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 filling:
- 5 potatoes
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
For the dough:
- In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough is smooth and soft, just barely not sticky. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the potatoes:
- Peel and cut the potatoes into even pieces. Place them in a pot, cover with water, and add salt.
- Boil over medium heat for 30–35 minutes until tender. Drain and mash the potatoes using a potato masher.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion and garlic for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes.
- Remove from heat, season with pepper, and mix in the dill. Stir until well combined.
Assembling the piroshki:
- Place 1 tablespoon of the potato filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly to ensure they don’t open during frying.
Frying the piroshki:
- Heat a generous amount 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.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Golden and crispy on the outside, soft and savory on the inside, these potato-filled piroshki are a classic comfort food. Perfect for a snack or meal, they bring a touch of homemade warmth to your table. Enjoy them fresh and warm!
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