Gluten-Free Traditional Beef and Cabbage Piroshki
Discover the ultimate comfort food with this Gluten-Free Traditional Beef and Cabbage Piroshki recipe! Perfectly soft, gluten-free dough envelops a savory filling of seasoned ground beef, tender cabbage, and aromatic garlic and onion, creating a delicious handheld treat that's ideal for meals or snacks. With easy-to-follow instructions, this recipe uses gluten-free flour and xanthan gum to ensure the dough rises beautifully and maintains its structure, making it a must-try for those avoiding gluten. Baked to golden perfection with an egg wash for that irresistible shine, these piroshki are best served warm but equally delightful at room temperature—whether as a satisfying appetizer, hearty lunch, or crowd-pleasing party fare. Packed with nostalgic flavors and modern gluten-free innovation, these piroshki are sure to become a family favorite for gatherings or an everyday indulgence!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Xanthan gum (omit if your flour blend includes it)
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 cup Warm milk (dairy or unsweetened non-dairy alternative)
- 4 tablespoons Unsalted butter (or dairy-free substitute)
- 2 large Eggs
- 1 pound Ground beef
- 2 cups Green cabbage (finely shredded)
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic cloves (minced)
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), yeast, and sugar.
Warm the milk to about 110°F (43°C) and stir in the melted butter.
In a small bowl, beat one egg and add it to the milk mixture.
Add the wet ingredients into the dry ingredients and mix until a dough forms. Knead gently by hand or with a dough hook for 3-4 minutes.
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat the olive oil in a skillet over medium heat.
Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground beef, cooking and breaking it up until no longer pink, about 8 minutes.
Add the shredded cabbage, salt, and pepper, stirring until the cabbage is wilted and tender. Remove from heat and let the filling cool completely.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Once the dough has risen, divide it into 12 equal pieces. Gently flatten each piece into a circle about 4-5 inches in diameter.
Place about 2 tablespoons of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal, creating a half-moon shape.
Place the sealed piroshki seam-side down on the prepared baking sheet. Brush lightly with the egg wash.
Bake for 20-25 minutes, or until golden brown and fully cooked.
Let the piroshki cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 47.4 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 580 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
