1-Prepare the filling: Boil the potato chunks in salted water for 18-20 minutes until tender, then mash them and mix in 3 tablespoons of melted unsalted butter for a creamy texture.

2-Sauté the onion: Sauté the diced onion in 1 tablespoon of butter until it’s nicely browned, and stir it into the mashed potatoes. Let this cool to room temperature so it’s easy to handle.

3-Make the dough: Combine oil, lukewarm water, 2 cups of flour, salt, sugar (if using), the remaining flour, and yeast in a bread maker or stand mixer. Knead until smooth and let the dough rise until it doubles in size, which takes about an hour.

4-Shape the dough: Shape the dough into a log on a floured surface, cut pieces about 3/4 inch thick, and flatten each into a 3-4 inch circle.

5-Assembling and frying: Place a heaping tablespoon of the potato filling in the center of each dough circle, then pinch the edges firmly to seal without flouring them this helps them stick. Heat canola oil in a deep pan to around 330°F, making sure it’s deep enough to cover the piroshki halfway, and fry until each side turns deep golden brown. Drain on paper towels to remove excess oil.

6-Make the garlic dip: Whisk together 1/4 cup warm water, 1 tablespoon olive oil, 1 pressed garlic clove, and 1/2 teaspoon salt per serving.