How to make Cabbage filled Russian piroshki at home. This recipe has been handed down from my grandma. They taste delicious, and are a great comfort food. One of my favorite foods. I can eat these for breakfast, lunch, dinner and as a snack in between, hot or cold. These fluffy goodies are delicious and get devoured quickly. Piroshki (пирожки), is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. A common variety of piroshki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots), jam, cottage cheese. I made mine with spekis ( which is pancetta or bacon) and pork meat.
1 cup of warm milk
1 tbsp of dry active yeast ( follow your yeast instructions)
1 tbsp of sour cream
50g or 4 tbsp of butter
3 tbsp or 25g sugar
pinch of salt
2.5 Cup OR 350 gr of plain flour
1 cabbage head / half
1 tbsp tomato paste ( optional)
salt & pepper
1 tsp of sugar
Step 1 : Add yeast into a bowl, then add sugar and add half of warm milk ( not hot or cold, but luke warm) and mix and leave aside for 10-15 min to activate.
Step 2 : Melt your butter and set aside. In a bowl, add your egg, melted butter, rest of the milk, flour, pinch of salt, yeast mixture, and sour cream. Mix it all together until its combined.
Step 3 : Kneed the dough by hand for 7-10 min or in a kitchen aid mixer until its nice and soft.
Step 4 : Place a little bit of oil into a large bowl, coat your dough around so it can raise freely.
Step 5 : Cover the dough with damp towel and leave to prove for 1 - 1.30 hours.
Step 6 : Cut your cabbage in half, take out the core, then finely chop it, I like to use food processor and grate it on a large grater, saves a lot of time.
Step 7 : Cut your onion nice and fine and fry in a pan with some oil until nice and golden. Then add your cabbage.
Step 8 : Add tomato puree, 1 bay leaf, all the seasoning, mix well and leave it to cook for good 10-15 min on low medium heat. Keep mixing so it doesn't burn. Add some water 2-4 tbsp and mix well.
Step 9 : When your dough has doubled in size, and pinch roll out the dough, add 1 tbsp of your cabbage filling into the pastry. Pinch from the top and fold it in and shape into a half moon shape. Place a damn towel on top of them and let them raise again.
Step 9 : Place your piroshki onto a baking tray. Brush them with some egg wash ( egg mixed with a little bit of water) and bake them at 180 C/ 350 F for 12-15 min until golden. You will be able to smell them! Enjoy!
1 чашка теплого молока
1-2 столовые ложки сухих дрожжей
1 столовая ложка сметаны
4 столовые ложки сливочного масла
3 столовые ложки сахара
350 гр муки
1 половина капусты
1 столовая ложка томатной пасты (по желанию)
1 чайная ложка сахара
Пирожки с капустой-- универсальное русское блюдо, традиционно готовятся в духовке. Необыкновенно вкусные и простые в приготовлении пирожки с капустой. Тесто великолепное, можно использовать и для другой несладкой выпечки, например, для пирогов с картошкой, яйцами и луком, для кулебяки.