Piroschki filled with minced meat

Ingredients for 10 servings:

• 1 kg flour
• 1 cup of kefir (400 g)
• 1 cup sour cream (200 g)
• ½ cup whipped cream (200 g)
• 2 eggs
• 2 packets of baking powder
• ½ tbsp salt
• ½ tbsp sugar
• 1 kg minced pork
• 300 g onion(s)
• salt and pepper
• 1 bottle of sunflower oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Russian fried dumplings

Knead all the dough ingredients together to form a smooth dough. The consistency should be rather soft, softer than pizza dough. Instead of flour, oil can be used as a separating agent when kneading. After kneading, let the dough rest in the refrigerator for 2 hours. For the filling, combine the minced meat with very finely chopped or grated onions and season with salt and pepper. Then roll out the dough into a 4 cm thick log and divide into approximately 5 cm pieces. Flatten each piece of dough with the heel of your hand (tip: oil your hands), place about 1 tablespoon of minced meat in the center of each piece, pull the sides of the dough up to enclose the minced meat, and then flatten again with the heel of your hand. If you don’t have a deep fryer, fill a pan with oil about 5 cm high and deep-fry the piroshki on both sides at high heat (approx. 175 °C) until golden brown. Then place on kitchen paper to absorb any excess fat. My tip: You can also fill the piroshki with boiled, finely chopped eggs and spring onions. Sweeter versions are also possible.