Pirozhki
“Baked or fried buns filled with various fillings.”
Flour
Yeast
Sugar
Milk
ground meat
CabbageWhere it comes from
Pirozhki are small Russian pastries filled with meat, cabbage, or potatoes, often enjoyed as a snack or street food throughout Russia.
On the Palate
How it's made
6 steps · Show ↓65 min active · 60 min waiting
How it's made
6 steps · Show ↓- 15 min
In a large bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes until the mixture is frothy and bubbly, indicating that the yeast is active.
- 210 min
Gradually add flour to the yeast mixture, stirring with a wooden spoon until a soft dough forms. Knead the dough on a floured surface until it is smooth and elastic, about 8-10 minutes.
Watch outIf the dough is sticky, add a little more flour, a tablespoon at a time, until it is manageable.
- 30 min
Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, about 1 hour.
- 415 min
While the dough rises, prepare the filling by sautéing ground meat with finely chopped cabbage and potatoes until the vegetables are soft and the meat is fully cooked.
- 515 min
Preheat your oven to 180°C (350°F). Once the dough has risen, punch it down and divide it into small balls. Roll each ball into a flat disk and place a spoonful of filling in the center. Fold the dough over the filling and pinch the edges to seal.
- 620 min
Place the pirozhki on a baking sheet lined with parchment paper. Brush the tops with milk or beaten egg for a glossy finish. Bake in the preheated oven until golden brown, about 20 minutes.
