Pirozhki s KapustoyCabbage-Filled Buns
Pirozhki s kapustoy are Russian buns filled with cooked cabbage and onion. Seal the buns well, proof them briefly, and bake until browned and cooked through.
Prep
1h 30m
Cook
25m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 250mlWhole Milk (warmed)
- 7gActive Dry Yeast
- 20gWhite Sugar
- 500gAll-Purpose Flour
- 1pcsEgg
- 60gUnsalted Butter (melted)
- 4gSalt
Filling
- 40mlVegetable Oil
- 150gOnion (finely chopped)
- 500gWhite Cabbage (finely shredded)
- 120gCarrot (coarsely grated)
- 4gSalt
- 2gBlack Pepper
Finishing
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the warm whole milk, active dry yeast, and white sugar and let the mixture stand until foamy.
- 02
Add the all-purpose flour, the egg, the unsalted butter, and the salt, then knead until you have a soft, smooth dough.
- 03
Cover the dough and let it rise until doubled in size.
- 04
Heat the vegetable oil in a pan over medium heat and cook the onion until soft.
- 05
Add the white cabbage and carrot and cook until the vegetables are tender and the excess moisture has evaporated.
- 06
Season the filling with the salt and black pepper, then let it cool completely.
- 07
Divide the risen dough into equal pieces. Flatten each one, add some filling, and pinch the edges closed to make buns.
- 08
Arrange the buns on a lined tray, cover loosely, and let them rise again until puffy.
- 09
Brush the tops with the beaten egg.
- 10
Bake the buns at 190°C (375°F) until golden brown and cooked through.
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