PIROSHKI Pontian Greek Vegan recipe

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My mother's ancestors are Pontian Greeks, and they passed this recipe from generation to generation. • Here are some informations about the Pontians: • https://en.wikipedia.org/wiki/Pontic_... • INGREDIENTS - PREPARATION • For the dough, start by preparing the yeast with • 1 1/2 cups of warm water • 1 tsp sugar • 1 tbsp flour • Stir and cover with a plastic membrane until it activates • Meanwhile, wash and peel • 2 lbs (800 gr) potatoes • and boil them till soft • Back to our dough. In a large bowl. mix the activated yeast with • 1/3 cup olive oil • 1 tbsp lemon juice • 1/2 tsp sugar • 1 tsp salt • Then gradually add • 3-4 cups of flour • until you get a soft, non sticky dough. Cover the bowl and put it in a warm place for 1-1 1/2 hour, until it doubles its volume. • While waiting, prepare the filling. • To your boiled potatoes, add: • 1 tsp salt • 1 tsp oregano • 1/2 tsp pepper • 3 tbsp parsley • Mash them up and add • 2 onions chopped and fried till translucent. • Stir all the ingredients of the filling. • When the dough is ready, separate to 20 pieces. Make a round shape of each piece of dough, fill it with a little bit of the potato filling, close the ends and deep fry it until golden brown on both sides.

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