Fried potato pies with kefir
Origin of the recipe
Fried potato pies with kefir are a popular Russian dish, rooted in traditional home cooking. Pies in various variations have been prepared in Russia and other Slavic countries for centuries. Potatoes were often the main filling for pies, as this vegetable was readily available and widespread.
What do you need for cooking?
Ingredients
Dough
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Kefir
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Egg yolk
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Vegetable oil
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Sour cream
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Sugar
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Salt
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Baking soda
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Flour
Filling
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Potato
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Green onions
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Butter
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Salt and pepper
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
- Tolkushka
- Sieve
- Cling film
If you're looking for a delicious homemade pirozhki recipe that's soft, filling, and has a deliciously crispy crust, these fried potato and green onion pirozhki are a great choice! They're made with a kefir dough that stays tender even after frying, and the filling of mashed potatoes, butter, and green onions adds a unique flavor. The step-by-step recipe and helpful tips will help you make these pirozhki quickly and easily.
Step-by-step recipe
Step 1:
![Fried Potato Pies with Kefir-Step 1](/storage/editor/recipe-366/xk0bepfEMJnczA94IdNiw6hmSzLMx0fY2vQJjKGi.png "In a deep bowl, mix kefir, egg yolks, vegetable oil and sour cream, add sugar, salt and soda. Gradually add flour, kneading a soft and slightly sticky dough. Add flour in small portions so as not to overdo it. Cover the finished dough with a towel or film and leave to "rest" for 20-30 minutes so that it becomes more pliable.") In a deep bowl, mix kefir, egg yolks, vegetable oil and sour cream, add sugar, salt and soda. Gradually add flour, kneading a soft and slightly sticky dough. Add flour in small amounts, being careful not to overdo it. Cover the finished dough with a towel or plastic wrap and let it rest for 20–30 minutes to make it more pliable.
Step 2:
Peel and cut the potatoes into pieces, and boil them in salted water until soft. Drain and mash the potatoes, adding butter, salt, and pepper to taste. Finely chop the green onions and add them to the puree, mixing thoroughly. Let the filling cool until it's easier to shape into pies.
Step 3:
Divide the dough into small pieces (about the size of a chicken egg) and roll into balls. Roll each ball into a flatbread, place a spoonful of filling in the center, and carefully pinch the edges to form a boat or oval shape.
Step 4:
Heat vegetable oil in a frying pan over medium heat. Fry the pirozhki on both sides until golden brown. Keep the heat at medium to ensure the dough cooks thoroughly and the pirozhki don't burn.
Step 5:
Place the finished pies on a paper towel to remove excess oil and serve hot.
Cooking tips
Dough: It should be soft and slightly sticky. If the dough sticks to your hands, sprinkle a little flour on your hands and the surface.
Filling: Use cooled mashed potatoes - this will make the pies easier to form and prevent the dough from tearing.
Frying: Heat the frying pan to a moderate temperature so that the pies have time to fry well on the inside and acquire a beautiful golden color on the outside.
Storage: The pies are best served immediately after frying. If they cool, you can reheat them in a dry frying pan or in the oven—this will help preserve the crispy crust.
