Piroshki

Ingredients for 4 servings:

• 500 g flour
• 1 egg(s)
• 1 tsp salt
• 200 g milk
• 40 g yeast
• 1 tsp sugar
• 2 tbsp olive oil
• 2 eggs, boiled
• 500 g potatoes
• some milk
• some butter
• some nutmeg
• Salt
• Flour for the work surface
• lots of oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Russian pierogi with potato and egg filling

Combine the flour, egg, and salt in a bowl. Warm the milk, crumble in the yeast, and add the sugar. Combine the milk and flour well, add the oil, and mix again. Let it rise in a warm place for at least 30 minutes. For the potato and egg filling, dice the boiled eggs. Boil the potatoes and mash them with the milk, nutmeg, salt, and butter. Mix the potatoes with the egg. Roll out the dough on a floured surface and cut out circles (about 7-10 cm in diameter, 1/2 cm thick) and place the filling in the center. Fold the dough pieces together. Heat plenty of oil in a deep pan and fry the dumplings until golden brown. Alternatively, bake the pierogi in the oven at around 200°C for about 20-25 minutes.