Cabbage Piroshki (Video)
Braised Cabbage Fried Piroshki (пирожки) are a tasty Russian meat pie, or hand pie. Perfect for a snack, served alongside your borscht, or as a meal by itself! Made with a yeast dough recipe made from scratch.
Servings 20 piroshki
Ingredients
Piroshki Dough
- 1 ⅓ cups milk lukewarm
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon dried yeast
- 4 cups /500g flour
- 3 tablespoon melted butter
- 1 egg
- oil for frying Piroshki
Piroshki Cabbage Filling
- 1 small head of cabbage shredded
- 1 carrot grated
- 2 medium onions diced
- 3 tablespoons butter
- 1 tablespoon ketchup
- salt and pepper to taste
Instructions
Yeast Dough Made From Scratch
- Place yeast, sugar, salt, and ½ of the lukewarm milk in a bowl. Whisk together and mix in 2 tablespoons of flour. Allow to site for 15 minutes until it starts to bubble and foam, then the yeast is activated.
- In a larger bowl, add the flour, egg, remaining milk and melted butter. Pour in the yeast and mix it all together until it forms a dough ball. Knead on a floured surface for about 5 minutes until smooth and elastic. Place back into bowl, cover loosely with cling wrap and a kitchen towel. Place in a warm place until it rises, about 1 ½ hours.
Butter Braised Cabbage
- Fry the diced onions and grated carrots in 2 tablespoons of butter until caramelized (for about 5-6 minutes).
- Add the shredded cabbage and another tablespoon of butter. Cover and cook for about 10-15 minutes on low heat. If the cabbage is old and not fresh, add 3-4 tablespoons of water to make it more juicier. Stir in 1 tablespoon of ketchup, and stew for another 5 minutes. Allow to cool.
Making Piroshki
- When the dough is ready, carefully place onto a very lightly floured surface. Don't overwork the dough, it needs to be soft. Cut the dough ball into equal pieces. To make at least 16 piroshki, cut the dough ball into equal quarters. Gently roll each piece into a log, and cut each piece into 4 or 5 equal parts. Cover pieces you aren’t working on with cling wrap so they don’t dry out.
- Using a rolling pin, gently roll each dough ball into the shape of an oval (about 4 inches across). Place about 2 tablespoons of braised cabbage in the middle of the dough piece. Pinch the dough together in the middle, pinching a seal all around. Don’t allow the filling to touch the edges or the seal will come apart. Flatten the pinches edges.
- Heat a skillet with about 1″ of oil until hot. Gently place about 4-6 piroshki into the oil (pinched side down) and cook until they’re golden brown. Flip over and cook other side.
- Remove onto a plate lined with paper towels and serve immediately.