My grandmother made these, and they were my dad's favorite food growing up. When I started to make them, they quickly became my husband's favorite food - he can never get enough and it's the one dish he doesn't ever tire of eating.
NOTE: Boiling potatoes is first step, as the liquid used to boil them is used to make this dough. If not using potatoes in your filling, feel free to replace the liquid with plain water.
Dough:
Dissolve sugar and the yeast in the warm (NOT HOT) liquid, proof 'till foams up (about 5 minutes).
Sift the flour and add the liquid into it; knead until dough just starts coming together.
Begin adding the soft butter to the dough a bit at a time, to thoroughly mix it all in.
Once butter is all in, allow to rest for 20 minutes; continue kneading afterwards for at least 5 minutes longer (I let my Kitchen Aid work it for 10 minutes total).
Add in the salt in the final 2 minutes of kneading.
Put dough in a clean, oiled bowl; brush top with oil and cover with plastic wrap, then a towel... put in a warm spot and allow to rise for about an hour, until at least doubled in volume.
Filling:
Peel and cut potatoes into chunks; cook them in enough salted water to keep them covered until tender when pierced with a fork (I like to add bay leaves to this water, since it'll be used in the dough... but this is a personal preference and not a must).
Once potatoes are cooked, reserve a cup of liquid for dough and strain off the rest. Allow reserved liquid to cool in preparation for the dough.
Mash the potatoes using a ricer or any other method you prefer; there should be no chunks remaining (you want a smooth consistency).
In the meantime, fry the finely chopped onions in the 2 tablespoons of oil until soft and fragrant. Just when they start turning golden, stir in the butter 1 tablespoon at a time. Once onions are golden brown, add in the fresh dill and stir continuously to prevent burning. Transfer to bowl with mashed potatoes, oil and all; combine well and season filling to taste.
Putting it together:
Once the dough has risen, punch down and separate into two equal pieces, then divide each half into two more, then do that again to end up with 8 equal chunks.
Flatten each of the chunks into equal rounds, where the middles are slightly thicker than the sides (this way they won't tear as you fill the centers with filling).
Equally spread the filling amongst the dough rounds, and seal each one up by pinching the sides together over the filling. Flip the pirozhki over and push down on them to flatten each one, further securing the seams.
Once all 8 are made, heat up 2 tablespoons of oil in a skillet (ideally cast iron); when oil is hot, place the pirozhki (as many as will fit without overcrowding the pan) onto the skillet, seam side down. Press on them so they are as flat as you can get them without squeezing out the filling.
Allow to fry until golden brown (only takes about 1-2 minutes per side, keep an eye on them!). Flip over immediately and fry the other side. Once both sides are done, transfer to a pot with a lid and cover (this keeps them soft and allows the dough to complete cooking through the inside).
*If oil sprays when placing the pirozhki on the pan, try sprinkling the pan with a bit of salt - should take care of the problem.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 436mg | 15 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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