Piroshky with Overnight Dough (Cabbage or Meat Filling)
User Reviews
4.8
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Prep Time
40 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
30 servings
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Calories
149 kcal
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Course
Main Course, Appetizer
Piroshky with Overnight Dough (Cabbage or Meat Filling)
Description
The dough preparation involves activating yeast in warm milk and sugar, then combining with water, eggs, oil, salt, and flour to create a wet and sticky dough. This dough is kneaded until elastic and left to rest overnight, developing flavor and texture. The next day, the dough is divided, flattened, and filled with either a cabbage mixture—sautéed cabbage, carrot, onion, butter, and seasoning—or a ground chicken and onion filling.
After sealing the edges tightly, the stuffed dough is shaped into long ovals and fried in oil over medium heat until deep golden on all sides. This method yields a piroshky with a tender crumb inside and a crispy, slightly oily crust. The choice of filling allows for variation between vegetable and meat choices.
Ingredients
- 1 cup water lukewarm
- 1 cup milk lukewarm
- 2 egg
- 1 tsp yeast
- 1 tbsp salt
- 1 tsp sugar
- 6 cup flour
- 1 tbsp neutral cooking oil generic cooking oil
Cabbage Filling
- 1/2 cabbage head
- 1 tbsp neutral cooking oil generic cooking oil
- 1/2 onion
- 1 carrot
- 3 tbsp butter unsalted
- salt
- black pepper
Meat Filling
- 1 lb ground chicken
- 1 onion
- salt
- black pepper
Instructions
- In a large bowl, mix the lukewarm milk, sugar, and yeast together. Let the mixture sit at room temperature for about 10 minutes.
- To the milk mixture, add water, eggs, oil, salt, and flour. The dough will be runny and sticky and that's exactly what you want. Knead it by hand (wet your hands to prevent sticking) or with a stand mixer until the dough turns elastic.
- Place the dough in a bowl covered with plastic wrap or in an airtight container and let it rest in a warm place overnight.
- With oiled hands, break the dough into small pieces. Flatten out the dough and place the filling inside. Next, flatten out the filling inside the dough.
- Fold over the sides and pinch the edges together to seal the filling inside the dough. Once it's sealed tight, shape the dough into a long oval shape.
- Fill a deep frying pan about halfway with oil over medium heat.
- Fry each side of the piroshky until golden brown on each side and lay them out on a paper towel to extract the excess oil.
Cabbage Filling
- Dice the onions and carrots and shred the cabbage. Preheat a large skillet with oil and cook the onions and carrots until they soften. Next, add in the shredded cabbage and cook for an additional 5 minutes.
- Season to taste with salt and pepper and stir the butter in until it melts.
Meat Filling
- Sauté the ground chicken with salt and pepper over medium-high heat until lightly brown and fully cooked. Add 1/2 of the diced onion and cook it until softened.
- Stir the other half of the raw onion into the meat mixture. Send it through the meat grinder. Stir to combine and set aside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 265mg | 11% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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