Homemade Bacon & Cheese Potato Piroshki

If you’re craving a delicious, hearty snack that combines the warmth of comfort food with a rich, savory filling, then Bacon & Cheese Potato Piroshki is the perfect choice. This Eastern European-inspired dish brings together fluffy yeast dough and a creamy potato filling with crispy Canadian bacon, sweet onions, and melty mozzarella. Whether you’re hosting a family dinner or preparing a treat for yourself, these piroshki are a crowd-pleaser that delivers a mouthful of flavor in every bite. Let’s dive into this step-by-step guide to creating your own homemade piroshki!

Ingredients:

For the Yeast Dough:

• 1 cup whole milk
• 1 tbsp dry active yeast
• 1 tsp salt
• 2 tsp sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• Between 3 and 3.5 cups of all-purpose flour.

For the Potato Filling:

• 2 lbs yellow or golden potatoes
• Salt (to taste)
• 1/2 cup butter
• 1/2 cup cream
• 2 tbsp butter
• 1 large sweet onion, diced
• 1 cup Canadian bacon, diced
• 2 green onions, diced (green parts only)
• 3 tbsp fresh dill, chopped
• 1 1/2 tsp salt
• Ground black pepper, to taste
• 2 1/2 cups grated mozzarella cheese

For Frying:

• 3 cups canola oil

Instructions:

1. Prepare the Dough:
   • Warm the milk until lukewarm (about 100°F or 37°C).
   • In a tiny bowl, mix together the milk, yeast, and sugar until well blended.
   • Let the mixture sit for 5-10 minutes, or until it becomes foamy.
   • In a large mixing bowl, combine the yeast mixture, melted butter, egg, salt, and 3 cups of flour.
   • Mix until the dough comes together, adding more flour as needed.
   • Work the dough for about 5 to 7 minutes until it reaches a smooth and elastic consistency.
   • Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
   • Peel and chop the potatoes, then boil them in salted water until tender (about 10-15 minutes).
   • Drain and mash the potatoes with butter, cream, 1 1/2 tsp salt, and black pepper to taste.
   • In a frying pan, heat 2 tablespoons of butter over medium heat until it melts.
   • Add the diced sweet onion and sauté until soft and golden.
   • Add the Canadian bacon and cook for another 3-4 minutes, until lightly browned.
   • Stir the cooked onions, bacon, green onions, fresh dill, and grated mozzarella into the mashed potatoes. Mix well and set aside.
3. Assemble the Piroshki:
   • After the dough has doubled in size, deflate it gently and cut it into 12 to 15 equal portions.
   • Roll each piece into a small ball, then flatten into a 4-inch circle.
   • Place about 2 tablespoons of the potato filling in the center of each dough circle.
   • Fold the dough over the filling, pinching the edges together to seal, forming a half-moon shape.
4. Fry the Piroshki:
   • Heat the canola oil in a deep frying pan or pot over medium-high heat to about 350°F (175°C).
   • Carefully add the piroshki in batches, frying for 2-3 minutes on each side, or until golden brown and crisp.
   • Remove from oil and place on a paper towel-lined plate to drain excess oil.
5. Serve:
   • Serve the piroshki hot, garnished with extra dill or a side of sour cream for dipping. Enjoy!

Conclusion:

Homemade Bacon & Cheese Potato Piroshki offer a delightful fusion of creamy potatoes, savory bacon, and cheese, all wrapped in a soft, golden dough. The combination of textures and flavors makes them irresistible and perfect for any occasion. Plus, they’re versatile—serve them as a snack, appetizer, or even a hearty meal!

Homemade Bacon & Cheese Potato Piroshki

These homemade Bacon & Cheese Potato Piroshki feature a fluffy yeast dough wrapped around a savory, creamy potato filling enriched with Canadian bacon and cheese, then fried to golden perfection. They are perfect as a snack, appetizer, or a main course.

For the Yeast Dough:

• 1 cup whole milk
• 1 tbsp dry active yeast
• 1 tsp salt
• 2 tsp sugar
• 1/3 cup unsalted butter (melted)
• 1 large egg
• Between 3 and 3.5 cups of all-purpose flour.

For the Potato Filling:

• 2 lbs yellow or golden potatoes
• Salt (to taste)
• 1/2 cup butter
• 1/2 cup cream
• 2 tbsp butter
• 1 large sweet onion (diced)
• 1 cup Canadian bacon (diced)
• 2 green onions (diced (green parts only))
• 3 tbsp fresh dill (chopped)
• 1 1/2 tsp salt
• Ground black pepper (to taste)
• 2 1/2 cups grated mozzarella cheese

For Frying:

• 3 cups canola oil

Prepare the Dough:

1. Warm the milk until lukewarm (about 100°F or 37°C).
2. In a tiny bowl, mix together the milk, yeast, and sugar until well blended.
3. Let the mixture sit for 5-10 minutes, or until it becomes foamy.
4. In a large mixing bowl, combine the yeast mixture, melted butter, egg, salt, and 3 cups of flour.
5. Mix until the dough comes together, adding more flour as needed.
6. Work the dough for about 5 to 7 minutes until it reaches a smooth and elastic consistency.
7. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling:

1. Peel and chop the potatoes, then boil them in salted water until tender (about 10-15 minutes).
2. Drain and mash the potatoes with butter, cream, 1 1/2 tsp salt, and black pepper to taste.
3. In a frying pan, heat 2 tablespoons of butter over medium heat until it melts.
4. Add the diced sweet onion and sauté until soft and golden.
5. Add the Canadian bacon and cook for another 3-4 minutes, until lightly browned.
6. Stir the cooked onions, bacon, green onions, fresh dill, and grated mozzarella into the mashed potatoes. Mix well and set aside.

Assemble the Piroshki:

1. After the dough has doubled in size, deflate it gently and cut it into 12 to 15 equal portions.
2. Roll each piece into a small ball, then flatten into a 4-inch circle.
3. Place about 2 tablespoons of the potato filling in the center of each dough circle.
4. Fold the dough over the filling, pinching the edges together to seal, forming a half-moon shape.

Fry the Piroshki:

1. Heat the canola oil in a deep frying pan or pot over medium-high heat to about 350°F (175°C).
2. Carefully add the piroshki in batches, frying for 2-3 minutes on each side, or until golden brown and crisp.
3. Remove from oil and place on a paper towel-lined plate to drain excess oil.

Serve:

1. Serve the piroshki hot, garnished with extra dill or a side of sour cream for dipping. Enjoy!

Main Course, Snack

Eastern European, Russian

Bacon & Cheese Piroshki