Sofia's Kitchen - Perishkia

Another instalment of Sofia's Kitchen.

Up first are the deeply satisfying and addictive Perishkia. After eating seven of these yesterday I am still craving them.
We filled most with the spiced potato, but we also made some with cinnamon lamb mince and some with anchovy (dotted with red food dye).

Perishkia (Greek Russian Potato Dumplings)

INGREDIENTS:

DOUGH

1 KILO               PLAIN FLOUR
1 TBL               DRY YEAST

1 TBL               SALT

2 TBLS              OIL

1               EGG

WARM WATER

FILLING

3-4               POTATOES

2               ONIONS

2              GARLIC CLOVES

1 TSP              PAPRIKA

SALT & PEPPER

SIFT FLOUR IN BOWL, SPRINKLE YEAST AND SALT OVER FLOUR AND COMBINE DRY INGREDIENTS.  MAKE A WELL IN THE MIDDLE OF FLOUR AND ADD THE OIL AND EGG.  MIX BY HAND TILL INGREDIENTS ARE COMBINED AND GRADUALLY ADD WARM WATER AS YOU CONTINUE TO MIX TO PRODUCE A SOFT AND FLUFFY DOUGH.  COVER WITH CLING WRAP AND KEEP WARM (EITHER IN A SINK OF HOT WATER OR COVERED IN A BLANKET) TILL DOUGH DOUBLES IN SIZE.

WHILE DOUGH IS RISING MAKE THE FILLING.  PEEL AND CHOP POTATOS AND BOIL TILL COOKED THEN DRAIN.  IN A PAN SAUTE ONIONS AND GARLIC ANDTHEN ADD THE PAPRIKA.  MASH POTATOES AND THEN ADD THE ONION MIXTURE AND SALT AND PEPPER TO TASTE – MIX WELL.

ONCE DOUGH IS READY, CUT INTO SMALL BALLS (A LITTLE LARGER THAN A GOLF BALL).  FLOUR THE SURFACE AND ROLL OUT THE DOUGH, PLACE A TABLESPOON OF THE POTATO MIXTURE IN THE MIDDLE AND FOLD OVER PINCHING EDGES CLOSED.  PLACE ON BAKING PAPER TILL READY TO COOK.

HEAT OIL IN A DEEP PAN AND FRY DUMPLINGS TURNING ONCE TILL GOLDEN BROWN.  DRAIN ON PAPER TOWEL AND SERVE HOT OR COLD.