In a bowl, dissolve the yeast in lukewarm water. Add the flour and 1 teaspoon of salt, and mix until a soft dough forms. Let it rest for 30 minutes to rise. Then, divide the dough into 100g balls and roll them out into thin sheets using your fingers, applying a little oil to your fingers.

Next, sauté the onions, potatoes, and dill in some corn oil. Add 1 teaspoon of salt and oregano. Place a little of the filling in the center of each sheet and fold it over. Fry the piroshki in hot oil over medium heat, turning them several times until they turn a golden brown color.

Source: Taste of Kilkis – Gastronomic Guide