👨‍🍳 作り方

1. 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. 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. 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.

   💡 プロのコツ: Season the mushroom filling with a pinch of salt and pepper.
4. 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.

   💡 プロのコツ: Don't overwork the dough.
5. 5

   On a lightly floured surface, divide the potato dough into 8 equal portions. Flatten each portion into a circle.

   💡 プロのコツ: Roll the dough thinly, about 3-4 mm thick.
6. 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.

   💡 プロのコツ: Ensure the edges are well sealed to prevent the filling from leaking.
7. 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.

   💡 プロのコツ: Fry in batches if necessary.
8. 8

   Remove the pirozhki from the skillet and drain on paper towels. Garnish with fresh dill and serve hot with sour cream.