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Traditional Russian Pirozhki

I like these are baked and not boiled like they are here in Canada. The long prep time include's dough rising time.

Ready In:
2hrs 5mins
Yields:
Units:

ingredients

directions

  • Place 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.
  • Add 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.
  • Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat.
  • Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper.
  • Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide.
  • Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across.
  • Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat 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.
  • Bake for 20 minutes in the preheated oven, or until golden brown.
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RECIPE MADE WITH LOVE BY

@Annacia
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@Annacia
Contributor
"I like these are baked and not boiled like they are here in Canada. The long prep time include's dough rising time."
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  1. Annacia
    I like these are baked and not boiled like they are here in Canada. The long prep time include's dough rising time.
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