Description
Potato Pirashki / Piroshki – Quick and Easy Frozen Dough Recipe
Today, I’ll show you a quick and easy way to make my favorite Potato Pirashki! Also known as Piroshki, these pastries are filled with creamy potatoes, fried onions, fresh cilantro, and flavorful seasonings. The best part about this recipe is that you use a simple, ready-made dough. Once you take a bite, you’ll enjoy a soft, crispy dough filled with creamy potato filling that melts in your mouth. Your taste buds will definitely thank you!
Ingredients
Units
Scale
- 8 Russet Potatoes
- 1cup Whole Milk
- 2 teaspoons Salt (to your taste)
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 2 cloves Garlic
- 1 large Onions
- 1/2 cup Fresh chopped Cilantro or Dill
- 2–3 cups Vegetable Oil to fry
- 3 loaves “Bridgeford” / Ready-Dough
Instructions
- Remove the plastic bag and thaw out your dough (not completely) for one hour at room temperature. Peel and cut your potatoes about 2″ thick into evenly sized small pieces. Place cut potatoes into a bowl of cold water until you are finished cutting them all. Once all cut, set a pot of water, add garlic cloves and 1 teaspoon of salt, and place potatoes into the pot to boil. Make sure water is filled 1″ above the potatoes. Place the fire on high heat and cook potatoes thoroughly.
- Meanwhile, chop your onions into small pieces. Place 2 tablespoons of oil into a frying pan and fry onions on high heat until golden brown. For more flavor, fry until parts of your onion have a darker golden color. Once fried, set aside until the potatoes are done. Stick a knife through your potato and once it goes in smoothly it’s ready to remove from the fire and drain carefully. Place your drained potatoes into a heat-resistant bowl (stainless steel) and add milk, salt, black pepper, paprika, sauteed onions, and cilantro and mix until creamy.
- Your dough should be halfway thawed out (the center of your dough should be frozen before cutting into it. If your dough is too soft, place it back into the freezer for 10 minutes to stiffen up). Layout the dough on a floured surface and cut 3/4″ in thickness into 9 equal pieces for each loaf of dough. After cutting, you should have a total of 27 pieces. Flour each piece and let the dough thaw out until soft enough to roll out with a rolling pin about 1/4″ thin. The dough should be nice and chilled while opening.
- Place an equal amount of potato filling in the center of your dough and pinch your dough edges together to seal. Turn the dough seam-side down and tap down against the dough with your fingertips and flatten.
- Preheat oil to (about 330° F) in a frying pan and place a few Pirashkis at a time while frying. Fry until golden brown on one side and flip and fry the other side. They fry quickly! Once cooked, place on a paper towel to cool off and enjoy!
Notes
- If you’re preparing and planning on making this dish ahead of time you can peel and precut potatoes, submerge them completely into cold water cover them with plastic wrap or airtight lid, and place them into the fridge overnight.
- While working with dough, wash your hands, dry completely, and flour your hands well before moving on to filling and pinching closed your next Pirashki.
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stove-Top
- Cuisine: Russian
Keywords: Purashki, piroshki, potatoes, fried bread, ready made dough, ready dough, easy pirashki recipe
