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.
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.