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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked mushrooms instead of half the cabbage.
Storage
- Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
- Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.
Make ahead
- Prepare and cool the filling one day ahead, then refrigerate it. 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?
Use cooked mushrooms instead of half the cabbage.
Can I prepare Pirozhki ahead?
Prepare and cool the filling one day ahead, then refrigerate it. 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
