Fluffy, savory and very delicious taste these piroshki with potatoes. They are vegan and easy to make with the recipe with just a few ingredients. Instead of baking in the oven, you can also fry the Russian buns in a pan. They are perfect for lunch or to take away.
Course Main Course, Snack
Cuisine Russian
Prep Time 45 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Dough rising time 1 hourhour50 minutesminutes
Servings 18piroshki
Ingredients
for the dough
250mlwaterlukewarm
approx. 450gflour
19gfresh yeast
2tbspvegetable oil
1tbspsugar
1tspsalt
flour for the work surface
for the filling
800gpotatoes
2onions
vegetable oil for frying
salt
for the coating
2tbspsoy milkroom-warm
2pinches ofturmeric powder
Instructions
Preparation of the filling
Peel potatoes, cook them and mash them.
Chop onions and fry them in vegetable oil until golden brown.
Add the onions to the mashed potatoes and mix well.
Season the potato filling with salt and let it cool down.
Preparation of the dough
Dissolve fresh yeast and sugar in lukewarm water.
Add salt and vegetable oil and mix briefly.
Add flour in portions and knead into a soft, slightly sticky dough. Knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour. Then knead it briefly and let it rise for another 30 minutes.
Preparation of the piroshki
Put the dough on a floured work surface and divide it into small pieces (for me 18 pieces of about 41 - 42 g each).
First flatten one piece of dough, place about 1 heaping tablespoon (or depending on the size of your piece of dough) of potato filling on it, fold its sides together and stick them down. Flatten the resulting filled bun slightly and place it seam side down on a baking sheet lined with parchment paper. Repeat the procedure with the other pieces of dough, leaving some space between the buns on the baking sheet, and spread the remaining buns on the second baking sheet.
Let the potato piroshki rise in a warm place for about 20 minutes.
Mix soy milk with turmeric powder, spread it on the piroshki on the first baking sheet and bake them in a preheated oven at 180 °C top and bottom heat for about 25 minutes. Repeat the same with the piroshki on the second baking tray.
Notes
Instead of fresh yeast you can use dry yeast for the dough. You need 7 g of it.
The amount of flour given may differ. Therefore, add the flour in portions until the yeast dough gets the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
Instead of soy milk, you can use another milk alternative, for example lupine, oat, coconut or almond milk, to coat the buns before baking.
Note the detailed tips and tricks for making the potato piroshki at the top of the post.