📝 About This Recipe
Transport yourself to the bustling streets of Moscow with these quintessential Russian hand pies. These pillows of soft, yeasted dough are stuffed with a savory, buttery potato and onion filling, then fried to a perfect golden-brown shatter. Whether enjoyed as a quick street-side snack or a comforting home-cooked meal, their irresistible aroma and melt-in-your-mouth texture define the heart of Slavic soul food.
🥗 Ingredients
The Yeast Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1 cup Warm milk (approx. 105°F to 115°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt
Savory Potato Filling
- 1.5 pounds Yukon Gold potatoes (peeled and cubed)
- 1 large Yellow onion (finely diced)
- 3 tablespoons Unsalted butter (for sautéing)
- 2 tablespoons Fresh dill (finely chopped)
- to taste Salt and black pepper (be generous with the pepper)
For Frying
- 2 cups Vegetable oil (for shallow frying; use a high smoke point oil)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture, melted butter, egg, and salt. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
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3
Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes in a mixer) until it is smooth, elastic, and no longer sticking to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot 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 until smooth.
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6
In a skillet over medium heat, melt the 3 tablespoons of butter. Add the diced onions and sauté for 10-12 minutes until they are deep golden brown and caramelized.
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7
Fold the caramelized onions (and their butter), chopped dill, salt, and pepper into the mashed potatoes. Taste and adjust seasoning; the filling should be highly flavorful. Let it cool completely.
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8
Once the dough has risen, punch it down to release air. Divide the dough into 12-14 equal-sized balls (about the size of a small lemon).
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9
On a floured surface, flatten each ball into a circle about 4-5 inches in diameter using your fingers or a rolling pin.
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10
Place 1.5 to 2 tablespoons of the cooled potato filling in the center of each circle. Fold the dough over the filling to create a half-moon shape or an oval.
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11
Pinch the edges firmly to seal. Place the pirozhki seam-side down on a floured surface and flatten them slightly with the palm of your hand. Let them rest for 15 minutes.
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12
Heat about 1 inch of oil in a large, heavy-bottomed skillet over medium heat (approx. 350°F). Do not let the oil smoke.
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13
Carefully place 3-4 pirozhki in the hot oil. Fry for 3-4 minutes per side, turning once, until they are deep golden brown and puffed. Adjust heat if they brown too quickly.
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14
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining pies.
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15
Serve warm while the exterior is still crisp and the interior is soft and steamy.
💡 Chef's Tips
Always ensure your filling is completely cool before stuffing; warm filling will steam the dough from the inside and cause it to tear. If you prefer a lighter version, you can bake these at 375°F for 20-25 minutes after brushing with an egg wash. Don't overstuff the pies; leaving a clear margin around the edges ensures a tight seal that won't burst during frying. For the softest dough, use milk rather than water, as the fats in the milk enrich the crumb significantly. If the dough is too sticky to handle, oil your hands slightly instead of adding excessive flour, which can make the pastry tough.
🍽️ Serving Suggestions
Serve with a side of cold sour cream (smetana) for dipping. Pair with a bowl of hot Borscht or Shchi (cabbage soup) for a full traditional meal. Enjoy with a glass of hot black tea served with a slice of lemon. For a street-food vibe, wrap them in parchment paper and eat them on the go. Accompany with spicy Russian mustard or fermented pickles for a sharp flavor contrast.