Russian piroshki with chicken liver and potato disappear from the table very fast. The dough is incredibly bold and soft and the stuffing is tender and flavoury. You can also cook piroshki with cabbage, eggs and leek, minced meat, mushrooms and cheese, and even with berry jam.
Ingredients
Potato 500 g
Butter 60 g
Active dry yeast 1 tsp
Sunflower oil 2 tbsp
Salt 0,5 tbsp
Sugar 1 tbsp
Whole wheat flour 800 g
Onion 1 pcs
Chicken liver 250 g
Bay leaf 1 pcs
Black pepper - to taste
Dill - to taste
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