Russian Potato Piroshki with Garlic Dip - Пирожки
User Reviews
5
8 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
30 mins
-
Total Time
2 hrs 30 mins
-
Servings
15 -20 piroshki
-
Course
Main Course
Russian Potato Piroshki with Garlic Dip - Пирожки
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
Ingredients for the Dough:
- 1 1/2 Tbsp neutral cooking oil generic cooking oil
- 15 oz water lukewarm
- 4 cups all-purpose flour divided, 2 Tbsp
- 1 tsp salt
- 1 Tbsp active dry yeast
- 1/2 Tbsp sugar omit sugar if doing meat or potato filling
Ingredients for Filling:
- 7 to 8 potato peeled and cut into 1/2" thick chunks, medium
- 3 Tbsp butter melted for potatoes, unsalted
- 1/2 onion medium
- 1 Tbsp butter for onions
Ingredients for Garlic Dip – “Vmochanka”:
- 1/4 cup water warm
- 1 Tbsp olive oil
- 1 garlic pressed, clove
- 1/2 tsp salt
Mix all dip ingredients together;
Other Ingredients:
- canola oil enough to go half-way up the side of the piroshky when frying
- flour I probably use at least 1/2 cup extra flour, lots extra for dusting cutting board
Instructions
- Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes.
- Mash potatoes, then add melted butter.
- Saute diced onion and 1 tbsp butter until onion is browned.
- Mix onions into potatoes and let the mix cool to room temp.
How to make the Dough:
Using bread maker method. Set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 tbsp flour*, yeast.
*to get an exact flour measurement, use a dry ingredients measuring cup and scrape off the top with the back of a butter knife.
Stand Mixer Method: Using a dough hook on speed 2, mix all the ingredients together, let rise 30 min in a warm spot, mix again and then let it rise again in a warm place another 45 min (no warmer than 100˚F or you will kill your yeast) It should be 2 to 2 1/2 times in volume.
- Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log. It will rise more as you make the piroshki
- Cut off pieces one at a time about 3/4″ thick. Place the piece of dough over your well-floured hand and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the potatoes, otherwise the sides won’t seal.
- Place 1 heaping Tbsp of potato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. If necessary, flatten the pirojki slightly to make them a more uniform size.
- Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
- Place them in the hot oil (about 330 °F) and fry until deep golden brown on each side. Place on paper towels to cool and enjoy!
To make the garlic dipping sauce; just mix all the sauce ingredients together.
Notes
- It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
