About this Recipe

By: Rachel

Note: January’s recipes include nonalcoholic beverage pairings from Gaelynn Lea.

Since winning NPR Music’s Tiny Desk Contest in 2016, she has captivated audiences around the world with her haunting original songs and traditional fiddle tunes. In 2022, she composed and performed the music for Macbeth on Broadway, starring Daniel Craig and Ruth Negga.

Just after her 40th birthday, Gaelynn massively reduced her alcohol consumption. She still loves to seek out the perfect pairings of food and drink, only without the booze!

Photo credit: Visit Duluth

For years, I lived right across the street from Seattle’s famed Pike Place Market, a bustling marketplace filled with vendors selling nearly anything you can think of—fresh produce, meats, every kind of seafood imaginable, sweets, clothes, handmade goods, and an array of ready-to-eat foods.

My favorite stall was always Piroshky Piroshky, the Russian shop with a selection of sweet and savory choices. This may be a good time to remind us all that piroshky is not pierogi. Pierogi are Polish dumplings, with more of a pasta-like wrapping. Piroshky are made of a yeasted dough, enriched with butter and cream and lightly sweetened with sugar.

My go-to piroshky was potato-mushroom, the just-barely-sweet dough encasing soft potato and sautéed mushroom flavored with salt, pepper, and dill. There was something about it that made me crave it well beyond what was reasonable for such a simple dish, and when I moved away, I missed being able to walk a few blocks for my favorite treat.

I knew I had to crack this recipe (especially when I found out that Piroshky Piroshky changed their recipe—eek!—and the new version was nothing like the original). It took years of trying out various recipes and a lot of trial and error, but with this recipe, I just close my eyes and take a bite, and I’m right back in Seattle, biting into a warm, fragrant pastry—minus the salt air… and the traffic.

Piroshky! Piroshky!

These simple, savory, and oh-so-rich piroshky are the stuff that dreams are made of.

Print Recipe

Meal Type Baked Goods, Snack

Good For Anytime

Servings 12 Piroshky

Ingredients

Mushroom and Potato Filling

3 tablespoons unsalted butter
1 medium onion, diced
12 ounces (340g) fresh mushrooms, cleaned and diced
4 tablespoons fresh dill, chopped (reserve half for garnish)
Kosher salt and freshly ground black pepper
3 cups (600g) leftover mashed potatoes, or 4 large potatoes, peeled, boiled, and mashed with ½ cup (120mL) hot milk, 4 tablespoons (60g) butter, ⅓ cup (75g) sour cream, and salt and pepper to taste

Piroshky Dough

4 cups (500g) all-purpose flour
1 ½ tablespoons tablespoons instant yeast
1 ½ teaspoons salt
3 tablespoons (40g) sugar
3 tablespoons (45g) unsalted butter, softened
¼ cup (60mL) heavy cream
¼ cup (60mL) whole milk
1 cup (220mL) buttermilk
1 large egg

To assemble

1 large egg + 2 teaspoons heavy cream whisked together (for the egg wash)
1 small dish water, for sealing the dough

Step by Step Instructions

Step 1

First, prepare the filling. In a large skillet, heat the butter over medium-high heat until foaming. Add the onion, and sauté for 4-5 minutes, stirring occasionally, until soft.
Add the mushrooms and toss in the butter, then allow to cook for 3-4 minutes undisturbed. Stir, and allow to cook for another 4-5 minutes, or until the mushrooms have browned and released their juices. Add 2 tablespoons fresh dill, and season generously with salt and pepper. Set aside to cool at room temperature for 10 minutes, then refrigerate until ready to use.
Prepare mashed potatoes, then refrigerate until ready to use.

Step 2

Add all of the ingredients for the dough to the bowl of a stand mixer and mix on a low speed for 7 minutes, or until well-combined. The dough will be a little tacky and may stick to the bottom of the bowl, but should not stick to the sides.

Step 3

Place the dough in an oiled bowl and turn it so that it is oiled on all sides. Cover with plastic wrap and set aside in a warm place for 1-2 hours until doubled in bulk.

Step 4

Cover a large sheet pan with parchment, and have a damp (not wet) tea towel at the ready.
Now divide the dough into 12 equal pieces. Roll each into a ball by pressing the dough gently but firmly into the countertop with the palm of your hand, rapidly rotating your hand in a circle shape.
As you finish each ball of dough, transfer it to the lined sheet pan and cover it with the damp towel so it does not dry out.

Step 5

Next, fill your piroshky. Using a rolling pin, roll each ball of dough into a circle about ¼” or 6mm thick.
Spoon about 2 tablespoons mashed potato onto half of the dough, leaving a small border around the edges. Top the potato with about 1 ½ tablespoons mushroom.
Dip a small brush or your finger into the dish of water, and run it around the periphery of the dough to help create a seal.
Pull the remaining half of the dough over the filled portion to create a half-moon shape, and press to seal.
Return the filled piroshky to the lined sheet pan, and cover with a damp towel. Repeat until all of the piroshky have been filled. Allow the piroshky to rise for 30 minutes, covered with a damp towel.
Preheat the oven to 400°F (200°C). Brush the piroshky with the egg wash on the top and sides, and top with the remaining chopped dill.
Bake for 17-20 minutes or until golden brown. Allow to cool, and serve warm. These reheat well from the refrigerator or freezer.

Nonalcoholic Beverage Pairing

By: Gaelynn Lea

Not all non-alcoholic beers are created equal, but the industry has come a long way in the past couple years. For a hearty and earthy dish like this, consider picking up a 4-pack of Guinness Zero, which is available at almost every liquor store nowadays. Another option, if you’re not a dark beer person, is Atlética Mexican-Style Copper by Athletic Brewing. It is a bit brighter than the Guinness, but the malty, bready undertones will complement the mushroom-y goodness of this delicious wintry dish.

Wine Pairing

By: Olivia

Comforting piroshky deserves a beautiful wine pairing that complements its earthy, savory, and creamy qualities. Great options include white Bordeaux or Rhône blends, made usually of Sauvignon Blanc and Sémillon or Marsanne and Roussanne respectively. Both are bolder styles with subtle sweetness and herbaceousness with citrus notes to cut through this dish.