A Piroshki or Priozhki is a Russian word for individual sized baked or fried buns with a variety of stuffing. They are similar to a calzone or other stuffed hand-held pies. These pies/buns are commonly stuffed with meat or vegetables, but you can find sweet-based fillings in most places that sell them. If you are in Seattle make sure to visit Piroshky Piroshky in Pike Place Market for some delicious treats. They carry an amazing line of vegetarian, meat and sweet piroshkies.
It is incredibly simple to make a batch of vegan piroshkies at home and you can play around with the stuffing. I went with the classic potato/onion filling and we loved it. You could try potato-mushrooms, cabbage-onions or even potato-green onions. There aren’t any rules on the piroshky shape, make a triangle or circle or even a braided piroshky, there are no rules on when to eat them as well.
3 cups flour
2.5 tablespoons oil
3/4 cup plant milk
1/4 cup water
7 grams active dry yeast
1/2 teaspoon sugar
1/4 teaspoon salt
For the filling
2 pounds potatoes
1 large onion, finely chopped
1 teaspoon red chili flakes ( optional)
salt and pepper to taste
1. Place milk and water in microwave for 30 seconds. It should be warm to touch, this is important for yeast to proof.
2. Place the warm milk and water in a large bowl, add sugar and yeast and mix well. Let it stand for 15minutes. The yeast mixture should be frothy at the end of 15minutes.
3. Sift the flour into a bowl and add salt and oil.
4. Add the yeast mixture to the flour and whisk until you have a smooth dough. Add more flour if needed, the dough should be non-sticky.
5. Place the dough in a lightly oiled bowl and cover it. Keep it in a warm place for an hour.
6. While the dough is rising, you can prepare the filling.
7. Peel and cut potatoes into big chunks. Cook them in a large saucepan of boiling salted water until tender.
8. Once cooked, drain the water and mash the potatoes well. Add seasoning and mix well.
9. Heat oil in a pan and fry the onions till they turn soft and golden brown. Mix well with the potatoes and set aside.
10. After the dough has risen, knead well to remove any air bubbles.
11. You can flatten the dough out using a rolling pin and use cookie cutters to cut them into different shapes or just divide the dough into equal circles.
12. Lightly oil your hand and place one portion on your hand. Stretch the dough in a small flat circle, about the size of your palm. Make sure not to stretch it too thin and there are no holes.
13. Place a tablespoon or two of the filling in the center and seal it well.
14. Place the stuffed dough on a parchment sheet lined baking tray.
15. Repeat steps with the remaining dough.
16. Brush the pastries with little milk before baking.
17. Bake at 400F for 20minutes or until the pastries are a light golden color.