Cheesy Potato Piroshki with Bacon

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Warm the milk to 120–130°F (49–54°C), whisk in the dry yeast and let it stand for 5 minutes.
2. In a large bowl, whisk the melted butter, egg, salt and sugar for about a minute until the egg is well beaten. Add the milk and yeast mixture and mix again.
3. Add the flour gradually, about ½ to 1 cup at a time, until a dough ball forms. Turn it onto a well-floured surface and knead for 4 to 5 minutes, adding small amounts of flour as needed, until smooth, soft and elastic.
4. Put the dough in a large bowl, cover with a clean towel and let it proof in a warm spot until doubled, about 1 hour.
5. Peel and cube the potatoes, cover with water in a large pot, salt generously and boil for 15 to 18 minutes, until fork tender.
6. Drain the potatoes, add the butter and cream, and mash to a smooth but slightly dry puree. Refrigerate to chill.
7. Sauté the diced onion and diced bacon in a few tablespoons of butter over medium heat for 7 to 9 minutes, until the onion is tender. Let cool.
8. When the potatoes are at room temperature, combine them in a large bowl with the onion and bacon mixture, the cheese, dill and green onions. Season with salt and pepper to taste and mix into a uniform filling.
9. Divide the proofed dough into 12 or 16 pieces, keeping them covered. Roll each piece into a 6-inch circle, top with about 1/3 to ½ cup of filling, bring the dough over and pinch the top and sides closed, keeping filling off the seams. Go over the seams again to seal well.
10. Turn each piroshki seam side down and gently flatten.
11. For deep-frying, heat ¾ inch of oil in a deep pan over medium heat to 300°F (149°C). Fry 3 to 4 piroshki at a time, seam side down first, for 4 to 5 minutes per side, turning once the first side is rich golden brown. Lower the heat if they brown too fast. Drain on a wire rack over paper towels and cool at least 5 minutes.
12. For baking, preheat the oven to 350°F (177°C) and line two baking sheets. Place the shaped piroshki seam side down, a few inches apart, brush with beaten egg, and proof 30 to 45 minutes until extra fluffy. Bake about 30 minutes until golden brown, then cool on a wire rack.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

OnionEggCheeseScallionMilkCreamPotatoMozzarella cheese