Some recipes are more than just food—they are memories.

Growing up in Ukraine, fried piroshki were a staple in our home. Almost every week either my mom or my grandma would make a big batch. Sometimes they were filled with creamy mashed potatoes, sometimes with potatoes and fried onions, sometimes with potatoes and cheese. On special occasions they might be filled with sweet farmer’s cheese (tvorog) or homemade fruit jam.

Making piroshki was never just about feeding the family. It was a tradition. My mom and grandma would often take turns making them, and there was always enough to share. Neighbors would stop by, relatives would visit, and somehow everyone left with a few warm piroshki wrapped in a kitchen towel.

I haven’t made these piroshki in the United States for probably 15 years. Life became busy, new recipes appeared, and somehow this childhood favorite got pushed aside.

But recently I decided to make them again.

The moment I took the first bite, I was instantly transported back to my childhood. Suddenly I was standing in the middle of my grandmother’s kitchen again, watching her shape piroshki while the aroma of freshly fried dough filled the house. It felt like being a little girl again.

The experience became even more special when my family tried them. My husband, who has eaten plenty of piroshki throughout his life, immediately declared them the best piroshki he had ever tasted. My kids couldn’t stop eating them and kept reaching for another one.

Some recipes have that kind of magic. They bring back memories, connect generations, and remind us where we come from.

These homemade Ukrainian fried piroshki are exactly that kind of recipe.

Why You’ll Love This Recipe

Soft, fluffy, pillowy dough
Simple ingredients found in most kitchens
Easy to mix by hand or in a stand mixer
Classic Ukrainian comfort food
Perfect for meal prep
Freezer-friendly
Delicious with potato, cheese, onion, tvorog, or sweet fillings

Ingredients

Dough

250 g water
200 g milk
600 g bread flour
12 g baking salt
12 g sugar
2 tablespoons mayonnaise
2 tablespoons avocado oil
6 g instant dry yeast

Potato Filling

2 pounds (900 g) potatoes, peeled
Salt, black pepper to taste

Optional Filling Variations

Potato & Cheese

Half of the mashed potatoes
150–200 g shredded mozzarella cheese

Potato & Fried Onion

Half of the mashed potatoes
1 large onion, finely diced and sautéed until golden

For Frying

Avocado oil

How to Make Ukrainian Fried Piroshky

Step 1: Prepare the Dough

In a large bowl or the bowl of a stand mixer, combine: water, milk, bread flour, salt, sugar, mayonnaise, avocado oil, Instant dry yeast. Mix until a shaggy dough forms.

Mixing by Hand

If mixing by hand, don’t worry if the dough looks rough at first.

Cover the bowl and let the dough rest for 10–15 minutes. This short rest allows the flour to hydrate and makes the dough much easier to work with.

After resting, perform a series of stretch-and-folds directly in the bowl until the dough becomes smoother.

Let the dough rest another 10–15 minutes and repeat the stretch-and-fold process if needed.

You will notice the dough becoming stronger, smoother, and more elastic with each fold.

Mixing in a Stand Mixer

Mix on low speed until all ingredients are incorporated. Increase to medium-high speed and knead for about 6–8 minutes until the dough becomes smooth and elastic.

Step 2: First Rise

Place the dough into a lightly oiled bowl. Cover and let rise at room temperature for approximately 1 to 1½ hours, or until doubled in volume. The exact timing will depend on the temperature of your kitchen. A properly fermented dough should look puffy, airy, and noticeably larger.

Step 3: Prepare the Filling

While the dough rises, boil the potatoes until fork tender. Drain thoroughly. Mash until smooth and season with salt. Divide the potato mixture into two portions if desired. For one portion, stir in shredded cheese. For the second portion, mix in sautéed onions that have been cooked until golden and fragrant. Allow the filling to cool completely before shaping. Warm filling can make the dough difficult to seal.

Step 4: Divide and Shape

Turn the dough onto a lightly oiled work surface. Divide into 70 g pieces. You should get approximately 14–15 piroshki. Shape each piece into a ball and let rest for 10 minutes. Flatten each dough ball into a circle. Place a generous spoonful of filling in the center. Bring the edges together and pinch firmly to seal. Gently flatten the shaped piroshky slightly with your hand. Place seam-side down.

Step 5: Final Proof

Cover the shaped piroshkyiwith a towel. Allow them to proof for 20–30 minutes. They should look slightly puffy but not over-proofed.

Step 6: Fry the Piroshki

This step is incredibly important. Unlike many fried foods, piroshki should be fried at a lower temperature. Heat oil to approximately 320°F (160°C). A lower frying temperature allows the dough to cook completely through before the exterior becomes too dark. If the oil is too hot, the outside may brown quickly while the interior remains undercooked. Carefully place several piroshki into the hot oil. Do not overcrowd the pan. Fry until deeply golden brown on one side, then flip and continue frying until evenly golden. Transfer to a paper towel-lined tray. Serve warm.

Storage

Store leftover piroshki in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 3–5 minutes or until warmed through.

Freezing Instructions

Piroshki freeze beautifully. Allow them to cool completely. Freeze in an airtight container for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven until hot.

Frequently Asked Questions

What are piroshki?

Piroshki are traditional Eastern European stuffed buns that can be either baked or fried. Popular fillings include potatoes, cheese, cabbage, meat, mushrooms, farmer’s cheese, and fruit preserves.

Can I make the dough ahead of time?

Yes. After mixing the dough, refrigerate it overnight. Allow it to warm slightly before shaping.

Why add mayonnaise to the dough?

Mayonnaise adds richness and helps create an exceptionally soft and tender texture.

Can I use all-purpose flour?

Yes, but bread flour produces a slightly chewier and fluffier texture.

Why use avocado oil for frying?

Avocado oil has a high smoke point, making it ideal for frying because it stays stable at high temperatures without breaking down easily. Its neutral flavor lets the taste of the piroshki shine, while helping them fry up beautifully golden and crisp. Plus, it’s rich in heart-healthy monounsaturated fats compared to many traditional frying oils.

Why fry at 320°F instead of 350°F?

A lower frying temperature gives the dough enough time to fully cook through while still developing a beautiful golden crust.

Can I bake these instead?

Yes. Here is the recipe! Bake at 375°F (190°C) until golden brown, approximately 20–25 minutes.

What other fillings work well?

Traditional fillings include:

Farmer’s cheese (tvorog)
Sweetened cream cheese
Cabbage
Mushrooms
Ground meat
Cherry filling
Apple filling
Apricot jam

Can I freeze uncooked piroshki?

Yes. Freeze after shaping. Thaw overnight in the refrigerator and allow to proof before frying.

There is something incredibly comforting about homemade piroshki. They’re simple, humble, and made from pantry staples, yet they carry generations of memories in every bite. Whether you fill them with potatoes and cheese, potatoes and onions, or another traditional filling, I hope they bring as much joy to your table as they have brought to mine for decades.

Disclosure: As an Amazon Associate I earn from qualifying purchases.

Discover more from Natasha's Baking

Subscribe to get the latest posts sent to your email.

Easy Fried Piroshki