Piroshki with Cabbage
- 1 cup warm milk
- 1 teaspoon dry yeast
- 1 pinch salt
- 1 pinch sugar
- 2 cups white flour
- 1 Tablespoon oil
Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar. Mix well, cover, and leave for ten minutes for the yeast to activate. In ten minutes it should become foamy, that’s how you know that your yeast is fresh and isn’t expired.
Add the activated yeast to the rest of the warm milk; add salt and mix.
Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.
Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy and easy to work with.
While the dough is rising, prepare the Braised Cabbage filling. Recipe for Braised Cabbage
Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown. Then flip them over and fry the other side. Remove and place on a paper towel.
You can serve these piroshki hot or cold. We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.
Calories: 153kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1% | Calcium: 3.9% | Iron: 8.2%