Russian

Pirozhki

Small Russian yeast buns filled with tender cabbage, onion, dill, and chopped egg, then fried until deep golden. They are best served warm, with the soft dough still slightly steamy inside.

▶Watch it madeKənd Həyatı · 15:23

Ingredients

• All-purpose flour250g, plus more for dusting
• Warm milk120ml
• Active dry yeast1 tsp
• Sugar1 tsp
• Fine salt1/2 tsp, divided
• Sunflower oil1 tbsp, plus 500ml for frying
• Green cabbage250g, finely shredded
• Yellow onion1/2 small, finely chopped
• Butter1 tbsp
• Hard-boiled egg1, chopped
• Fresh dill1 tbsp, chopped
• Black pepper1/4 tsp

Method

1. Stir the warm milk, yeast, and sugar together in a bowl and let stand for 10 minutes, until foamy.
2. Add the flour, 1/4 tsp salt, and 1 tbsp sunflower oil, then knead for 8 to 10 minutes until the dough is smooth, soft, and only slightly tacky.
3. Cover the dough and let it rise in a warm place for about 1 hour, until doubled.
4. While the dough rises, melt the butter in a skillet over medium-low heat and cook the onion for 3 minutes until soft but not browned.
5. Add the shredded cabbage and remaining 1/4 tsp salt, cover, and cook for 12 to 15 minutes, stirring often, until the cabbage is tender and sweet.
6. Uncover the cabbage and cook for 2 to 3 minutes more to evaporate excess moisture, then stir in the chopped egg, dill, and black pepper and let the filling cool.
7. Punch down the dough and divide it into 6 equal pieces.
8. Roll each piece into a small round, place a spoonful of cabbage filling in the center, pinch the edges tightly closed, and shape into an oval pirozhok.
9. Place the pirozhki seam-side down on a floured board, cover lightly, and let rest for 15 minutes.
10. Heat the frying oil in a deep skillet to 170°C.
11. Fry the pirozhki in batches for 2 to 3 minutes per side, seam-side down first, until evenly deep golden brown.
12. Drain on paper towels and serve warm.

Common questions