Bacon & Cheese Potato Piroshki Recipe (video)

several cheese and potato piroshki (hand pies) on a plate

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.

Watch my Potato Piroshki Video Tutorial

Watch my YouTube cheese potato piroshki video tutorial for step-by-step instructions and learn how to shape these hand pies. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

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.

a large oval bowl filled with deep fried potato piroshki

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
several potato piroshki on a plate with fresh dill

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
savory hand pies filled with potatoes and bacon, on a plate

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.

  1. 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.
  2. 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.
  3. 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.
  4. Turn the piroshki over seam side down and gently flatten them.

Deep Frying Instructions

  1. 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.
  2. 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.
  3. 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.
a large oval bowl filled with deep fried hand pies (potato piroshki)

Instructions for Baked Piroshki

  1. Preheat your oven to 350F. Line two large baking sheets with parchment paper or silicon mats.
  2. 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).
  3. Allow the piroshki to proof for 30 to 45 minutes, until they’re extra fluffy.
  4. 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.

Beyond Borscht cookbook with russian beet soup - borscht and rustic bread

More Recipes!

Enjoying this delicious recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

Share it on Pinterest!

a closeup image of handpies on a plate with text overlay - 'Cheese & Bacon Potato Piroshki'

Bacon & Cheese Potato Piroshki Recipe (video)

45 mins prep + 30 mins cook + 1 hr Proofing Time
16 piroshki
Learn how to make delicious Ukrainian bacon and cheese potato piroshki! Deep fried hand pies with potatoes, onion and dill.

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.

Nutrition

Serving: 1hand pie | Calories: 427kcal | Carbohydrates: 35g | Protein: 12g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 682mg | Potassium: 401mg | Fiber: 2g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 2mg