Peryamichi with Potatoes
Baking and Desserts • World
Description
Tatar pastry.
Ingredients
- Milk 10 fl oz
- Wheat Flour 20 oz
- Chicken Egg 1 piece
- Salt 1 teaspoon
- Vegetable Oil 5 fl oz
- Salad Potatoes 0 lbs
- Onion 1 head
Step-by-Step Guide
Step 1
Peel the potatoes, boil them, mash into a puree, add finely chopped onion sautéed in vegetable oil, and let it cool.
Step 2
Knead the dough with milk, similar to dumpling dough (but it should be softer), divide it into medium-sized pieces. I got 15 pieces. Grease your palms with oil. Roll each piece on a floured surface into a flatbread about 0.5 cm thick.
Step 3
Place potato puree (about a full tablespoon) on the flatbreads, leaving a 1 cm border free, flatten it out and pinch the edges, sprinkle with flour on top, and gently press down with your palm to form nice patties.
Step 4
Fry in heated vegetable oil in a pan, first on the potato side until browned, then flip. They cook very quickly, so it’s best to prepare all the peryamichi first and then fry.
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