🥨 Snacks

Vegan Pirozhki

Pirozhki are beloved Russian street food and home cooking classics: soft, fluffy yeast dough fried until golden, stuffed with a rich, savory filling. This fully vegan version keeps the comforting texture and deep, homestyle flavor — no meat, eggs, dairy, or butter at all. The dough stays tender and pillowy, while the potato‑mushroom filling is hearty, aromatic, and perfectly seasoned.

Shared by natasya

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Time

55 min

Serves

Difficulty

medium

🛒 Ingredients

#For the Soft Yeast Dough:
3 cups all‑purpose flour
2 tsp instant dry yeast
1 tsp sugar (to feed the yeast)
½ tsp fine salt
1 cup warm water (or unsweetened plant milk)
2 tbsp neutral oil (sunflower or canola)
Extra flour for dusting
#For the Hearty Filling:
3 medium potatoes, peeled, boiled until soft, and mashed
250g mixed mushrooms (button, shiitake, or oyster), finely chopped
1 medium onion, finely diced
1 tbsp fresh dill, chopped (plus extra for garnish)
1 tbsp neutral oil for frying
Salt and black pepper to taste
Optional: 1 tsp garlic powder or minced garlic for extra flavor
For Frying:
Neutral oil, enough for shallow or deep frying

👩‍🍳 Instructions

1
Make the dough: In a large bowl, mix warm water/milk, sugar, and yeast. Let sit 5 minutes until foamy. Add oil, salt, and gradually stir in flour until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a clean cloth and let rise in a warm place for about 1 hour, until doubled in size.
2
Prepare the filling: While dough rises, heat oil in a pan. Sauté onion until soft and translucent. Add mushrooms and cook over medium heat until all liquid evaporates and they turn golden. Stir in mashed potatoes, dill, salt, and pepper. Mix thoroughly, taste and adjust seasoning, then set aside to cool completely — warm filling will make the dough soggy.
3
Shape the pirozhki: Punch down the risen dough gently to release air. Divide into 8–10 equal pieces. Roll each piece into a small round or oval about 5–7 mm thick. Place 1–2 tbsp of cooled filling in the center of each round. Fold the dough over the filling, pinch and seal the edges tightly to form a turnover shape. Press lightly to flatten slightly.
4
Fry until golden: Heat oil in a frying pan over medium‑low heat. Carefully place the pirozhki in the oil (do not overcrowd). Fry for 3–4 minutes per side, turning gently, until deep golden brown all over and cooked through. Drain well on paper towels.
5
Serve: Sprinkle with extra fresh dill if desired. Enjoy warm on their own, or with vegan sour cream, pickles, or soup.