Authentic Vegetarian Russian Pirozhki with Three Fillings (Mushroom Pirozhki, Cabbage Pirozhki and Pumpkin pirozhki with feta and caramelized onion)

How to make Russian Pirozhki Dough:

1. Combine yeast, sugar and water in a small bowl. Mix together and set aside, letting yeast activate for 10 minutes.
2. Then in a large bowl, combine ½ the milk, yeast mixture, sugar, salt, and oil. Mix to combine. Begin adding flour in batches; add more flour or milk as needed. Dough should be not too sticky and very soft and elastic. I make this with a Kitchenaid stand mixerfollow, but you can also easily do it all by hand (see more on this below!).
3. Cover with a clean kitchen towel and set aside in a dark, warm but well-ventilated place. Let dough rise for 1.5 hour, or until doubled.
4. Mix dough again with spoon or stand mixer paddle, and see if need to add flour. Let rise again for 30 minutes.
5. While dough is rising, prepare filling.

How to make mushroom filling for pirozhki:

1. Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs butter. Add onions and cook until colour changes and onions become translucent, about 10 minutes.
2. Slice mushrooms thinly. Add mushrooms to onions and sautee until mushrooms begin to brown, about 10 minutes.
3. Taste and add salt and pepper, as needed.

How to make cabbage filling for pirozhki:

1. Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until colour changes and onions become golden, about 15 minutes.
2. Chop cabbage into thin strands. Add cabbage to large bowl with 2 TBs water. Put cabbage in microwave for 2 minutes, to soften slightly. Let cool until easy to handle and add 2 TBs of salt. Proceed to massage cabbage until it has softened considerably, approximately 5 minutes.
3. Chop hard-boiled eggs into small pieces.
4. Combine cabbage, sauteed onions and hard-boiled eggs. Taste and add salt and pepper, as needed.

How to make pumpkin, caramelized onion and feta filling for pirozhki:

1. Set oven to 400F. Cover baking sheet with parchment paper or a reusable silicone matfollow. Cut pumpkin or squash in half, scoop out seeds and sprinkle with salt, pepper and a drizzle of oil. Place pumpkin face-down on the baking sheet. Pierce skin a few times to let steam escape. Bake until pumpkin collapses fully when poked with a fork, about 30-45 minutes, depending on the size of the pumpkin. Let cool until safe to handle and scoop out pumpkin flesh. Set aside.
2. Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until onions change colour, about 10 minutes. Lower heat and continue cooking until onions fully caramelize, an additional 15-20 minutes.
3. Mix pumpkin, caramelized onions, dill and feta together.

Continue shaping pirozhki:

1. Divide dough into portions: Cover counter with flour, and roll dough out into thin layer. Cut pirozhki forms with cup, and place filling in the middle of each one. Fold and pinch sides.
2. To bake, cover baking sheet with parchment paper. Add a bit of oil. Place pirozhki, and brush each with egg wash. Bake at 360F for 20-25 min, until golden up top. Remove from oven and cover with a soft kitchen towel until ready to serve.