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Piroshki with bean filling recipe
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Piroshki with bean filling

Crispy fluffy dough and spicy juicy filling – that's what the hearty pan fried piroshki with beans consist of. They are vegan, filling and incredibly tasty. The filled buns are ideal as a main meal, snack or appetizer. With this recipe you can easily make the piroshki with bean filling yourself with just a few ingredients.
Course Appetizer, Main Course, Snack
Cuisine Russian
Prep Time 25 minutes
Cook Time 50 minutes
Dough rising time 1 hour 15 minutes
Servings 15 piroshki

Ingredients

for the dough

  • 250 ml water lukewarm
  • approx. 450 g flour**
  • 30 ml vegetable oil
  • 19 g fresh yeast
  • 1 tsp sugar**
  • 1 tsp salt
  • vegetable oil for the work surface if necessary

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.