Thursday, January 1, 2009

Crispy Potato Pirozhky

I meant to make pelmeni- Russian dumplings. But once I was done, my husband decided they were more like little pirozhky (little Russian pocket pies). So that is what I'll call them. Whatever they are, they are really yummy. I made way too much filling for one dinner, but one package of wonton round wrappers does way more than one dinner anyway. I guess I could make more and freeze them.

Crispy Potato Pirozhky

12 red potatoes (any kind would work), roughly peeled and diced
3-4 cloves garlic
1/2 onion finely diced
2 tbsp butter or vegan margarine
1/4- 1/4 red pepper, finely diced
about 6 baby carrots, grated
about 1/4 cup vegetable broth or water
about 1 tsp paprika
about 2 tsp real salt or sea salt
freshly ground black pepper to taste
Azuyama round wonton wrappers/pasta round
about 1/2-1 cup vegetable or olive oil

Place potatoes and garlic in large pot of salted water. Bring to a boil. Boil until potatoes are soft and break apart easily. In the meantime, melt butter in a large skillet over medium heat. Saute onion, peppers and carrots until soft. Reduce heat to medium low.
Drain water from potatoes. Pour them into skillet with onion mix, add broth and seasonings and mash it all together well. Remove from heat.
Take a round and brush the edges lightly with water. Place about 1 tsp- 1 tbsp in the center of the wrapper, fold top and bottom edge up to met and press together to seal. (Should make a crescent-shaped, pot sticker-like dumpling.) Repeat until filling is gone. (I stopped at 25- it fed 2 adults and 3 littles well.) Clean out your skillet. Place oil in the bottom of skillet and heat over medium to medium-high heat. Carefully place the pirozhky in the oil and turn them as they brown until all sides are crisp and golden. Remove them as they are done and drain on paper towel.
I served these with the Baby Bella Green Beans. Delish!

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