Yeast-Dough Potato and Onion Piroshki

Cooking method

1. Step 1:

   

   Gather the ingredients for these delicious oven-baked and pan-fried piroshki.

2. Step 2:

   

   Pour 2/3 cup (150 ml) of warm milk and 2/3 cup (150 ml) of warm boiled water into a measuring cup.

3. Step 3:

   

   Add 25 grams of fresh (pressed) yeast to the cup, along with 2 tablespoons of sugar and 2 heaping tablespoons of flour.

4. Step 4:

   

   Stir everything together and set the cup aside for 15 minutes to let the yeast activate.

5. Step 5:

   

   Crack one egg into a deep bowl, then add 1/2 teaspoon of salt.

6. Step 6:

   

   Beat the egg well with a whisk to break up the whites.

7. Step 7:

   

   Pour 3 tablespoons of vegetable oil into the bowl.

8. Step 8:

   

   Stir all the ingredients in the bowl together.

9. Step 9:

   

   Pour the activated yeast from the cup into the bowl with the egg mixture and stir everything together.

10. Step 10:

    

    Sift 500 grams of wheat flour into the liquid base in batches, then add 1/2 teaspoon of baking powder, and mix everything together to knead the dough.

11. Step 11:

    

    Turn the dough out onto a lightly floured surface and knead thoroughly for 7–10 minutes.

12. Step 12:

    

    Gather the dough into a ball and put it in a bowl, then brush it with vegetable oil so a crust doesn't form.

13. Step 13:

    

    Cover the dough with plastic and set it in a warm place for one hour.

14. Step 14:

    

    For the filling, boil 700 grams of peeled, cut-up potatoes.

15. Step 15:

    

    Finely chop one onion, then add it to a skillet with a little vegetable oil and fry, stirring, until golden.

16. Step 16:

    

    Mash the hot boiled potatoes in the pot with a masher, then crack in one egg.

17. Step 17:

    

    Add 50 grams of butter to the pot and keep mashing the potatoes.

18. Step 18:

    

    Add the fried onion from the skillet to the pot.

19. Step 19:

    

    Stir everything together well, and the filling for the piroshki is ready.

20. Step 20:

    

    After an hour, lightly oil your work surface, turn out the dough, and knead and shape it well.

21. Step 21:

    

    Divide the dough into 15 equal pieces.

22. Step 22:

    

    Roll the pieces into balls, set them on the surface, and cover with a towel for 15–20 minutes.

23. Step 23:

    

    Flatten each ball into a round of the size you need and place a tablespoon of the cooled potato filling on it.

24. Step 24:

    

    Pinch the edges of the rounds together firmly to seal in the filling.

25. Step 25:

    

    Shape the piroshki to the size you want.

26. Step 26:

    

    Arrange as many piroshki as will fit on a parchment-lined baking sheet, cover the rest with a towel, and let them proof a little.

27. Step 27:

    

    After 20 minutes, brush the tops of the piroshki with beaten egg.

28. Step 28:

    

    Put the baking sheet into an oven preheated to 350°F (175°C) and bake the piroshki for 15–20 minutes.

29. Step 29:

    

    Put the rest of the piroshki into a skillet with hot vegetable oil and fry them on each side until golden.

30. Step 30:

    

    Cook together, cook simply, cook the most delicious dishes at home from everyday ingredients with our recipes! Enjoy, everyone!