Pirozhki

Name: Pirozhki
Cook time: 145 min
Total time: 145 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 250ml Milk, warm; 7g Instant Dry Yeast, about 2 1/4 tsp; 1 large Eggs; 50g Unsalted Butter, melted; 1 tbsp Sugar; 1 tsp Salt, fine; 600g White Cabbage, finely shredded; 1 medium Onions, finely chopped; 1 medium Carrots, grated; 2 tbsp Sunflower Oil; 1 tbsp Unsalted Butter; 1 tsp Salt, or to taste; 1/2 tsp Pepper (Black); 2 tbsp Dill, fresh, finely chopped; optional but traditional; 1 Eggs; 1 tbsp Milk, or water; 500g All-purpose Flour

Warm, golden pirozhki stuffed with a savory, lightly sweet cabbage-and-carrot filling — tender enriched yeast dough wrapped around a fragrant sauté of cabbage, onion and dill. These handheld buns bake to a glossy, buttery finish and make a comforting snack or accompaniment to soups and salads.

Warm, golden pirozhki stuffed with a savory, lightly sweet cabbage-and-carrot filling — tender enriched yeast dough wrapped around... Show more

Traditional Russian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

2 hrs

Price

0,45 €

Calories

525 kcal

vegetarian

low calorie

meal prep

low sugar

Method

Mix the dough

In a large bowl, stir together the warm Milk, Instant Dry Yeast, and Sugar. Beat in the Egg and melted Unsalted Butter, then mix in the Salt and about half of the All-purpose Flour. Add the rest gradually and knead on a lightly floured counter for 8–10 minutes, adding just enough extra flour to keep the dough soft, until it is smooth and elastic.

Let it rise

Shape the dough into a ball, place it back in the bowl, cover it, and let it rise in a warm spot for 60–90 minutes, until doubled in size and puffy.

Prep the filling

Trim and finely shred the White Cabbage, peel and finely chop the Onion, grate the Carrots, and finely chop the Dill if you're using it.

Cook the filling

Heat the Sunflower Oil and butter in a large skillet over medium heat. Add the onion and carrots and cook for 5 minutes, stirring often, until they soften. Stir in the cabbage, season with salt and Pepper (Black), and cook for 10 minutes more, stirring frequently, until the cabbage is tender and the pan is mostly dry. Stir in the dill at the end, then spread the filling in a thin layer on a plate or tray to cool until just warm.

Fill and shape

Punch down the risen dough and divide it into about 12 equal pieces. Working one at a time, flatten each piece into a small round, spoon a generous tablespoon of filling into the center, fold the dough over, and pinch the edges very tightly to seal. Set each pirozhok seam-side down on a parchment-lined baking sheet.