Potato PirozhkiFrom babsalaba 5 years ago
- For the Dough: shopping list
- 2 ½ teaspoons yeast shopping list
- 2 teaspoons sugar shopping list
- 2/3 cup lukewarm milk (105 - 115 F) shopping list
- 1 cup unsalted butter, melted and at room temperature shopping list
- 1 egg, beaten shopping list
- 1/2 teaspoon salt shopping list
- 3 ¼- 3 ½ cups all-purpose flour shopping list
- For the Filling: shopping list
- 3 large potatoes shopping list
- 1 T olive oil shopping list
- 2 medium onions, chopped (about ¾ cup) shopping list
- ¾ cup of sour cream shopping list
- 2 T horseradish shopping list
- 1 T dill shopping list
- salt and pepper to taste shopping list
- For the wash: shopping list
- 1 egg yolk shopping list
- 1 teaspoon milk shopping list
How to make it
- Boil the potatoes, skins on, until a knife slides in easily and the potato falls off the knife back into the water. Let them cool a bit
- While the potatoes are cooling, saute the onions in olive oil until translucent, soft and shiny, not browned.
- Peel potatoes, and cut into chunks into a large bowl.
- Mash. Add the sauteed onions, mixing thoroughly.
- Add sour cream, mix well.
- Season to taste with salt, pepper, horseradish and dill. - I like enough horseradish to get my sinuses open, but not so much that my eyes water.
- Combine the yeast, sugar and lukewarm milk in a large bowl and let sit until the yeast gets foamy, about 5 minutes. It should smell nice and yeasty and look brown and puffy.
- Add the melted butter, salt and beaten egg to the yeast mixture, stirring very well to incorporate all that butter.
- Add 3 ¼ cups of flour, 1 cup at a time, stirring very well after each addition. You should have a pretty rough dough by now.
- Turn out the doughy into a well-floured board and knead for 5 minutes or so, adding more flour as necessary to keep it from sticking.
- Cover with a tea towel and let rest for 10 minutes. Use it now or refrigerate it for up to 24 hours.
- Preheat the oven to 350 F.
- Line a baking sheet with parchment or a silpat baking mat.
- With a pastry scraper, divide the dough into thirds. With a rolling pin, roll out one third of the dough about 1/8 inch thick.
- Using a round biscuit or cookie cutter (or the top of a drinking glass), cut out rounds of dough.
- Place a fairly heaping spoonful of filling in the center of the circle, then fold the dough over, so it makes a plump semi-circle.
- Press the edges together firmly and crimp closed with the tines of a fork.
- Place on the baking sheet.
- Mix together the egg yolk and milk, and brush the pirozhki with the egg wash.
- Bake for 25-30 minutes until golden brown and delicious.
The Cookbabsalaba Syracuse, NY
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