Piroshki are fried dough turnovers! Usually made from a yeast type of dough then filled. These happen to be very popular throughout the Slavic culture and are sold in places like flea markets to Russian Cafe. Make these absolutely delicious piroshki right from home!
Throw all the dough ingredients (except for the yeast) into a bread machine; select dough settings and push start. Once the dough comes together sprinkle the yeast over the dough and let it do its thing.
If using a stand mixer dissolve the yeast with the warm milk; set aside. Add all the dry ingredients into the bowl of the mixer and then add the yeast mixture, melted butter, and egg; knead for about 10 minutes. Cover and allow the dough to rise for about 1-2 hours (until tripled in size.)
TO MAKE THE FILLING:
Peel, wash, and cube the potatoes. Place into a medium-sized saucepan and cover with water; bring to a boil and simmer for 25 minutes. When potatoes are done drain and add 3 tbsp of unsalted butter and the salt; mix to combine well.
Once the liver has cooked, run the liver through a meat grinder and set aside.
Heat 3 tbsp of oil in a large non-stick skillet over med-high heat; add the diced onion into the skillet and sauté until tender (about 4 min.)
Add the grinder liver to the onion sauté and 1 tbsp of butter. Sauté an additional 2 minutes; add to the whipped potatoes and mix well. Set filling aside to cool.
While potatoes are cooking rinse the liver and bring a small saucepan to a boil. Once the water has boiled add the liver and simmer for about 10-15 min.
TO MAKE THE PIROSHKI:
Once the dough has risen remove and transfer onto a lightly floured surface.
Form dough into a 34" long log. Cut about 1/2" thick slices. Cover the dough so it won't dry out while your working with the dough.
Take one piece of dough and slightly flatten into a disk shape (using lightly floured hands if needed as the dough can slightly stick.)
Place one heaping teaspoon of filling into the flatten disk and pinch the top to seal the filling. Slightly flatten the sealed dough and shape into an oval shape. Place seam down onto a lightly floured tray.
When you are about halfway through forming the piroshki heat 1 cup of oil in a large cast-iron pot over low heat. Continue working with the remaining dough, while oil is preheating.
Place filled piroshki into the cast iron pot and cover for 3 min. Make sure your heat settings are on low otherwise they may burn fast. After 3 min uncover it; flip and fry uncovered for an additional 2 min; remove unto paper towels.