Sodium 9mg 0% DV. I havent had anyone report trying yet either. Thank you!! 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). For each piroshok, roll a ball of dough into a 6-inch circle. , First time ever making piroshki and they turned out ahmmaaazingg!! Add water to cover all potatoes. I read the recipe for Apple Piroshki as five 1/4 cups of flour for a 1 1/4 cup total. The calorie count will, of course, vary depending on the recipe and how it is prepared. Sorry I didnt specify how warm the oven should be. Bring the dough up and over the filling, pinching it together at the top, then pinch it down the sides. Meanwhile, dice the onion and saut in butter until onion is soft. Start adding the flour with the yeast mixture into the bowl with wet ingredients. I use this recipe for all my piroshki recipes! Combine flour, eggs and salt. Now they married and moved out No! I havent tried it on the pirojki. Fat 3g 5% DV. Preheat your oven to 350F. I hope you enjoy them as much as I do! 1 teaspoon (s) yeast 1 teaspoon (s) granulated sugar 400 g all-purpose flour salt 2 tablespoon (s) olive oil all-purpose flour, for the dough 400 ml sunflower oil, for the frying For the filling 60 g butter 1 onion 1 teaspoon (s) cumin pepper 950 g potatoes, boiled salt To serve oregano Save the rest of the ingredients to my grocery list. 5.Add mushrooms and prepare for an additional a few minutes stirring from time to time. We ate the leftover piroshki at room temperature, and they were just as enjoyable. I will post it next time I make them. 7.Add dill if preferred. (-) Information is not currently available for this nutrient. Mix onions into potatoes and let the mix cool to room temp. I sent you an email . A classic piroshki recipe is either baked or fried. Read my story to see what makes Momsdish so special. Thanks for stopping by! It is simply divine. Sprinkle the rounds lightly with flour. Next, preheat a large frying pan over medium heat and add a few tablespoons of butter, the diced onion and the diced bacon. This will crisp them back up again! Youre right! There should be enough oil to cover the pirojki half-way up the side. Amazing recipe! Thanks for this recipe! Can I make the filling ahead of time and keep it in the fridge and then fill when ready? Add onion; cook, stirring occasionally until very tender and golden, 8 to 10 minutes. Place a large skillet over medium heat and coat with the oil. All you have to do is prepare the dough and set aside some time to deep fry these tasty morsels up. Thank you for the tip Dina, I love trying new ideas :). Transfer the potatoes to a mixing bowl. Gently! And you can also find a thorough guide on how to make them! 8.Line a large plate or a bowl with paper towel and place fried piroshki to drain. In a large mixing bowl, combine the melted butter, egg, salt, and sugar. Piroshki Pirozhki, sometimes transliterated as pyrizhky, is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. Over here in the Pacific Northwest, we have a beloved bakery we visit right in Pikes Place Market. It will rise more as you make the piroshki. Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Learn More About me! Add sauted onions/butter, sour cream, cheese, herbs, and mix. Before they are fried, pierogies contain anywhere from 170 to 250 calories per three-pierogi serving. Log food: Schwan's Potato & White Cheddar Pierogis. 2. Hi, if I have low fat buttermilk, will it still work for this recipe? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Pierogies contain between 170 and 250 calories per three-pierogi plate before they are fried. This recipe does not call for milk or egg. Roll dough out flat and set aside. I liked your tip on using the bread machine to mix the dough. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Author: Valentina's Corner Dont be intimidated by having to use yeast, and no need to wait for hours while the dough is rising. The potatoes are the perfect accomplice to the bread. Hey Anna, I have never tried so I cant tell you for sure. That's about 500 calories for three plates. Love you recipes + this exquisite Piroshki. Lightly dust your hands with flour as the dough sticks to your fingers. You must have self-control made of steel or something! Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. They are amazing! So follow this order: 1. mix all the ingredients together well, 2. cover with a towel and let rise in a warm oven (20-30 min), 3. mix well again and then 4. cover with a towel and let it rise in a warm place (like the oven). The potatoes with the caramelized onions and dill needed some help with salt and pepper, and if I were to make these again I would add a salty component. Do not put flour on the side where you are going to put the potatoes, otherwise the sides wont seal. Remove from heat and set aside. I opted for frying mine, and the piroshki werent at all greasy and had perfectly cooked, tender pastry. Hey Natasha, Thats a great question! Can u plez post meat peroshki recipe as soon as u get a chance? Calories 137. Using these links wont cost you extra and Ill earn a small commission. I have noticed that you need a little more flour when you use gold medal vs Canadian. Try the classic Russian Fried Meat Piroshki recipe. Natasha, can I make the dough the night before? Enjoy! I used the unbleached all purpose gold medal. There are 230 calories in 3 pierogi (99 g) Kasia's Pierogies, Potato & Cheddar; click to get full nutrition facts and other serving sizes.. Calories 190 Fat 3g Carbs 34g Protein 7g There are 190 calories in 3 pierogi (3 oz) of Kasia 's Potato & Cheese Pierogi. Step 2: In a frying pan, heat up some butter, oil, or ghee and fry up onions until almost brown (they will add a ton of flavor to the filling; Step 3: Add framer cheese into the potatoes and mix well; Step 4: Add fried onions, other cheeses, and spices to the potatoes/cheese mixture and mix well. Repeat with remaining dough and filling. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes. The fresh dill and caramelized onions give the mashed potatoes such a sweet and earthy tone. Calories: 515kcal Carbohydrates: 20g Protein: 3g Fat: 48g Saturated Fat: 4g Cholesterol: 1mg Sodium: 241mg Potassium: 111mg Fiber: 1g Sugar: 2g Vitamin A: 540IU Vitamin C: 6mg Calcium: 16mg Iron: 1mg (The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.) Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. 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. Hey Trang, yes, we love the comfort food. 260 calories. Theyre made with a fluffy yeast dough filled with a cheesy mashed potato filling dotted with Canadian bacon, onion, and dill. Wed love to see your creations on Instagram, Facebook, and Twitter. . Turn the heat to medium, and let the oil warm, about 1 minute. Find calories, carbs, and nutritional contents for Potato Piroshki (83404.0) and over 2,000,000 other foods at MyFitnessPal 4. These can be served hot or cold, great taste either way! Enough canola oil to go half-way up the side of the piroshky when frying. In a separate bowl, mix together flour and dry yeast. They get golden brown but the inside is still doughy. Then take that half and cut into 2-3 pieces. This Baked Cheesy PotatoPiroshkirecipe is simple and such a great recipe! You must exert some self-control. If someone else has tried with great results, please let us know! Hi thanks for this great recipe. Cover with plastic wrap and a kitchen towel. Natasha, thank you for this recipe, I made them yesterday and they were so delicious! I love piroshki, in any form or shape. I never tried with potatoes but they look so good. Drain the potatoes and let rest until the skins are dry. God Bless You! If necessary, flatten the pirojki slightly to make them a more uniform size. We are so happy you're here. Have you even tested the baked version?? But this is a rating for the dough this dough is extremely good and crackly in the best ways. Preheat on the warm setting. Add additional salt if necessary. Hi, Natasha. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3 to 4 circle using your hands. Punch it down lightly, then use a spatula or knife to divide the dough into 12 or 16 pieces. Northern New Hanover & Pender. So glad you found that here. Thank you sooo much for sharing the recipe. 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. Please dont feel defeated. Hey Ruslana, I am so happy to hear this. Fresh and Healthy Quinoa Salad with a Simple Vinaigrette, 7 Easy Chunky Soup Recipes to try this Winter Season, Substitute Natural Alternatives For Sugar. For dough, in the bowl of a stand mixer fitted with a dough hook, combine flour and 1/2 tsp. Hey Julia, you would need a substitute for buttermilk, regular milk alone wouldn't work. Combine the potatoes, the onion and bacon mixture, plus the cheese, dill, and green onions, in a large mixing bowl. Calories: 325kcal | Carbohydrates: 53g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 54mg | Potassium: 475mg | Fiber: 4g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 3mg Marina Rizhkov Previous Cut in butter using a fork until pieces are very small. 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. Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together. 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 Now you can start shaping your piroshki. Add extra flour or water as needed until dough isn't sticky. Place them in the hot oil (about 330 F) and fry until deep golden brown on each side. Divide dough into two. Educalingo cookies are used to personalize ads and get web traffic statistics. Hi Natasha, Ive got a greatyogurt dipping sauce! Preheat a skillet over medium-heat. Take care not to add too much extra flour, however, or the dough will become dense. While the dough is proofing, you can get started on the cheesy potato filling! Image. I was a bit of a shock to some of the older ladies a man helping out in the kitchen. Cover and set aside. Hello, Im using traditional active dry yeast. So glad you loved it! It should be 2 to 2 1/2 times in volume. Its super soft, fluffy and easy to make. They come out looking like these: Your Pierogi dough ball should look similar to this: Pierogi Poland's favorite recipe Filling2 Potatoes - Yukon Thank you for catching that error! I went through the comments and saw some people asking about baking these instead of frying. Place potatoes in a large saucepan and cover with water. 4 cups (500g) all-purpose flour 1 packet Red Star Platinum Superior Baking Yeast about 1 teaspoons teaspoon salt 1/3 cup (80ml) vegetable oil 1 cup (240ml) warm water more if needed For meat filling: 1 tablespoon olive oil 1 lb (450g) lean ground beef 2-3 garlic cloves pressed 1 teaspoon salt 1 cup cooked rice Oil for frying Begin preheating your frying oil when you start shaping the piroshki. Using a large biscuit cutter or drinking glass, make circle cuts. 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. These are awesome to have on hand for those days you dont want to cook. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Enjoy! Although clearly you know how to remedy that. Cant find regular buttermilk anywhere:(, Hey Olesea, yes, it will work for this recipe. Heat the milk on the stove top or in the microwave until its between 120F and 130F (49-54C). Taste filling. Fish Tacos Recipe with Best Fish Taco Sauce! Japanese Sweet Potatoes. I suspect they need to be fried before they are frozen. Hello Natasha! I appreciate all the time you are spending on this blog you are an inspiration! Enjoy. Photo 2009. Roll dough in small sections about 1/4 inch thick. Terms: All content on this website, including the dietary information, are for educational purposes only and not to be considered professional or medical advice. Cover and set aside for 30 mins. Before they are fried, pierogies contain anywhere from 170 to 250 calories per three-pierogi serving. Top with a generous amount of filling, about 1/3 to cup. The piroshki would provide an excellent base for a vegetarian meal and could easily incorporate other seasonal garden ingredients and seasonings. I used to fry them very often when my kids were young. See full Disclosure. Oh, its a match made in heaven. The filling was good, but lacked a little something spice-wise. 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. Working in batches to avoid crowding the pot, use a wide flat spatula to carefully lower the. Seal and pinch ends tightly. Excuse me while I reach for one right now. Pojaloosta , spasibo natasha, ya obezaltelno sdelayu etot pirojki, ocheni vkusno vidno. Made them today!! I feel defeated!! Thanks! The filling is ready to use. If you have never had a piroshki before, they are very similar to American hand pies. The piroshki are baked instead of fried. Hi Eva, this recipe does not need the egg and I dont have a dough with egg in it for piroshki. These piroshki are for true potato lovers who want to venture beyond baked and mashed. 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. Kosher .. Also, you might be on too high of heat. Steaming the potatoes instead of boiling produces the creamiest mashed potato texture.JoAnn Cianciulli. Momsdish is all about less ingredients and approachable cooking. Sprinkle in 1 teaspoon of flour and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. When you are ready to cook them, pop the frozen dumplings right into hot oil and cook until golden brown on both sides. Bake, freeze, then reheat? Begin with the yeast dough. I tried both frying them and baking. Delicious Fresh Pierogi Potato And Cheese Pierogi (4 pierogi) contains 43g total carbs, 41g net carbs, 7g fat, 7g protein, and 260 calories. Mix with your hands, incorporating more and more flour into the center to form a soft, sticky dough. Pour in the milk and yeast next, then mix again. Sprinkle yeast and sugar over top, and let yeast to activate. Whisk in the yeast mixture, once it's frothy. Remove them from the oven and onto a wire rack to cool. * Percent Daily Values are based on a 2,000 calorie diet. Privet Natasha! 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) If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I am so glad you took the time to stop by and treat yourself to some of my recipes. Fill a heavy-bottomed pot or pan with about 2 inches of oil and heat it over high heat (350 degrees Fahrenheit). To serve, thaw them and bake a few minutes if warm buns are desired. Serve them alongside a garden salad or some roasted veggies for a well-rounded meal. Potato Pierogies Serving Size: 1 g 195 Cal 61% 29.65g Carbs 28% 6g Fat 11% 5.26g Protein Track macros, calories, and more with MyFitnessPal. 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!). Gradually begin adding in the flour, about to 1 cup at a time. Let me know how they turn out :). What would be the ideal temp and for how long? Youll love all the delicious flavors!