Potato and Mushroom Piroshky

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

5 from 1 vote

Prep Time 1

Cook Time 30

Rise Time 2 30

Meal Type Baked Goods

Good For Comfort, Russian

Yield piroshky

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

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.

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.

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.

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.

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.