Braised Cabbage Piroshki
Piroshki are the ultimate Eastern European and Russian street food! These are little hand-pies made with fluffy easy dough and filled with either sweet or savory fillings. My grandmother’s braised cabbage piroshki are one of my favorites.
- 1 1/2 cups whole milk
- 3 tbsp melted butter
- 1 large egg
- 1/2 tablespoon dry active yeast
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 3 1/2 cups all-purpose flour corrected
For the Yeast Dough:
- Start with the dough! Warm the milk in the microwave or on stove top until it's lukewarm to touch. Pour it into a large bowl and whisk in sugar and yeast and let the mixture stand for 5 minutes. Next, whisk in the salt, egg, and oil until smooth. Gradually start adding in the flour, 1 cup at a time, forming a very soft but not sticking dough.
- Turn the dough out onto a well-floured work surface and knead it for several minutes, until the dough is elastic and smooth. Place the dough into large, oiled bowl and cover it with a towel. Let the dough proof until doubled in size, about 1 hour.
For The Filling:
- Meanwhile, prepare the filling. The filling needs to cool until it's just lukewarm. Heat a large frying pan or Dutch oven with several tablespoons of canola oil to medium heat. Add in the carrots and onion and sauté the mixture until it's golden brown. Add in the bell pepper, garlic and mushrooms to the pan and continue cooking the mixture for another 5 minutes.
- Next, add in the cabbage, salt, pepper and seasonings and toss everything together. You want a nice, uniform mixture. Cover your pan with a lid and braise the cabbage over medium/low heat for 18 to 20 minutes until the cabbage is tender. Remove it from the heat and let the filling cool before using it.
Shaping the Piroshki:
- Punch down the proofed dough and transfer it onto a lightly floured work surface. Using a knife, divide into 16 even pieces. Keep the pieces covered with a tea towel so the dough doesn't dry out.
- Working with one piece at a time, roll the dough out into a 6 to 7 inch circle. Place approximately 1/2 cup of the braised cabbage filling into the center of prepared dough. Bring the dough together in the middle first, pinching it firmly, then work your way down both sides, sealing the filling inside.
- Try not to get any filling on the edges! This will prevent the dough from sealing properly and will cause the piroshki to open when they're frying/baking.
- Pour 6 to 8 cups of vegetable or canola oil into a large pot and heat the oil to 350F/177C. When deep frying, DO NOT allow the cabbage piroshki to proof. Shape them and fry them right away in batches of 3 or 4, turning every minute, until they're golden brown. Remove them from the oil onto a cooling rack lined with paper towels to absorb excess grease.
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