In a large mixing bowl, whisk together one egg, sugar, and salt until combined. Gradually mix in warm milk and vegetable oil, followed by sifted all-purpose flour and instant yeast. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl and cover with a cloth.

Allow the dough to rise in a warm area until it doubles in size, approximately 60 to 90 minutes.

Peel and cut your potatoes into chunks before placing them in a pot of salted water. Boil for about 15-20 minutes until fork-tender, then drain and mash with unsalted butter.

In a frying pan over medium heat, melt butter and sauté diced onions until they’re translucent, about 5 minutes. Add ground meat, season with salt, paprika, and pepper, and cook until browned, approximately 8-10 minutes.

Combine mashed potatoes with the sautéed meat mixture, adding dill and any additional spices to taste.

Punch down the risen dough gently and divide it into 12 equal pieces. Roll each piece into an oval shape, about ¼-inch thick. Place a spoonful of filling in the center of each oval, fold over, and pinch the edges together tightly.

Heat vegetable oil in a deep pot to 350°F-375°F. Carefully drop in a few piroshki at a time, frying for about 5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve the hot and crispy piroshki immediately with smetana or your favorite dipping sauce.