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