Golden, pillowy, and irresistibly filled with savory or sweet goodness, Piroshki are a staple of Eastern European comfort food. These handheld stuffed buns are fried or baked to golden perfection, making them a beloved treat from Moscow to Minnesota. Whether you’re filling them with meat, potatoes, cabbage, or jam, the result is always a bite-sized pocket of joy.

This recipe captures the authentic softness of a classic Russian piroshki dough and pairs it with a flavorful filling that’s perfectly balanced. The dough is tender yet sturdy enough to hold in all that delicious filling. Perfect for sharing, entertaining, or simply stocking your freezer with cozy snacks, this is the kind of recipe you’ll turn to over and over again.

What Kind of Dough Works Best for Piroshki?

For traditional piroshki, a yeasted dough is ideal. It should be soft, slightly sweet, and easy to roll out. While you can use puff pastry or pie dough for shortcuts, nothing beats homemade dough enriched with a touch of milk and butter. The result is a fluffy, golden crust with just enough chew to contrast the warm, flavorful filling.

Ingredients for the Best Piroshki Recipe Ever

Flour – All-purpose flour creates a soft and workable dough base that’s sturdy enough to hold the filling.

Milk – Warm milk adds richness and activates the yeast.

Active Dry Yeast – Essential for that fluffy, pillow-like texture.

Sugar – A small amount feeds the yeast and balances the dough’s flavor.

Salt – Enhances the overall taste and strengthens the dough structure.

Butter – Adds tenderness and a subtle richness to the dough.

Eggs – Help bind the dough and give it a beautiful color and texture.

Filling (Sweet or Savory) – You can use sautéed ground meat with onions, mashed potatoes with cheese, cabbage, or even sweet jam or fruit preserves for a dessert version.

Oil (for frying) – Neutral oil like vegetable or canola works best for shallow frying until golden brown.

How To Make the Best Piroshki Recipe Ever

Step 1: Make the Dough

In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 10 minutes until frothy. Add in the eggs, melted butter, and salt. Gradually mix in the flour, one cup at a time, until a soft dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover with a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 2: Prepare Your Filling

While the dough is rising, prepare your desired filling. For savory piroshki, brown ground beef or pork with finely chopped onions, season with salt and pepper, and let it cool. For a vegetarian version, mashed potatoes with sautéed onions and cheese work beautifully. If you’re going sweet, spoon fruit preserves into a bowl, ready for assembly.

Step 3: Shape the Piroshki

Once the dough has doubled, punch it down and divide it into equal pieces (about 16-20). Roll each piece into a ball and flatten it into a circle on a floured surface. Spoon about 1 to 2 tablespoons of filling into the center. Fold the dough over the filling and pinch the edges tightly to seal. Place seam-side down on a tray.

Step 4: Let Them Rest

Cover the filled piroshki with a kitchen towel and let them rest for 20-30 minutes. This second rise gives them an extra lightness and helps them hold their shape when cooking.

Step 5: Cook Until Golden

Heat oil in a skillet over medium heat. Fry piroshki in batches, a few at a time, until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. For a baked version, brush with an egg wash and bake at 375°F (190°C) for 20-25 minutes until golden and puffed.

How to Serve and Store These Golden Piroshki

Piroshki are best enjoyed warm, fresh out of the skillet or oven. Serve them as a snack, appetizer, or main course paired with a light soup or fresh salad. For sweet versions, dust lightly with powdered sugar and enjoy with tea or coffee.

To store, allow them to cool completely. Keep them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them individually on a baking sheet before transferring to a freezer bag. Reheat in the oven or air fryer to bring back their golden crispness.

Frequently Asked Questions

How do I keep the dough from sticking when shaping?

Lightly flour your hands and the work surface. This will keep the dough manageable without drying it out.

Can I bake these instead of frying?

Absolutely! Brush with an egg wash and bake at 375°F until golden, about 20-25 minutes. The texture is a bit different, but still delicious.

What fillings are traditional?

Popular savory fillings include beef and onion, potato and cheese, or cabbage. Sweet options often feature cherry, apricot, or plum jam.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Why is my dough not rising?

Check your yeast freshness and make sure your milk is warm, not hot. Hot liquid can kill the yeast.

Do I need to use egg in the dough?

Eggs enrich the dough and add structure. You can omit them, but the texture will be slightly different.

Want More Appetizer Ideas?

If you’re hooked on these irresistible piroshki, you’ll love trying out these other savory bites from the site:

Cranberry Brie Pull Apart Bread for a gooey, cheesy appetizer with a tart twist.
Cheesy Thumbprint Appetizers with Hot Pepper Jelly for a spicy-savory flavor pop in every bite.
Homemade Naan Bread if you want to pair your piroshki with a soft, pillowy side.
Garlic Butter Steak Bites with Parmesan Cream Sauce for the ultimate meaty indulgence.
Garlic Parmesan Chicken and Potatoes to turn any snack plate into a full-on comfort feast.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board for savory appetizers so it’s always just a click away.

And I’d love to hear from you! Did you go for savory or sweet fillings? Fry or bake? Share your piroshki photos and tips in the comments!

Let’s keep learning from each other and make home cooking even more fun.

The Best Piroshki Recipe Ever

Author: Nina Johnson
Prep Time: 1 hour 45 minutes (including rising)
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Yield: 16–20 piroshki 1x
Category: Appetizers

Print Recipe

Description

Soft, golden, and filled with your favorite savory or sweet fillings, this piroshki recipe brings traditional Eastern European flavor to your kitchen. Whether fried or baked, each bun is a satisfying snack or meal that stores and reheats beautifully.

Instructions

Combine warm milk, sugar, and yeast in a large bowl. Let sit for 10 minutes until foamy.
Add eggs, melted butter, and salt. Mix well.
Gradually stir in flour until a soft dough forms. Knead for 8–10 minutes until smooth.
Cover and let rise for 1 to 1.5 hours until doubled in size.
Prepare your filling of choice during the rise time.
Punch down dough and divide into 16–20 pieces. Flatten each into a circle.
Add 1–2 tablespoons of filling to each. Fold and pinch edges to seal.
Place seam-side down and let rise for 20–30 minutes under a towel.
Heat oil in a pan and fry until golden brown on both sides (2–3 minutes each), or bake at 375°F for 20–25 minutes after brushing with egg wash.
Drain on paper towels and serve warm.