Russian Potato Piroshki with Garlic Dip - Пирожки

Bahan-bahan (15 porsi)

• 1 1/2 Tbsp oil
• 15 oz luke warm water
• 4 cups + 2 Tbsp all-purpose flour (divided)
• 1 tsp salt
• 1 Tbsp Active Dry Yeast
• 1/2 Tbsp sugar (omit sugar if doing meat or potato filling)
• 7 to 8 medium potatoes (peeled and cut into 1/2" thick chunks)
• 3 Tbsp unsalted butter (melted for potatoes)
• 1/2 medium onion
• 1 Tbsp butter for onions
• 1/4 cup warm water
• 1 Tbsp olive oil
• 1 g arlic clove (pressed)
• 1/2 tsp salt
• Enough canola oil to go half-way up the side of the piroshky when frying.
• Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)