Potato Pirozhki
Soft, pillow-like buns filled with a savory potato and onion mixture. These traditional pirozhki can be baked or fried and make for satisfying appetizers or portable meals that are perfect for sharing.
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter (for dough), melted
- 1 large egg, beaten
- 1 1/2 lbs russet potatoes, peeled and diced
- 1 yellow onion, finely diced
- 2 tbsp vegetable oil
- 2 tbsp fresh dill, chopped
- 1/2 tsp black pepper
- 1 egg (for egg wash), beaten
Instructions
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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Drain the potatoes and mash them until smooth. Let cool slightly.
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7
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.
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8
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.
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9
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.
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10
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.
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11
Place the filled pirozhki on a parchment-lined baking sheet. Cover and let them rise for about 30 minutes.
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12
Preheat oven to 375°F (190°C).
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13
Brush the tops of the pirozhki with 1 beaten egg (for egg wash) for a golden crust.
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14
Bake for 20-25 minutes, or until the pirozhki are golden brown.
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15
Serve warm as an appetizer or light meal.
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