Snack · 75 min · russian

Cabbage Pirozhki

A Russian snack built around all-purpose flour and milk — on the table in 75 minutes.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 1 cup Milk
• 1/2 cup Butter
• 2 Eggs
• 2 tsp Active dry yeast
• 1 head Cabbage
• 1 Onion
• 1 Carrots
• 2 tbsp Dill

Steps

1. Bloom the yeast in warm milk with a pinch of sugar; when foamy, mix with flour, melted butter, egg, and salt into a soft dough.
2. Rise covered 1 hour until doubled — a warm kitchen makes all the difference.
3. Shred the cabbage and saute with onion and grated carrot 12 minutes until sweet and completely tender; season and cool.
4. Divide the dough into 16 balls, flatten each, and spoon in filling; pinch shut into neat ovals.
5. Rise 15 minutes more, brush with egg wash, and bake at 375 degrees 18 minutes until golden.
6. Cool on a rack 10 minutes; pirozhki are best warm but keep beautifully for two days.

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