Piroshki

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Piroshki

Yield: 10

Author: Sarah Truesdell

Ingredients

for the Dough

• 1 1/2 tsp sunflower or olive oil
• 1 cup milk
• 2 1/4 tsp yeast (1 envelope)
• 1 1/2 tsp granulated sugar
• 3/4 tsp salt
• 2 1/4 - 2 1/2 cups all purpose flour

Potato Filling

• 10 oz (2-4) medium potatoes, yellow preferred
• salt
• 4 tbsp butter
• 1/4 cup milk or sour cream
• 1/2 medium onion
• Minced garlic to taste (optional)

Cabbage filling

• 1/2 small head of cabbage
• 1 medium carrot
• 1/2 white or yellow onion
• 5 to 7 mushrooms (white or cremini)
• 2 tbsp white wine vinegar or vinegar
• 1 tsp salt 1 tsp black pepper, ground1 tsp smoked paprika
• 1/2 tsp ground coriander
• 3 garlic cloves finely minced

Instructions

Make the dough

1. In a large mixing bowl, or bowl of a stand mixer, combine oil, milk, yeast, sugar and salt. Gradually add in flour to create a soft dough. Dough should be soft but not batter-like. It should mostly be cleaning the sides of the bowl.
2. Let rise/rest for 45 minutes, covered.
3. Removed to a lightly floured counter and knead until smooth and no longer sticky. Divide into 10 equal pieces.

Make the Potato Filling

1. Peel and medium dice the potatoes. Fill a medium pot with diced potatoes and add water until potatoes are almost covered. Add salt. Bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 15-20 minutes, or until a knife easily pierces potatoes.
2. Meanwhile, dice the onion. Heat a tablespoon of butter in a large sauté pan. Add onions and sauté until they begin to brown. Remove from heat.
3. Drain potatoes and mash with remaining butter and sour cream. Salt to taste. Stir in caramelized onions and pepper to taste.

Make the Cabbage Filling

1. Finely shred cabbage by slicing thinly crosswise after removing the core. Grate the carrots using a box grater or food processor. Dice the onion. Thinly slice the mushrooms.
2. Heat a large frying pan or Dutch oven with a generous splash of oil (olive oil or sunflower oil is best) to medium heat. Add carrots, onion and mushrooms and sauté until golden brown and soft.
3. Add the to pan and continue cooking for another minute. Once the mushrooms start sticking bit to the pan, deglaze the pan with a couple of tablespoons of white wine vinegar.
4. Add spices.
5. Add shredded cabbage, 1/2 cup of water and cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender. Stir periodically and add water as necessary to keep cabbage from stick or scorching. Remove from heat and let cool before using.

Assemble and fry

1. Flour work surface and roll each piece of dough into a 4-6 inch circle. Fill with a portion of the filling (don't over-fill). Moisten the edges of the dough and seal together well. Flip over, seam side down, and press gently. Set on an oiled sheet pan.
2. Heat 1/2 inch of sunflower or canola oil in a large frying pan until very hot (a small piece of dough should sizzle when dropped in). If you have a thermometer, the temperature should stay between 340-360F. Carefully fry the piroshki for about 3 minutes per side. Work in batches and do not crowd the pan. They should be a nice, golden brown all over. Remove to drain.

Notes

To airfry: preheat air fryer to 375F. Egg wash pyrizhky. Airfry for 8 minutes, flip, then airfry for another 8 minutes.

Did you make this recipe?

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