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Russian Pirozhki Recipe. Russian Recipe of Potato Pirozhki With Pictures.

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Now it's all about Pirozhki!

If you are reading about Pirozhki before you have read about Belyashi, you are more then welcome to visit here and read why I cook mostly Russian cuisine, what is “Belyashi” and how to make a delicious lunch (dinner, supper) for your family and friends. You will see, that it is rather simple to make it!

This time I'll teach you how to make Pirozhki.

Many Americans know and love “pierogi”, and when I start telling about my favorite recipe of Russian food called “pirozhki” (in Russian- “пирожки”), they think that “pirozhki” is the same as “pierogi”. It is not really the same. What American know as "pierogi', is usually Polish version of Russian "vareniki", like big dumplings with potatoes.

“Pirozhki” is a plural form of “pirozhok” (Russian- “пирожок”), that means “little pirog” (Russian- “пирог”- pie). “Pirog” is a full sized pie, while “pirozhki” are little pies.

Pirozhki are individual-sized fried (or baked) oval buns with different stuffing. Stuffing vary so much, that the choice of filling is endless. Mashed potatoes, boiled rice mixed with hard boiled chopped eggs, apples, cabbage, mushrooms, cottage cheese, what’s not!

My favorites are pirozhki with potatoes. And this is how to make Russian potato pirozhki, Russian little pies with mashed potatoes.


What to start with.

Make mashed potatoes. Should I teach you how to make it? May be just a little tip. Chop an onion and fry it in olive oil till it is light brown. Mash it into potatoes. Add spices (salt, pepper, dill weed)

Buy a pack of dinner rolls dough. A real Russian cook will make the dough from scratch (flower, sugar, butter, eggs, water or milk, pack of yeast, salt. Kneading it is the most hassle).

It’s too much of a job for me; that’s why I’m using a lazy version of it- just buying a couple of bags of dinner rolls dough. The effect is the same, so why not to go the easier way?

Put pieces of dinner roll dough on a plate and let them thaw until they are soft and fluffy. Cover the plate with a lightweight clean piece of cloth, it will keep the dough from drying and building a dry crust. I was told a "Russian secret"- you should cover the dough with a white cloth. Maybe it has something to do with harmful colors that might have been used in fabrics, I don't know. But I try to use white cloth traditionally.

Flatten each piece of the dinner roll dough with a rolling-pin. Use flower to dust it so that the dough won’t stick to a roller.

Just put it all together!

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It is simple!

  • Put a tablespoon of mashed potatoes in the middle of a dough circle.
  • Press the edges together with your fingers
  • Fold dough edges, pinching and sticking it with fingers.
  • Heat vegetable oil in a frying pan on medium-high. The oil should not be too hot, as pirozhki will burn easily. Pure vegetable oil is better for frying this stuff than any other oil. Don't use olive oil for frying pirozhki or belyashi. Olive oil is good for salads, not for frying.
  • Put pirozhki in the pan, with the folded side down. Pirozhki should be half dip in the oil . After the folded sides of pirozhki are brown, flip them over with the help of a spatula and fry the bottom.
  • Put pirozhki on a paper towel to dry excess oil, and then put them on an oven sheet, cover with foil and place in a warmed oven for 10-20 minutes. The oven should be preheated to 300-325F. This will add crispiness to pirozhki.
  • If you'd like them soft, pile pirozhki in a bowl (or a pot) and cover. When they cool this way, they will become soft.
  • Eat them just as they are, or with any main dish. Pirozhki are very good with soups. 

Today I made "bite-size" pirozhki, by cutting pieces of dinner roll dough by half

"bite-size" pirozhki

"bite-size" pirozhki

After frying pirozhki, I put them for several minutes into oven for crispiness.

After frying pirozhki, I put them for several minutes into oven for crispiness.


Lori T on November 30, 2017:

I see the latest comment goes back 5 years ago.

While I was reading them, I didn't find any that mentioned about freezing this delicious looking Pirozhki.

Can they be frozen? I'm making them right now and I know there will be way too many for me to eat in a day. So, I was just curious.. Have a great day.

ReuVera (author) from USA on June 02, 2012:

SCJ, I would love to share them with you :-)

Shalah Chayil from Billings, Montana on May 22, 2012:

I want to take some out of the picture and eat.

ReuVera (author) from USA on December 06, 2011:

Yep, Hanukkah Hanukkah!

Jason Menayan from San Francisco on December 05, 2011:

Armenians eat these, too (the Russian influence) - in fact, one of my aunts make these, and they're really delicious, even if they're an enormous calorie-bomb. They also make a variation using hamburger meat and chopped boiled eggs (maybe Russians eat those, too?). Well, Hanukkah is coming up soon, so fried foods are in order, right? Spasibo, Vera!

OpinionDuck on September 14, 2010:

I like look forward to that recipe.



ReuVera (author) from USA on September 13, 2010:

I haven't made knish for ages... now that you reminded.... oh my, I should make them and share the recipe.

The dough in knish is different, at least how we make them.

For Russian pirozhki I use dinner roll dough (yeast, raised dough). But for "knishiki" I make so called "chopped" dough, without yeast, when you "chop" flour with butter or margarine and then knead it with an egg and some salt.

I have to recollect how to make them and then I'll make and share!

Thanks for stirring up my memory.

OpinionDuck on September 13, 2010:


I had a thought because of the pastry dough used in pirozhki, it reminded me of a jewish knish.

I personally liked the Coney Island Knish, again a different dough.

Have you heard of knish?


ReuVera (author) from USA on September 13, 2010:

"Poka" is an equivalent of "bye", used more informal than "do svidania" (like "see you")

;) :)

OpinionDuck on September 13, 2010:


Thanks, and for the time being, or until?


ReuVera (author) from USA on September 13, 2010:

I found out that comment capsules here do not accept other alphabets. Cyrillic or Hebrew that i try to print in comments come out just as question marks (?????). While writing a hub it is different, you can just paste it there. Not in comments. LOL.

Again Spasibo and Poka!

OpinionDuck on September 13, 2010:



I have trouble with the cyrillic alphabet.

Da sveedaneeya

ReuVera (author) from USA on September 12, 2010:

Yes, OD, I love pirogee too! In Russian they call them "vareniki". You are right, the dough is different.

Spasibo! means "thanks". Now you know another Russian word. :)

OpinionDuck on September 12, 2010:


I prefer pirogees because of the dough, it is not a pastry. Pirozhki seems more like a pastry although the filling seems similar.

I like potatoes filling or kapusta and boil it and then fry in butter, and served with sour cream.

kharasho (only one of a few Russian words that I know)


ReuVera (author) from USA on April 30, 2010:

Apple pirozhki, yammi! Thanks for reminding, kerryg, I have to make those this weekend.

kerryg from USA on April 30, 2010:

Yum, I miss pirozhki! My host mom when I lived in Russia made the best apple ones.

ReuVera (author) from USA on March 25, 2010:

Of course, you can! You are welcome to share any of my recipes you find here.

sjk6101983 from Milwaukee, WI on March 25, 2010:

oh yummm! can I share your recipe with my mom? this looks good! :)

ReuVera (author) from USA on October 20, 2009:

Raw pizza dough? I should definitely try it! Thank you for a tip.

Jiberish from florida on October 20, 2009:

I love them. You can get raw pizza dough in the bakery department, it's delicious fried. I'm glad I stopped in, I almost forgot about these delicious treats. Thank you.

ReuVera (author) from USA on October 02, 2009:

Thank you, Madame X for your nice words. Actually I make pirozhki only with mashed potatoes. But I make belyashi with ground meet, mostly turkey. For belyashi I use uncooked ground meat. For pirozhki we usually use browned ground meat. You brown it in a skillet or in a microwave. Belyashi are opened so meat gets cooked fully. Pirozhki are closed, so it's better to use pre-cooked meat for pirozhki. Also, when I use ground meat I always mix it with fried chopped onion.

Madame X on October 02, 2009:

Yum! There is a vendor at the farmer's markets that I go to, she and her husband sell home-made pirozhkis both baked and fried. I get them for my husband a lot. His fav is beef and cheese.

So, just to clarify, you don't cook the meat before you seal it in the dough? You let the oven bake the meat? I don't have a lot of time to cook these days but my husband does!!

Thanks for the great instructions RueVera :)

ReuVera (author) from USA on September 30, 2009:

Privet, koma and hank you for your approval. I always buy the dinner roll dough. It's too complicated for me to make dough by myself, though it is also possible; I wrote about it in my hub about "belyashi". Spasibo. Poka.

hinckles koma from nyc on September 30, 2009:

Excellent hub, and since iam Russian i know how to make them but your recipe is a little different i love it, should i make my dough or buy it? Privet, Poka. Love all koma.

ReuVera (author) from USA on September 12, 2009:

Oh, Lily Rose, I love vareniki! I wrote about the difference between vareniki and pirozhki in my response to Rochelle's. Vareniki are boiled ("vatit'" means "to cook by boiling")

I love empanadas too! Yammm. Different cultures have same types of foods, just call them different names. In Russia empanadas are called "chebureki".

Lily Rose from A Coast on September 12, 2009:

Oh, how these remind me of my (late) grandmother's vareniki! Your pirozhki actually appear to be a combination of her varenikis (the filling) and my family's empanadas - yum!

ReuVera (author) from USA on August 31, 2009:

Angeline, my friend, thank you so much for visiting and commenting! When you come here I'll make those for you! Does it sound inviting?

anglnwu on August 31, 2009:

No wonder you don't any to spare--they look delicious. The way you make them reminds me of a Singaporean favorite--curry puffs. We use potatoes seasoned with curry powder, some minced meat and onion and we wrap it the same way you do. Also very yummy and they sell them in every street corner.

ReuVera (author) from USA on August 31, 2009:

Thank you, Sylvia, you are so nice. You can also make them with ground meet, or rice and eggs, even with steamed chopped cabbage.

Sylvia Van Velzer from Hawaii on August 31, 2009:

I just shared this in my facebook. I have family and friends who will love it! My daughter will make it for us.

ReuVera (author) from USA on August 31, 2009:

Yes, try them! Your hubby will love them!

Sylvia Van Velzer from Hawaii on August 30, 2009:

OmG! This really looks super yummy! We have to make this soon!

ReuVera (author) from USA on August 29, 2009:

I know Polish Pierogies, and love them! In Russian they have a name "vareniki", because they are boiled ("varit'" means "to boil") and "vareniki" may be filled also with soft cheese, or berries. I think that Slavic languages use a lot of similar words for similar, yet slightly different concepts. Russian pirozhki are fried of baked. Russian pirogi are actually pies, as Americans know them.

Rochelle Frank from California Gold Country on August 28, 2009:

Hmm... the name and the ingredients sound sililar to Polish pierogies-- yet the latter are boiled and then sauteeed in oil. Different?

ReuVera (author) from USA on August 28, 2009:

Vladimir, you'll have to wait till another batch. This one is gone already! My son and his friends love when I make Russian food!

Vladimir Uhri from HubPages, FB on August 28, 2009:

What a goodies. Am I invited?

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