For the dough:
- 1 cup of warm milk
- Pinch of salt
- 1 egg
- 1 teaspoon dry yeast
- 3 cups of all-purpose flour
For the filling:
- 3 medium potatoes
- 1 onion
- 2 Tbsp butter
- Salt and pepper to taste
- 2 Tbsp oil
- Pour a cup of warm milk in a bowl, add a pinch of salt and egg, whisk together.
- In a separate bowl mix together flour and dry yeast.
- Start adding the flour with yeast mixture into the bowl with wet ingredients. To make the job easier, use an electric mixer with a hook attachment. Add ½ cup of flour at a time and mix until the dough forms into a ball. You might need less than 3 cups of flour, that’s the reason why we don’t add it all at once.
- When the dough is formed, cover the bowl with a plastic wrap or a towel and place in a warm place for the dough to rise. Leave it for 2 hours until the dough doubles in size, and is soft and easy to work with.
- While the dough is rising, prepare the potato filling.
- Peel the potatoes and onion. Cut potatoes in pieces, place them in a pot, cover with cold water and cook covered for 20 minutes until potatoes are tender.
- Meanwhile, dice the onion and sauté in butter until onion is soft.
- Mash potatoes with a potato masher, add salt, pepper, sautéed onions, and ½ cup of water and mix well. The filling is ready to use.
- Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball. (Keep the rest of the dough in a bowl covered while working on each piece)
- Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.
- Place a tablespoon of the filling on the center of the disk, fold disk over the filling and firmly pinch the edges to seal.
- Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.
- In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down). Remove and drain piroshki on a plate lined with a paper towel.
You can serve piroshki hot or cold, they taste great either way!