Lazy Pirohy With Cheese: Pillow-Soft Potato Dough Pockets With a Stretchy Center and No Rising Time

These quick potato dough pockets resemble beloved pirohy (filled dough pockets), but they are much easier to make. The dough of boiled potatoes and potato cooking water needs no rising and stays exceptionally soft after frying. Inside, you get a generous layer of stretchy cheese.

At a glance:

• Prep time: 20 min | Cooking time: 15 min | Total: 35 min
• Servings: 8 pockets | Difficulty: Easy
• Great for: a hearty dinner, quick entertaining or a beer snack
• Make ahead: no, they are best fresh and warm
• Storage: in an airtight container in the fridge for up to 2 days; the cheese softens again when reheated
• Serving tip: with sour cream, a garlic dressing or a fresh salad
• Main ingredients: potatoes and cheese

Ingredients

Instructions

1. Cut the peeled potatoes into small cubes, put them in a pot, cover with water and boil until tender.
2. Drain, saving the water. Measure out exactly 200 ml (scant 1 cup) of the hot potato cooking water.
3. Transfer the potatoes to a bowl and mash them into a smooth puree.
4. Pour in the reserved cooking water, add the sugar and salt and stir into a smooth, porridge-like mixture.
5. Add the egg to the lukewarm potato mixture and mix in thoroughly again.
6. Sift part of the flour with the baking powder through a sieve and start kneading by hand. Gradually work in the remaining flour until you have a soft, slightly sticky dough.
7. Turn the dough out onto the work surface, drizzle it with 2 tablespoons of oil and work it with your hands into a smooth, non-sticky ball.
8. Divide the dough into 2 equal parts. Dust the work surface with flour and roll the first half with a rolling pin into a circle about 3/16 inch (4–5 mm) thick.
9. Cut the circle with a bench scraper or knife into 8 equal triangles. Spread an even amount of shredded cheese on each one.
10. Roll out the second half into a circle of the same size and carefully lay it over the bottom layer with the cheese.
11. Press the edges all around firmly with your fingers to seal. Then cut along the triangle lines and seal those edges too, so you have 8 separate, fully closed pockets.
12. Heat a layer of oil in a skillet. Add the pockets to the hot oil and fry over medium heat until golden and crisp on both sides, about 3–5 minutes per batch. Before removing them, briefly brown the thicker side edges too.

Video Recipe

Tips and Storage

• Never pour out the potato cooking water. It is the liquid base of the dough and makes it exceptionally soft and tender.
• Because you coat the dough with oil and smooth it by hand, it stops sticking without adding lots of extra flour. After frying it stays tender and fluffy.
• Take extra care to seal the edges well, both before cutting and along the seams between the triangles. That keeps the cheese from leaking out and making a mess in the hot oil.

Frequently Asked Questions (FAQ)