The pirojki are little pies from the Russian cuisine and accompaniment of the bortsch. They are made using various dough fillings. There two variations fried and baked. Usually we fry savory ones and bake sweet ones. I will give you some ideas what you can fill it with. Sweet baked pirojki i will post later.
12 oz warm milk
1 stick of melted butter
2 tbs sour cream
1.5 tbs sugar
1 tsp salt
2 tsp dry yeast
5 1/2 cups flour (I use Canadian flour)
Mix all ingredients in the bread maker. Set it on dough.
1 head of cabbage
2-3 tbs ketchup
For fillings we use one of these choices:
- Cooked ground meat with sauteed onions and spices.
- Mashed potatoes with dill and sauteed onions.
- Rice with green onion and boiled eggs and some melted butter.
- Braised cabbage
Mix all liquid ingredients first.
Add all dry ingredients, mix with a spatula. Set it on dough.
Cut a whole head of cabbage into strips. Put in the hot oiled skillet. Add salt. Saute for 10 min before adding meat.
Shred carrots. Saute in another skillet or add to cabbage.
( I like it more when its sauteed separate. It works both ways)
Cut onion into small cubes add to carrots.
Cut cooked chicken into small cubes.
Saute with butter until golden brown. Salt and pepper. Add to cabbage.
Add meat, ketchup and to you taste.
Add carrots and saute until you decide its ready. If you want a little crunchy will be less time to saute.
Take a piece of dough like on the picture.
Make a circle with your hands. Put cabbage inside enough to close the pirazok.
Then pinch the edges together to seal the dough.
Flatten the pirojki slightly.
Turn over and fry sealed side first.
Cook on med each side until golden color.
Then put in the bowl on paper towel and cover with hand tower.