Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.
This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.
Cover and set a side for about 10 minutes.It should rise and be foamy.
While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.
Mix/whisk and add the rest of the flour and mix carefully.
Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)
Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.
* Omit mushrooms if you don’t like them.
Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.
Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.
Carefully pinch the sides together.
Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.
Heat a frying pan with lots of oil on med-high heat.
Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.
If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!