📝 About This Recipe
These iconic Russian hand pies feature a cloud-like, buttery yeast dough wrapped around a savory, melt-in-your-mouth braised cabbage filling. A staple of Slavic comfort food, Pirozhki are cherished for their golden crust and the nostalgic aroma they bring to every kitchen. Whether baked or fried, they offer a perfect balance of earthy sweetness and rich, yeasty goodness that has warmed hearts for generations.
🥗 Ingredients
The Yeast Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1 cup Whole milk (warm, approximately 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt
The Cabbage Filling
- 1 medium head Green cabbage (shredded thinly)
- 1 large Yellow onion (finely diced)
- 1 medium Carrot (grated)
- 1 tablespoon Tomato paste (for depth and color)
- 3 tablespoons Vegetable oil (for sautéing)
- 2 pieces Hard-boiled eggs (finely chopped (optional but traditional))
- 2 tablespoons Fresh dill (chopped)
- to taste Salt and black pepper
Egg Wash & Finish
- 1 large Egg (beaten)
- 1 teaspoon Water (mixed with the egg wash)
- 1 teaspoon Sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Add the melted butter, room temperature egg, and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a soft dough forms.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
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4
While the dough rises, prepare the filling. Heat oil in a large skillet over medium heat. Add the onions and carrots, sautéing until softened and translucent, about 5 minutes.
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5
Add the shredded cabbage to the skillet. Cook, stirring occasionally, for 15-20 minutes until the cabbage is tender and slightly caramelized. If it gets too dry, add a splash of water.
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6
Stir in the tomato paste, salt, and pepper. Cook for another 2 minutes. Remove from heat and stir in the chopped hard-boiled eggs and fresh dill. Let the filling cool completely before using.
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7
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into 12-15 equal pieces. Roll each piece into a ball.
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9
On a lightly floured surface, flatten a dough ball into a 4-inch circle. Place a generous tablespoon of the cooled cabbage filling in the center.
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10
Fold the edges of the dough over the filling and pinch the seams tightly to seal. Place the pirozhki seam-side down on the prepared baking sheet.
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11
Cover the shaped pirozhki and let them rest for another 20 minutes to puff up slightly.
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12
Brush the tops with the egg wash and sprinkle with sesame seeds if desired. Bake for 20-25 minutes, or until the tops are a deep golden brown.
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13
Remove from the oven and lightly brush the hot crusts with a little melted butter for a soft finish. Let cool for 10 minutes before serving.
💡 Chef's Tips
Always ensure your filling is completely cool; warm filling will create steam and make the dough soggy or cause it to tear. For an extra-rich filling, add a tiny bit of caraway seeds or a splash of apple cider vinegar for tang. Don't overstuff! If you put too much filling, the seams will burst during baking. If you prefer fried pirozhki, skip the egg wash and fry them in 1 inch of vegetable oil over medium heat until golden on both sides. To check if the dough has risen enough, poke it with two fingers; if the indentations remain, it is ready.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold sour cream (Smetana). Pair with a hot bowl of Borscht or Shchi (cabbage soup) for a complete Russian meal. Enjoy as a snack alongside a glass of hot black tea with lemon. These are excellent the next day, briefly reheated in a toaster oven to restore the crust's texture. Serve with a side of fermented pickles to cut through the richness of the pastry.