Ingredients
For the dough:
- 1 package active dry yeast
- 1 tsp sugar
- 1 ¼ cup warm water
- 4 cups all-purpose flour (480 g), plus more as needed
- ¼ cup oil (sunflower, avocado or canola)
- 1 large egg
- 1 ½ tsp Diamond brand kosher salt
- 1 egg with a splash of water, for egg wash
For the braised cabbage filling:
- 2-3 Tbsp oil
- 1 lb or ½ large head of cabbage, shredded (about 6 cups)
- 2 medium carrots, shredded (about 2 cups)
- ½ large yellow onion, thinly sliced
- 1 tsp sweet or hot paprika, or to taste
- salt and pepper, to taste
Instructions
- To make the piroshki dough: Combine the yeast, sugar and warm water (between 90°F-110°F). Allow the yeast to activate and become foamy for 5-10 minutes.
- Add the flour to a large bowl or stand-mixer with the dough hook attachment. Make a well in the center of the flour. In a separate bowl, combine the oil, egg and salt.
- Add the yeast mixture and the egg mixture to the well in the flour. Gently combine the wet and dry ingredients. Once the ingredients are just combined, begin to knead the dough. If using a stand mixer, start mixing on low until the ingredients are combined, then increase the speed to medium. Knead the dough until silky, very soft, and smooth, about 8-10 minutes by hand, or 5-6 minutes in the mixer. If the dough sticks too much to your hands, add a little more flour, 1 Tbsp at a time.
- Once the dough is kneaded, transfer it to a lightly oiled bowl, cover the bowl with plastic wrap or a lightly damp towel, and allow the dough to rise for 1 hour or until doubled in size. While the dough is rising make your filling.
- To make the cabbage filling: Using a food processor, grater, or sharp knife, thinly shred the cabbage and carrot. Thinly slice the onion into half moons.
- Add oil to a large skillet. Over medium heat, add the onion to the pan. Sauté the onion for 5-6 minutes, or until softened. Add the shredded carrot and cabbage to the pan and season generously with salt and pepper. Sauté for an additional 6-8 minutes, or until cooked and softened and tender.
- Allow the filling to cool slightly before assembling the piroshki; filling can also be made a day in advance and refrigerated.
- To assemble the piroshki: Preheat the oven to 350°F. Line two baking sheets with parchment.
- Once the dough has risen, punch it down a few times and divide it into 16 equal-sized balls. On a generously floured surface, form the piroshki by rolling each ball into a thin circle, about 5” in diameter. Add 2 Tbsp of the filling into the center of the circle of dough. Fold the dough upwards towards the center, equally on each side, and pinch the piroshki closed along the top. The piroshki will be oval shaped.
- Place the formed piroshki onto the parchment-lined baking sheets, 8 per sheet with 2”-3” between each pastry. Cover the piroshki with loose plastic wrap or a clean kitchen towel and allow to rise again for 30 minutes.
- Once the piroshki have risen a second time, beat an egg with a splash of water. Brush the piroshki with the egg wash, and then bake for 15 minutes. After 15 minutes, rotate the baking sheets and bake for another 10-15 minutes, or until the piroshki are evenly golden brown.
- Transfer to a rack to cool slightly, and serve warm or at room temperature.
Notes
Piroshki can also be reheated easily. They freeze well, too.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Ashkenazi