Braised Cabbage Piroshki (Print Version)
# Ingredients:
→ Dough
01 -
1½ teaspoons dry active yeast
02 -
1 tablespoon sugar
03 -
1 teaspoon kosher salt
04 -
1 large egg
05 -
3 tablespoons avocado or grapeseed oil, plus more for greasing
06 -
1 cup warm water
07 -
4 cups unbleached all-purpose flour
→ Braised Cabbage Filling
08 -
1 green cabbage, finely chopped
09 -
1 carrot, grated
10 -
1 onion, chopped and sautéed
11 -
3 tablespoons grapeseed or avocado oil
12 -
170g (6 oz) tomato paste
13 -
1½ teaspoons kosher salt
14 -
1 teaspoon sugar
15 -
½ teaspoon freshly ground black pepper
16 -
120ml (½ cup) water
→ Egg Glaze
17 -
1 large egg
18 -
1 tablespoon water
# Instructions:
01 -
In a bread machine, combine yeast, sugar, salt, egg, oil, and warm water. Whisk thoroughly, then add flour. Close the lid and set to dough cycle (approximately 1 hour 30 minutes).
02 -
While dough is processing, combine chopped cabbage, grated carrot, sautéed onion, oil, tomato paste, salt, sugar, black pepper, and water in a large skillet. Cook over medium heat for about 20 minutes, stirring occasionally. Allow to cool to warm temperature.
03 -
Line a baking sheet with parchment paper and lightly oil the surface. Divide dough into 12 equal portions. Working with floured hands, flatten each piece into a round disc, add approximately ⅓ cup of cabbage filling to the center, then fold and pinch edges together firmly to seal.
04 -
Place each piroshki seam-side down on the prepared baking sheet. Continue until all piroshki are formed.
05 -
Whisk together egg and water in a small bowl. Brush formed piroshki with egg mixture, then let rise for 30 minutes in a warm place.
06 -
Preheat oven to 180°C (350°F). Brush piroshki again with remaining egg mixture. Bake for 20-25 minutes until golden brown.
# Notes:
01 -
For sweeter piroshki, increase sugar in dough to 2 tablespoons.
02 -
Piroshki can be filled with various fillings like meat, mashed potatoes with green onions, or eggs.