photo: niftyrecipe.com

Braised Cabbage Piroshki

Fragrant baked piroshki are loved by almost everyone. And how not to love them: juicy filling and air soft dough. There are many options for filling for piroshki on yeast dough: boiled meat, browned vegetables, cottage cheese with greenery, ham with cheese, eggs with green onions, mushrooms, fish with rice. This time I decided to bake piroshki filled with cabbage, onions and carrots. It's incredibly delicious and easy to cook. Cabbage with vegetables can be prepared in advance and stored in the fridge. By the way, the filling for fried yeast dough piroshki is prepared in the same way. Therefore, this recipe is universal.

Ingredients

120 min

Ingredients

Whole wheat flour

800 g
Kefir

400 ml
Water

80 ml
Vegetable oil

80 ml
Active dry yeast

15 g
Sugar

25 g
Salt

20 g
Cabbage

1 kg
Onion

1 pcs
Carrot

1 pcs
Tomato paste

50 g
Dill

30 g

Traditional Russian Piroshki with Braised Cabbage Filling

Steps

1. First let’s prepare dough for cabbage piroshki. In a deep ware, combine warm kefir, water and vegetable oil. Add salt and sugar, mix thoroughly so that the dry ingredients completely dissolve.

2. Add dry yeast to the obtained mixture, mix the dough thoroughly with a wire whisk.

3. In a few steps add into the dough sifted high grade wheat flour, each time mixing the ingredients until homogeneous consistency.

4. Knead the soft elastic dough for 8-10 minutes so that it becomes homogeneous and does not stick to the hands. Transfer the dough to a bowl greased with vegetable oil. Cover the dough with a dry towel or food wrap, leave in a warm place for 1 hour.

5. In the meantime, let’s make a filling. Cut white cabbage into thin straws, press with our hands to let the juice go.

6. Peel onions, cut into medium-sized cubes. Wash carrots, peel them and grind them on a large grater.

7. Put prepared vegetables in a frying pan with pre-heated vegetable oil. Stir and fry vegetables on medium heat until soft.

8. When the cabbage becomes soft, add tomato paste, finely cut dill and salt to the filling. Stir, remove the filling from the fire and cool it to room temperature. The filling for Russian cabbage piroshki, the recipe I offer you, is ready.

9. After 1 hour, the dough for piroshki will be suitable and increase in volume by 2 times. Let's start forming piroshki with filling.

10. Knead the dough with our hands, divide it into 24 parts of about 60 g each. From each part of the dough, form a ball, then make a circle from it, in the center of which let’s put 1 tablespoon of filling.

11. Carefully crimp the edges of the dough, forming oval piroshki. Put the blanks on a baking sheet covered with parchment or Teflon baking mat. Cover the piroshki with food wrap or dry towel, and let it rest for 10-15 minutes. After this time, grease the products with a whipped egg.

12. Send the blanks to the oven heated to 200 degrees for 15-20 minutes. When the stuffed piroshki become golden, take them out of the oven and cool them on the wire rack, covering them with a dry towel.