Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that's still celebrated probably the most.Its a hands cake from fluffy soft dough and potato,caramelized onion, and dill filling.
This soft and fluffy dough recipe for piroshki originates from my mother. When creating food like piroshki,pelmeni,manti or vareniki, we love to to obtain along with mother and siblings at her house making them together and merely talk and drink some coffee or tea. Time runs considerably faster particularly with pelmeni and vareniki also it brings a lot childhood recollections whenever we used make sure they are with mother when becoming an adult.
Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
two tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
Inside a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and eight tablespoons flour.
Cover and hang a side for around ten minutes.It ought to rise and become foamy.
Although it’s rising, Inside a large mixing bowl whisk or make use of a hands mixer to combine 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and blendOrtake.
Add some foamy yeast mixture.
Mix/whisk and add all of those other flour and blend carefully.
Cover the bowl with plastic wrap and put it within the warmest area. I love to pay for it having a blanket on the top to help keep it warm and rise faster. It ought to double in dimensions.( about one hour)
Potato filling with mushroom:
5 taters peeled and cooked in salted water
1 mediterranean or 2 small onions chopped
1 stick butter (118 grams)
two tablespoons essential olive oil
1 1/2 cups dry shiitake mushrooms drenched in boiling water,drained and decline in pieces.
salt and pepper
2 tablespoon finely chopped dill(optional)
Directions:
Heat a saute pan on mediterranean-high temperature.
Add essential olive oil and butter.
When butter melts add onions.
Saute onions until they're going to have a caramel color.
Add mushrooms and prepare for an additional a few minutes stirring from time to time.
Add salt and fresh ground pepper to taste.
Add dill if preferred.
* Omit mushrooms should you don’t like them.
Stages in making Piroshki:
Note: The dough is going to be sticky, I love to apply oil on my small hands therefore the dough won’t stay with them.
Cut a bit of dough in dimensions of tennis ball and put it on well floured board or surface.
Making use of your fingers stretch the dough just a little.
Place about 1 1/2-two tablespoons of filling.
Carefully pinch the edges together.
Put it on well floured board or baking pan seam side lower. Continue all of those other dough.
Heat a fry pan with a lot of oil on mediterranean-high temperature.
Place piroshki seam side lower and deep fry piroshki in batches turning on them once.
If you want garlic clove then here's another step for you personally
Melt a couple of tablespoons salted butter with 7-8 crushed garlic clove.
*You may also use essential olive oil or a mix of both.
And only dip your pirozhok within the garlic clove and butter or
mix piroshki inside a bowl with garlic clove and butter.
Yes, it’s a lot more calories however it’s so great!
Russian Potato Piroshki with Moms famous dough recipe-Пирожки
- Dough recipe:
- 2 cups warm milk
- 4 cups + 8 heaping tablespoons flour
- 2 eggs
- 2 tablespoon sour cream
- two tablespoons oil
- 1 tablespoon yeast
- 1 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Potato filling with mushroom:
- 5 taters peeled and cooked in salted water
- 1 mediterranean or 2 small onions chopped
- 1 stick butter (118 grams)
- two tablespoons essential olive oil
- 1 1/2 cups dry shiitake mushrooms drenched in boiling water,drained and decline in pieces.
- salt and pepper
- 2 tablespoon finely chopped dill(optional)
- Directions for dough:
- 1.Inside a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and eight tablespoons flour.
- 2.Cover and hang a side for around ten minutes.It ought to rise and become foamy.
- 3.While it's rising, Inside a large mixing bowl whisk or make use of a hands mixer to combine 1 cup warm milk,sour cream, oil, eggs,salt.
- 4.Add 2 1/2 cups flour and blendOrtake.
- 5.Add some foamy yeast mixture.
- 6.Mix/whisk and add all of those other flour and blend carefully.
- 7.Cover the bowl with plastic wrap and put it within the warmest area. I love to pay for it having a blanket on the top to help keep it warm and rise faster. It ought to double in dimensions.( about one hour)
- Directions for Onions and mushrooms:
- 1.Heat a saute pan on mediterranean-high temperature.
- 2.Add essential olive oil and butter.
- 3.When butter melts add onions.
- 4.Saute onions until they're going to have a caramel color.
- 5.Add mushrooms and prepare for an additional a few minutes stirring from time to time.
- 6.Add salt and fresh ground pepper to taste.
- 7.Add dill if preferred.
- * Omit mushrooms if you do not like them.
- Stages in making Piroshki:
- Note: The dough is going to be sticky, I love to apply oil on my small hands therefore the dough will not stay with them.
- 1.Cut a bit of dough in dimensions of tennis ball and put it on well floured board or surface.
- 2.Making use of your fingers stretch the dough just a little.
- 3.Place about 1 1/2-two tablespoons of filling.
- 4.Carefully pinch the edges together.
- 5.Put it on well floured board or baking pan seam side lower. Continue all of those other dough.
- 6.Heat a fry pan with a lot of oil on mediterranean-high temperature.
- 7.Place piroshki seam side lower and deep fry piroshki in batches turning on them once.
- 8.Line a sizable plate or perhaps a bowl with paper towel and put fried piroshki to empty.
- If you want garlic clove then here's another step for you personally
- Melt a couple of tablespoons salted butter with 7-8 crushed garlic clove.
- *You may also use essential olive oil or a mix of both.
- And only dip your pirozhok within the garlic clove and butter or
- mix piroshki inside a bowl with garlic clove and butter.
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Many thanks Nadya, for wonderful recipe. I needed to understand regarding how to make piroshki. I attempted 2 different recipes from various food blogs plus they were difficult. This piroshki arrived on the scene perfect. I messed up and set 1 1/4 teaspoon salt into yeast mixture. I recognized it almost immediately, however it was past too far. I had been worried the way they will come out, but arrived on the scene perfect. Are you able to please let me know so why do we have to put salt in 2 parts? Also, basically desired to make piroshki with jam, should i put more sugar? Thanks.
Hi Viktoriya! Many thanks for the feedback. About salt. I do not know. I have to ask mother,because it’s her recipe. I’m glad still it labored, so It’s not really a biggie should you add everything to yeast. Had you been thinking to fry all of them with jam or bake? never attempted fried with jam.I understand sometimes should you increase the sugar, the dough isn't as soft. I don’t determine if the dough is going to be as soft during this recipe( should you add sugar,but you can test).
