Potato Piroshki Recipe (Extra Easy) (2024)

FAQs

Is piroshky the same as pierogi? ›

Pirozhok (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok], singular) is the diminutive form of Russian pirog, which means a full-sized pie. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.

Wrap leftover baked piroshki and store them in either the refrigerator or freezer as for unbaked, make-ahead piroshki.

People have been making piroshky for at least a thousand years. They were present at and documented at feasts in medieval Kyiv, at tables of Vladimir the Great. It's popularly believed that the wives of eighteenth-century mine workers developed them as convenient lunches for their husbands to take to work.

Piroshky are happiest when warmed in the oven, 325° F to 350° F wrapped in foil. Approximately 10 minutes if refrigerated. If frozen, make sure that piroshky are completely thawed before reheating to ensure that they will reheat evenly from the inside and out.

: small pastries with meat, cheese, or vegetable filling.

Piroshki, traditional hand-held pies, are popular in Eastern Europe, primarily Ukraine and Russia. The fillings for Ukrainian piroshki include meat, cheese, potatoes and cabbage. Piroshki shown here in preparation with a variety of fillings, is finished with an egg wash.

STEP 1: Remove Piroshky from plastic bag, place in the fridge and thaw for 6-8 hours. STEP 2: Preheat oven to 325-350°F. STEP 3: Wrap piroshky in foil. STEP 5: Serve and enjoy!

Cook your pierogi the usual way or plunge them into boiling water for 30 seconds. Then, spread them on a tray and let them cool. Freeze for 2 to 3 hours. Once frozen, transfer them to a freezer bag and store in the freezer.

You can do either. We like to freeze it raw then bake from frozen but you can make, freeze (to chill), bake, cool and freeze if you want to get a step further ahead.

The original founders of Piroshky Piroshky immigrated from Estonia in the late 1980s. I, myself, immigrated from Russia in 1999 and have been a citizen of the United States since I was 17 years old.

What is the difference between pierogi and Pirogi? ›

The Russian plural, pirogi (with the stress on the last syllable), should not be confused with pierogi (stress on "ro" in Polish and English) in Polish cuisine, which are dumplings similar to Russian pelmeni or Ukrainian varenyky.

Sopapillas are best eaten right after they're fried, but you can store leftover sopapillas in a large container with a lid without any garnish. To reheat them, place them on a baking sheet in an oven preheated to 250 F for 7 to 10 minutes.

Khinkali are super flavorful, meat-filled dumplings that are similar to soup dumplings. They reheat well, making them great for meal prep and freezing!

Preheat the oven to 350˚F and cover the lasagna (in an oven-safe dish) with aluminum foil. Place the dish in the oven for about 30 minutes, or until the lasagna is hot all the way through and the sauce is bubbling at the edges.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

Pyrohy or Varenyky – Did you know? In Ukraine, pyrohy are best known under the name of Varenyky. The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

German-speaking regions

The common term Pirogge (pl. Piroggen) describes all kinds of Eastern European filled dumplings and buns, including pierogi, pirozhki and pirogs.