Russian Pirozhki
Russia is the largest country of the world, in fact twice as large as the second in line. It is but obvious that the cuisine is diverse as well. It also has one of the most severe weather conditions based on its location. Its cuisine grew as part of the Soviet era, however since then it has had more international influence. Traditionally, Russians cultivated rye, barley, wheat etc. and used these ingredients to make multitude of breads and beer. Talking more about its cuisine, they have hot and cold soups, a lot of meat and fish, breads and pancake, vegetables, vodka and beer.
This recipe, touches on one of the most traditional bread, called Russian Pirozhki. This bread is made in a lot of Russian homes, generally baked and sometimes fried with a stuffed filling. This filling traditionally was made with beef meat or fish or cabbage and eggs. Sometimes sweet fillings are also used in the bread. This bread’s recipe has been passed on for generations and has also traveled the world with unique regional variations. It can now also be found in countries like Greece, Finland, all Soviet countries. Mongolia, Armenia, Iran and Japan. The bread is made in different shapes like the round or oval bun or sometimes just hand crafted free form. Many families also make this bread on special and festive occasions.
Today I made this Russian Pirozhki bread using the cabbage, onions and hard boiled egg filling, I’m more inclined to bake a bread then fry so I used an oven. The dough is made out of yeast and all purpose flour and left to rise while you work on the filling. I hand crafted each of the Pirozhki. The bread is best served hot or warm, you can look to keep a day or so and microwave before serving, however nothing tastes like a bread fresh out of the oven.
There are a few steps in the recipe, however I feel all of it is fairly easy. You can use this Russian Pirozhki Recipe to prepare and serve it to friends and family.
Ingredients (makes about 10-12 pieces)
For the Dough
- Warm milk – 1/3 cup
- Yeast – 1 tsp
- Sugar – 1 tsp
- All purpose flour – 1 & 3/4 cup
- Cooking butter – 50 gms
- Salt – 1 tsp
- Egg – 1
For Filling
- Cooking butter – 1 tbsp
- Onion – 1/2 cup (cut in small pieces)
- Cabbage – 3 cup (shredded)
- Eggs – 2 (hard boiled)
- Salt to taste
- Black pepper – 1/2 tsp
- Dill leaves – 2 tbsp (chopped)
- For Baking
- Egg white – 1 (for egg wash) mixed with 2 tsp water
How to Make Russian Pirozhki
For the Dough
- Mix yeast and sugar in warm milk and keep aside for 10 minutes.
- Mix flour and salt in a bowl and add the yeast mixture.
- Add egg, butter and knead a soft dough for about 10 minutes.
- Cover and keep aside for rising for about 1 hour.
Pirozhki Dough Before & After Rising
For Filling
- In a heavy bottom pan heat the butter, add onion and saute for 3-4 minutes.
- Add shredded cabbage, salt and pepper and cook for 8-10 minutes.
- Remove from heat and add chopped boiled eggs and dill leaves.
- Keep aside the filling.
Pirozhki Filling
For Baking
- Grease the baking tray with little butter.
- Pre-heat the oven to 200 C.
- Make 10-12 balls from the dough.
- Roll them in a circle 3-4 inch diameter.
- Place 1 tbsp filling in the center and fold it into half.
- Press the ends and form a free shape.
- Place each Pirozhki seam down on the baking tray.
- Brush with egg wash.
Pirozhki Ready For Baking
- Bake for 15-20 min until brown in color.
- Take out, let it cool slightly and serve hot or warm.
Fresh Out Of The Oven – Russian Pirozhki
