If you’re looking to make the ultimate Russian street food at home, this Braised Cabbage Piroshki recipe is your answer. The dough is soft and fluffy, with a deliciously healthy filling that everyone will enjoy!
Hi! How was your weekend? Mine was extra special – I made a classic Russian dish that my entire family enjoys: Piroshki. It hit the perfect spot after a busy week. When I close my eyes, I think I can still taste the delicious bits of cabbage and amazingly soft dough. Mmmm.
So what is Piroshki anyway?
Piroshki are a classic delicacy that can be easily found on European and Russian food streets. They’re basically small hand pies that consist of a filling. The filling can be soft or savory depending on where you go, or what you decide to make. The dough is made from flour, yeast, milk, sugar, salt, and oil.
I’m sharing with you my favorite kind of Piroshki – the ones that are filled with braised cabbage. The result? Healthy, delicious hand pies that are soft, buttery, and have a subtle crunch from the cabbage. It is absolutely delicious.
How do you cook them?
Once your piroshki are filled and sealed, you have two options:
Bake or Fry.
Either way works, but I prefer to fry them in a skillet. This gives the Piroshki a slightly crispy texture with the perfect golden-brown finish. If you’re staying away from fried foods, baking them at 350F for about 25-30 minutes works well too!
However you decide to make these hand-pies, I’m sure you’ll love them!
So, what will I need to make this delicacy?
First, the dough:
- milk
- dry yeast
- salt
- sugar
- white flour
- oil
For the braised cabbage filling:
- cabbage
- carrot
- onion
- tomato paste
- salt
- unsalted butter
Directions for Piroshki with Cabbage
Steps
Dough:
Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar. Mix well, cover, and leave for ten minutes for the yeast to activate. In ten minutes it should become foamy, that’s how you know that your yeast is fresh and isn’t expired.
Add the activated yeast to the rest of the warm milk; add salt and mix.
Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.
Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy and easy to work with.
While the dough is rising, prepare the Braised Cabbage filling.
Braised Cabbage Filling:
Shred cabbage, grate carrot and chop onion.
Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.
After 10 minute, the cabbage will be ready.
Filling and Cooking:
Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown.
Then flip them over and fry the other side. Remove and place on a paper towel.
You can serve these piroshki hot or cold. We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.
Ingredients
For the dough:
- 1 cup milk (warm)
- 1 tsp dry yeast
- 1 pinch salt (per 8 servings).
- 1 pinch sugar (per 8 servings).
- 2 cups white flour
- 1 Tbsp oil
For the braised cabbage filling:
- 1 head cabbage (shredded)
- 1 carrot (grated)
- 1 large onion (chopped)
- 3 Tbsp tomato paste
- ½ tsp salt
- 1 Tbsp unsalted butter
Instructions
Dough:
Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar. Mix well, cover, and leave for ten minutes for the yeast to activate. In ten minutes it should become foamy, that’s how you know that your yeast is fresh and isn’t expired.
Add the activated yeast to the rest of the warm milk; add salt and mix.
Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.
Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy and easy to work with.
While the dough is rising, prepare the Braised Cabbage filling.
Braised Cabbage Filling:
Shred cabbage, grate carrot and chop onion.
Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.
After 10 minute, the cabbage will be ready.
Filling and Cooking:
Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown.
Then flip them over and fry the other side. Remove and place on a paper towel.
You can serve these piroshki hot or cold. We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.
Equipment Used
Nutrition Facts
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