About this Recipe

By: Rachel

There’s something unforgettable about your first bite of piroshky—warm, golden, and filled with savory comfort. I discovered my favorite, potato-mushroom piroshky, at Seattle’s famous Pike Place Market. At the beloved Piroshky Piroshky stall, these Eastern European pastries don’t last long! Fortunately, you don’t have to go to Seattle to taste these delectable treats—just follow my piroshky recipe.

Discovering the Magic of Potato-Mushroom Piroshky at Seattle’s Pike Place Market

For years, I lived right across the street from Seattle’s famed Pike Place Market. It’s 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. It’s where my love for piroshky began. My simple craving for potato-musshroom piroshky turned into a minor obsession—until I finally re-created the recipe.

What Is a Piroshky?

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.

Originating in Eastern Europe, piroshky have long been a beloved street and home food, especially in Russia and Ukraine. These little pies are filled with meat, vegetables, cheese, or fruit—each version reflecting local traditions and family recipes.

Potato and Mushroom: My Favorite Piroshky Filling

My go-to piroshky was potato-mushroom. I loved the way that the just-barely-sweet dough contrasted with the soft potato and sautéed mushroom filling, simply 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 nosh.

Perfecting the Potato-Mushroom Piroshky Recipe

After falling in love with those buttery, golden pastries in Seattle, I became a little preeocupied with recreating them in my own kitchen. Anyone who’s ever asked what is a piroshky quickly learns it’s more than just a stuffed bread. It’s a warm, comforting bite of nostalgia wrapped in soft, sweet, yeasted dough.

I knew I had to crack this piroshky recipe (especially when I found out that the orignal shop changed their recipe. The new version was nothing like the original, and it was now vegan. 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 piroshky—minus the salt air… and the traffic.

For other Pike Place Market-inspired treats, try my Hot Honey Cedar Plank Salmon or French Green Salad with Bûcheron Toasts.

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 of 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.

Potato and Mushroom Piroshky

These simple, savory potato-mushroom piroshky are the stuff that dreams are made of.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Rise Time 2 30

Meal Type Baked Goods

Good For Comfort, Russian

Yield piroshky

Equipment

Stand Mixer (optional)
Rolling Pin
Chef's Knife
Cutting board
Measuring cups and spoons or kitchen scale
Kitchen scale or measuring cups and spoons

Ingredients

Mushroom and Potato Filling

3 tablespoons unsalted butter
1 medium onion diced
12 ounces (340g) fresh mushrooms cleaned and diced
4 tablespoons chopped fresh dill (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 instant yeast
1 ½ teaspoons kosher 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.