photo: Cheesy Potato Piroshki

Cheesy Potato Piroshki

The recipe for light and soft piroshki made on the kefir is my favorite for a very long time. Today I decided to share this recipe with you, dear readers. Piroshki on kefir are very tasty and gentle. As a filling, I use mashed potatoes with the addition of processed cheese, browned onions and fresh greenery. It is also possible to use stewed cabbage, fried mushrooms, boiled eggs with green onions, boiled chicken fillet or fried meat mince with onions.
75 min
12 servings


  • Kefir
    500 ml
  • Whole wheat flour
    800 g
  • Egg
    2 pcs
  • Sugar
    2 tbsp
  • Baking soda
    1 tsp
  • Potato
    5-6 pcs
  • Onion
    1 pcs
  • Processed cheese
    200 g
  • Butter
    30 g
  • Vegetable oil
    90 ml
  • Salt
    1 tsp
  • Dill
    - to taste
  • Parsley
    - to taste

Piroshki with Cheese Potatoes


  • 1. In deep bowl pour kefir, add sugar, salt and soda. Let's mix ingredients with the wire whisk.
  • 2. Add 2 chicken eggs to the kefir mixture and mix thoroughly.
  • 3. Pour in dough vegetable oil and mix again.
  • 4. In several steps let’s add sieved wheat flour into the dough, each time mixing to homogeneous consistence.
  • 5. When the dough becomes thick, transfer it on the working surface dusted with flour and carefully mix with our hands. The finished dough should be soft and elastic, it can stick slightly to the hands. Shift the ready dough into a deep ware, greased with vegetable oil and cover with a dry towel.
  • 6. While dough is resting let’s make the filling. Wash the potato, peel and cook to readiness in salted water. Drain the salted water from the ready potatoes, add to vegetables a piece of butter and mash in puree.
  • 7. Peel onions and cut into small cubes. Put the ground vegetables in a frying pan with pre-heated vegetable oil. Stirring periodically, fry onions on medium fire until golden brown.
  • 8. Add browned onions to mashed potato, finely cut greenery and ground processed cheese.
  • 9. Mix the filling until homogeneity.
  • 10. Divide the ready dough into 24 parts and from each piece of dough let’s form balls. Grease hands with vegetable oil and form thin circles from each dough ball. Put a tablespoon of filling in the center of the circle.
  • 11. Carefully pinch the ends of the circle so that the filling is inside. In this way let’s form all piroshki.
  • 12. In a deep frying pan let’s pre-heat vegetable oil. Before frying, turn the piroshki down and gently roll them with a rolling pin to make the preparations thin. Put the piroshki in a frying pan with pre-heated oil.
  • 13. Fry piroshki on medium heat to golden crust on both sides. Shift the finished products on a dish covered with paper towels to remove excess oil.
  • 14. Serve ready piroshki on kefir with potato filling in hot form with sour cream.
  • 15. Bon Appetite!