Pirozhki with Cabbage Filling
These savory baked pirozhki are small, individual-sized buns filled with a tender, seasoned cabbage mixture. They make a comforting and satisfying snack or light meal, perfect for sharing.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 485 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 7 gactive dry yeast
- 15 ggranulated sugar
- 250 mlmilk, lukewarm
- 1 pcsegg, large, plus 1 for egg wash
- 50 gunsalted butter, melted
- 5 gsalt
filling
- 500 ggreen cabbage, finely shredded
- 1 pcsyellow onion, chopped
- 1 pcscarrot, grated
- 2 tbspvegetable oil
- 1 tbspdill, fresh, chopped
- 0.5 tspblack pepper, ground
Equipment
rolling pin · pastry brush · large skillet · wire rack · baking sheet · parchment paper · wooden spoon · small bowl · large mixing bowl
The method
Step by step
- 1
In a small bowl, combine the active dry yeast, a pinch of the granulated sugar, and lukewarm milk. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
Cook’s note: Ensure your milk is not too hot, or it will kill the yeast.
- 2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
About 2 min
- 3
Make a well in the center of the dry ingredients and pour in the activated yeast mixture, one egg, and melted unsalted butter. Mix with a wooden spoon or your hands until a shaggy dough forms.
About 5 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr
Cook’s note: A warm oven with the light on (but not turned on) is a great spot for rising dough.
- 6
While the dough is rising, prepare the cabbage filling. Heat vegetable oil in a large skillet over medium heat.
About 2 min
- 7
Add the chopped yellow onion and grated carrot to the skillet and sauté for 5-7 minutes until softened.
About 7 min
- 8
Stir in the shredded green cabbage, cover, and cook for 15-20 minutes, stirring occasionally, until the cabbage is very tender and translucent.
About 20 min
- 9
Remove the skillet from heat and stir in the fresh dill, salt, and black pepper. Taste and adjust seasonings as needed. Let the filling cool completely.
About 15 min
Cook’s note: Cooling the filling prevents it from making the dough soggy.
- 10
Once the dough has risen, punch it down gently to release the air.
About 1 min
- 11
Divide the dough into 12-16 equal pieces, depending on your desired pirozhki size. Roll each piece into a smooth ball.
About 5 min
Cook’s note: Use a kitchen scale for more uniform pirozhki.
- 12
On a lightly floured surface, roll each dough ball into an oval or round shape, about 1/4 inch thick.
About 5 min
- 13
Place a generous tablespoon of the cooled cabbage filling in the center of each dough piece.
About 5 min
Cook’s note: Don't overfill, or they will be hard to seal.
- 14
Fold one side of the dough over the filling to meet the other side, forming a crescent or oval shape. Pinch the edges tightly to seal, then place seam-side down on a baking sheet lined with parchment paper.
About 10 min
Cook’s note: Ensure the seams are well-sealed to prevent filling from leaking during baking.
- 15
Cover the pirozhki loosely with plastic wrap or a clean towel and let them rise for another 20-30 minutes.
About 30 min
- 16
Preheat your oven to 190°C (375°F).
About 15 min
- 17
Beat the remaining egg with a tablespoon of water for an egg wash. Gently brush the tops of the risen pirozhki with the egg wash.
About 2 min
Cook’s note: This gives them a beautiful golden-brown crust.
- 18
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: Baking time may vary depending on your oven.
- 19
Remove from the oven and let cool slightly on a wire rack before serving.
About 5 min
Per serving
Nutrition
- Calories
- 484.9kcal
- Protein
- 12.9g
- Carbs
- 77.1g
- Fat
- 13.8g
- Fibre
- 5.5g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pirozhki in an airtight container in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.
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