1 rating

Piroshky with Braised Cabbage


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.



  • 2 3/4 Cups 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 Teaspoon salt
  • 3 garlic cloves, finely minced
  • 1 large red bell pepper, diced



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.