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Wash potatoes, peel it and boil until done. Take potatoes out of water. We will need 500 ml of potato broth for the batter. Add pieces of butter and lardine to the hot broth. Mix until they melt.
Pour two tablespoons of sunflower oil into the mixture.
Then cool down the mixture a bit and add dry yeast, salt and sugar to it. Mix all ingredients thoroughly.
Pour sieved wheat flour into the mixture in a few stages.
Stirring the ingredients with a spoon, mix the batter until smooth.
Cover it with a dry towel and leave for 45 minutes to make it melt and increase. Now, let’s cook stuffing. Peel one onion, dice it and fry in the mixture of sun oil and butter until golden brown.
Wash chicken liver, trim skin and veins away and boil it until done with a bay leaf and some bayberry corns. Take done by-products out of the water and cool them down.
Cool down some boiled potatoes until room temperature.
Finely mince some liver, potatoes and fried onion. Add finely chopped dill, some salt, black ground pepper and seasoning for potato into the stuffing. Mix until smooth.
The batter will become bold and increase three times in size. Knead it a bit with the oiled hands.
Divide it into 30 equal parts. Even every part on the oiled working surface to get pastil. Put a tablespoon of stuffing in the center of the pastil.
Stuck the sides together to form a piroshki. This way form all the buns.
Fry the piroshki in sun oil both sides until golden brown. Put them on the plate covered with the paper napkins to drain them from extra oil.
Serve the piroshki hot with some sour cream or sauce.