- Cruciferous vegetables
These are delicious Russian bread-like pastries. Serve as a snack, dinner or pop into packed lunches.
77 people made this
- 475ml milk, warmed
- 1 tablespoon caster sugar
- 1 tablespoon dried active baking yeast
- 30g unsalted butter, melted
- 1 egg
- 1 teaspoon salt
- 750g plain flour
- 15g unsalted butter
- 1/2 medium head cabbage, finely chopped
- 6 hard-boiled eggs, chopped
- salt and pepper to taste
MethodPrep:30min ›Cook:20min ›Extra time:1hr proofing › Ready in:1hr50min
- Place 120ml 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 125g flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 125g 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 frying pan 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 5cm wide. Cut into 2.5cm pieces and roll each piece into a ball. Flatten the balls by hand until they are 10 to 13cm across. Place a spoonful of the cabbage filling in the centre and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 200 C / Gas 6. Line one or two baking trays with foil. Place the piroshky onto the baking tray, leaving room between them for them to expand.
- Bake for 20 minutes in the preheated oven or until golden brown.
Reviews & ratingsAverage global rating:(116)
Reviews in English (63)
I'm Russian as well and make pirozhki pretty much the same way. Here is what I do differently:I rub shredded cabbage with garlic salt in a large pot, and then pour boiling water over the cabbage covering completely. Boil the mixture until soft, usually around 15 min. Take the pot off the heat, drain the cabbage and return it to the pot, add spices, .5 to 1 spoon of butter(I use Smart Balance butter or other butter made with olive oil), and the eggs.Also, after pinching the end together, I turn piroshok so that the pinched ends are on the bottom rather than on the side. It helps to keep not-so-well-pinched pirozhkis closed during baking and creates a nice symmetric shape. After placing the pirozhki on the baking sheet, I let the dough rise just a little. Right before baking, I brush them with beaten egg yolk for glowing smooth look when ready.Yumm!-02 Jan 2008
I love this recipe, just like all other russian children, I grew up eating these! I also fry onions in olive oil until they are golden and sometimes a little bit burnt and add them to mashed potatoes, if you use the oil from frying the onions then you really dont need to add milk or butter whem mashing the potatoes. Another filling is sour cherries, i don't think anyone mentioned that, from what i know the traditional fillings for pirozhki that you can buy at a russian store is meat, potatoes, cabbage, or cherries, sometimes i'll also add 18% fat cottage cheese with a little of my favorite (or whatever i have in the pantry) jam inside.-10 Dec 2009
This recipe is wonderful and a real crowd pleaser. My Russian Mother in law loved these. I recommend brushing them with egg yolk just before putting them in the oven for that professional, golden color and shininess. Also, it is very traditional to add cooked white rice with the filling or mashed potatoes. The salt and pepper are key in the filling; too little is very bland.-21 Nov 2009
- 2 3/4 Cups milk
- 1/3 Cup oil, canola or avocado
- 1 large egg
- 1 Tablespoon dry active yeast
- 1 Tablespoon white granulated sugar
- 1/2 Teaspoon salt
- 5 -6 cups all-purpose flour
- 6 - 8 cups canola or grape seed oil for frying
Filling and Piroshki Preparation
- 1 large onion, diced
- 2 medium carrots, grated
- ½ Teaspoon each: black pepper, paprika
- 1 small head of cabbage, shredded
- 10 white mushrooms, diced
- 1 ½ Teaspoon salt
- 3 garlic cloves, finely minced
- 1 large red bell pepper, diced
So what is Piroshki anyway?
Piroshki are a classic delicacy that can be easily found on European and Russian food streets. They’re basically small hand pies that consist of a filling. The filling can be soft or savory depending on where you go, or what you decide to make. The dough is made from flour, yeast, milk, sugar, salt, and oil.
I’m sharing with you my favorite kind of Piroshki – the ones that are filled with braised cabbage. You can find the perfect recipe for braised cabbage here . The result? Healthy, delicious hand pies that are soft, buttery, and have a subtle crunch from the cabbage. It is absolutely delicious.
- ¼ pound bacon, diced
- ½ small head cabbage, chopped
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 tablespoon vegetable oil
- 2 teaspoons white wine vinegar
- ½ teaspoon white sugar
- ½ teaspoon salt
- 1 (16 ounce) package frozen potato and cheese filled pierogies, thawed
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
Heat bacon drippings over medium heat and stir in cabbage and onion cover and cook for 10 minutes.
Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon cook uncovered for 5 minutes.
Meanwhile, prepare pierogies according to package directions drain. Combine pierogies with cabbage mixture and serve.
One great thing about these rolls is that you can make a big batch and (before you bake them) freeze them for later.
Just pull the shaped, filled rolls out of the freezer an hour or two before you want to bake them to let the rolls thaw and rise.
Brush with some egg wash and bake them the same as you would if they were fresh.
Sweet Cabbage Pierogi
Cut the cabbage into quarters. Steam until very tender 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much liquid from the cabbage as possible. Squeeze only a small handful at a time. Discard the juice. Grind cabbage in a food processor. Add cream cheese and soften butter season with salt and pepper. Set aside.
Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take ten minutes. Add as little flour as possible. Put ball of dough under inverted bowl until ready to use.
Cut the dough into four pieces. On a floured board, roll one piece into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter 2 1/2 to 3 inches in diameter, cut the dough into rounds. For each Pierogi take a round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center. Fold the circle in half and press the edges together. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a tray that has been sprinkled with corn meal. Continue rolling dough until all the filling has been used up.
Bring a very large kettle to boil. Add 1 tablespoon of salt to the water and cook about 20 Pierogi at a time in simmering water until they are tender and float ( about 5 to 6 minutes ). Remove to serving dish with a slotted spoon and dribble with butter.
- Basic Pierogi
- Two 3-pound heads green cabbage (outer leaves removed)
- 8 ounces room-temperature cream cheese
- 4 tablespoons melted unsalted butter
- Coarse salt and freshly ground pepper
- 2 sticks unsalted butter
Make the cabbage filling:
Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
Make the clarified butter:
Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.
Hip New Fillings
11. Veggies (Pumpkin, Sweet Potato, Spinach)
Any mix of flavours that works in Italian ravioli, will work great as a pierogi filling. Spinach and ricotta, pumpkin and parmesan, avocado and feta, garlic and shrimp… possibilities are endless. Just google ravioli recipes and you’ll find plenty of inspirational recipes.
12. Smoked Cheese & Cranberry Sauce
This combination was featured in Jamie’s video with Damian (winner of the 4th edition of Polish MasterChef).
Plenty of commentators pointed out that this isn’t a traditional Polish filling. This might be true, but it is definitely a recipe worth trying.
Are your pierogi assembled? Next, check out our post on how to cook pierogi – in this case they’ll be fresh, so boil them first.
Fried cabbage buns (piroshky)
Stuffed with a cabbage filling, these yeast buns are fried until golden here, but are also commonly served steamed.
- 600 g (4 cups) plain flour
- 2 tsp (1 x 7 g sachet) dry yeast
- 2 tbsp vegetable oil, plus extra, to shallow-fry
- 1 small (1.2 kg) cabbage, grated
- 1 garlic clove, crushed
- ½ onion, finely diced
- 1 tbsp olive oil
- 1 carrot, finely grated
- 2 hard-boiled eggs, grated
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 hours and 30 minutes
Place flour, 1 teaspoon of salt, yeast, oil and 400 ml warm water in a bowl and mix to form a dough. Turn out onto a lightly floured work surface and knead for 6 minutes or until smooth and elastic. Set aside in a warm, draught-free place for 1½ hours or until dough doubles in size. Punch down dough. Set aside for a further 1 hour or until risen.
Meanwhile, place cabbage, garlic and onion in a bowl. Season with salt and pepper. Heat oil in a frying pan over medium–high heat. Add cabbage mixture and cook for 3 minutes or until wilted. Add carrot and cook for 3 minutes or until cooked through.
Remove pan from heat and gently stir in grated eggs. Season then set aside to cool.
Dust dough with flour and shape into a large 6 cm-thick log. Slice into 25 rounds and roll out each piece into a 10 cm-long oval, about 3 mm thick. Place 3 tablespoons of cabbage mixture in the centre of each oval, fold in sides and pinch edges together to enclose. Flatten slightly to make ovals a uniform shape.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop ovals into oil and fry, turning halfway, for 6 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Serve immediately.
Cabbage stuffed Piroshki | Delicious & Easy To Prepare | My Men Loved It!
- All purpose flour
Fry on medium heat for about 15 minutes:
1 small cabbage, sliced
6 small onions, diced
4 medium carrots, grated
1 tsp salt salt
1 tsp paprika
¼ tsp pepper
Note: I had leftovers, so I made cabbage pie. You can make just a little bit less than this quantity.
In a bowl add:
2¼ cups lukewarm water
2 tsp yeast
2 tsp sugar
Let it activate for a few minutes then add:
5¼ cups all purpose flour
1 tsp salt
Knead until the dough forms.
Oil the surface of your work place and take small pieces from the dough.
You can play with sizes you prefer.
Flatten your piece of dough with your hands, I didn't use any roller, it's easier & faster by hand.
Fill the dough with 1-2 tbsp of fried cabbage and close the edges, press very well so it won't open up while frying.