Piroschki with Potato Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 300 g flour, possibly a little more
- 1 ½ teaspoon baking powder
- 1 cup sour cream
- 1 egg (s)
- 1 pinch (s) salt
- Flour for the work surface
- 100 ml oil for frying
For the filling:
- 500 g potato (s)
- 100 g butter
- 1 ½ teaspoon salt
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ nutmeg
Print Recipe
Pin Recipe Instructions
- First prepare the filling. To do this, peel the potatoes and cook them in salted water.
- While the potatoes are cooking, prepare the batter. Mix the sour cream with the egg and salt. Gradually sift the flour and baking powder over it and knead everything together to form a smooth dough. This should still be soft and yet not stick to the hands.
- The potatoes should be done by now. Remove the saucepan from the hotplate, drain the water and mash the potatoes. Stir in the butter, pepper and grated nutmeg.
- Divide the dough into 8-10 pieces and roll out each piece on a floured work surface to form a flatbread. Place about 1 heaped tablespoon of the potato filling in the center of each flatbread and press the edges together so that it looks like a canoe. Flatten the seam.
- Heat the oil in a pan, fry the piroshki on both sides over low heat until golden brown, first on the seam side.
- Then let the excess oil drip off on kitchen paper.
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