Piroshki with Mushrooms

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the mushroom filling:

• 8–10 white button mushrooms, chopped
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 40 g water
• Olive oil for frying
• 1 tbsp olive oil for the filling

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Instructions

For the dough:

1. In a bowl, combine all the ingredients except the flour. Whisk well to mix.
2. Gradually add the flour while kneading until you achieve a smooth, soft dough that doesn’t stick to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, approximately 25–30 g each. Flatten them into thin disks, about the size of a small plate.

For the mushroom filling:

1. Heat 1 tablespoon of olive oil in a pan and sauté the mushrooms.
2. Add the onion and garlic and sauté for another 3 minutes.
3. Season with salt and pepper, add the water, and cook over medium-low heat until the liquid evaporates, about 4–5 minutes.
4. Just before removing from the heat, stir in the dill. Let the filling cool for about 10 minutes.

Assembling the piroshki:

1. Place 1 tablespoon of filling in the center of each dough disk.
2. Fold the edges of the dough over the filling and seal them tightly along the seam to prevent oil from seeping in during frying.

Frying the piroshki:

1. Heat plenty of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown.

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Golden, crispy, and filled with a savory mushroom mixture, these piroshki are the perfect indulgence. A delightful combination of flavors, they make an excellent snack, appetizer, or comforting meal. Enjoy every bite of this delicious treat!

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