How to Make Traditional Russian Piroshki with Braised Cabbage Filling

ground meat

🥗Healthier: lean turkey

💰Cheaper: textured vegetable protein

Lean turkey reduces fat while TVP is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can be cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Heat 1.5 cups of milk in the microwave until lukewarm.

Add 1 tbsp of dry active yeast and 0.5 tbsp of sugar to the milk; let sit for 2-3 minutes.

Whisk the yeast mixture, then add 0.5 tsp salt, 1 egg, and 2 tbsp olive oil; mix well.

Gradually add flour until the dough is soft and pliable, knead for 2-3 minutes.

Cover the dough with a towel and let it rise in a warm spot for about 1 hour.

Prepare the filling by grating 2 medium carrots and dicing 1 large onion, 1 large bell pepper, and 6-7 small white mushrooms.

Shred 1 small head of cabbage.

Heat a large sauté pan over medium heat and add a couple tablespoons of canola oil.

Sauté the carrots and onions for 5-6 minutes until browned, then add bell pepper and mushrooms; cook for another 5-6 minutes.

Transfer the mixture to a pot, add cabbage, and season with ground black pepper, sea salt, seasoned salt, garlic powder, and paprika; braise for 18-20 minutes until cabbage is tender.

Punch down the risen dough and knead lightly to remove air bubbles.

Divide the dough into 16-24 pieces, roll each into a 6-inch diameter circle, and fill with 2-4 tbsp of filling.

Pinch the dough together to seal and set aside.

Fry the piroshki in a small sauce pot with 4-6 cups of canola oil at low medium heat until golden brown, turning frequently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens