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Piroshki | пирожки́

Updated: May 22


Even tho I dislike repetitive work (which is why you can't find any dumplings recipe on this website), it is kinda therapeutic and satisfying to watch everything comes together. Yes, this recipe proves to be a huge challenge for me. I am glad that I managed to pull it off despite that my Russian Dumplings aka Piroshki aren't shaped identically.


Working with dough is my favorite thing which explains the name of this website...


In this recipe, I included 3 types of fillings; 2 savory and 1 sweet. I will be frank that the sweet fillings is my least favorite and I am torn between the potatoes and caramelized cabbage. My eldest daughter even suggested kimchi with cheese (which is completely unorthodox, but we did it).


Altho not well or identically shaped, this is still yummilicious af!


I have to thank Helen Rennie again for inspiring this recipe. Please do check her out and subscribe to her YouTube channel. She has loads of amazing recipes!


Piroshki is a very famous comfort street food in Russia. They are either baked or fried and there are lots of variations throughout the regions of Russia. The most popular fillings are ground meat, mashed potatoes and mushrooms. Well, I decided to combine potatoes and mushrooms, cos they are my 2 favorite veg.


My least favorite fillings: apples and blueberries...


The trick to pulling this off is to use cold fillings. It is best to prepare everything the day before and on baking day, all you need to do is shape, bake and devour. Do not skim on the fillings as well. In closing, I hope you will give this a try.


Ingredients:

Inspired by Helen Rennie

(Make 35 bread)

  • Dough:

  • Unsalted Butter, 40g

  • Unbleached All Purpose Flour, 450g

  • Sea Salt, 9g

  • Demerara Sugar, 40g

  • Active Instant Dry Yeast, 3.5 TSP

  • Heavy Whipping Cream, 100g

  • Buttermilk, 220g

  • Egg Yolks, 36g

  • Potato Fillings:

  • Yukon Gold Potatoes Unpeeled Thinly Sliced, 2

  • High Quality Olive Oil, 4 TBSP

  • Oyster Mushrooms Finely Minced, 150g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Unsalted Butter, 1 TBSP

  • Vegetable Stock, 1/4 Cup + 1/2 Cup

  • Yellow Onion Thinly Sliced, 1

  • Granulated Sugar, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Cabbage Fillings:

  • White Cabbage, 1

  • High Quality Olive Oil, 3 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Unsalted Butter, 1 TBSP

  • Vegetable Stock, 1/4 Cup

  • Balsamic Vinegar, 1 TBSP

  • Garlic Powder, Pinch

  • Onion Powder, Pinch

  • Mushroom Powder, Pinch

  • Apple Fillings:

  • Any Red Apples, 2

  • Fresh Lemon Juice, 1/2 Lemon

  • Fresh Lemon Zest, 1/2 Lemon

  • Demerara Sugar, 1 TBSP

  • Frozen Blueberries, 50g

  • Ground Cinnamon Preferably Hexa, 1 TSP

  • Assy & Bake:

  • Egg Wash, For Brushing

  • High Quality Salted Butter Melted, For Brushing

Equipment:

  • Cast Iron Skillet

  • Sauce Pot

  • Oven

Directions:

  1. Prepare the Dough (Night Before)

  2. Melt butter, weigh and top up with oil to 40g total. Cool slightly.

  3. In a bowl, mix flour, salt, sugar, and yeast (keep salt and yeast apart at first).

  4. In another bowl, mix cream, milk, melted butter, and yolks.

  5. Pour wet into dry and fold into a dough.

  6. Knead in bowl until smooth. Adjust moisture if needed.

  7. Knead 8 mins on floured surface, shape into ball.

  8. Transfer to greased bowl, cover, and chill overnight.

  9. Prepare Potato-Mushroom Filling (Night Before)

  10. Boil potatoes until fork tender.

  11. In a skillet, sauté mushrooms in oil, season, then add butter.

  12. Deglaze with ¼ cup stock, reduce, and set aside.

  13. In same skillet, sauté onion, garlic, and add drained potatoes.

  14. Add mushrooms, remaining stock, season to taste.

  15. Cook until reduced, chill overnight.

  16. Prepare Cabbage Filling (Night Before)

  17. Thinly slice cabbage.

  18. Sauté in oil, cover and cook until browned at edges.

  19. Add butter, sauté until deeply caramelized.

  20. Deglaze with stock and balsamic vinegar.

  21. Season and cook until dry. Chill overnight.

  22. Prepare Apple Filling (Night Before)

  23. Grate apples into pot with lemon juice, zest, sugar, blueberries, cinnamon.

  24. Cook until syrupy and jammy. Chill overnight.

  25. Shape and Fill (Baking Day)

  26. Bring dough to room temp for 2 hrs.

  27. Deflate and divide into 40g pieces (~35 total).

  28. Shape into balls, rest 15 mins.

  29. Roll each into oblong, add 2 TBSP filling.

  30. Fold and seal seam tightly. Pinch if needed.

  31. Place on lined tray, cover and chill.

  32. Once done, let rest 30 mins at room temp.

  33. Bake

  34. Preheat oven to 200°C (400°F).

  35. Brush with egg wash. Bake 12–15 mins until golden.

  36. Immediately brush with melted butter.

  37. Cool 10 mins before serving.


Caramelized cabbage...


Potatoes and mushrooms...

Recipe Video:




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