Traditional Russian Pirozhki

Traditional Russian Pirozhki

44
Rex 5

"I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food)."

Ingredients

1 h 50 m {{adjustedServings}} servings 134 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  2. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  3. While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  4. Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  5. Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  6. Bake for 20 minutes in the preheated oven, or until golden brown.
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Reviews

44
  1. 54 Ratings

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I'm Russian as well and make pirozhki pretty much the same way. Here is what I do differently: I rub shredded cabbage with garlic salt in a large pot, and then pour boiling water over the cabba...

I love this recipe, just like all other russian children, I grew up eating these! I also fry onions in olive oil until they are golden and sometimes a little bit burnt and add them to mashed pot...

This recipe is wonderful and a real crowd pleaser. My Russian Mother in law loved these. I recommend brushing them with egg yolk just before putting them in the oven for that professional, gol...