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Potato Pirozhki Yum
Pirozhkis are Russian stuffed pastries made with pillowy soft enriched dough and a cheesy, potato filling. They are great to serve with a garlic dip and can be served as an appetizer or a meal or a snack.
Potato Pirozhki
Cuisine russian
Prep Time
20 minutes

Cook Time
45 minutes
Passive Time 3 hours
Servings
buns
Ingredients
For the Dough:
  • cups all purpose flour
  • ½ cup Wholewheat flour
  • 1 tsp Instant Yeast
  • 1 tbsp sugar
  • ¾ tsp salt
  • 1 tbsp Egg replacer whisked in 3tbsp water (for 1 large egg)
  • 2 tbsp Pizza dough flavor (optional)
  • ¼ cup sour cream
  • 2 tbsp Unsalted Butter, softened
  • ¼ cup Lukewarm Water
For the Filling:
  • 2 Medium Potatoes, boiled, peeled and mashed
  • 2 tsp Oil
  • 1 Small Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • To taste Salt Pepper
  • ½ cup Grated Cheddar Cheese
Cuisine russian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 3 hours
Servings
buns
Ingredients
For the Dough:
  • cups all purpose flour
  • ½ cup Wholewheat flour
  • 1 tsp Instant Yeast
  • 1 tbsp sugar
  • ¾ tsp salt
  • 1 tbsp Egg replacer whisked in 3tbsp water (for 1 large egg)
  • 2 tbsp Pizza dough flavor (optional)
  • ¼ cup sour cream
  • 2 tbsp Unsalted Butter, softened
  • ¼ cup Lukewarm Water
For the Filling:
  • 2 Medium Potatoes, boiled, peeled and mashed
  • 2 tsp Oil
  • 1 Small Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • To taste Salt Pepper
  • ½ cup Grated Cheddar Cheese
Potato Pirozhki
Instructions
Make the dough:
  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a soft, smooth dough forms. Transfer the dough to a lightly greased bowl, cover and set aside to rise for 90 minutes or until puffy but not necessarily doubled in volume.
Make the Filling:
  1. Heat oil in a pan, add the onion and cook till it turns translucent. Add the garlic and cook for a minute.
  2. Next add the boiled and mashed potatoes and season with salt and pepper. Cook covered for 4~5 minutes for the flavors* to mingle.
  3. Cool the filling to room temperature and stir in the cheese.
Make Pirozhkis:
  1. Divide the dough into 8 equal pieces; shape each piece into a ball and place them on a parchment lined baking sheet leaving about 1″ inch between them. Cover and rest for 15 minutes.
  2. Shape each ball into a flattened round about 5″ in diameter, brush the surface with some milk and place 1~2tbsp filling onto the center. Pull the dough over the filling, pinching 2 opposite edges together tightly, to seal in the filling. It should look like a dumpling. Place the buns on the parchment lined baking sheet, cover and set aside for 1 hour or until puffy.
  3. Preheat the oven to 400°F.
  4. Brush the buns with milk (or egg wash) and bake them for 15~20 minutes or until golden brown. Remove from the oven and allow to cool for 5~10 minutes before serving.
Recipe Notes
  • I added some Indian spices (red chili powder, chaat masala & lemon juice) to the filling to suit our taste.
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