Entree: Russia – Eastern Siberia – Пирожки ➤ Pirozhki (Small stuffed baked or fried buns filled with savory ingredients such as meat, cabbage, or potatoes)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 12 min

Total 1 hr

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm milk (100–110°F / 37–43°C)
- 2 tbsp (30 g) granulated sugar
- 1 tsp (6 g) fine salt
- 4 tbsp (60 g) unsalted butter, melted
- 1 large egg, approx. 50 g, room temperature
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 cloves garlic, approx. 6 g, minced
- 4 cups (300 g) green cabbage, shredded
- 1 tsp (5 g) paprika (optional)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large hard-boiled eggs, approx. 100 g total, chopped (optional for filling)
- 2 cups (480 ml) vegetable oil for frying
- 1 large egg, approx. 50 g, beaten for egg wash

Instructions

1. In a large bowl combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Stir in melted butter, egg, salt, and 2 cups (250 g) of flour to form a loose batter. Gradually add remaining flour and knead 8–10 minutes until a smooth, elastic dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
2. Meanwhile prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add ground beef to the skillet, breaking it up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Stir in shredded cabbage, paprika, salt, and pepper. Cook until cabbage is softened, about 8–10 minutes. Taste and adjust seasoning. If using, fold in chopped hard-boiled eggs. Remove from heat and let cool to lukewarm.
4. Punch down the risen dough and divide into 8 equal pieces (about 3–4 oz / 85–110 g each). On a lightly floured surface, roll each piece into a 4–5 inch (10–12 cm) oval. Place 2–3 tbsp (30–45 g) of filling in the center, fold edges over and pinch to seal, shaping into an elongated bun. Repeat with remaining dough and filling. Place sealed pirozhki seam-side down on a tray.
5. Heat 2 cups (480 ml) vegetable oil in a large heavy skillet or deep pot to 350°F (175°C). Brush pirozhki with beaten egg for a glossy finish. Fry in batches, seam-side down first, turning occasionally, until evenly golden brown, 3–4 minutes per side. Drain on paper towels.
6. Serve hot or warm. Pirozhki can also be baked at 375°F (190°C) for 20–25 minutes until golden if a baked version is preferred.