Piroshki with Potato

piroshki

 

Ingredients

For the dough: 

  • 1 cup of warm milk
  • Pinch of salt
  • 1 egg
  • 1 teaspoon dry yeast
  • 3 cups of all-purpose flour

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For the filling:

  • 3 medium potatoes
  • 1 onion
  • 2 Tbsp butter
  • Salt and pepper to taste

Frying: 

  • 2 Tbsp oil

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Directions:

  • Pour a cup of warm milk in a bowl, add a pinch of salt and egg, whisk together.

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  • 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.

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  • 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.

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  • 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.

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  • Meanwhile, dice the onion and sauté in butter until onion is soft.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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You can serve piroshki hot or cold, they taste great either way!

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