2 hrs 5 mins
1 hr 45 mins
I like these are baked and not boiled like they are here in Canada. The long prep time include's dough rising time.
My Private Note
Units: US | Metric
- 1Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- 2Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands.
- 3Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- 4While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat.
- 5Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper.
- 6Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- 7Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide.
- 8Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across.
- 9Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- 10Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- 11Bake for 20 minutes in the preheated oven, or until golden brown.
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Nutritional Facts for Traditional Russian Pirozhki
Serving Size: 1 (2115 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 68.0
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.7 g
- Cholesterol 24.4 mg
- Sodium 56.9 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 0.5 g
- Sugars 0.5 g
- Protein 2.4 g