Potato Pirozhki
Recipe: #13500
July 30, 2014
Categories: Breads, Side Dishes, Potatoes, Eastern European, Brunch, Christmas, Mothers Day, Potluck Sunday Dinner, Thanksgiving, Deep Fry, Oven Bake, Vegetarian, Yeast Bread, more
"Babsalaba group recipe from Russian street venders, they fried theirs this recipe is baked but can deep fry just don't use egg wash"
Original is 24 servings
Ingredients
- DOUGH
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- FILLING
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- Wash
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Nutritional
- Serving Size: 1 (119.3 g)
- Calories 213.8
- Total Fat - 10.2 g
- Saturated Fat - 5.9 g
- Cholesterol - 40 mg
- Sodium - 128.5 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 2.3 g
- Sugars - 2.3 g
- Protein - 4.5 g
- Calcium - 38.4 mg
- Iron - 0.7 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil potatoes skin on until done.
Step 2
Saute onions in oil until almost brown .
Step 3
Take skins off potato then mash with onion add sour cream add dill salt pepper and as much horseradish as you like (see says she likes enough horseradish to open her sinuses but not enough to make her eyes water lol).
Step 4
Meanwhile proof yeast in the milk and honey; add the melted butter and egg to yeast
Step 5
Add flour 1 cup at a time kneading after each addition. Turn out on floured board and knead adding enough flour so dough is not sticky.
Step 6
Preheat oven 350.
Step 7
Let dough rest or put in frig overnight.
Step 8
Divide dough into 1/3, roll out 1st 3rd 1/8 inch thick. Cut out rounds.
Step 9
Place spoonful of filling in center, fold dough over ,so it makes plump semi circle, crimp edges together with fork tines.
Step 10
Place on baking sheet or deep fry here.
Step 11
Brush dough with egg wash.
Step 12
Bake 25 minutes until golden brown.
Tips
No special items needed.
0 Reviews
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