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Kartofelnye Pirozhki s Gribami
Potato Pirozhki with Mushrooms
Soft, pillowy potato dough encasing a savory filling of sautéed wild mushrooms and onions, pan-fried until golden brown.
🧂 Ainekset
- 1 kg Potatoes(starchy variety, peeled and boiled)
- 250 g All-purpose flour(plus more for dusting)
- 1 large Egg
- 50 g Butter(melted)
- 1 tsp Salt
- 50 g Dried wild mushrooms(or 200g fresh mixed mushrooms)
- 1 medium Onion(finely chopped)
- 4 tbsp Vegetable oil(for frying)
- 2 tbsp Fresh dill(chopped, for garnish)
- for serving Sour cream
👨🍳 Ohjeet
- 1
If using dried mushrooms, soak them in hot water for at least 30 minutes, then drain and chop. If using fresh, clean and chop them.
- 2
Heat 2 tbsp of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the chopped mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are tender and lightly browned, about 10-15 minutes.
💡 Ammattilaisvinkit: Season the mushroom filling with a pinch of salt and pepper. - 4
Mash the boiled potatoes until smooth. While still warm, mix in the melted butter, egg, salt, and about 200g of the flour to form a soft dough. Add more flour as needed until the dough is pliable and no longer sticky.
💡 Ammattilaisvinkit: Don't overwork the dough. - 5
On a lightly floured surface, divide the potato dough into 8 equal portions. Flatten each portion into a circle.
💡 Ammattilaisvinkit: Roll the dough thinly, about 3-4 mm thick. - 6
Place a spoonful of the mushroom filling in the center of each dough circle. Fold the dough over the filling and pinch the edges firmly to seal, forming a half-moon or round pirozhok.
💡 Ammattilaisvinkit: Ensure the edges are well sealed to prevent the filling from leaking. - 7
Heat the remaining 2 tbsp of vegetable oil in a large skillet over medium heat. Carefully place the pirozhki in the skillet, ensuring not to overcrowd it. Fry for 4-5 minutes per side, until golden brown and cooked through.
💡 Ammattilaisvinkit: Fry in batches if necessary. - 8
Remove the pirozhki from the skillet and drain on paper towels. Garnish with fresh dill and serve hot with sour cream.
💡 Ammattilaisvinkit
- ✓For a richer dough, you can add a tablespoon of sour cream.
- ✓The key to good potato dough is to work with warm, not hot, mashed potatoes.
- ✓If you prefer a crispier exterior, you can bake the pirozhki after frying for a few minutes.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg to the potato dough for an extra layer of flavor.
- Other mushroom varieties like chanterelles or porcini can be used.
- A small amount of finely chopped hard-boiled egg can be added to the mushroom filling.