Potato & Cheese Piroshky

Serves: 10-12

Prep Time: 1 hour 30 mins

Cook Time: ~20+

Fried dough filled with potatoes and cheese, I mean how can that be bad? The best part about this recipe is that these can be customized to any filling you feel like, sweet or savory.

Ingredients for the dough:

1 1/2 Tbsp oil

15 oz lukewarm water

2 cups whole wheat pastry flour

2 cups + 2 Tbsp all-purpose flour

1 tsp salt

1 Tbsp Active Dry Yeast

Ingredients for filling:

4 large red potatoes (optional: peel potatoes)

3 tablespoons butter

1 teaspoon salt

1 teaspoon minced garlic

1 tablespoon sour cream

½ cup shredded cheddar cheese

Vegetable oil (for frying)

Instructions

1. Fill a medium pot with the potatoes and add water until potatoes are covered. Add a generous sprinkle of 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.

2. Once the potatoes are soft, drain and place in a bowl. Mash potatoes, add butter, salt, garlic, sour cream and cheddar. Set aside to cool and until the dough is ready to use.

3. In a stand mixer, using a dough hook on speed 2, mix all the dough ingredients together. Let the dough rise/rest for 30 min in a warm spot. Mix again for a few minutes and then let it rest again in a warm place for another 45 min. It should be about 2 to 2 1/2 times in volume.

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

5. Cut off pieces one at a time about 3/4″ thick. Place the piece of dough over a 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.

6. Place 1 heaping tablespoon 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, making half moon shapes.

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

8. Place them in the hot oil (about 330 °F) and fry until golden brown, about 3-5 mins per side.

9. Take out of the hot oil and place on a paper towel covered plate to drain excess oil. Serve with sour cream and enjoy!