📝 About This Recipe
A beloved staple of Greek street food, these Piroshki are a beautiful fusion of Russian heritage and Mediterranean flavors, brought to Greece by Pontic Greeks. This recipe yields a soft, pillowy dough that fries to a perfect golden-brown crunch, encasing a savory, herb-flecked filling of mashed potatoes and tangy feta. Whether grabbed from a street vendor in Thessaloniki or made at home, they offer a comforting, portable feast that perfectly balances texture and warmth.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 1 packet Active dry yeast (approximately 7-9 grams)
- 250 ml Whole milk (lukewarm, about 110°F/45°C)
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil (for the dough)
For the Savory Potato Filling
- 3 medium Russet or Yukon Gold potatoes (peeled and cubed)
- 1 large Yellow onion (finely diced)
- 100 grams Feta cheese (crumbled)
- 2 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Butter
- 1/2 teaspoon Black pepper (freshly ground)
- to taste Salt (be careful as feta is salty)
For Frying
- 500-700 ml Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, sift the flour and salt. Create a well in the center and pour in the yeast mixture along with 3 tablespoons of vegetable oil.
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3
Mix the dough by hand or with a stand mixer until it comes together. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly grease a bowl with oil, place the dough inside, and cover with a damp cloth. Leave it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.
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5
While the dough rises, prepare the filling. Boil the cubed potatoes in salted water until tender (about 15 minutes). Drain and mash them while hot with the butter.
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6
In a small skillet, sauté the finely diced onions in a little oil over medium heat until golden and caramelized. Stir these into the mashed potatoes.
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7
Add the crumbled feta, chopped dill, and black pepper to the potato mixture. Mix well and adjust salt if necessary. Allow the filling to cool completely before using.
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8
Once the dough has risen, punch it down to release the air. Divide the dough into 12-14 equal-sized balls (about the size of a small lemon).
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9
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter using your fingers or a rolling pin.
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10
Place a generous tablespoon of the potato-feta filling in the center of each disc. Fold the dough over the filling to create a half-moon shape or pull the sides to the center for an oval shape.
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11
Pinch the edges firmly to seal. Place the shaped piroshki on a floured tray, seam-side down, and let them rest for another 15-20 minutes to puff up slightly.
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12
Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Carefully place 3-4 piroshki in the oil, being careful not to overcrowd the pan.
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13
Fry for 2-3 minutes per side until they are a deep golden brown. Use a slotted spoon to remove them and place on a wire rack or paper towels to drain excess oil.
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14
Serve warm to enjoy the contrast between the crispy exterior and the soft, savory interior.
💡 Chef's Tips
Always ensure your filling is completely cool before stuffing the dough; warm filling will cause the dough to tear or become soggy. To test if the oil is ready without a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, you are ready to fry. Do not overfill the dough, as the steam during frying can cause the seams to burst open. If you prefer a meat version, you can substitute the potato with sautéed ground beef and onions. For an even softer crust, brush the finished piroshki with a tiny bit of melted butter immediately after frying.
🍽️ Serving Suggestions
Serve with a side of cold Greek yogurt or tzatziki for dipping. Pair with a crisp Greek lager or a cold glass of 'Ariani' (savory yogurt drink). Enjoy alongside a fresh tomato and cucumber salad to cut through the richness. These make a great breakfast on the go with a hot cup of Greek coffee or black tea.