Homemade Cabbage Piroshky Recipe. Using a soft and airy dough and filled with braised cabbage and vegetables, these fried piroshky are a must-try.
Cabbage Piroshky Recipe-
For this recipe, we use the classic piroshky dough then filled it with braised vegetables. Mushrooms combined with cabbage, onion, and carrots then braised. The filling is light yet has so much flavor.
You will often find the cabbage piroshky as street food and most restaurants in Russian and Ukraine.
|The filling for piroshky may vary. Meat filling and potato with cheese are classic recipes.|
How to make Cabbage Piroshky-
The filling doesn’t have to be added hot to the dough, therefore can be made in advance. It reheats as the mini pies are fried or baked.
- Prepare the dough– Make a portion of our classic piroshky dough recipe. See post for detailed tutorial.
- Prep the vegetables– Finely shred the cabbage (we like to use a slicer for uniform pieces), grate the carrot, finely chop the onion and cut mushrooms into thin strands.
- Saute vegetables– In a Dutch oven (or a skillet) with a thick bottom, over medium heat, saute the onion until tender. Add carrots and cook until tender. Add the mushrooms and cook until browned.
- Braise vegetables– Add the cabbage, garlic, water, salt, and pepper. Turn heat to medium/low and braise 10 minutes, or until cabbage is desired doneness and water evaporates. Add your favorite herbs and remove from heat.
- Divide dough– Divide the dough into 20 equal parts. The easiest way to do that is to divide the dough into 5 equal parts then each of those parts into 4.
- Roll out dough– Roll out the dough into about 3 1/2” disks. Divide the filling equally between the disks.
- Seal dough– Fold the dough in half and seal the edges by tightly pinching the dough together. Then gently flatten the shaped pie so for even cooking.
- Heat oil– In a Dutch oven, cover the bottom with oil until it comes up about 2-inches. Heat until the oil is 330F.
- Fry piroshky– Add the piroshky into the oil, carefully not to overcrowd the pot. Fry 2-3 minutes per side, until golden, and remove on a plate lined with a paper towel. Cook in batches until all are cooked.
- Baking Option– To bake these use the method from THIS potato piroshky post.
Serve the piroshky with sour cream. Add some hot sauce or Sriracha to your sour cream if you like some spiciness in your food.