Kitchen appliances and utensils:stove, pan, large bowl, sieve, microwave, crush, rolling pin, paper or fabric towels, dish, 2 forks, tablespoon.
Ingredients
| Warm liquid | 1.5-2 stack. + flour to dust |
| Sugar | 1-2 tbsp. l |
| Salt | 2 tsp (1 tsp. For the test + 1 tsp. For the filling) |
| Wheat flour | 4-5 stack. |
| Vegetable oil | 2 tbsp. l into the dough + frying oil |
| Dry yeast or
fresh |
5 g (half pack)
15-20 g |
| Potatoes | 1.5-2 kg |
| Butter | 50-80 g |
| Hot boiled milk | 1 stack |
| Greenery | taste |
Step cooking
- One and a half or two kilograms of potatoes we clean, wash, transfer to a pan and pour water. We put on the stove and cook until tender. Pour 2 cups of warm liquid into a bowl. For example, mix a glass of milk from the refrigerator with a glass of very hot water (almost boiling water). The temperature of the resulting liquid should be about 40 degrees. In no case do not put the dough in cold water - it will rise much longer. Add 1 tablespoon of sugar, 1 teaspoon of salt and half a bag (5 g) of dry yeast. If you have “live” yeast, then put 15-20 grams here.
- Stir a little and sift 500 g of flour into a bowl. The flour should be sieved so that it is saturated with oxygen, and the dough becomes even more airy.
- Start kneading with a spoon. When the dough begins to form in a lump, add two tablespoons of refined vegetable oil.
- Continue to knead with a spoon. In the end, be sure to knead with our hands, since the dough “loves” the warmth of our hands. If necessary, if the dough is liquidy, add flour, about 1-2 tablespoons. The dough should not be as thick as dumplings, but it should not be liquid. It should be supple, soft, warm. Then it will come up very quickly. And adding flour is never too late, even when cutting. Therefore, add a little flour. Knead the dough until it starts to stick off from the hands, but still stretches.
- We cover the bowl with the dough or put it in the microwave, turn it on for 10 seconds and there we leave the dough to rise. Meanwhile, the potatoes were boiled, we drained the water and began to knead it with a nibble. Salt immediately (an incomplete teaspoon) and knead so that there are no lumps left. Knead the potatoes must be hot. When it cools, it will make it harder.
- Add 50-80 grams of butter and a glass of boiled hot milk to the potatoes. Mix well and continue to knead potatoes. In no case should you chop the potatoes in a blender, since after it it becomes sticky, and the taste will deteriorate.
- Now here we send either chopped green onions, or dill, or garlic with parsley, twisted in a meat grinder. You can take any greens. If you do not have any herbs, then you can add fried onions or simply chopped garlic. The filling is ready. We leave it to cool off, because in no case should you put hot stuffing on the dough.
- When the dough has risen, sprinkle flour on the table and palms and begin to pinch off a little dough and roll a ball the size of a walnut in the palms. Continue until we cut the whole dough. We put the balls on a table sprinkled with flour, take one at a time and roll out with a rolling pin.
- On a rolled cake we put the filling of potatoes and pinch the edges, as on dumplings. Put the formed pies on the flour-sprinkled surface with the seam down. When molding, periodically dunk in flour. It takes about 15-20 minutes to proof the pies. While we form the last pies, the first will have time to come up. To prevent our balls and ready-made cakes to dry, cover them with a napkin, paper or fabric.
- Pour the sunflower oil into the pan so that it covers the bottom by a centimeter. The more oil, the better (then the sides of the pies will turn brown). We put the pan on the stove. Do not make fire strong, otherwise there will be a lot of smoke from burning oil. In a preheated frying pan with butter, put the pies seam down at a small distance from each other.
- As soon as the bottom is browned, turn the pies over with two forks. We put ready cakes on a dish. These pies are well served with milk, with compote, juice, as well as pickles or tomatoes.
Video recipe
In this video you will see all the stages of cooking potato pies.
From the article, you learned how to cook lush and fragrant pies with potatoes. And which pies do you prefer - fried or baked in the oven? What pie fillings do you like most? Share your tips and stories in the comments.
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