Peryamichi with Potatoes

Baking and Desserts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tatar pastry.

Ingredients

Milk - 8 fl oz
Wheat Flour - 17.6 oz
Chicken Egg - 1 piece
Salt - 1 teaspoon
Vegetable Oil - 5 fl oz
Salad Potatoes - 2 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.