Prep 1 hr
Cook 25 mins
This is a great party food, do not even know why I made it the 1st time. Maybe just frugal but it was a hit then and has been ever since. Good hot, warm or cold. From the Russian Cookbook. I now double the recipe, always.
- 1⁄4 lb butter
- 6 ounces cream cheese, please use philadelphia
- 1⁄4 teaspoon salt
- 1 cup flour, plus
- 2 tablespoons flour
- 1 egg white
- 1⁄2 small compact head white cabbage
- 3 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 2 hard-boiled eggs
- 1⁄2 teaspoon butter, melted
- For DOUGH: Beat soft butter with cream cheese and salt, add flour, should not stick to hands, Add more flour if Necessary.
- Ball up, wrap in wax paper and refrigerate a few hours.
- Roll out on lightly floured board.
- Cut with any round glass or cutter 2" diameter or to taste.
- Stuff,fold over dough, pinch edges with fingers or floured fork.
- Brush pirozhki with egg white Bake about 25 mins at 350f.
- CABBAGE FILLING: Finely shred cabbage Parboil for 1 minute Drain and rinse in cold water.
- Squeeze cabbage hard, handful by handful to eliminate all water.
- Cook your dry cabbage slowly over low heat in 3 tbsps.
- butter for about 20 minutes.
- stir frequently When soft mix in salt, sugar, finely chopped egg and melted butter.
- Cool filling before stuffing dough.
- Proceed with Dough filling instructions above.
I only made the dough part of this recipe, but it was great. I especially liked how easy it was to work with--as I sometimes have trouble with dough either being too sticky or breaking apart. This did neither.
I had some leftovers; mashed potatoes, salmon, and shrimp/leek. I made this dough and filled it with a combination of the above and the dough was the hit of the show. Light, flakey, and tender morsels with perfect instructions. Thanks so much for an excellent dough that will be used over and over again. LuluB, you hit this one out of the park!