Piroshki with potatos

“Piroshki is a traditional dish for the Greeks in Pontos, Minor Asia. The emigrants brought the recipe and it become famous from the mothers and grandmothers to the younger generations. You can fill the piroshki instead of potatoes with cheese, leek, mince, sausage.”


  • 1 kg flour
  • 1 dice fresh yeast
  • 2 tablespoons sugar
  • 1/2 small cup vinegar
  • 1+1/2 cup lukewarm water
  • some seed oil extra (for the hands)
  • Plenty of frying oil


  • 6-7 medium size boiled potatoes
  • 1/3 cup olive oil
  • 1 big dried onion chopped
  • 3-4 spring onions
  • 1/2 bunch parsley
  • some oregano
  • black pepper freshly grated


Dissolve the yeast with the sugar in the lukewarm water. In a big basin put the flour, the salt and mix. Open a hole in the middle and pour the yeast, the seed oil, the vinegar and mix for a while. Pour the water gradually and knead until it becomes a soft dough. Cover it well and leave it to rest and raise for about one hour. Knead again, cut small pieces and open them with oily hands in small long and narrow buns.

Put them on a surface spread with flour. Mash the potatoes with a fork. Saute the onions first In hot oil and then the potatoes. Add the parsley, oregano, salt, pepper, mix and leave it to cool down. Divide the filling in the buns, close them and press their ends to close well. Fry in plenty hot oil Serve warm.

Pieces 30