Potato Pirozhki

For the dough, in a large bowl, dissolve 2 tsp active dry yeast in warm 1 cup warm milk (about 110°F) with 2 tbsp granulated sugar. Let it sit for about 5-10 minutes until foamy.

Add the 1 beaten large egg, 1/4 cup melted unsalted butter (for dough), and 1 tsp salt to the yeast mixture and stir to combine.

Gradually add the 3 1/2 cups all-purpose flour, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for 7-8 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, prepare the filling. Place 1 1/2 lbs peeled and diced russet potatoes in a pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes.

Drain the potatoes and mash them until smooth. Let cool slightly.

In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 finely diced yellow onion and sauté until soft and translucent, about 5-7 minutes. Allow to cool slightly.

Mix the sautéed onions, 2 tbsp chopped fresh dill, salt (to taste), and 1/2 tsp black pepper into the mashed potatoes. Set the filling aside to cool completely.

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle with a rolling pin.

Place about 2 tablespoons of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal, then crimp with a fork or twist to create a decorative edge.

Place the filled pirozhki on a parchment-lined baking sheet. Cover and let them rise for about 30 minutes.

Preheat oven to 375°F (190°C).

Brush the tops of the pirozhki with 1 beaten egg (for egg wash) for a golden crust.

Bake for 20-25 minutes, or until the pirozhki are golden brown.

Serve warm as an appetizer or light meal.