Cheesy Potato Piroshki with Bacon | Deep-Fried Ukrainian Street Food

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese lowers calories and adds protein.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

Boil 2.5 pounds of peeled, cubed potatoes for 15 to 18 minutes until fork tender, then drain and let cool.

Heat 1 cup of whole milk to between 120 and 130 degrees Fahrenheit, then add 1 tablespoon of active yeast and let stand for 5 minutes.

In a mixing bowl, combine 1/3 cup melted unsalted butter, 1 large egg, 1 teaspoon salt, and 2 teaspoons sugar, then whisk together.

After 5 minutes, whisk the milk and yeast mixture and pour it into the butter and egg mixture.

Gradually add 3.5 cups of all-purpose flour, mixing with a whisk and then a spatula until a dough forms.

Dust the work surface with flour, knead the dough for 4 to 5 minutes until smooth, then place in a bowl to proof for 1 to 1.5 hours until doubled in size.

In a frying pan over medium-high heat, melt a couple tablespoons of butter and sauté 1 large diced sweet onion and 1 cup of diced smoked Canadian bacon for 7 to 9 minutes until the onion is tender.

In a large bowl, combine the cooled potatoes, the onion and bacon mixture, 2 chopped green onions, a couple tablespoons of fresh dill, 1.5 teaspoons salt, lots of ground black pepper, and 2.5 cups grated mozzarella cheese, mixing until well combined.

Preheat canola oil in a deep sauté pan to 300 degrees Fahrenheit.

Divide the dough into 12 or 16 pieces, roll out each piece, and fill with the potato mixture, sealing the edges tightly.

Fry the piroshki in batches for 4 to 5 minutes per side until golden brown, then place on a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens