Pirozhki
Yeast-leavened dough hand-shaped into oblong buns around a cabbage, onion, and egg filling, then baked until golden. Genuinely shared across Russia, Ukraine, and other Slavic nations, and distinct from puff-pastry look-alikes: real pirozhki dough is always yeasted, giving it a soft, bready crumb rather than flaky layers.
Vegetarian-optional
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 7g active dry yeast
- 1 cup warm milk
- 1 egg, plus 1 egg for egg wash
- 2 tbsp sugar
- 1 tsp salt
- 3 tbsp melted butter
- 2 cups shredded cabbage
- 1 onion, finely chopped
- 2 hard-boiled eggs, chopped
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Steps
- Dissolve the yeast and sugar in the warm milk, and let sit 10 minutes until foamy.
- Mix in the egg, melted butter, flour, and salt, and knead into a smooth dough. Let rise 1 hour until doubled.
- Meanwhile, saute the cabbage and onion in oil until soft and lightly golden, about 15 minutes, season with salt and pepper, cool, then mix in the chopped hard-boiled eggs.
- Punch down the dough and divide into 12 pieces. Flatten each, add a spoonful of filling, and pinch closed into an oblong bun.
- Place seam-side down on a baking sheet and let rest 15 minutes.
- Brush with egg wash and bake at 190C/375F for 20-25 minutes until golden brown.