Potato pies "Bunny ears"

For today's heroine of our column - Larisa Bagaeva Larisa's most "delicious" and warmest childhood memories are associated with the treats of her grandmother, with whom she spent her childhood. Her favorite and most memorable were the potato pies called "Hare's Ears"—a traditional and beloved dish. Larisa isn't sure where the name of these pies comes from, but she suspects it may be due to the hares' favorite delicacy—cabbage wrapped in potato dough.

"My grandmother, Nina Vasilyevna, loved to cook this dish for us on Saturdays, when dinner wasn't always on time. She'd make the pirozhki ahead of time, and as soon as the family had gathered, she'd quickly fry them and serve them. I still remember the aroma. I'd get up early in the morning to help my grandmother cook, to experience the magic of the Russian oven, which produced so many delicious dishes. That's how my love for Zaonezhye cuisine began," Larisa says.

Today, Larisa Bagaeva shares her recipe for "Hare Skins" with our readers.

1. Ingredients for cooking: potatoes, cabbage, onions, vegetable oil, egg, flour, salt.

2. Boil 8 potatoes in their skins and let cool. Shred about 700 grams of cabbage, add one small onion, and fry in vegetable oil until golden brown. Fry over high enough heat so that the cabbage is fried, not stewed.

3. Then, peel the still-warm potatoes, mash them, and add 1 egg, salt to taste, 6-8 tablespoons of flour (add gradually), and mix everything thoroughly. These proportions are enough for 10-12 pies. The resulting potato dough shouldn't stick to your hands, but it shouldn't be too thick either.

4. From this mass we make balls, which we then roll out into flat cakes 1,5 cm thick and approximately 12 cm in diameter.

Place fried cabbage into each flatbread.

 5. Fold the flatbread in half and pinch the edges tightly.

6. Fry the pies in vegetable oil until golden brown.