Pirozhki with Cabbage Filling

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   In a small bowl, combine the active dry yeast, a pinch of the granulated sugar, and lukewarm milk. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Ensure your milk is not too hot, or it will kill the yeast.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.

   Περίπου 2 λ.

3. 3

   Make a well in the center of the dry ingredients and pour in the activated yeast mixture, one egg, and melted unsalted butter. Mix with a wooden spoon or your hands until a shaggy dough forms.

   Περίπου 5 λ.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: If the dough is too sticky, add a little more flour, one tablespoon at a time.

5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Περίπου 1 ώ.

   Σημείωση του μάγειρα: A warm oven with the light on (but not turned on) is a great spot for rising dough.

6. 6

   While the dough is rising, prepare the cabbage filling. Heat vegetable oil in a large skillet over medium heat.

   Περίπου 2 λ.

7. 7

   Add the chopped yellow onion and grated carrot to the skillet and sauté for 5-7 minutes until softened.

   Περίπου 7 λ.

8. 8

   Stir in the shredded green cabbage, cover, and cook for 15-20 minutes, stirring occasionally, until the cabbage is very tender and translucent.

   Περίπου 20 λ.

9. 9

   Remove the skillet from heat and stir in the fresh dill, salt, and black pepper. Taste and adjust seasonings as needed. Let the filling cool completely.

   Περίπου 15 λ.

   Σημείωση του μάγειρα: Cooling the filling prevents it from making the dough soggy.

10. 10

    Once the dough has risen, punch it down gently to release the air.

    Περίπου 1 λ.

11. 11

    Divide the dough into 12-16 equal pieces, depending on your desired pirozhki size. Roll each piece into a smooth ball.

    Περίπου 5 λ.

    Σημείωση του μάγειρα: Use a kitchen scale for more uniform pirozhki.

12. 12

    On a lightly floured surface, roll each dough ball into an oval or round shape, about 1/4 inch thick.

    Περίπου 5 λ.

13. 13

    Place a generous tablespoon of the cooled cabbage filling in the center of each dough piece.

    Περίπου 5 λ.

    Σημείωση του μάγειρα: Don't overfill, or they will be hard to seal.

14. 14

    Fold one side of the dough over the filling to meet the other side, forming a crescent or oval shape. Pinch the edges tightly to seal, then place seam-side down on a baking sheet lined with parchment paper.

    Περίπου 10 λ.

    Σημείωση του μάγειρα: Ensure the seams are well-sealed to prevent filling from leaking during baking.

15. 15

    Cover the pirozhki loosely with plastic wrap or a clean towel and let them rise for another 20-30 minutes.

    Περίπου 30 λ.

16. 16

    Preheat your oven to 190°C (375°F).

    Περίπου 15 λ.

17. 17

    Beat the remaining egg with a tablespoon of water for an egg wash. Gently brush the tops of the risen pirozhki with the egg wash.

    Περίπου 2 λ.

    Σημείωση του μάγειρα: This gives them a beautiful golden-brown crust.

18. 18

    Bake for 20-25 minutes, or until golden brown and cooked through.

    Περίπου 25 λ.

    Σημείωση του μάγειρα: Baking time may vary depending on your oven.

19. 19

    Remove from the oven and let cool slightly on a wire rack before serving.

    Περίπου 5 λ.