CABBAGE, FETA AND DILL PIROSHKI

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Cabbage, Feta and Dill Piroshki image

There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their own. In Russia and Ukraine, where they are an especially popular street food, you'll find versions that are baked and versions that are fried with fillings both sweet and savory. In this baked version, the slightly sweet, butter- and egg-enriched dough encloses a filling of silky cooked green cabbage, which provides a nice counterpoint to salty feta. Once you've made these a couple times, you might start dreaming up your own fillings. Piroshki are a wonderful way to use up odds and ends.

Provided by Jessica Battilana

Categories     breads, appetizer, side dish

Time 1h10m

Yield 15 piroshki

Number Of Ingredients 16

1 cup/240 milliliters milk, warmed
1 tablespoon granulated sugar
1 1/2 teaspoons active dry yeast
3 to 3 1/4 cups/385 to 415 grams all-purpose flour, plus more for rolling the dough
1 large egg, at room temperature
1 tablespoon unsalted butter, softened
1/2 teaspoon kosher salt
Nonstick cooking spray
1 large egg, beaten with 1 teaspoon water, for egg wash
4 tablespoons/55 grams unsalted butter (1/2 stick)
1 onion, thinly sliced
1 small green cabbage (about 1 1/2 pounds/680 grams), cored and cut into 1/2-inch ribbons
Kosher salt and black pepper
1 cup/about 225 grams crumbled feta
1/2 cup/30 grams finely chopped fresh dill
Flaky salt, for sprinkling (optional)

Steps:

  • Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
  • Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
  • Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.

Jamariz Davis
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These piroshki are a great way to use up leftover cabbage.


Benji Team 2 games
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I froze some of the piroshki and they reheated well in the oven.


Jordan Petersen
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I made these piroshki in a mini muffin tin and they were perfect for a party appetizer.


Sabrina Hansley
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I added some cooked ground beef to the filling and it was delicious. These piroshki are very versatile.


Sajjad Pakistani
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I made these piroshki with a different type of cheese and they were still delicious. I think you could use any type of cheese you like.


Rahman Amdadur
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These piroshki were delicious, but they were a lot of work to make. I'm not sure if I'll make them again.


Emmanuel Alvarez
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The piroshki were a bit too brown for my taste. I think I cooked them for a bit too long.


Koselu Praise
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I had a hard time getting the dough to come together. I ended up adding a bit more water.


Ds Abir
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I thought these piroshki were just okay. The filling was a bit bland and the dough was a bit too dry.


Journee Booker
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These piroshki were a bit too greasy for my taste, but the filling was delicious.


Village Life
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I'm not a very experienced cook, but these piroshki were easy to make and turned out great. I'll definitely be making them again.


AS Arfan
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I made these piroshki for my Russian friends and they were very impressed. They said they were the best piroshki they'd ever had.


Agnetta Mnyazi
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I'm not a huge fan of cabbage, but I loved these piroshki. The filling was flavorful and the dough was perfectly crispy.


Raj Thakulla
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These piroshki were a bit more work than I expected, but they were definitely worth it. They were so delicious!


Dawood Cheemadawood
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I've made these piroshki several times now and they're always a favorite. They're easy to make and always come out perfect.


Krisno Mohamto
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I made these for a party and they were a huge success! Everyone loved them.


Rashie Lyrics1
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I followed the recipe exactly and the piroshki turned out great! They were a hit with my family and friends.


Seihk khadar
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These piroshki were absolutely delicious! The filling was flavorful and the dough was perfectly crispy. I'll definitely be making these again.