Easy and Fluffy Piroshki with Potato
Ingredients
For the filling
- 5 large potatoes around 600 g
- 4 tbsp. olive oil
- 1 onion finely chopped
- 3 spring onions finely chopped
- ½ bunch of fresh dill chopped
- ½ tsp. sweet paprika
- oregano
- a bit of thyme
- salt
- pepper
For the dough
- 1 package dry yeast 9 g
- 1 tsp. sugar
- 250 ml lukewarm water
- 600 g all-purpose flour you might need a bit more so that it does not stick to your hands
- 75 ml olive oil
- 1 tbsp. white vinegar
- 1 ½ tsp. salt
Instructions
For the dough
- In a bowl, mix the yeast, sugar and lukewarm water, cover it and leave it aside for 15-20 minutes to activate the yeast.
- In the bowl with the yeast, slowly add the flour and all the other ingredients, mixing well with your hand.
- Knead on a floured surface until it does not stick to your hands. The dough should be neither too firm nor runny. Cover it and let it rise for about an hour.
For the filling
- Clean and boil the potatoes until they are soft enough so you can mash them more easily (it can take more or less 20 minutes).
- In a pan, heat the onions to soften them for a few minutes and then, add the mashed potatoes and the remaining ingredients. Cook them for a few more minutes. Remove from heat and wait for it to cool.
- Take some of the dough to shape it into a small ball. Open it with your hands and put 1-2 tablespoons of the filling in the center, close it and continue with the remaining dough.
- Heat olive oil and fry the piroshki until golden.
Notes
Piroshki are traditionally fried so they become more fluffy and crispy. If you don’t want however to fry them, you can bake them in a preheated oven for 15 minutes (the exact time depends on the oven) at 180°C.