Piroshky with Braised Cabbage

Piroshky with Braised Cabbage
Staff Writer

Tatyana's Everyday Food part of the Taste Network

Piroshky or Pirozhki, is a Russian baked or fried bun stuffed with any manner of fillings. This piroshky recipe, made by Tatyana of "Every Day with Tatyana" is made with a cabbage, onion and pepper filling.

6
Servings
60
Calories Per Serving
Deliver Ingredients

Ingredients

Dough

  • 2 3/4 cup milk
  • 1/3 cup oil, canola or avocado
  • 1 large egg
  • 1 tablespoon dry active yeast
  • 1 tablespoon white granulated sugar
  • 1/2 teaspoon salt
  • 5-6 cups all-purpose flour
  • 6- 8 cups canola or grape seed oil for frying

Filling and Piroshki Preparation

  • 1 large onion, diced
  • 2 medium carrots, grated
  • ½ teaspoon each: black pepper, paprika
  • 1 small head of cabbage, shredded
  • 10 white mushrooms, diced
  • 1 ½ teaspoons salt
  • 3 garlic cloves, finely minced
  • 1 large red bell pepper, diced

Directions

Dough

Warm milk in microwave or on stove top until lukewarm to touch. Pour into a large bowl and whisk in sugar and yeast. Let the mixture stand for 5 minutes.

Whisk in the salt, egg, and oil until smooth. Gradually start adding flour ½ cup at a time, forming a very soft but not sticking dough.

Turn out onto well-floured work surface and knead for several minutes until smooth.

Place dough into large bowl and cover with towel. Let dough proof until doubled in size, about 1 hour.

Punch dough down and divide into 16 even pieces. Keep on well-floured surface and covered.

Filling and Piroshki Preparation

Sauté the carrots, onion, mushrooms and bell pepper in a large pan with a tablespoon of butter or oil, until onion is translucent. Add garlic and cook for one more minute.

Transfer mixture into a large pot/pan, if needed, and add cabbage and seasonings.

Cover pan and cook over medium heat for about 20 minutes, until cabbage is tender. Let filling cool before using.

Preheat 6 to 8 cups of oil over medium heat in a large pan.

Roll out prepared and sectioned dough into 6 to 8-inch circles, add a generous amount of filling into the center.

To shape piroshky, bring dough together in the center, pinching dough together to create a seam lengthwise. Avoid getting filling onto the seam and work with well-floured hands.

Fry piroshky as you make them, do not allow the dough to rise again. Place into preheated oil, seam side down first. It’s helpful to have a few at a time in the oil as they tend to turn over easily. Fry until golden brown. Remove onto paper towels to drain of excess oil and serve warm.

Nutritional Facts

Total Fat
1g
1%
Sugar
5g
6%
Cholesterol
4mg
1%
Carbohydrate, by difference
8g
6%
Protein
5g
11%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
122mg
12%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
71µg
18%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
116mg
17%
Selenium, Se
3µg
5%
Sodium, Na
106mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
92g
3%
Zinc, Zn
1mg
13%

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.