Russian Piroshki with mushroom potato filling–???????

• Vegetarian

• Produce

  • 6 oz Button mushrooms
  • 1/2 Onion, med
  • 4 Potatoes, med

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 5 cups All-purpose flour
  • 1 1/2 tsp Salt
  • 1 Salt & pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 2 cups Milk

Found on grabandgorecipes.com

Ingredients

• Dough:
• 5 cups all-purpose flour
• 1 ½ tsp. salt
• 1Tbsp.Active Dry Yeast
• 2 cups warm milk
• 3eggs
• 1 tsp. Sugar
• 1 Tbsp. vegetable oil
• Filling:
• 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
• 1Tbsp. butter

Directions

• 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 one side; carefully turn and fry the other side. Remove and let drain on a platter lined with paper towels.