- 1½ Tbsp olive oil
- 1 ½ cups lukewarm water
- 4 cups flour (all purpose or gluten free)
- 1 tsp salt
- 1 Tbsp active dry yeast
- 5 large Russian Banana fingerling potatoes, cubed (other potatoes okay too)
- 1 tsp olive oil
- 1 large onion, chopped
- 1 lb Portabella or white button mushrooms, chopped
- Salt and Pepper, to taste
- ¼ cup warm water
- 1 Tbsp olive oil
- 1 garlic clove, pressed (such as Russian Red or Bogatyr)
- ½ tsp salt
Vmochanka Garlic Dipping Sauce:
Number of Servings :10
Make the dough: mix all the dough ingredients together, except for water. Add 1 cup of lukewarm water, mix together, and add remainder of water gradually until the dough sticks together. Let rise for 30 minutes in a warm spot, mix again and then let it rise again until it has doubled in volume (about 45 more minutes).
Meanwhile, make the filling: boil the potatoes until they are soft. Drain and mash them, set aside.
In a skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the mushrooms and cook until they begin to release their juices. Remove from heat. Add the mushroom mixture to the mashed potatoes and blend. Season with salt and pepper to taste.
Tear off pieces of the dough, and on a well-floured surface work each slice into a thin 6 to 7 inch circle (think thin-crust pizza). Scoop a mound of filling (approximately 2 tablespoons) onto each circle. Fold over the dough and pinch the seams together to seal the filling in. If it won’t readily stick, moisten the dough at the edges to help them seal together.
Arrange finished piroshki, seam-side down, on a baking sheet lined with foil or a silicone mat. Bake at 350°F for about 25 minutes, until the tops are golden and they are cooked through.
Just before serving, make the vmochanka: whisk all the ingredients together. Recipe makes enough for 1 to 3 servings of sauce.
Serve piroshki warm with individual dipping bowls of vmochanka. Extra piroshki can be frozen, but vmochanka should be used fresh.