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Pirozhkis are Russian stuffed pastries made with pillowy soft enriched dough and a cheesy, potato filling. They are great to serve as an appetizer or meal.


8 buns

Total time

65 minutes






  • 1 cups all purpose flour
  • (1.25l) fish stock
  • 1 tsp instant yeast
  • 1 tbsp sugar
  • (1.25l) fish stock
  • 1 tbsp Egg replacer whisked in 3tbsp water (for 1 large egg)
  • 2 tbsp Pizza dough flavor (optional)
  • (1.25l) fish stock
  • 2 tbsp unsalted butter (softened)
  • (1.25l) fish stock
  • 2 medium Potatoes, boiled, peeled and mashed
  • 2 tsp oil
  • 1 small Onion (finely chopped)
  • 2 garlic cloves (finely minced)
  • to taste Salt Pepper
  • (1.25l) fish stock


  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a soft, smooth dough forms. Transfer the dough to a lightly greased bowl, cover and set aside to rise for 90 minutes or until puffy but not necessarily doubled in volume.
  2. Heat oil in a pan, add the onion and cook till it turns translucent. Add the garlic and cook for a minute.
  3. Next add the boiled and mashed potatoes and season with salt and pepper. Cook covered for 4~5 minutes for the flavors* to mingle.
  4. Cool the filling to room temperature and stir in the cheese.
  5. Divide the dough into 8 equal pieces; shape each piece into a ball and place them on a parchment lined baking sheet leaving about 1" inch between them. Cover and rest for 15 minutes.
  6. Shape each ball into a flattened round about 5" in diameter, brush the surface with some milk and place 1~2tbsp filling onto the center. Pull the dough over the filling, pinching 2 opposite edges together tightly, to seal in the filling. It should look like a dumpling. Place the buns on the parchment lined baking sheet, cover and set aside for 1 hour or until puffy.
  7. Preheat the oven to 400°F.
  8. Brush the buns with milk (or egg wash) and bake them for 15~20 minutes or until golden brown. Remove from the oven and allow to cool for 5~10 minutes before serving.
  9. View the recipe instructions at Cook's Hideout

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