No yeast piroshki – quick recipe with potato filling

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A crispy crust and juicy filling have these hearty piroshki. The dough for them is prepared without yeast and does not need a long rising time. So you can make the fried dumplings yourself in a flash. Instead of mashed potatoes you can also use other fillings. A detailed no yeast piroshki recipe with exact quantities and step-by-step instructions can be found below.

No yeast piroshki recipe

Quick lunch or dinner

These piroshki are ideal as a quick lunch or dinner. You can even make them after work in no time. They are also perfect as a snack between meals and to take on the go.

Since the dough is without yeast, it doesn’t need to rise. The filling is just as easily prepared without much effort. You can also make the mashed potatoes the day before.

Serve the no yeast piroshki still warm directly after baking. Then they taste best. When they are fresh, they have a crispy crust and a juicy filling.

Dumplings with no yeast dough

How to store no yeast piroshki?

Because the dough for these dumplings is made with baking soda, it does not stay fresh and airy as long as a yeast dough. Therefore, you should serve the no yeast piroshki on the day of preparation, if possible.

If you have some dumplings left over, store them in an airtight container in the refrigerator. Then consume them over the next few days.

Use up and refine mashed potatoes

This no yeast piroshki recipe is a great way to utilize the mashed potatoes you may have in the fridge that no one wants to eat anymore. This way you don’t have to cook the filling for the dumplings separately, you already have it ready.

Instead of following my recipe, you can also make the potato filling differently. Just cook a mashed potato according to your favorite recipe.

For example, instead of parsley, you can use other herbs of your choice. Or refine the potato filling additionally with different spices, for example with nutmeg**.

No yeast piroshki with potatoes

Other fillings

You can fill the no yeast piroshki not only with mashed potatoes.

Other fillings, such as stewed cabbage or mashed cooked beans, are just as good for it. Following my recipe for piroshki with egg and leek, you can make the filling with boiled eggs and leek onions. With sweet fillings, like with carrots or with rhubarb the dumplings without yeast dough taste also very delicious.

These filled dumplings are

  • crispy,
  • juicy,
  • savory,
  • spicy,
  • incredibly tasty,
  • aromatic,
  • filling,
  • with potato filling,
  • also possible with other fillings,
  • without yeast,
  • easy and quick to make,
  • ideal for lunch, dinner, snack or takeaway.

Dumplings with potato filling

Quick no yeast piroshki recipe

The no yeast piroshki recipe, which you can find here at the end of the post in the recipe box, is very simple and fast. For this you need only ordinary ingredients that you probably already have at home.

You can make the potato filling the day before. For this you make mashed potatoes, which is refined with fried onions and herbs. Of course, you can also use other fillings – sweet or savory.

The piroshki dough is also ready in no time. You knead it with baking soda and without yeast. So he does not have to rest for hours.

Now you just form the dumplings and bake them in the pan.

Quick fried dumplings

How to make no yeast piroshki: tips and tricks

  • Use room warm and not cold ingredients for the piroshki no yeast dough.
  • Add baking soda only mixed with flour to the other ingredients. Do not add it to the liquid ingredients, especially kefir, before the flour.
  • The amount of flour given in the recipe may vary. Add enough flour until you get a soft and sticky dough. It should not be too firm or dry.
  • Instead of parsley you can use other herbs for the potato filling.
  • You can season the potato filling with any spices.
  • You can also make the no yeast piroshki with other fillings. Please read my notes above.

Have you made no yeast piroshki according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the potato filled dumplings.

Looking for more savory dumpling recipes? Also try:

No yeast piroshki recipe

No yeast piroshki (with potatoes)

These hearty piroshki have a crispy crust and juicy filling. The dough for it is prepared without yeast and does not need a long rising time. So you can make the fried dumplings yourself in a flash with this recipe. Instead of mashed potatoes, you can also use other fillings.
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Course Appetizer, Main Course, Snack
Servings 10 piroshki

Ingredients
  

  • 250 g kefir room warm
  • 50 g sour cream room warm
  • 1 egg yolk room warm
  • 25 ml vegetable oil
  • 1 tsp sugar**
  • 1 tsp salt
  • 4 g baking soda** (sodium bicarbonate)
  • approx. 420 g flour**
  • vegetable oil for the work surface and for baking

for the potato filling

  • 800 g potatoes
  • 1 onion
  • 1 bunch of parsley
  • vegetable oil for frying

Instructions
 

Preparation of the potato filling

  • Peel potatoes, boil them in water and then drain the water.
  • Mash the cooked potatoes.
  • Peel onion, chop it and fry it in vegetable oil until golden brown.
  • Finely chop the parsley.
  • Add the parsley and fried onions to the mashed potatoes and mix, seasoning the mashed potatoes with salt.
  • Let the potato filling cool down.

Preparation of the dough

  • In a large mixing bowl, mix kefir, sour cream, egg yolk, vegetable oil, sugar and salt.
  • Mix about 380 g of flour with baking soda. (Add the rest of the flour as needed when kneading the dough).
  • Add the dry flour mixture to the liquid kefir mixture and knead it into a soft, somewhat sticky dough, adding more flour as needed if the dough is mushy.
  • Grease your hands, the dough and the mixing bowl with vegetable oil, form the dough into a ball and let it rest covered in the mixing bowl at room temperature for 15 minutes.

Preparation of the piroshki

  • Grease the work surface and your hands with vegetable oil. Divide the dough into 10 equal pieces (78 g - 79 g each for me) and shape each piece into a ball.
  • First flatten one dough ball, put the potato filling on it, fold its sides together, stick them and press the resulting filled dumpling just slightly flat. Repeat the procedure with the other dough balls.
  • Put plenty of vegetable oil in a deep frying pan and heat it.
  • Fry the dumplings in vegetable oil over low-medium heat, first from the seam side, then from the other side, until golden brown.
  • Serve the no yeast piroshki while still warm.

Notes

  • Use room warm and not cold ingredients for the piroshki no yeast dough.
  • Do not add baking soda to the liquid ingredients, especially kefir, before the flour.
  • The amount of flour indicated may vary. Add as much flour until you get a soft and sticky dough. In any case, it should not be too firm or dry.
  • Instead of parsley you can use other herbs for the potato filling.
  • You can season the potato filling with any spices you like.
  • Note the detailed tips and tricks for making the no yeast piroshki above in the post.

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