Piroshki with Potato

piroshki

 

Ingredients

For the dough: 

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

piroshki

For the filling:

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

Frying: 

  • 2 Tbsp oil

piroshki

Directions:

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

piroshki

  • In a separate bowl, mix together flour and dry yeast.
  • Start adding the flour with the 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.

piroshki

  • 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 or until the dough doubles in size and is soft and easy to work with.

piroshki

  • While the dough rises, 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.

piroshki

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

piroshki

  • 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.

piroshki

  • 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.

piroshki

  • 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.

piroshki

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

piroshki

Piroshki with Potato

Course: bread, dinner, lunch, Main Course
Cuisine: Russian
Keyword: butter, dinner, lunch, milk, olive oil, onion, potato, russian food, yeast
Servings: 8
Calories: 261kcal

Ingredients

For the dough:

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

For the filling:

  • 3 medium potatoes chopped
  • 1 onion chopped
  • 2 Tbsp butter
  • salt to taste
  • black pepper to taste

Frying:

  • 2 Tbsp oil

Instructions

  • Pour a cup of warm milk in a bowl, add a pinch of salt and the egg, then whisk together.
    piroshki
  • In a separate bowl, mix together flour and dry yeast.
  • Start adding the flour with the 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.
    piroshki
  • 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 or until the dough doubles in size and is soft and easy to work with.
    piroshki
  • While the dough rises, 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.
    piroshki
  • Meanwhile, dice the onion and sauté in butter until onion is soft.
    piroshki
  • 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.
    piroshki
  • Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball (eep 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!
  • Place a Tablespoon of the filling on the center of the disk, fold disk over on the filling and 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.
    piroshki
  • In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down).
    piroshki
  • Remove and drain piroshki on a plate lined with a paper towel.

Notes

These can be served hot or cold, great taste either way!

Nutrition

Calories: 261kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 48mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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