Prep 1 hr 20 mins
Cook 1 hr 10 mins
There is no holiday in Russia without pirogi (pies). Pirogi are a must on wedding, Christmas, birthday and christening tables. Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings and of different forms.
For the Dough
- 1 lb potato
- 3 1⁄2 tablespoons flour
- 1 teaspoon salt
For the Filling
- 7 ounces cabbage
- 3 1⁄2 tablespoons onions, diced
- 3 1⁄2 tablespoons butter, melted
- 2 eggs, lightly beaten
- ground black pepper
- salt, to taste
- vegetable oil, for frying
- For the dough:.
- Add potatoes to boiling salted water and simmer until done, about 25 minutes.
- Drain potatoes well and cool.
- Once cooled put through fine disk on ricer or grate through large holes on grater box.
- Add flour and salt and work dough on a floured surface. Then roll out and cut into pieces. Make 4 inch flat rounds.
- For the filling:.
- Shred cabbage, add salt and let moisture leave the cabbage. Put in a large saucepan with the melted butter, stir to coat cabbage, cover and simmer for about 25 minutes.
- In a separate sauté pan add oil and sauté onions until tender.
- Combine onions and cabbage, add salt and pepper and stir in the eggs.
- Let filling cool before using.
- Place a tablespoon of the filling in the center of a round, pinch the edges closed and fry in oil until golden brown.