Ground Beef and Cabbage Piroshki
Indulge in the comforting flavors of Eastern Europe with these homemade Ground Beef and Cabbage Piroshki. Featuring a soft, golden dough made from scratch, each piroshki is filled with a savory combination of seasoned ground beef, tender shredded cabbage, and aromatic spices like paprika and garlic. Whether baked to perfection for a crispy, flaky crust or enjoyed fresh and warm from the oven, these hand-held meat pies make a satisfying main course or snack. Perfectly balanced in flavor and texture, this recipe combines traditional techniques with approachable ingredients, offering an authentic yet easy-to-make dish that's ideal for family dinners or meal prepping. Explore the art of piroshki-making and bring a touch of old-world charm to your kitchen today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk (110°F)
- 4 tablespoons Unsalted butter, melted
- 1 Egg
- 1 pound Ground beef
- 2 cups Green cabbage, finely shredded
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 Egg, beaten (for egg wash)
Instructions
In a large bowl, combine the sugar, salt, and yeast. Pour in the warm milk and stir until everything is dissolved. Let the mixture sit for 5-10 minutes, until foamy.
Add the melted butter and egg to the yeast mixture. Gradually stir in the flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes, or until browned and fully cooked. Drain any excess grease.
Add the shredded cabbage, salt, pepper, and paprika to the skillet. Stir to combine, then cook for another 5-7 minutes, until the cabbage is tender. Remove the filling from the heat and let it cool.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle about 5-6 inches in diameter.
Place 2-3 tablespoons of the filling onto the center of each dough circle. Fold the dough over the filling and pinch the edges firmly to seal, forming a half-moon shape.
Place the piroshki seam-side down on a parchment-lined baking sheet. Cover with a towel and let them rise for 20 minutes.
Preheat the oven to 375°F (190°C). Brush each piroshki with beaten egg for a golden, glossy finish.
Bake the piroshki for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.
Enjoy your homemade ground beef and cabbage piroshki warm or at room temperature!
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 59.5 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 569 mg | 44% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 2696 mg | 57% | |
*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.
