Fried Potato Pirozhki

Name: Fried Potato Pirozhki
Total time: 1 h 15 min
Yield: 4
Ingredients: baking soda — 1/2 ч. л.; eggs — 1 шт; flour — 450 г; kefir — 250 мл; onion — 1 шт; potatoes — 400 г; black pepper — по вкусу; salt — 1 ч. л.; sugar — 1 ч. л.; sunflower oil — 100 мл

Russian cuisine

Editorial 1 h 15 min 4 servings

Master 214 kcal/100 g updated November 13

Soft pirozhki made with kefir dough and a filling of mashed potatoes with fried onion. The dough needs no yeast.

Method

Peel the potatoes, cut them into large pieces and boil in salted water for 20 minutes. Drain the water and mash the potatoes.
Finely chop the onion and fry it in 2 tbsp of oil for 3–4 minutes until golden. Mix with the mash, add salt and pepper, and let cool.
Whisk the warm kefir with the egg, sugar, salt and 2 tbsp of oil. Add the baking soda and half of the flour.
Gradually add the remaining flour and knead a soft dough. Cover and leave for 10 minutes.
Divide the dough into 12 pieces, roll each into a flat round, add the filling and pinch the edges closed.
Pour a layer of oil into a frying pan and fry the pirozhki over low-medium heat for 3 minutes on each side. Transfer to a paper towel.