Pirozhki with Cabbage Filling

Előkészítés

Hozzávalók

Elkészítés

Lépésről lépésre

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.

   Körülbelül 10 p

   A szakács megjegyzése: 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.

   Körülbelül 2 p

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.

   Körülbelül 5 p

4. 4

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

   Körülbelül 10 p

   A szakács megjegyzése: 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.

   Körülbelül 1 ó

   A szakács megjegyzése: 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.

   Körülbelül 2 p

7. 7

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

   Körülbelül 7 p

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.

   Körülbelül 20 p

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.

   Körülbelül 15 p

   A szakács megjegyzése: 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.

    Körülbelül 1 p

11. 11

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

    Körülbelül 5 p

    A szakács megjegyzése: 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.

    Körülbelül 5 p

13. 13

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

    Körülbelül 5 p

    A szakács megjegyzése: 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.

    Körülbelül 10 p

    A szakács megjegyzése: 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.

    Körülbelül 30 p

16. 16

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

    Körülbelül 15 p

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.

    Körülbelül 2 p

    A szakács megjegyzése: This gives them a beautiful golden-brown crust.

18. 18

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

    Körülbelül 25 p

    A szakács megjegyzése: Baking time may vary depending on your oven.

19. 19

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

    Körülbelül 5 p