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Fluffy, savory and very delicious taste these piroshki with potatoes. They are vegan and easy to make with just a few ingredients. Instead of baking in the oven, you can also fry the Russian buns in a pan. They are perfect for lunch or to go. You can find a detailed potato piroshki recipe with exact quantities and step-by-step instructions here at the very bottom.
Piroshki with potato filling vegan
The dough for the Russian potato piroshki comes without milk, egg and other animal products. By the way, this is the basic recipe, according to which the dough for piroshki was also prepared in the Soviet Union, and the buns were then sold on the market. You don’t need butter or milk for the filling either. Thus, the piroshki with potato filling are suitable for vegans.
Dry yeast instead of fresh yeast
Instead of fresh yeast, which I used for the dough, you can use dry yeast. For the piroshki recipe below you will need 7 g of it. Dissolve the dry yeast in lukewarm water, just like fresh yeast, together with sugar.
Fried potato piroshki
You can make the piroshki with potato filling not only baked, but also fried. In this case, you do not need to let the buns rise, and you do not need to coat them with plant milk. Just put plenty of vegetable oil in the pan, heat it up and fry the potato piroshki over low to medium heat until golden brown on both sides.
As lunch, dinner or snack
The potato piroshki make you full and are ideal as a main dish for lunch or dinner. You can serve them with a vegetable salad. They are also perfect as a snack in between meals. In addition, you can conveniently take the buns with you on the road, including hiking, to work or university.
These potato piroshki are
- savory,
- fluffy,
- soft,
- very tasty,
- vegan,
- filling,
- baked,
- easy to make with ordinary ingredients,
- perfect as a main meal, snack, take away,
- classic of Russian cuisine.
Vegan Russian potato piroshki recipe
The recipe for the Russian piroshki with potatoes is very simple, but takes some time for the yeast dough to rise. Here you can get a rough idea of how the making goes, and what you need for the recipe. The exact quantities and step-by-step instructions for making the potato piroshki can be found in the recipe box below.
For the yeast dough you need
- lukewarm water,
- flour,
- yeast – I used fresh yeast,
- some sugar and salt
- and some vegetable oil.
For the filling you need
- potatoes,
- onions,
- vegetable oil for frying
- and salt.
For the coating of the buns you also need
- soy milk
- and turmeric powder.
How to make Russian potato piroshki: here’s how (See the detailed recipe below.)
- For the filling, peel the potatoes, boil them and mash them. Finely chop the onions and fry them in vegetable oil until golden brown. Then add the onions to the mashed potatoes and season with salt.
- Then knead the ingredients into a soft yeast dough, let it rise for about 1 hour, knead it briefly and let it rise for another 30 minutes.
- Now divide the dough into small pieces, fill them with the mashed potatoes and form buns, which you spread on a baking tray and let rise for about 20 minutes. Then bake them at 180 °C for about 25 minutes. Done!
Baked piroshki with potatoes: tips and tricks
- Instead of fresh yeast you can use dry yeast for the dough. For this recipe you need 7 g of it.
- It is important that the water is lukewarm and the rest of the ingredients are at room temperature, so that the yeast dough can rise quickly.
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
- Be sure to knead the yeast dough for 8 – 10 minutes to make it elastic and smooth.
- Instead of soy milk, you can use another milk alternative, such as lupine, oat, coconut or almond milk, to coat the buns before baking.
Have you made potato piroshki using 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 Russian savory baked buns.
Looking for more piroshki recipes? Try:
- Piroshki with carrots – vegan recipe for sweet filled buns
- Rhubarb piroshki – Russian buns with rhubarb filling
Potato piroshki
Ingredients
for the dough
- 250 ml water lukewarm
- approx. 450 g flour
- 19 g fresh yeast
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 tsp salt
- flour for the work surface
for the filling
- 800 g potatoes
- 2 onions
- vegetable oil for frying
- salt
for the coating
- 2 tbsp soy milk room-warm
- 2 pinches of turmeric powder
Instructions
Preparation of the filling
- Peel potatoes, cook them and mash them.
- Chop onions and fry them in vegetable oil until golden brown.
- Add the onions to the mashed potatoes and mix well.
- Season the potato filling with salt and let it cool down.
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. Then knead it briefly and let it rise for another 30 minutes.
Preparation of the piroshki
- Put the dough on a floured work surface and divide it into small pieces (for me 18 pieces of about 41 - 42 g each).
- First flatten one piece of dough, place about 1 heaping tablespoon (or depending on the size of your piece of dough) of potato filling on it, fold its sides together and stick them down. Flatten the resulting filled bun slightly and place it seam side down on a baking sheet lined with parchment paper. Repeat the procedure with the other pieces of dough, leaving some space between the buns on the baking sheet, and spread the remaining buns on the second baking sheet.
- Let the potato piroshki rise in a warm place for about 20 minutes.
- Mix soy milk with turmeric powder, spread it on the piroshki on the first baking sheet and bake them in a preheated oven at 180 °C top and bottom heat for about 25 minutes. Repeat the same with the piroshki on the second baking tray.
Notes
- Instead of fresh yeast you can use dry yeast for the dough. You need 7 g of it.
- The amount of flour given may differ. Therefore, add the flour in portions until the yeast dough gets the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
- Instead of soy milk, you can use another milk alternative, for example lupine, oat, coconut or almond milk, to coat the buns before baking.
- Note the detailed tips and tricks for making the potato piroshki at the top of the post.