Cabbage and Potato Piroshki

cabbage and potato piroshkiEat as if you were in Sochi. Bake up these “buns” and enjoy them with friends as you take in some Olympics coverage. Serve a little borscht on the side and you’ll feel like you’re right there in Russia. Maybe.

This recipe makes a soft, yeasted dough which will pair well with the filling of your choice. I chose to make a traditional filling of potato, cabbage and cheese. (It’s winter! My remaining vegetable stash is mostly cabbage and potato.) They were wonderful right out of the oven, but I think this recipe could have a lot of potential for travelling – planes, snowy road trips – it’s a meal in your hand.

Potato Cabbage Piroshki

Dough:

3-4 cups AP flour
2 cups whole wheat flour
1/2 c. sugar
2 1/4 teaspoons instant yeast
2 cups milk
3 eggs
1 1/2 tbls. butter
1 tsp. salt
poppy seeds, egg wash (one egg + a little milk) for top before bake

  1. Warm the milk. In the bowl of your electric mixer, whisk the whole wheat flour, sugar, and yeast together. Add milk. Let sit for about 20 minutes.
  2. Melt butter. Add this, the eggs, and the salt to the bubbly milk mixture.
  3. Attach the dough hook to your mixer and insert the bowl with your ingredients. Begin mixing on low. Add flour gradually, one cup at a time, until the dough looks stretchy, but not sticky.
  4. Knead for another five minutes.
  5. Cover and set aside in a warm place to rise for 1 hour.

Filling:cabbage piroshki

2 cups mashed potatoes
2 tbls. butter
2 cups chopped cabbage (about half of a large cabbage)
1/2 large onion, chopped
1 cup mild white cheddar, grated
3 tbls. chopped fresh dill (or 1 tbls. dried)
1 tbls. chopped fresh chives (or 1/2 tbls. dried)
1/4 tsp. salt
1/4 tsp. caraway
1/2 tsp. white pepper

  1. In a skillet, melt butter. Saute onion over medium low for about five minutes. Add cabbage. Stir and leave covered for five minutes.  (Cooking with the lid on will sweat the ingredients a bit and create a bit of delicious browning on the bottom of the pan.) Remove lid and stir. Cook for a few more minutes until the cabbage is tender. Cool.
  2. Mix remaining ingredients together.

Assembling

  1. Butter a 13 X 9 pan or line with parchment.
  2. When your dough has risen, flour your counter and cut it into five equal pieces. Cover the pieces that you are not working with.
  3. Roll one piece out into a flat circle. Cut across middle into six triangular pieces. Place a heaping 1/4 c. of filling on the large side of the triangle. Stretch the large side of the triangle over, seal, and roll. Add each piroshki to your 13 X 9 pan.
    (For a beautiful and detailed tutorial about shaping baked piroshki, please see this article.)
  4. Let rise for 30 minutes up to 1 hour.
  5. Paint with egg wash. Sprinkle on poppy seeds.Cabbage and potato piroshki
  6. Bake at 375 for 20 minutes.
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