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How to Make Piroshki with Cabbage

These traditional Russian piroshki are a favorite childhood recipe. The idea is simple: dough with braised cabbage inside. Enjoy!
Total Time5 hours
Course: Dinner, Lunch
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Servings: 8
Calories: 207kcal
Author: Marina Rizhkov

Equipment

Ingredients

For the dough:

  • 1 cup milk, warm
  • 1 tsp dry yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 2 cups white flour

For the filling:

  • 1 Tbsp olive oil
  • 1 head cabbage, shredded
  • 1 carrot, grated
  • 1 large onion, chopped
  • 3 Tbsp tomato paste
  • ½ tsp salt
  • 1 Tbsp unsalted butter

Instructions

  • Pour warm milk into a small bowl; add 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 hasn't expired.
    1 cup milk,, 1 tsp dry yeast, 1 pinch sugar
    piroshki-dough-process-in-a-blue-bowl-with-a-spoon-and-two-empty-ingredient-bowls-on-the-sides
  • Add the activated yeast to the rest of the warm milk; add salt and mix.
    1 pinch salt
    dough-process-for-piroshki-in-a-glass-bowl-with-a-spoon-with-another-empty-bowl-on-the-side-and-a-small-bowl-of-salt
  • Slowly sift in white flour. If the dough is still too sticky, add a little more flour.
    2 cups white flour
    dough-in-a-glass-bowl-with-a-beige-bowl-on-the-side-with-a-spoon-in-it
  • 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.
    1 Tbsp olive oil
    dough-in-a-glass-bowl-half-covered-by-a-white-towel
  • While the dough is rising, prepare the Braised Cabbage filling.

For the Braised Cabbage Filling:

  • Shred cabbage, grate carrot and chop onion.
    1 head cabbage,, 1 carrot,, 1 large onion,
    cabbage-shredded-on-a-wooden-board-with-a-knife-on-the-side-and-a-bowl-of-shredded-carrots-and-celery-in-a-bowl-on-the-sides
  • Melt butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
    1 head cabbage,, 1 carrot,, 1 Tbsp unsalted butter, 1 large onion,
    cabbage-in-a-skillet-with-a-wooden-spoon
  • Stir in salt and tomato paste. Lower the heat to low and continue stirring occasionally.
    ½ tsp salt, 3 Tbsp tomato paste
    cabbage-filling-sauteing-in-a-skillet-with-a-wooden-spoon
  • After 10 minutes, the cabbage will be ready.
    cabbage-filling-in-a-skillet-with-a-wooden-spoon

For the Filling & Cooking:

  • Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
    dough-on-a-wooden-board-with-a-rolling-pin-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel-and-a-white-bowl-of-flour-on-the-side
  • 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.
    dough-round-on-a-wooden-board-with-a-spoon-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel
  • Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
    dough-round-with-cabbage-in-the-center-on-a-wooden-board-with-a-spoon-on-the-side-with-another-woode-board-with-dough-rounds-on-it-covered-by-a-towel
  • Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
    raw-piroshki-on-a-wooden-board-half-covered-by-a-white-towel
  • 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.
    piroshki-frying-in-a-skillet-in-oil
  • 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.
    cooked-piroshki-on-white-paper-towels-on-a-plate

Notes

  • Use a light oil for frying, like a light olive oil or organic canola oil.
  • Make sure the dough rises before starting to use it. 

Nutrition

Calories: 207kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1570IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 2mg