Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 12
Dough
Filling
Glaze
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 60 min
- Knead 500 g plain flour, 280 ml warm milk, 7 g instant yeast, 1 egg, 50 g melted butter, 20 g sugar, 1 tsp salt 8 minutes, then rise covered 60 minutes.
Filling · About 30 min
- Cook 600 g cabbage, shredded, 200 g onion, chopped, 40 g butter, ¾ tsp salt, ½ tsp pepper in its butter 20 minutes until tender and dry; cool. Divide dough into 12, flatten, fill and seal into oval buns. Rest 30 minutes.
Check: Look for this result: tender and dry; cool.
Bake · About 25 min
- Brush 1 egg, beaten and bake at 190°C / 375°F for 20–25 minutes until golden.
Check: Look for this result: golden.
Tips
- Cool the cabbage filling so it does not weaken the dough.
- Judge Pirozhki by the texture and doneness signs in its steps. Your pan and heat affect how long Pirozhki takes to cook.
Substitutions
- In Pirozhki, replace half the cabbage with cooked mushrooms.
Storage
- Cool Pirozhki promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Pirozhki in the fridge within one hour. Keep Pirozhki at 4°C / 40°F or colder and eat within two days.
- If Pirozhki contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Pirozhki must reach 74°C / 165°F when reheated. Serve Pirozhki straight from the fridge if it is a chilled cake.
Make ahead
- Make the filling for Pirozhki one day early. Cool it, then refrigerate the filling for Pirozhki. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pirozhki.
FAQ
What matters most when making Pirozhki?
Cool the cabbage filling so it does not weaken the dough.
What can I substitute in Pirozhki?
In Pirozhki, replace half the cabbage with cooked mushrooms.
Can I prepare Pirozhki ahead?
Make the filling for Pirozhki one day early. Cool it, then refrigerate the filling for Pirozhki. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pirozhki.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
