
Russian Potato Piroshki
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
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Potato500 g
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Butter60 g
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Active dry yeast1 tsp
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Sunflower oil2 tbsp
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Salt0,5 tbsp
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Sugar1 tbsp
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Whole wheat flour800 g
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Onion1 pcs
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Chicken liver250 g
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Bay leaf1 pcs
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Black pepper- to taste
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Dill- to taste