✔ wheat flour - 550 g
✔ egg - 1 pc.
✔ milk - 100 ml
✔ water - 200 ml
✔ yeast - 2 tsp (10g)
✔ vegetable oil - 3 tbsp.
✔ sugar - 1 tsp.
✔ salt - 1 tsp.
✔ egg yolk - 1 tsp.
✔ white cabbage - 300 g
✔ sauerkraut - 200 g
✔ onion - 1 pc.
✔ vegetable oil - 2 tbsp.
✔ salt - 1 tsp.
✔ pepper - ½ tsp.
How I love homemade pirozhki, a classic product of dough and filling that is popular in Eastern Europe (Russia, Ukraine, Belarus, Poland). And it almost doesn’t matter what kind of filling: cherries, minced meat, rice with egg, etc. We haven’t had the listed baked goods on our site yet, so I want to start by sharing with you a recipe for cabbage piroshki. They always turn out puffy and juicy, so you can’t help but like them. We’ll start making the piroshki, of course, with the dough.
To make it airy, the piroshki are not clogged, and also with a pronounced “bread” flavor – we will cook it with bread starter. To prepare the sourdough, pour warm milk (100 g) and water (200 g) into a bowl. Now throw dry yeast (2 tsp), sugar (1 tsp) and a couple of tablespoons of flour.
Stir the resulting mass and leave it for about 25 minutes. During this time the yeast will begin to act actively, a specific aroma will appear, and yeast foam will appear on the surface.
If you are using fresh yeast, calculate the weight to be 3 times the weight of the dry yeast. That is, you will need about 25-30 grams of yeast to make cabbage pirozhki, according to this recipe.Tip
When the ferment is ready, start kneading the dough. To do this, mix in a bowl the flour (500 g), egg (1 pc), oil (3 tbsp), salt (1 tsp) and the ferment.
Knead the dough well until homogeneous. It turns out very elastic, soft and absolutely does not stick to your hands. I recommend first kneading the dough with a spoon or spatula, and when the consistency thickens, continue with your hands.
Shape the dough into a ball and leave it in a bowl, covered with a towel or cling film, for 30 minutes.
While waiting for the dough, start preparing the filling.
The cabbage should be fully simmered, so that there are no crispy leaves left in the buns. I recommend using a combination of raw white cabbage (300 g) and sauerkraut (200 g). This way we get a balanced sour-sweet flavor that goes well with the sweetish yeast dough.
Since the filling, in addition to the cabbage, includes an onion, the preparation begins with it. Cut the onion into small cubes and put it in a pan with oil.
You can use only vegetable (2 tbsp) or add for flavor, up to 10 grams of butter. Fry the onions over low heat for about 5 minutes, until they are translucent.
Now add the finely chopped cabbage to it. The finer we chop the cabbage leaves, the more convenient it will be to eat the pirozhki.
Cook the cabbage for about 10 minutes, until it begins to change color, becoming transparent. Now it’s time to add the sauerkraut to the stuffing.
Stir everything well and leave to stew under a lid for 7-8 minutes. At the end, salt (1 tsp) and pepper (½ tsp).
Depending on the spiciness and saltiness of the sauerkraut, you can adjust the amount of spices. Let the ready stuffing cool to room temperature.
We have all the ingredients ready, so we start making cabbage piroshki. To do this, pinch off a small piece of dough, a little bigger than the size of a golf ball. Knead it lightly and form an even ball.
Gently press it down to make an oblong flatbread. Put a spoonful of cabbage inside and begin to glue the edges together. Now, with smooth movements, pull the dough around the pie circle to smooth out the surface.
Our task is to make the piroshok flat, without obvious seams, so that the filling does not fall out anywhere. We place the piece on a baking tray lined with baking paper.
The dough is quite greasy, but to minimize the chances of patties sticking to the surface, I additionally apply vegetable oil to the parchment with a brush or sprayer, which I told you about in the article “Gadgets for the kitchen from Aliexpress” .Fact
Before you put the cabbage piroshki in the oven, be sure to grease them with egg yolk on top to achieve a delicious brown crust.
Then we put them in an oven heated to 180° for 30 minutes. During this time, the piroshki will rise, become puffy and golden.
I recommend letting the finished pirozhki stand for at least 10 minutes so that the dough and filling cool down a bit, and your receptors will be activated by the aroma and the sight of fresh baked goods.
Baked piroshki are incredibly delicious, and they don’t take much time to cook. I’m sure that with the help of our step-by-step recipe with photos, you will easily repeat this culinary masterpiece.
Bon appetit! Don’t starve 😋