Ukrainian Pirozhki/Piroshki with Smoke Salmon: A Step-by-Step Recipe Guide (VIDEO)

This blog will walk you through the process of making authentic Ukrainian pirozhki with salmon, from preparing the dough to baking the perfect golden pies.

There’s something deeply satisfying about biting into tender dough and discovering a creamy, savory filling tucked inside. It’s a comfort instinct we all share — the simple joy of contrast: soft exterior, luscious center.

These Ukrainian-inspired hand pies take that familiar pleasure in a new direction. Instead of traditional yeast dough, this version uses a delicate, no-yeast pastry that bakes up tender and slightly crisp. Inside, smoky salmon melts into creamy mascarpone and fresh herbs, creating a filling that feels both rustic and elegant.

If classic Ukrainian Pirozhki/Piroshki are the soul of a countryside kitchen, this variation is their coastal cousin — lighter, brighter, and perfect for entertaining.

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Where originated Pirozhki/Piroshki?

Pirozhki are often said to originate in ancient Russia. The word comes from “pirog” (pie), which itself comes from “pir,” meaning feast.

However, the story is more complex. Many people confuse ancient Russia with Kyivan Rus, a medieval Eastern Slavic state (9th–13th centuries) centered in Kyiv and covering parts of what are now Ukraine, Belarus, and western Russia. Because of this shared history, pirozhki can just as easily be connected to Ukrainian and Belarusian culinary traditions, where similar words exist: pirizhky, pyrig, and pyr in Ukrainian.

Today this beloved dish—often spelled “piroshki” for easier pronunciation—has traveled far beyond Eastern Europe. From Greece and Iraq to Japan and the United States, Pirozhki/Piroshki have become a global comfort food.

The creamy salmon filling

Cured salmon whipped with mascarpone cheese, herbs, and smoke salmon is irresistible. Among the many varieties, pirozhki with salmon stand out for their rich taste and satisfying texture. These hand pies combine tender dough with a savory salmon filling, making them perfect for a snack, appetizer, or even a light meal.

What Makes Ukrainian Pirozhki/Piroshki Special?

Ukrainian Pirozhki/Piroshki are small, stuffed pastries that can be baked or fried. Unlike some other pastries, the dough is soft and slightly sweet, creating a delicate contrast with the savory filling inside. The salmon filling adds a unique twist, offering a rich, slightly smoky flavor that pairs beautifully with the dough.

These hand pies are versatile and portable, making them a favorite for family gatherings, picnics, and festive occasions. The recipe balances simplicity with tradition, allowing you to enjoy a taste of Ukraine in your own kitchen.

More Ukrainian Pastry Recipes:

Ukrainian Piroshki (Pyrizhky) with Cream Cheese, Herbs & Peas – Soft Homemade Pastries

Vegan Cabbage Piroshki (Ukrainian Pyrizhky) – Easy Comfort Food Recipe

Can I freeze Pirozhki/Piroshki?

You can, but I recommend that you use freezable zip lock bags and mark the date but keep frozen for only one month.

To reheat, place in an oven for 250 for about 20 minutes.

What other Uses for Salmon Filling?

This creamy hot-smoked salmon filling is wonderfully versatile and can be used in several traditional dishes. While I originally shared my mushroom filling for crepes, this salmon version is just as delicious.

You can serve this filling with classic crepes or buckwheat crepes, both of which pair beautifully with the rich flavor of smoked salmon and fresh dill. The delicate texture of the crepes complements the creamy filling perfectly.

If you prefer baked pastries, this filling also works wonderfully in my yeast-based pirozhki dough. The soft, slightly tangy dough creates a lovely contrast with the savory salmon mixture.

One of the joys of home cooking is mixing and matching fillings with different doughs. Don’t be afraid to experiment — sometimes the best combinations come from a little creativity in the kitchen.

Let's do it...

Prep time: 15 minutes

Making time: 30 minutes

Baking time: 25-30 minutes

Total time: 1 hour 15 minutes

Author: innichkache.com  

Yields: 22-24 pieces

Ingredients You Will Need:

For the Dough:

• 4 cups all-purpose flour

• 1 cup kefir plain

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons sunflower oil or melted butter

• 1 large egg (for egg washing)

For the Salmon Filling:

• 32 ounces Hot-smoked salmon (wild caught is best)

• 16 ounces mascarpone cheese

• 1 clove garlic fine graded or puree

• 2/3 cup chopped scallions

• 2/3 cup chopped dill

• 2 tablespoons freshly shredded parmesan

• Salt and freshly ground white or black pepper to taste

• 1 teaspoon dried or 1 tablespoon fresh thyme (optional)

Preparing the Dough

1. Prepare the dry ingredients: In a large bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.

2. Add the wet ingredients: Pour in 1 cup plain kefir and 2 tablespoons sunflower oil (or melted butter).

3. Mix the dough: Stir with a spoon until the dough begins to come together. Then knead gently with your hands for about 3–5 minutes until the dough becomes soft and slightly elastic. If it feels sticky, add a little flour (1 tablespoon at a time).

4. Rest the dough: Cover the dough and let it rest for 15–20 minutes. This will make it easier to shape.

   
   

Directions for the Salmon Filling

1. Prepare the salmon: Remove any skin and bones from the hot-smoked salmon. Using your hands or a fork, gently flake the salmon into small pieces.

2. Soften the mascarpone: Place the mascarpone cheese in a large mixing bowl and stir it briefly to make it smooth and creamy.

3. Add aromatics: Add the finely chopped scallions, chopped dill, and thyme (if using). Mix until evenly combined.

4. Combine with salmon: Gently fold the flaked salmon into the mascarpone mixture so the salmon keeps some texture and does not become mashed.

5. Add cheese and seasonings: Stir in the freshly shredded parmesan. Season with salt and freshly ground white or black pepper to taste.

6. Taste and adjust: Taste the filling and adjust seasoning if needed. If you prefer a brighter flavor, you may add a small squeeze of lemon juice.

7. Chill before using (optional but recommended): Cover and refrigerate the filling for 20–30 minutes. This allows the flavors to blend and makes the mixture easier to use for filling pastries, crepes, pirozhki, or tartlets.

Assembling the Fish-Shaped Pirozhki/Piroshki

1. Divide the dough: Divide the dough into small portions (about golf-ball size or 2–2½ ounces each).

2. Roll the dough: On a lightly floured surface, roll each portion into a small oval about 4–5 inches wide.

3. Add the salmon filling: Place 2–3 tablespoons of the salmon filling in the center, leaving about ½ inch border around the edges.

4. Seal the pirozhki: Fold the dough over the filling to create an oval pocket and pinch the edges firmly to seal.

5. Shape the fish tail: At one end of the oval, gently flatten the dough and make two small cuts with a knife or scissors. Spread them slightly to form a fish tail.

6. Add decorative details (optional I didn't)

   • Score light lines for fins or scales using the tip of a knife.

   • Add a peppercorn or sesame seed for a tiny fish eye.

7. Brush the tops: Brush lightly with egg wash for a golden crust.

8. Bake immediately: Place on a parchment-lined baking sheet and bake at 375°F (190°C) for about 18–20 minutes, until golden.

9. Cool slightly before serving: Let the pirozhki cool for 5 minutes so the filling sets.

How to Serve Pirozhki (Piroshki)?

These pirozhki taste best warm, fresh from the oven, when the dough is tender and the filling is creamy and fragrant. Serve them with a spoonful of sour cream, a light green salad, or alongside a cup of hot tea for a comforting meal.

They also make a lovely starter for a dinner party. Arrange the warm pirozhki on a platter and serve with small bowls of sour cream, fresh herbs, or a light dill sauce so guests can help themselves. Their small size and golden crust make them perfect as an elegant appetizer.

Pirozhki are also delicious at room temperature or even cold, which makes them convenient for packed lunches, picnics, or travel snacks.

For a beautiful presentation, place them on a platter with fresh dill sprigs and lemon wedges, especially when serving the salmon filling.

Tips for Perfect Pirozhki/Piroshki

• Don’t overfill: Too much filling can cause the dough to tear or leak. Keep the filling amount moderate for easy sealing.

• Rest the dough: Allowing the dough to rest properly makes the pirozhki soft and fluffy.

• Experiment with herbs: Dill and parsley add a fresh note that complements salmon well. Feel free to adjust herbs to your taste.

• Try frying: For a different texture, you can fry the pirozhki in hot oil until golden and crispy instead of baking.