{ "id": 28810, "date": "2026-11-02T15:32:43", "date_gmt": "2026-11-02T07:32:43", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/potato-mushroom-pirozhki\/" }, "modified": "2026-11-02T15:32:43", "modified_gmt": "2026-11-02T07:32:43", "slug": "potato-mushroom-pirozhki", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/potato-mushroom-pirozhki\/", "title": { "rendered": "Potato and mushroom kefir-dough buns" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Pirozhki are Russian filled buns, and these wrap mashed potato, fried mushrooms and green onion in a thin, tender dough that is fried until golden. There is no yeast and no long wait. Baking soda reacts with the acid in kefir as soon as they meet, releasing carbon dioxide that lifts the dough, and kefir's tang suits the earthy filling.<\/p>\n

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Prep time<\/span>40 min<\/strong><\/div>\n
Total time<\/span>2 h 35 min<\/strong><\/div>\n
Makes<\/span>25 pieces<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Potato<\/figure>\n

Little pies for lunch, soup and the street<\/h2>\n

The name is the diminutive of pirog, the Russian word for pie, so pirozhki are simply little pies. They are filled buns that are baked or fried, which sets them apart from Polish pierogi, which are simmered in water. The filling is fully enclosed, and the usual shape is a small boat. In Russia they are street food eaten out of hand, part of the appetiser course, and at their best at lunch beside a bowl of soup. Kefir dough raised with soda instead of yeast is an established home version, and it is usually fried rather than baked, which gives a lighter, airier bun.<\/p>\n

What kefir and soda do to the dough<\/h2>\n

Baking soda needs an acid to work, and kefir supplies it. The lactic acid in kefir also partly softens the gluten in the flour, so the crumb stays tender and moist. Kefir straight from the fridge reacts slowly, which is why it should lose its chill before mixing. Measure the soda level, because too much leaves a soapy taste and smell, a dark yellow-brown colour and a crumbly texture. After frying, Russian home cooks move the buns into a covered pot for a few minutes, which makes them more tender.<\/p>\n

Fillings to try and how to serve them<\/h2>\n

Potato and mushroom is one of many savoury fillings for pirozhki. Kefir dough also takes stewed cabbage, rice with green onion, mashed beans, or egg and leek, and other fresh or frozen mushrooms can replace button mushrooms. Cheese and dill are a good addition to the potato and mushroom mix, and leftover rice can even stand in for the potato. Sweet versions are filled with apples, rhubarb or jam. Serve the buns warm with a bowl of thick sour cream.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Potato and mushroom kefir-dough buns<\/h2>\n<\/div>\n
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Prep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hour<\/span> 15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Dough resting and crust softening <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hours<\/span> 35 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>25<\/span> pieces<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Kefir dough<\/h4>