5 cups all-purpose flour
1 ½ tsp. salt
1Tbsp.Active Dry Yeast
2 cups warm milk
1 tsp. Sugar
1 Tbsp. vegetable oil
1/2 med. onion, chopped
4 med potatoes peeled, boiled in water and mashed
6oz. button mushrooms cut in to small pieces ¾ of an inch
Salt & pepper to taste
The easiest way to do this is in stand mixer with a dough hook.
Place 1/2 cup of warm milk in a cup or small bowl. Stir in sugar and yeast. Set aside until foamy, about 5 minutes.
Pour the remaining warm milk into a large bowl. Add oil, salt, eggs and yeast mixture- mix, add flour one cup at a time, mix well and knead until smooth. Let it rise for about 45 minutes. The dough should double its size.
Preparing the filling:
In a skillet, melt butter and sauté onions for 2 minutes, add mushrooms and cook for another 3-5 minutes. Add fresh crushed black pepper and some salt, fresh chopped dill. Add the mixture to mashed potatoes and mix well. Adjust the seasonings (salt and pepper). Set aside to cool.
When the dough is ready, put it onto a well-floured board, pinch off pieces approximately the size of golf balls.
Place the piece of dough (that you pinched) over well-floured flat surface (dough will be sticky) and shape it into a 4” to 5? circle using your hands. (Do not put flour on the side where you are going to put filling, otherwise the sides won’t seal.)
Place 1 1/2 spoonful of filling on one side; fold the other side over the filling and pinch to seal. Flatten the piroshkis slightly to make them a more even size.
In a large, heavy skillet heat the oil to 375 degrees F (190degrees C). Deep fry the piroshkis in batches of 3-4 until golden brown on oneside; carefully turn and fry the other side. Remove and let drain on a platter lined with paper towels.
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