Cabbage pirozhki

Menu: Main dishes

Allergens: Gluten, Dairy, Egg

Intermediate

This recipe is preset to 10 people

Small oval traditional Russian pies made with cabbage and hard-boiled eggs filling might just become one of your favourite recipes for gatherings, picnics and parties.

Ingredients

For the dough:

white wheat flour

1 kg

sugar

1 pinch

fresh yeast

40 g

salt

1 tsp

milk

400 ml

butter

100 g

For the filling:

salt

½ tsp

eggs

4 pcs

pepper

1 pinch

cabbage head

½ pcs

vegetable oil

2 tbs

Preparation

Pile the flour in a bowl and make a well on top. Crumble the yeast, add sugar, salt, butter, and milk into the well. Knead well, cover it with a cotton towel and let the dough rise for 30 minutes (until the dough has doubled in volume).
Prepare the filling. Cook and chop the eggs. Cook the sliced cabbage until half done (20-30 minutes). Then, combine with eggs, add oil, and season to taste with salt and pepper.
Knead the risen dough and divide into 10 equal pieces. Roll out the pieces of dough to a thickness of 0.5 cm.
Place the stuffing on each piece of dough, bring together the edges and seal them. Place the pirozhki on a greased baking tray. Allow 1 cm of space between adjacent pirozhki.
Cover the pirozhki and let them to rise again in a warm place for approximately 30 minutes.

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