Chicken Cabbage Savory Pirog
User Reviews
4.9
102 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
2 hrs
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Total Time
1 hr
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Servings
6 servings
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Calories
420 kcal
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Course
Main Course
Chicken Cabbage Savory Pirog
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The softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog will melt in your mouth it's so good. Such a great twist on the traditional baked Ukrainian piroshki. This recipe makes 2 pirogi.
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Ingredients
For the Dough:
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour sifted
For the Savory Filling:
- ¾ lb chicken thighs or breast, cubed finely
- 1 tsp oil
- ½ large onion finely chopped
- 3 Tbsp unsalted butter divided
- 3 cups cabbage shredded finely
- 2 small carrots grated
- 2 garlic cloves minced
- 1/4 cup water
- 1 ½ tsp ketchup
- 1 ½ tsp sour cream
- 3 Tbsp favorite herbs I mixed parsley and dill
- 1 egg + 1 tsp water beaten for egg wash
- ½ tsp sesame seeds optional
Instructions
Prepare dough:
- Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
- Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).
Prepare filling:
- In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
- Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
- Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.
How to assemble the pirog:
- On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12” round.
- Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3” of dough uncovered around the edges).
- Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
- Gently, flip the pirog over. Flatten the pirog as needed so it’s even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
- Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
- Bake in a preheated oven to 400°F 18-22 minutes, until golden in color.
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbs
39g
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
88mg
(29%)
Sodium
558mg
(23%)
Potassium
327mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3810IU
(76%)
Vitamin C
16.2mg
(18%)
Calcium
61mg
(6%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbs | 39g | |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 558mg | 23% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3810IU | 76% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 61mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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