Potato Piroshki

Elena Butuc

This is a Russian recipe, as you can tell from its name - "piroshki" are a sort of mini pies with yeast dough, which must have the shape you see in the picture, otherwise, their name changes and they become something else.

It's been half a year already since I've been preparing piroshki for every occasion and they just vanish from the plate in no time. And the ones who usually claim they don't like potatoes, nor the onions don't even know what they are eating, especially the kids :) Piroshki can be served as a meal, for breakfast or packed for a trip. They are quick, not messy at all and absolutely tasty.

They can have other salty fillings as well - check the last step of the recipe for suggestions, or feel free to improvise.

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Ingredients

Metric US

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Buttermilk/Youghurt/Kefir

1 cup

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Sunflower oil

0.5 cups

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Sugar

1 tbsp

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Salt

1 tsp

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Active dry yeast(Instant Dr.Oetker)

11 g

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White flour

3 cups

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Yellow potatoes

1 kg

for the filling

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White onion

1 piece

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Sesame/poppy seeds

2 tbsp

and a little ground black pepper and salt, to taste

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Egg yolk

1 piece

for brushing

Step by step

Step 1

First prepare the filling, so that it's cool when you make the piroshki.

So, peel and wash the potatoes, cover with water and bring to a boil. When they start to boil, turn the heat to low and boil for 30-35 minutes.

Step 2

Meanwhile, cook the finely chopped onions in a bit of oil, until light yellow.

Step 3

After the potaoes have boiled, drain the water - add in the onions, a bit of salt and pepper, mash well.

Step 4

Mix in the greens and let cool until dough is ready.

Step 5

Now we make the dough.

In a large bowl, combine buttermilk together with oil, salt, sugar. Then tip into a saucepan and place over heat just to warm up a bit - and make sure it's not hot.

Step 6

Mix flour and the instant yeast and incorporate into the buttermilk mixture.

Step 7

Knead dough - it will feel soft and nice to touch - it's the oil which makes it so nice and not sticky. Let rest for 10-15 minutes, covered with a kitchen towel or plastic wrap.

Step 8

After this time, knead some more on the lightly floured table and then let rise for 20-25 minutes.

Step 9

When you start assembling the piroshki, cut dough into equal parts and roll into balls. They should be about the size of a walnut, or slightly bigger, if you want bigger piroshki. Put them next to each other.