Deep-Fried Pirozhki with Potatoes and Mushroom

Deep-Fried Pirozhki with Potatoes and Mushroom

These deep-fried pirozhki are a traditional Russian dish. The dough is very simple; you will enjoy working with it and definitely love the result.

Oxana Putan
Ingredients for 15 pirozhki:
1 cup water
2.5 cups flour
1 tsp yeast
1 Tbs sugar
1.5 tsp salt
1-1.5 cups vegetable (sunflower) oil
1.5 lbs potatoes
12 oz mushrooms (champignons – button mushrooms)
2 onions
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First let’s make the dough since it requires some time for resting.

Pour a cup of warm water (about 90-100F) into a deep bowl.

Add the sugar.

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 Add the yeast.

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Stir a little to combine the yeast, sugar and water together.

The yeast needs some time to activate. You will see that the process has started in about 10 minutes: there will be foam on the surface, or the water will have tiny air bubbles and look as if carbonated.

At this point add half of a teaspoon of the salt.  

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Stir well.

Add the flour.  

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Always measure the water and flour with the same cup to ensure correct proportions.

Prepare 1/3 of a cup of the vegetable oil for the dough and set aside.

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Start by mixing the dough in the bowl.  

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First stir everything to combine the flour with the water. 

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Then pour in the oil. It’s important to prevent the oil from getting directly onto the yeast.

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Knead the dough.  

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It should stop sticking to the sides of the bowl and absorb all the flour.  

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Do not knead the dough till it’s smooth.

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Set the dough aside for 20 minutes. During this time the gluten will swell up and you’ll be able to knead the dough very quickly until completely smooth.

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Cover the dough with a towel or plastic film (so that the top of the dough doesn’t dry up) and set aside to rise for 30 minutes.

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After 30 minutes, knead the dough a little bit with your hands right in the bowl and set aside to rise for another half an hour.

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Now it’s time to make the filling. Peel the potatoes and place into a pot, cover with the water and add one teaspoon of the salt.

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Cook the potatoes for 25 minutes after the water boils.

Peel the onions and chop into small cubes.

Sauté the onions in 4-5 tablespoons of the oil till golden-brown.

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Cut the mushrooms into small pieces.  

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Transfer to a skillet. Cook the mushrooms stirring constantly till all the liquid evaporates. Then add 2-3 tablespoons of the oil and sauté till golden and crunchy.

Strain the water from the pot with the potatoes. Mash the potatoes with a potato masher right in the pot. 

Add in the onion along with the oil it was cooking in and stir well to combine.  

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Add in the mushrooms.

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Stir everything again and set aside to cool.

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Place the well-risen dough onto your working surface lightly greased with the vegetable oil.

Divide the dough into 15 parts. Roll each part into a ball.

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The dough is very soft so there’s no need for a roller.

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Place a thick-bottomed stew-pot or deep skillet onto the stove. Pour in about half-inch of the oil.

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Take a dough ball into your hand and knead into a patty.

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Place a generous tablespoon of the filling in the middle of the patty.

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Roll the dough around the filling so that the edges of the patty overlap.

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Pinch the dough closed along the edge.

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Place the pirozhki on the working surface with the seams up.

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As soon as the oil is heated but not smoking (be careful not to overheat) turn the heat down to below medium.

Take one pirozhki at a time into your hand, seam up. With your other hand, flatten it a little.  

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If the edges open, pinch the edges closed again.

Carefully place the pirozhki into the heated oil seams down.

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You only need to cook the pirozhki till the dough is done since the filling was cooked already.

Cook them on one side for 1.5 – 2 minutes.

You can tell the doneness by the color of the dough – as soon as it becomes golden-brown, carefully turn it over with a slotted spoon.

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Cook on the other side till golden-brown.

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When ready, remove with the slotted spoon onto the paper towels to absorb the excess oil.  

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Then transfer the pirozhki onto a serving dish and serve hot.

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If necessary, you can add a little oil during cooking to maintain the necessary level.

Yes, these pirozhki are not for the calorie-conscious, but they’re so delicious that you should let yourself enjoy this treat at least once in a while!

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