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Traditional Russian Pirozhki
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Russian cabbage and egg-stuffed dumplings, a comforting family recipe passed down through generations. Delicious and satisfying.
Ingredients:
  • 2 cups milk, warmed
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1 tablespoon butter
  • 0.5 medium head cabbage, finely chopped
  • 6 hard-cooked eggs, chopped
  • salt and pepper to taste
Instructions:
  • In a cup or small bowl, combine 1/2 cup milk, sugar, and sprinkle yeast on top. Allow it to sit until foamy, about 10 minutes. Pour the rest of the milk into a large bowl.
  • Combine the melted butter, egg, salt, and 1 cup of flour with the milk in a large bowl. Stir in the yeast mixture. Gradually add more flour, 1 cup at a time, until the dough pulls away from the sides of the bowl and isn't sticky. Cover the bowl loosely and let it rise in a warm place for around 1 hour until the dough nearly triples in size.
  • Once the dough is rising, melt the remaining butter in a large skillet over medium heat. Cook the cabbage until wilted, then stir in the eggs and season with salt and pepper. Cook until the cabbage is tender and then set aside for the filling.
  • On a flour-dusted surface, shape the risen dough into a 2-inch wide snake. Cut into 1-inch pieces and roll each into a ball. Flatten by hand into 4-5 inch circles. Spoon cabbage filling onto the center, fold in half, and pinch edges to seal.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil and arrange the pirozhki, ensuring they have space to expand while baking.
  • Bake until golden brown in the preheated oven for about 20 minutes.

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