Пирожки/Хрустящие/Нежнейшее тесто/Вкусная картофельная начинка /Все нюансы/

For the dough Spring dough 150 g warm water 1 tbsp sugar 1 tbsp yeast (10 g) 4 tbsp flour For the main dough Spring dough + 200 ml warm milk 1 egg 2-3 tbsp matsun (you can also use sour cream; if you're using kefir, add only 1 tbsp) 2 tbsp vegetable oil (a few more tbsp for mixing) 670 g flour (add gradually. The amount may vary slightly) 1.5 tsp salt For the filling 1 kg potatoes (approximately) 1.5-2 medium onions vegetable Oil to taste (for frying) + oil to taste (for mashed potatoes) 0.5 tsp black pepper 1 tsp red pepper (I used a mixture of hot and paprika) dried savory Salt to taste (both while the potatoes are cooking and at the very end) 200 ml hot milk (watch the consistency of the mashed potatoes) This makes 28 dough balls, each weighing 45-47 g maximum. Fry over low heat. Don't make the heat too low, or the dough will absorb too much oil. Fry in plenty of oil. This way they fry evenly. When there's little oil, the dough absorbs more. You can also add 1-2 tablespoons of vodka to the tasto instead of fermented milk products. It will give the same crunch, but the dough will absorb less oil. Good luck 👍👍👍☺️