Pirozhki with Cabbage Filling

Priprava

Sestavine

Postopek

Korak za korakom

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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 2 min

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.

   Približno 5 min

4. 4

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

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 1 h

   Kuharjeva opomba: 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.

   Približno 2 min

7. 7

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

   Približno 7 min

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.

   Približno 20 min

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.

   Približno 15 min

   Kuharjeva opomba: 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.

    Približno 1 min

11. 11

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

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 5 min

13. 13

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

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 10 min

    Kuharjeva opomba: 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.

    Približno 30 min

16. 16

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

    Približno 15 min

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.

    Približno 2 min

    Kuharjeva opomba: This gives them a beautiful golden-brown crust.

18. 18

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

    Približno 25 min

    Kuharjeva opomba: Baking time may vary depending on your oven.

19. 19

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

    Približno 5 min