Cabbage pirozhki (Russia)
Ingredients
For the dough:
- 1 kg white wheat flour
- 400 ml milk
- 100 g butter or margarine
- pinch of sugar
- 40 g yeast
- ½ teaspoon salt
For the filling:
- ½ head cabbage
- 4 hard-boiled eggs
- 2 tablespoons oil
- 1 teaspoon salt
Preparation
1 Pile the flour in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well. Knead with an electric mixer. Let the dough rise for 30 minutes.
2 Meanwhile, prepare the stuffing. Cook and chop the eggs. Cook the sliced cabbage in milk until half done. Then, combine with eggs, add oil, and season to taste.
3 Knead the risen dough and divide into equal pieces. Roll out the pieces of dough to a thickness of 0.5 to 1 cm.
4 Place the stuffing on each piece of dough, bring together the edges and seal them. Place the pirozhki on a shallow baking sheet lined with parchment paper. Allow 2 cm of space between adjacent pirozhki.
5 Let the pirozhki rise again in a warm place for approximately 30 minutes.
Settings
| QUANTITY |
BAKING LEVEL |
| recipe |
upper + bottom heater |
180 °C |
35 min |
shallow baking sheet |
2 |
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.