, Smoked Salmon Piroshki, Friday Night Snacks and More...

Smoked Salmon Piroshki

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, Smoked Salmon Piroshki, Friday Night Snacks and More...

Smoked Salmon Piroshki

The most delicious baked smoked salmon piroshki recipe! Salmon and cheese piroshki are great for snacking and can even double as a meal as they’re quite rich and filling! These Russian hand pies are made with a soft yeast dough and filled with tons of smoked salmon, cream cheese, farmers cheese and fresh dill. I use a buttery and soft piroshki dough for all my piroshki recipes. They’re so fun and easy to make! Watch my video tutorial to see how I shape them into fish!
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Total Time 3 hrs
Course Main Dish, Pocket Pie, Snack
Cuisine Russian, Seafood, Ukrainian
Servings 8 Piroshi

Ingredients
  

Piroshki Dough:

  • 1 cup whole milk
  • 2 tsp dry active yeast
  • 2 tsp white granulated sugar
  • 1/2 tsp salt
  • 1/3 cup butter melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1/4 cup all-purpose flour for dusting

Smoked Salmon Filling:

  • 1 large onion diced
  • 2 tbsp butter
  • 1 pound hot smoked salmon
  • 12 oz cream cheese softened at room temp
  • 1 cup farmer's cheese also called quark cheese
  • 2 to 3 tbsp chopped fresh dill
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper

Egg Wash:

  • 1 large egg
  • 1 tbsp water
  • 2 to 3 tbsp chopped fresh dill

Instructions
 

Making Piroshki Dough:

  • Start by heating the milk. Use the microwave to heat it until it’s between 110F and 120F. This temperature range is ideal for activating the yeast. If the milk is too hot, it will kill the bacteria and the dough will not rise!
  • Combine the milk and yeast in a large bowl and let the yeast proof for 5 minutes. Add in the melted butter (make sure it’s not too hot), egg, sugar and salt next. Whisk everything together until a smooth mixture forms. Now, you can start adding the flour. Add about 1 cup at a time, whisking it in a first, then switching to a wooden spoon. Once the dough starts to form a ball, turn it out onto a lightly floured work surface.
  • Knead the dough, adding more flour as needed, until a smooth and soft yeast dough forms. The dough needs to be extra soft and just slightly sticky. Place the kneaded dough back into your mixing bowl, cover the bowl with a clean towel or napkin and let it proof in a warm corner for about 1 to 1 ½ hours. The dough needs to proof and double in size.

Making the Filling:

  • Start with the onion! Preheat a medium frying pan over medium heat and melt the butter. To the melted butter, add the diced onion. Cook the onion for 5 to 7 minutes, until it’s softened but not browned. Let the onions cool at room temperature.
  • Into a large mixing bowl, add the softened cream cheese. Using a mixer, beat the cheese for a few minutes until it’s fluffy. Next, add in the farmer’s cheese, egg, seasonings and fresh dill.
  • Now it’s time for the salmon! Remove it from itspackaging and use your hands to flake the salmon into small chunks. Add thesalmon to the cream cheese mixture and use a spatula to gently mix everythingtogether. You can there to be chunks of salmon mixed into the cheese. Don’tovermix the filling.

Shaping & Baking the Piroshki:

  • Punch down the proofed dough and give a quick,20 second knead on a floured work surface. Divide the dough into 8 equal pieces.Keep the dough covered with a towel so it doesn’t dry out.
  • Watch my video tutorial for a visual step-by-step for shaping these! For each piroshok, roll out a piece of dough into an oval shape, about 7 to 8 inches across. Divide the filling into 8 equal portions, about 1/3cup per portion. Add the filling down the center of the dough.
  • Use your fingers to pull the dough up and over the filling and seal it tightly. Try not to get any filling on the edges, as this will make it hard to seal the dough. To make the ‘fish tail’, seal one end of the dough without any filling inside, then take a paring knife and make a small slit. Pull the dough apart and shape it into two fins.
  • Place the shaped piroshki onto a baking sheet lined with parchment paper or a silicon mat. Allow the piroshki to proof for 30to 45 minutes, or until they're very fluffy. Once they’re proofed, use a pastry brush to apply an egg wash. Simply whisk together an egg with a tablespoon of water in a measuring cup. Sprinkle the glazed piroshki with fresh dill.
  • Bake the smoked salmon piroshki at 350F for 28to 30 minutes, or until they’re a rich, golden color on the outside. Allow them to cool on a wire rack for at least 20 minutes before enjoying them. The filling will be extremely hot!

Storing & Reheating:

  • If you can’t finish all of these smoked salmon piroshki the next day, just store them in the refrigerator! Allow them to cool first, then place them into a Zip lock bag or an airtight container. These will keep well for 2 to 3 days. When you’re ready to enjoy them again, reheat them in the microwave for about 1 minute per piece. Split the piroshki in half before heating them so that the filling heats more evenly.

Video

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