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Crispy fluffy dough and spicy juicy filling – that’s what these hearty pan fried piroshki with beans consist of. They are vegan, filling and incredibly delicious. The filled buns are ideal as a main meal, snack or appetizer. You can easily make them yourself with just a few ingredients. You can find a detailed piroshki with bean filling recipe with exact quantities and step-by-step instructions here at the bottom.
Season bean filling
Fried onions make the bean filling especially delicious. I also use them to prepare the filling for the potato vareniki and potato piroshki. But to make the bean puree even tastier, you can use different spices.
I seasoned the bean filling only with salt and black pepper. Additionally, you can season it with nutmeg, paprika or chili powder. Fresh herbs can also be added.
Proper seasoning of the bean filling for the piroshki is just as important as, among other things, the kidney bean mixture for the vegan kidney bean fritters, kidney bean burger patties or bean roast.
Since the beans are cooked, just taste the piroshki filling and then taste it again if necessary.
Stuffing to fill
Unlike the cabbage piroshki or piroshki with egg and leek filling, which are difficult to fill because stewed cabbage or the mixture of boiled eggs and leek onions tends to scatter, the bean filling is very easy to work with. This is because it has a sticky consistency and is convenient to form into a ball, which you can then place on the dough circle and easily seal with the dough.
For this reason, you can fill these dumplings very full with the bean puree. So you end up with piroshki with plenty of filling and a crispy crust from the dough.
Oven piroshki with beans
Just like piroshki with apple jam or rhubarb piroshki, you can make these piroshki with bean filling in the oven instead of frying them. In this case, let the filled pastries rise on the baking sheet in a warm place for about 20 minutes before putting them in the oven.
Bake the piroshki with bean filling in a preheated oven at 180 °C top and bottom heat for about 20 – 25 minutes. Just before baking, you can carefully brush them with soy milk and a pinch of turmeric powder**.
These piroshki with bean filling are
- hearty,
- spicy,
- fluffy,
- juicy,
- soft,
- very tasty,
- vegan,
- filling,
- with crispy crust,
- delicious hot and cold,
- pan fried – also possible baked,
- easy to make with ordinary ingredients,
- ideal as a main course, appetizer, snack, to take away,
- popular buns of Russian cuisine.
Simple vegan piroshki with bean filling recipe
The piroshki with bean filling recipe, which you can find here at the end of the post in the recipe box, is vegan. You don’t need any animal ingredients for it.
Moreover, the recipe is pretty simple. It just takes a bit of time, as the dough needs to rise.
First, you knead a soft yeast dough from the ingredients and let it rise for an hour.
In this time you can make the bean filling. Fry the onions until golden brown. Then mash kidney beans, mix them with onions and season the filling with spices.
Divide the dough into pieces and fill each piece with the bean puree.
Then fry the piroshki in plenty of vegetable oil in a frying pan.
Have you tried my recipe for quick no yeast piroshki? Instead of mashed potatoes, you can make them with any filling you like – including this savory bean puree or the sweet carrot filling.
How to make piroshki with bean filling: tips and tricks
- Drain kidney beans thoroughly for the filling.
- Use only room warm and lukewarm ingredients for the yeast dough. This allows it to rise quickly.
- Instead of fresh yeast, you can also use dry yeast**. For the recipe below you need 6 – 7 g of it.
- The amount of flour given in the recipe may vary. Add flour in batches until you get a soft dough. It should not be mushy, but also not too firm or dry.
- Be sure to knead the yeast dough for about 7 – 10 minutes to make it elastic and pliable.
- Tape the edges of the bean filled buns as tightly as possible so they don’t rise when baked.
- Instead of pan frying, you can bake the piroshki with bean filling in the oven. Read my notes on how to do this here above.
Have you made piroshki with bean filling using this recipe? I’m looking forward to your results, your star rating and your comment here below on how they turned out and tasted to you.
Looking for more hearty vegan recipes? Try some more:
- Zucchini risotto – easy vegan recipe
- Mushroom goulash – vegan recipe
- Vinaigrette salad – recipe for popular Russian beet salad
Piroshki with bean filling
Ingredients
for the dough
for the filling
- 700 g kidney beans cooked or canned (drained weight)
- 3 onions medium size
- salt
- black pepper
- vegetable oil for frying
for frying
- vegetable oil
Instructions
- Drain kidney beans thoroughly.
Preparation of the dough
- Dissolve fresh yeast and sugar in lukewarm water.
- Add salt and vegetable oil and mix briefly.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the filling
- Peel onions, chop them and fry them in a little vegetable oil until golden brown.
- Finely puree the drained kidney beans with a hand blender.
- Add the fried onions and mix, seasoning the bean filling with salt and black pepper.
Preparation of the piroshki
- Divide the dough into 15 equal pieces (49 - 50 g each for me), form each piece of dough into a ball (If the dough is sticky, you can lightly grease your hands with vegetable oil.) and let the dough balls rest on the work surface for 15 minutes.
- Flatten each dough ball into a circle or roll it out.
- Place about 1 - 1.5 tablespoons of bean filling in the center of each dough circle.
- Fold the sides of each dough circle together, stick them down, and press the resulting filled bun just slightly flat.
- Put plenty of vegetable oil in a deep frying pan (If you want the buns to have a crispy crust, they should float in vegetable oil while frying) and heat it.
- Bake the bean filled buns in vegetable oil over low-medium heat, first from the seam side, then from the other side, until golden brown.
Notes
- Instead of fresh yeast you can also use dry yeast**. For the recipe you need 6 - 7 g of it.
- The specified amount of flour may vary. Add flour in portions only until a soft dough is formed. It should not be mushy, but also not too firm or dry.
- Stick the edges of the bean filled buns together as tightly as possible to prevent them from rising during frying.
- Instead of pan frying, you can bake the piroshki with bean filling in the oven. To do so, read my notes here above.
- Note the detailed tips and tricks for making the piroshki with bean filling at the top of the post.
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