Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pontian potato piroshki. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. Here are some informations about the Pontians. You are here: Home » FOOD » Greek » PIROSHKI - Pontian Greek Vegan recipe.
Pontian potato Piroshki is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pontian potato Piroshki is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have pontian potato piroshki using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pontian potato Piroshki:
- Get Dough
- Take 1 parcel of dried yeast (9 grams)
- Make ready 1 1/2 cup warm water
- Get 1/2 tbsp. sugar
- Make ready 1 tbsp. salt
- Make ready 1 tbsp. white vinegar
- Prepare 5 tbsp. olive oil approximately
- Prepare 500 g. flour (all purpose)
- Take Filling
- Get 5-6 large potatoes
- Prepare 1 large onion
- Get 1 bunch parsley
- Get salt, pepper, oregano
- Get olive oil
- Prepare optionally feta cheese
- Take oil for frying
These Russian Potato Piroshki with Garlic Dip are dangerously good! I baked some potato piroshki and belyashi yesterday and they turned out great. Hands down best pirojki (piroshki) recipe! Stuff the risen dough with either mashed potato or The family just can't get enough of pirojki or piroshki—hand pies stuffed with delicious savory fillings.
Steps to make Pontian potato Piroshki:
- Firstly, prepare the dough by mixing all liquid materials and finally the flour. The dough should be of a medium consistency, neither too firm nor too loose.
- Leave it in a warm place to double in volume (about 1/2 to 1 hour).
- To make the stuffing peel and cut the potatoes into pieces and then boil them in salted water.
- In pan, saute the chopped onion and add the boiled potatoes and some of the water in which they were boiled (about 1/2 cup).
- Add salt, pepper, parsley (chopped) and some more olive oil. If you wish, you may grate some feta cheese. Mix gently and the stuffing is ready.
- When the dough is doubled, pour olive oil in a saucer and wet the tips of your fingers every time you make each potato roll.
- Cut a small piece of dough, each time with your fingers oiled, stretch it using only your fingers and place along it some of the stuffing.
- Seal it well like a boat and leave it aside for two minutes to rest.
- Fry each roll from all sides on a medium heat. Bon appetit!
Potato Piroshki are probably the best-known Russian hand pies. Like all the incredible baked goods from Tbilisi N Yerevan Bakery, in West Hollywood, this recipe hails from Rita's father. Russian Potato Piroshki with Garlic Dip - Пирожки. Recipe for Piroshki with Three Different Fillings. PIROSHKI - Pontian Greek Vegan recipe.
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