Piroshky not Pierogi

For all those who love a yummy soft baked Russian Piroshky treat, here is the real recipe, I think it might be coveted because I couldn't find it anywhere on the web. I learned it from hard work in the kitchen with a Romanian friend of mine. She had no recipe, she just knew it. I formulated the recipe by measuring her ingredients. This is a yeast recipe so if you are amazing at breads, just do it, but if not, this dough is very finicky so I would use a bread maker and use the dough setting it works great! There are many options for fillings. I love potato, onion and cheese. You could add ground meat, cabbage, spinach. Whatever sounds great to you. I am including the potato cheese and onion recipe. Enjoy this treat its really amazing!


Dough Ingredients
1 1/2c milk
1/2c water
5c flour
2 eggs
7g or 1/4 oz yeast
1tsp salt
1/2tbsp sugar

Method
Warm milk on stove, add water to make 2c of liquid. Mix dry ingredients, yeast far from salt. Add liquid till the dough is soft, Knead until lumps are gone and dough is not sticky. Check for holes in the dough when you cut it. Form a ball place in bowl to rise, cover and set in a warm place, Like on top of oven while preheating. Let rise for 45 min or until it doubles in size. Set oven to 350.

Filling
8 Large potatoes
2tbsp butter
1 onion diced
1 1/2c to 2c sharp cheddar
1tbsp brown sugar
Garlic salt to taste
Milk

Method
Peel and quarter potato's, boil until soft. While potatoes cook saute onions in butter until golden. When potatoes are ready mash, and add onion and butter from pan. Add in garlic salt and brown sugar. Add milk until you go mashed potatoes generally around 1/2c. When at desired consistency add cheese.

Making Piroshki's
Flour surface. Take a small portion of the dough, a little smaller then a golf ball roll into a ball then roll out on surface, thin as a pancake. put a scoop full of filling in to the center of the dough. Fold opposite sides together pinching, then the opposite sides together then pull in the diagonals making sure the whole top is sealed.

Fill a greased (pam) pan with piroshi's close together. Let sit on oven to rest for 15 min with a clean towel on top. Bake at 350 until slightly golden brown, approx 30 min, but check on it.