CABBAGE PIROZHKI
A rich-tasting Eastern European pastry that isn't rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course
Time 3h
Yield 24 about 3-1/2-inch long pirozhki
Number Of Ingredients 10
Steps:
- Mix up the pastry dough and while it is rising, make the filling.
- Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
- When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
- Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
- Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams
CABBAGE, FETA AND DILL PIROSHKI
There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their own. In Russia and Ukraine, where they are an especially popular street food, you'll find versions that are baked and versions that are fried with fillings both sweet and savory. In this baked version, the slightly sweet, butter- and egg-enriched dough encloses a filling of silky cooked green cabbage, which provides a nice counterpoint to salty feta. Once you've made these a couple times, you might start dreaming up your own fillings. Piroshki are a wonderful way to use up odds and ends.
Provided by Jessica Battilana
Categories breads, appetizer, side dish
Time 1h10m
Yield 15 piroshki
Number Of Ingredients 16
Steps:
- Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
- Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
- Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
- Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
BAKED PIROSHKI (RUSSIAN STUFFED ROLLS)
Soft and fluffy dinner rolls stuffed with a savory filling, Baked Russian Piroshki are the perfect portable meal!
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 3h30m
Number Of Ingredients 21
Steps:
- In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
- In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved. Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
- While the dough is rising, make the fillings.
- Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
- In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
- Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4" circle.
- Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
- Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).
- When the rolls are nearly finished proofing, preheat the oven to 375F.
- Bake at 375F for 20-23 minutes, or until the tops are golden brown.
Nutrition Facts : Calories 724 calories, ServingSize 2 piroshki
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
Steps:
- Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
- To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
- To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.
CABBAGE PIROSHKI RECIPE
The BEST homemade Cabbage Piroshky Recipe. Using a soft and airy dough and filled with braised cabbage and vegetables, these piroshky are a must try.
Provided by Valentina's Corner
Categories Dinner
Time 2h20m
Number Of Ingredients 10
Steps:
- Prepare one portion of the classic piroshki dough.
Nutrition Facts : Calories 515 kcal, Carbohydrate 20 g, Protein 3 g, Fat 48 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 241 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN CABBAGE SAVORY PIROG
The softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog will melt in your mouth it's so good. Such a great twist on the traditional baked Ukrainian piroshki. This recipe makes 2 pirogi.
Provided by Valentina Ablaev
Categories Medium
Time 1h
Number Of Ingredients 21
Steps:
- Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
- Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).
- In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
- Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
- Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.
- On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12" round.
- Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3" of dough uncovered around the edges).
- Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
- Gently, flip the pirog over. Flatten the pirog as needed so it's even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
- Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
- Bake in a preheated oven to 400°F 18-22 minutes, until golden in color.
Nutrition Facts : Calories 420 kcal, Carbohydrate 39 g, Protein 17 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 88 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GROUND BEEF AND CABBAGE PIROSHKI
Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees.
- Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
- Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
- Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
- Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
- Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
- Blend water and reserved egg; brush over pastry.
- Bake until golden brown, 14 to 16 minutes.
- Serve with chili sauce.
POLISH SPRING CABBAGE PIEROGI WITH DILL
These seasonal Cabbage Pierogi are filled with young white cabbage. They're a light and sweet - perfect for a meat-free, spring time meal.
Provided by Kasia
Time 45m
Number Of Ingredients 11
Steps:
- Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
- While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper.
- Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat. Add chopped dill and mix it in.
- Choose one of the dough recipes from here, or follow this basic recipe below.
- Sift the flour onto your work surface. Make a well in the flour heap, pour in a small amount of hot water.
- Knead together, gradually adding enough water, so that the dough to becomes elastic and soft. Avoid adding too much water - the dough will get too sticky.
- Cut the dough into four parts. Spread one on your work top sprinkled lightly with flour.
- Roll into a thin layer of dough. Cut it into circles using a glass or round cutter.
- Place a spoonful of sweet cabbage filling in the middle of each circle. Fold dough over filling. Press edges together.
- Continue forming pierogi until you're out of ingredients.
- Bring a pot of salted water to a boil.
- Reduce the heat, drop in a couple of pierogi. Cook until they start to float to the top (5-6 minutes).
- Use a slotted spoon to collect the dumplings. Melt 1 tablespoon of butter on a frying pan. Plate the pierogi, pour the melted butter over them. Sprinkle with chopped dill.
Nutrition Facts : ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
CABBAGE PIEROGI
A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor. The simple pierogi dough is made with eggs, water, salt and flour.
Provided by Sherry Ronning
Categories Main Meals
Time 1h40m
Number Of Ingredients 9
Steps:
- How to Make Pierogie Recipe Dough from Scratch
- Gather all of the ingredients that you will need to make this perogis recipe.
- Start a large stockpot of water on the stove over medium heat.
- In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
- One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
- On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
- How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
- Preparing the Perogies FillingQuarter the head of cabbage. Remove the cores from the center of each quarter.
- Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
- Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
- In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
- Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
- Season the mixture with seasoned pepper and Lawry's salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
- Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.
- How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
- Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 - 5-inch circle.
- Place a tablespoon full of cabbage filling on-top of the center dough piece.
- Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
- Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
- How to Cook PierogiesThere are 2 steps to cooking pierogies. The first step is to boil the pierogies.
- Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
- Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
- Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
- When you are ready to eat your pierogies it's time to fry them up.
- In a large saucepan on medium heat, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
- Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from pan and serve right away.
- My family takes them directly from the pan to their plate and eats them as soon as they can. They love their cabbage pierogies!!
Nutrition Facts : Calories 84 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
FRESH CABBAGE PIEROGI RECIPE
While sauerkraut pierogi recipe is definitely more popular than a fresh cabbage pierogi recipe, both versions are worth trying! The quality cabbage is usually seasonal, that's why I recommend to use it only in the summertime.
Provided by Karolina Klesta
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
- Wash, and finely chop the cabbage (be sure to throw away the core).
- Add a bit of water and cook the cabbage until soft.
- When the cabbage is soft, drain it off.
- Finely chop the onions and fry it with a bit of oil until it's caramelized and soft.
- Mix the cooked cabbage and onions together.
- Season with salt and pepper.
- Divide the dough into the 2 or 3 pieces.
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
- Use a round cookie cutter to cut the circles from the dough.
- Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
- Pour the water into the big pot. Add 2 pinches of salt. Boil.
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter or lard on top.
Nutrition Facts : Calories 377 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 159 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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- Into the bread machine add 1 1/2 teaspoon dry active yeast, 1 tablespoon sugar, 1 teaspoon salt, 1 egg, 3 tablespoon of oil and 1 cup of warm water. Give it a good whisk.
- Using large skillet add chopped cabbage, grated carrot, chopped onion, 3 tablespoons of oil, tomato paste, Kosher salt, black pepper and water.
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HOW TO MAKE PIROSHKI WITH CABBAGE | RECIPES, HOMEMADE ...
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CABBAGE PIROSHKI RECIPE - COOKEATSHARE
From cookeatshare.com
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