In a large mixing bowl, combine one egg, sugar, and salt. Gradually stir in warm milk and vegetable oil, followed by the sifted all-purpose flour and instant yeast. Mix until the dough starts to come together, then knead for 8-10 minutes until soft and elastic.

Cover the bowl and let it rise for 60-90 minutes in a warm spot until doubled in size.

Peel and cube potatoes, boil for about 15-20 minutes until tender, then drain and mash with unsalted butter.

In a skillet, melt butter, add diced onion, sauté until translucent, then add ground meat, paprika, salt, and pepper. Cook until browned.

Mix the cooled meat with the creamy mashed potatoes and add dill, salt, and pepper to taste.

Once dough has risen, punch it down and divide into 12 pieces. Roll each piece into an oval shape and fill with about 1 tablespoon of filling, then seal edges.

Heat vegetable oil to 350-375°F (180-190°C) and fry Piroshki in batches for about 5 minutes until golden brown.