A common variety of pirozhki are baked stuffed buns made from dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.
Potatoes among American crops became very popular when the vegetable was brought and adopted to the Eurasian climate. Before then, the ingredient was not available as it took more time to acclimatize to continental regions like Russia and Ukraine. Before then, the ingredients would contain more vegetables and fruits, as well as duck, goose and rabbit meat, uncommon today. Source: Wikipedia
- Flour 3 cups
- Water 1 cup
- Boled potatoes
- Vegetable oil
Boil the water, add a little salt to taste and 3 tablespoons of vegetable oil.
Add the hot water to the flour.
And mix well.
Form the dough into a boll. Cover the prepared dough with a damp towel and leave for 30 minutes.
Cut the mushrooms into small pieces.
Add a little salt and fry the mushrooms for 15 minutes.
Mash boiled potatoes with a fork.
Add the mushrooms and mix well.
Take medium pieces of the dough
And roll it out.
Put the stuffing on top of the dough and add a slice of butter.
Form the pirozhok.
And roll it out with dough roller on the board.
Add oil on the fried pan and heat up very well. Then put the pirozhok on the fried pan.
And fry until golden brown on both sides.
Enjoy fried pirozhki with potatoes and mushrooms!