What Is Piroshki?
Piroshki means small pies in Russian. A single or singular reference for piroshki is piroshok.
Piroshki are Russian stuffed buns that can either be baked or fried. The buns are usually made using yeast dough and are brushed with some egg wash just right before baking. The egg wash produces the wonderful golden colour that the typical piroshki have.
The filling for piroshki can be from meat, veggies or fish. The beauty about piroshki is that they can also have sweet filling like a mixture of fresh fruits and jams.
They sound exciting already, don't they?
Salmon Piroshky Piroshky Bakery Inspired
If you have been following our website and Youtube channel for a while, maybe you would have noticed that we LOVE to try food from all over the world.
Us coming from two different worlds really spark our love for experiencing food from different countries and learning about different cultures.
That being said, the recipe that I'm sharing today is inspired by the famous Piroshky Piroshky bakery at the Pike Place Market in Seattle, USA.
We watched one of Mark Wiens videos when he went there and we got really curious and excited about the smoked salmon pate piroshki that he tried. It looked amazing and from what Mark said, it tasted delicious. Of course.
So after some research and rewatching his video for several times, this is my version of it.
I'm not claiming this is the authentic recipe at all. It's something that we both would love to try and since we can't simply go there just for a piece of piroshki, the next best thing is to make our version of it.
My Salmon Piroshki
I think this is my first Russian dish that I'm making. And I'm so excited about it!
Like I mentioned earlier, piroshki can either be baked or fried. If something can be baked, I would definitely bake it. The same goes for this piroshki.
The dough is a typical buns dough, using butter and egg apart from the common ingredients like flour, milk and salt. When I was looking for information on piroshki I didn't find any specific rules on the yeast dough.
Unlike gozleme, a Turkish flatbread. The yeast dough has some specific rules to it. No sugar in the yeast dough and it needs to have some yogurt in it.
Have you tried gozleme? You should, it's super delicious!
The Salmon Filling
The salmon pate piroshki in Mark's video was a smoked salmon.
I thought I would make it more affordable to us by using fresh salmon and simply bake it. You can do whatever you want, really. You can use smoked salmon if you want. Your choice.
I'm keeping the condiments of the filling simple, just cream cheese, onion, dill and baked salmon. I want the salmon to be the star.
The Piroshki Shape
Basically you just roll the dough into a circle, place the filling in the center and bring both sides of the dough together and pinch them to seal.
I thought I would try to make the fish shape just like in Mark's video. Haha!
Though my piroshki don't look exactly the same but hey, I would say they are pretty decent. Right?
So, again you do what's convenient to you. Just shape your piroshki the basic way or maybe have some fun with the fish shaped ones.
As I mentioned earlier, piroshki is always brushed with some egg wash to get that golden color.
So I did the same and they turned out so wonderful, if I may say so.
And of course, don't forget to sprinkle them with some dill before baking.
The piroshki don't take long to be baked. I bake them around 15-18 minutes until they're golden brown. They get cooked fast because the dough is thin.
So there you go. If you are anything like us who love to experience food from all over the world regardless where we are, then you might want to try this salmon piroshki. They are delicious!
Before You Go
I have more buns recipes that you might want to give them a try.
- Curry bread with cheese spinach dipping
- Matcha bread
- Cheese stuffed naan bread
- Pandan coconut jam braided bread
- Beef murtabak
You can go to my recipe page for more recipes. Thanks!
- ⅔ cup warm milk (160 ml)
- 1 tablespoon honey (20 gr)
- 2 ¼ teaspoon dry yeast (7 gr)
- 2 ½ cup bread flour (325 gr)
- 1 teaspoon salt
- 1 egg , room temperature
- 2 tablespoon unsalted butter (30 gr), melted
The Salmon Filling
- 1 lb salmon (450 gr)
- salt to taste
- black pepper to taste
- 3 oz cream cheese (85 gr)
- 1 tablespoon dry dill
- ½ onion , finely chopped
- 1 egg , for egg wash
- splash of milk , for egg wash
- Mix honey with warm milk and then sprinkle in dry yeast. Give it a mix and leave for the yeast to activate, around 3-5 minutes.
- In a standing mixing bowl, add in the rest of the dough ingredients including the yeast mixture. Mix to incorporate and then knead for 10 minutes.
- Form into a ball and place in a greased bowl. Cover the bowl tightly with a cling film and leave until the dough rises double its size.
The Salmon Filling
- Season the salmon with salt and black pepper. Drizzle with a bit of oil and bake at 320ºF (160ºC) until fully cooked. Remove from the oven and leave to cool completely before using.
- In a bowl add in all of the filling ingredients, including the cooled salmon. Use a fork to mix everything, breaking the salmon into small pieces as you go. Season with salt and black pepper. Cover with cling film and set aside.
- Place the dough on a lightly floured working surface and lightly knead into a log. Cut into 6 equal pieces and form each piece into a ball.
- Take one ball and roll it into an oval of 9 inch (23 cm) length. Place some filling on it, spreading evenly and leaving around 1 inch (2.5 cm) empty space all around.
- Fold both sides to the center and pinch them together to seal. Press flat at one end and slice it in the middle, taking care not to cut into the filling. Twist the sliced part outwards, forming a fish tail.
- Now lightly press the whole piroshki and using your fingers, pinch the body to form a few lines. Place in a baking tray with a baking sheet. Repeat with the rest of the balls. NOTE: You can see the assembling part in more detailed in the video above.
- Mix egg with a splash of milk and brush all of the piroshki. Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown and fully cooked. Best serve warm, enjoy!
I came across your recipe and wanted to try it. The only thing I did differently was I used a can of salmon I had handy and I half the recipe, it still came out great. Next time I will try to make it with the salmon recipe. I might even try it with tuna, as where I live, they have a version that uses tuna. So, if you come across this recipe and want to try it, it's so easy to work with and to mention, yummy too! Thank you for sharing it with others!
Bea & Marco says
Tuna version sounds delicious, Kalena! Thanks for sharing your feedback and your twist on the recipe!
If you don't eat them all at once how do you store them? Just like... In a bag on the counter or?
Hi! Keep them in an airtight container, in the fridge. Reheat in the oven at 350F or 175C for a few minutes to bring them back to life. Hope it helps.
I’ve made this recipe twice! Super yummy both times but do you have any tips for shaping it? Mine keep opening up and won’t stay closed. Thank you!!
You can use egg wash as a glue so that they seal better. But honestly the key is just press it tight with your fingers. I'm so excited to know you like them! Thanks for the feedback!
Betty Nguyen says
I love your recipes and videos. I was wondering if I may use all purpose flour for this recipe? Thank you for your guidance.
Hi Betty! You can use all purpose flour but just know that it will not exactly has that fluff chewy bread texture that we all love. Hope it helps.
I love your recipes!! Seriously, since I discovered your page I just can not stop trying to make all of them😅. And this one became my favorite! Ohh, actually not sure to say that because there are more than one my favs so far😆💞Amount of ingredients are always on point. Thank you so much!!!
Oh I'm so thrilled to hear that! Making these were so much fun 😀 Thank you so much Busra! XOXO
Thank you so much for your wonderful recipe , I used fresh dill because I have no dry drill in my place, it turned out perfectly, my children really like it. One question: no need to leave it rise after shapping ? Thank you and definitely make it again
Hi Anh, so excited to hear that you've made the piroshki and your children liked it. Honestly fresh dill works even better. I don't usually see fresh ones at my place that's why I used dry ones. And no, no need to rise it after shaping. Thanks Anh!