Delicious Russian Piroshki with a cabbage and egg filling- a grandmother’s traditional recipe.
Although this recipe has a number of steps- from making the dough to making the filling- these are tasty and very satisfying. The filling can also be tweaked- but here we give a very classic, simple version, from Wally’s grandmother’s recipe.
Servings
30 piroshki
Prep time:
30min
Cook time:
10min
Difficulty:
Medium
Batter:
- 500g plain flour
- 150ml vegetable oil
- 20g fresh yeast
- 1/2tsp salt
Filling:
- 1 medium white cabbage
- 2 onions
- 2 eggs
- 125g salted butter
- 1 bunch of dill
- 1tbsp vegetable oil
plus one egg for glazing (optional)
To make the dough, we used our kenwood, however you can also make the dough by hand.
This recipe is vegetarian- there are alternative fillings you can use- such as carrots ( grate around 5 carrots, then cook in oil briefly prior to mixing with egg, butter etc), mushrooms (use 250g, chop these and also cook in oil briefly), or minced meat (use around 250g, cook with onions). Basically you can almost use any filling you like!
The one ingredient that is a must have is dill-this really adds flavour and makes the dish truly Russian. Best served with smetana sour cream (Russian creme fraiche).
We usually make a big batch of piroshki, then freeze around half- they cook really well after defrosted, and also make for a good side/accompaniment for Borscht (recipe coming soon!)
Step by Step Instructions
Step 1
First make the batter: combine the yeast, salt and milk in a big bowl, and mix well. Then, add the vegetable oil, flour, mix then knead well for a few minutes, then set aside.
Step 2
Next, hard boil the eggs- cook for around 10 minutes. Whilst the eggs are cooking, you can make the filling. First, prep the vegetables: finely chop the cabbage, dice the onion and chop the dill. Also dice the butter.
Step 3
Bring some salted water to the boil, then add the cabbage and cook for 10 minutes. Drain the cabbage- we recommend putting the cabbage in a clean tea towel, bringing the sides in together and scrunching it all up, and then squeezing out the excess water.
Step 4
Next, heat the vegetable oil in a pan, and cook the diced onion for around 5 minutes on medium heat, then once cooked, add into a bowl. The eggs should have cooked by now- peel, dice and then add to the bowl with the onion, add the cabbage, chopped dill, diced butter and mix well.
Step 5
Roll the dough out on a floured surface to around 3mm-4mm thick. Then, cut out circles- either using a pastry cutter or a mug. After you have used up all the dough, preheat the oven to 220 degrees C (424 degrees F).
Step 6
Into the middle of each circle, add a tablespoon of filling, then fold the circle and pinch the edges together to seal. Place onto a lined baking sheet (or a silicon baking mat).
Step 7
Next- is an optional step: beat an egg in a bowl, and then brush onto the piroshki. Once the oven is preheated, bake for 5 minutes, then reduce the temperature to 200 degrees C (390 degrees F), and bake for another 5 minutes.
Step 8
The piroshki should now be golden- and are ready to serve. Enjoy!
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