Traditional Beef and Cabbage Piroshki
Dive into the heart of Eastern European comfort food with these Traditional Beef and Cabbage Piroshki. Featuring a pillowy, homemade yeast dough and a savory filling of tender ground beef, sweet cabbage, and aromatic onions, this recipe is a perfect blend of wholesome flavors and textures. Each golden-brown pastry is baked to perfection, offering a crisp exterior with a fluffy interior that encapsulates a hearty, peppery filling. With a prep time designed for those who love working with dough, these piroshki make a satisfying project for weekends or special occasions. Whether served warm for dinner, as a snack, or as part of a festive spread, these hand-held pies are a timeless addition to your table. Perfectly paired with sour cream or enjoyed on their own, this recipe celebrates tradition, taste, and the comfort of homemade goodness. Keywords: beef piroshki, cabbage filling, yeast dough, baked pastry, Eastern European recipes.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 240 milliliters milk
- 7 grams active dry yeast
- 25 grams sugar
- 5 grams salt
- 60 grams unsalted butter, melted
- 1 large egg
- 15 milliliters vegetable oil
- 500 grams ground beef
- 300 grams cabbage, finely chopped
- 1 medium onion, finely chopped
- 5 grams salt (for filling)
- 3 grams black pepper
- 1 large egg yolk
- 15 milliliters water
Instructions
In a small bowl, warm the milk to about 37°C (98°F) and dissolve the sugar and yeast in it. Let it sit for 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Pour the yeast mixture, melted butter, and egg into the well. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, heat the vegetable oil in a large frying pan over medium heat.
Add the chopped onion and sauté until translucent.
Add ground beef to the pan, cooking until browned, breaking it up with a spoon.
Add the chopped cabbage to the beef and onion mixture; cook until the cabbage is tender, about 10 minutes.
Season the filling with salt and black pepper. Transfer the mixture to a bowl to cool.
Once the dough has risen, punch it down and divide it into 16 equal pieces.
Roll each piece of dough into a small circle on a floured surface.
Place about a tablespoon of filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal.
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Place the piroshki on the prepared baking sheets, leaving space between each.
Mix the egg yolk with water and brush over each piroshki for a glossy finish.
Bake the piroshki for 20-25 minutes, or until golden brown.
Serve warm or at room temperature.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 170 mg | 4% | |
*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.
