Russian Potato Piroshki with Garlic Dip - Пирожки

Step 1

Fill a medium pot with sliced 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 18-20 minutes, or until a knife easily pierces potatoes.

Step 2

Mash potatoes, then add melted butter.

Step 3

Saute diced onion and 1 tbsp butter until onion is browned.

Step 4

Mix onions into potatoes and let the mix cool to room temp.

Step 5

Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log. It will rise more as you make the piroshki

Step 6

Cut off pieces one at a time about 3/4″ thick. Place the piece of dough over your well-floured hand and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the potatoes, otherwise the sides won’t seal.

Step 7

Place 1 heaping Tbsp of potato filling in the center.Cover the potatoes with the sides of the dough and pinch the ends together with your fingers to seal the dough together. If necessary, flatten the pirojki slightly to make them a more uniform size.

Step 8

Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.

Step 9

Place them in the hot oil (about 330 °F) and fry until deep golden brown on each side. Place on paper towels to cool and enjoy!