Grandma's Recipe Potato Pirozhki
Description
Home baking with tea. Fry up tasty potato turnovers. Here’s my grandmother’s foolproof recipe! They used to make turnovers quite often using clabbered milk, because there was always soured milk in the house. It’s worth noting that turnovers made with clabbered milk turn out airy, soft, and so appetizing
Instructions
- 1
Step 1
Prepare all ingredients for making the dough.
- 2
Step 2
Ingredients for the filling.
- 3
Step 3
Pour the cultured buttermilk into a bowl for mixing the dough. Add baking soda and stir.
- 4
Step 4
Add sugar and salt to cultured buttermilk and stir to combine.
- 5
Step 5
Pour a little vegetable oil into the dough.
- 6
Step 6
Add the sifted wheat flour and start kneading the dough.
- 7
Step 7
Knead the dough into a soft ball. Set it aside to “rest,” covered with a towel.
- 8
Step 8
Prepare the filling. Peel the potatoes and boil in salted water for 25 minutes until tender. Then drain off the hot water.
- 9
Step 9
Peel the onion and dice it. Sauté the onion in vegetable oil. Cook for 5 minutes until golden.
- 10
Step 10
Add the fried onions to the potatoes.
- 11
Step 11
Mash the potatoes into a purée and add black pepper to taste. Mix the filling and taste for salt. Let the filling cool a little so it is only warm.
- 12
Step 12
Divide the dough into small balls; flatten each with your palm or roll lightly with a rolling pin; place 1 tablespoon of potato filling in the centre.
- 13
Step 13
Shape the turnovers and flatten them with your palm so they become thin.
- 14
Step 14
Heat the oil in a frying pan over medium heat. Fry the pies on both sides for 3–4 minutes per side.
- 15
Step 15
Done. Serve at the table.