Bacon & Cheese Potato Piroshki Recipe (video)
Satisfy all your Ukrainian food cravings with these incredible bacon and cheese potato piroshki! They’re made with a fluffy yeast dough filled with a cheesy mashed potato filling dotted with Canadian bacon, onion, and dill. These are great deep-fried or baked, too! If you’ve never had piroshki before, you’re missing out on the most delicious treat!
Piroshki are popular all-over Eastern Europe, in Ukraine, Poland and Russia. You can find them both savory and sweet fillings.
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Ingredients for Making Piroshki
Here are some tips for the main ingredients you’ll need to make this cheesy piroshki recipe. Find the full list in the printable recipe card below.
- Potatoes: I like to use yellow or golden potatoes since they’re sweet and not too watery when boiled.
- Cheese: enjoy these piroshki with mozzarella, white cheddar, yellow cheddar, or farmer’s cheese.
- Bacon: smoked Canadian bacon works very well for this recipe, giving it that authentic Ukrainian flavor. You can also use regular bacon, or even bologna/sausage.
- Fresh Dill: a must for the filling! Fresh dill is much more aromatic than dried.
- Dry Active Yeast: for making the yeast dough.
- Canola Oil: I prefer this type of oil for deep frying since the flavor is very mild.
Supplies & Tools for the Recipe
Need some supplies or tools to make this recipe at home? Shop my Amazon Affiliate links for the items I have in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Digital Thermometer: perfect for meats, deep-frying and more.
- Large, Cast-Iron Pot: this pretty blue pot is medium-sized and great for soups.
- Glass Mixing Bowls: great for keeping everything organized.
- Dough Scrapper: I use this for dividing the dough and for cleaning up my counter afterwards.
- Copper Frying Pans: my favorite pans!
- Wire Fry Rack: cool your deep-fried foods on a wire rack to keep them crispy!
Making the Yeast Dough
I make these cheese potato piroshki with my go-to recipe for yeast dough. I use this recipe for all my piroshki recipes! It’s super soft, fluffy and easy to make.
- Begin with the yeast dough. Heat the milk on the stove top or in the microwave until it’s between 120F and 130F. Whisk in the dry yeast and then let the mixture stand for 5 minutes.
- In a large mixing bowl, combine the melted butter, egg, salt, and sugar. Whisk for a minute until the egg is well-beaten. Pour in the milk and yeast next, then mix again.
- Gradually begin adding in the flour, about ½ to 1 cup at a time. Once a dough ball forms, transfer the dough onto a well-floured surface. Knead the dough for 4 to 5 minutes, adding in small amounts of flour as needed, until a smooth, soft and elastic dough forms.
- Place the dough into a large bowl, cover it with a clean towel, and allow the dough to proof in a warm corner of your kitchen until doubled in size; about 1 hour.
Preparing the Potato Filling
While the dough is proofing, you can get started on the cheesy potato filling! You’ll love all the delicious flavors!
- Peel and cube the potatoes, then place into a large pot and fill it with water. Season the potatoes generously with salt, then bring to a boil. Cook the potatoes for 15 to 18 minutes, until they’re fork tender.
- Drain the potatoes and add in the butter and half-and-half or cream. Mash the potatoes into a smooth but slightly dry puree. Place the potatoes into the refrigerator to chill.
- Next, preheat a large frying pan over medium heat and add a few tablespoons of butter, the diced onion and the diced bacon. Sauté this mixture for 7 to 9 minutes, until the onion is tender. Allow this mixture to cool.
- Once the potatoes have cooled to room temperature, finish making the filling. Combine the potatoes, the onion and bacon mixture, plus the cheese, dill, and green onions, in a large mixing bowl. Season with salt and pepper to taste, then using your hands or a large spoon, combine everything together, forming a uniform filling.
How to Make Cheese Potato Piroshki
Once the dough has proofed and the filling is ready to go, it’s time to make some piroshki! If you’re going to deep-fry them, start preheating the frying oil early.
- Lightly flour your work surface and turn out the proofed dough. Punch it down lightly, then use a spatula or knife to divide the dough into 12 or 16 pieces. Keep these pieces covered with a towel so they don’t dry out.
- For each piroshok, roll a ball of dough into a 6-inch circle. Top with a generous amount of filling, about 1/3 to ½ cup.
- Bring the dough up and over the filling, pinching it together at the top, then pinch it down the sides. Make sure none of the filling gets on the seams! Go over the seam a few times to ensure the filling is well sealed.
- Turn the piroshki over seam side down and gently flatten them.
Deep Frying Instructions
- Begin preheating your frying oil when you start shaping the piroshki. Fill a deep pan or pot with ¾-inch of oil and heat over medium heat to 300F.
- Fry 3 to 4 piroshki at a time. Carefully slip them into the hot oil, seam side down first. Fry them for 4 to 5 minutes per side, turning once the first side is a rich golden-brown color. If the piroshki are browning too quickly, reduce the heat.
- Remove the fried piroshki onto a wire rack to cool. I like to place a sheet of paper towels under the rack to catch any excess oil. Allow the piroshki to cool for at least 5 minutes before enjoying.
Instructions for Baked Piroshki
- Preheat your oven to 350F. Line two large baking sheets with parchment paper or silicon mats.
- Shape the piroshki, then place them seam side down onto the baking pan, spacing them a few inches apart. Brush the piroshki with egg wash using a pastry brush (beat 1 egg very well).
- Allow the piroshki to proof for 30 to 45 minutes, until they’re extra fluffy.
- Bake them at 350F for about 30 minutes, until the dough is golden brown. Remove them from the oven and onto a wire rack to cool.
Get my Cookbook!
Do you enjoy Ukrainian, Russian, and Eastern European recipes? Then you need to get my latest cookbook, Beyond Borscht. It’s a collection of 75 recipes, including appetizers, salads, soups, main entrees and desserts. These are my favorite childhood recipes and the dishes I grew up with. You’ll find more piroshki recipes inside, too! Order links are HERE.
More Recipes!
Enjoying this delicious recipe? Make sure to check out some of my other recipes you’re sure to enjoy!
- Cheesy Bacon & Chicken Baked Piroshki – creamy, cheesy chicken piroshki with green onion and dill. Great baked or fried!
- Cheesy Egg & Cheese Piroshki – these are great baked or fried! Fluffy yeast dough filled with creamy, melty cheese, eggs, and fresh herbs!
- Meat & Cheese Piroshki: one of my favorites! Juicy ground beef filling with loads of cheese and onion.
- Smoked Salmon Cheese Piroshki: these are shaped like cute little fish, too! Filled with a smoky salmon and cream cheese filling.
- Braised Cabbage Piroshki: my grandmother’s recipe for the best cabbage piroshki with carrots, peppers and more.
- Cranberry Apple Piroshki: I love these for fall! Baked, sweet piroshki filled with sweet apples and tart cranberries.
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Bacon & Cheese Potato Piroshki Recipe (video)
Ingredients
For 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
- 3 to 3 1/2 cups all-purpose flour
For Potato Filling:
- 2 lbs yellow or golden potatoes
- salt
- 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
- 1 1/2 tsp salt
- ground black pepper, to taste
- 2 1/2 cups grated mozzarella cheese
For Frying:
- 3 cups canola oil
Instructions
Making the Dough:
- Begin with the yeast dough. Heat the milk on the stove top or in the microwave until it’s between 120F and 130F (49-54C). Whisk in the dry yeast and then let the mixture stand for 5 minutes.
- In a large mixing bowl, combine the melted butter, egg, salt, and sugar. Whisk for a minute until the egg is well-beaten. Pour in the milk and yeast next, then mix again.
- Gradually begin adding in the flour, about ½ to 1 cup at a time. Once a dough ball forms, transfer the dough onto a well-floured surface. Knead the dough for 4 to 5 minutes, adding in small amounts of flour as needed, until a smooth, soft and elastic dough forms.
- Place the dough into a large bowl, cover it with a clean towel, and allow the dough to proof in a warm corner of your kitchen until doubled in size; about 1 hour.
Making the Filling:
- Peel and cube the potatoes, then place into a large pot and fill it with water. Season the potatoes generously with salt, then bring to a boil. Cook the potatoes for 15 to 18 minutes, until they’re fork tender.
- Drain the potatoes and add in the butter and half-and-half or cream. Mash the potatoes into a smooth but slightly dry puree. Place the potatoes into the refrigerator to chill.
- Next, preheat a large frying pan over medium heat and add a few tablespoons of butter, the diced onion and the diced bacon. Sauté this mixture for 7 to 9 minutes, until the onion is tender. Allow this mixture to cool.
- Once the potatoes have cooled to room temperature, finish making the filling. Combine the potatoes, the onion and bacon mixture, plus the cheese, dill, and green onions, in a large mixing bowl. Season with salt and pepper to taste, then using your hands or a large spoon, combine everything together, forming a uniform filling.
Shaping the Piroshki:
- Lightly flour your work surface and turn out the proofed dough. Punch it down lightly, then use a spatula or knife to divide the dough into 12 or 16 pieces. Keep these pieces covered with a towel so they don’t dry out.
- For each piroshok, roll a ball of dough into a 6-inch circle. Top with a generous amount of filling, about 1/3 to ½ cup.
- Bring the dough up and over the filling, pinching it together at the top, then pinch it down the sides. Make sure none of the filling gets on the seams! Go over the seam a few times to ensure the filling is well sealed.
- Turn the piroshki over seam side down and gently flatten them.
Deep-Frying Instructions:
- Begin preheating your frying oil when you start shaping the piroshki. Fill a deep pan or pot with ¾-inch of oil and heat over medium heat to 300F/149C.
- Fry 3 to 4 piroshki at a time. Carefully slip them into the hot oil, seam side down first. Fry them for 4 to 5 minutes per side, turning once the first side is a rich golden-brown color. If the piroshki are browning too quickly, reduce the heat.
- Remove the fried piroshki onto a wire rack to cool. I like to place a sheet of paper towels under the rack to catch any excess oil. Allow the piroshki to cool for at least 5 minutes before enjoying.
Baking Instructions:
- Preheat your oven to 350F/177C. Line two large baking sheets with parchment paper or silicon mats.
- Shape the piroshki, then place them seam side down onto the baking pan, spacing them a few inches apart. Brush the piroshki with egg wash using a pastry brush (beat 1 egg very well).
- Allow the piroshki to proof for 30 to 45 minutes, until they’re extra fluffy.
- Bake them at 350F for about 30 minutes, until the dough is golden brown. Remove them from the oven and onto a wire rack to cool.
Can I make the filling ahead of time and keep it in the fridge and then fill when ready?
Hi! Yes, that’s a great idea! I would let it warm up a bit before filling them so it’s easier to work with. Enjoy!
So intrigued! Question: Can I have these ready to go in a baking sheet and refrigerate them for a few hours before baking? I’d love to make these for Bible study but I’d be stressed out with having to get the timing just right.
Hi Nelya! Yes, that can definitely work, too. I would let the shaped piroshki proof at room temperature for about 20 minutes before placing them into the refrigerator. Take them out of the fridge about 30 minutes before baking, while your oven is preheating. Enjoy!
Made these today, omitted the bacon. Very good!
I’m so glad you enjoyed them! I make them occasionally without the bacon, too, the way my mom makes them!
Instead for frying them can they be steamed or boiled in water, then fry them in butter and onions?? Like pierogies??
Hi Thomas! I personally have never tried steaming or boiling these, but I totally understand what you’re going for. I’ve only baked or fried these before. If you have one of those Chinese dumpling steamers, it might work. Let me know if you try it! 🙂
So good and easy to make ! My kids love these. On repeat in our house
That’s so wonderful to hear! I’m so glad these are a hit with everyone! Kids can be picky eaters! Thank you for taking the time to leave a review.