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Potato Piroshki

JoAnn Cianciulli
  • 130 minutes
  • Serves 6

INGREDIENTS

1 tbsp

Dill, leaves

2

Onions

4

Russet potatoes

1

Egg, large

1

package Active dry yeast

3 cups

All-purpose flour

1

Kosher salt and freshly ground white pepper

1 1/2 tsp

Salt

1 tsp

Sugar

2 tbsp

Vegetable oil

1

Vegetable oil

2 tbsp

Margarine or butter, unsalted

1 1/4 cups

Water