Fried Cabbage Pirozhki Recipe with Yeast Dough
Yeast hand pies filled with soft cabbage, carrot and onion and fried until golden.
The source gives a 500-gram flour dough and a half-kilo cabbage filling. Make the yeast dough first so it has time to double while you cook the vegetables. Cabbage releases moisture, so simmer it with onion and carrot until soft, then cool it and let excess liquid evaporate before filling; wet cabbage makes it hard to seal the dough. Flatten small rounds, add a modest spoonful of filling and pinch the seams tightly. Fry in moderately hot oil, turning so both sides brown and the dough in the thickest fold cooks through. Drain on paper towels and serve hot. The source does not measure the frying oil, so use enough for a shallow fry in a deep skillet.
Recipe card
Fried Cabbage Pirozhki Recipe with Yeast Dough
Equipment: Mixing bowl, lidded skillet, deep frying skillet
Ingredients
Instructions
Make dough
Bloom yeast and sugar in warm water, mix with flour, salt and oil; knead and rise covered 60–90 minutes.
Cook filling
Sauté onion and carrot in 2 tbsp oil; add cabbage, cover and cook about 20 minutes until tender, then uncover to reduce liquid and cool.
Shape
Divide dough into small portions, flatten, add cool cabbage and pinch seams firmly closed.
Fry
Heat oil to moderate frying temperature and cook pirozhki seam-side down, turning until golden on both sides and dough cooked within.
Drain
Drain on paper towels and serve warm.
How to tell when it is ready
Both sides golden, filling hot and thickest dough fold no longer raw.
Tips
- Cool cabbage filling.
- Reduce excess liquid.
- Seal seams well.
- Fry at moderate heat.
Troubleshooting
- If pies split, reduce filling and pinch better.
- If dark outside but raw inside, lower frying heat.
Substitutions
- Use a similar neutral frying oil.
- Use white cabbage of similar weight.
Variations
- Add finely chopped fresh dill to cooled filling.
- Use small hand-pie portions for snacking.
Serving suggestions
- Offer with sour cream.
- Serve alongside soup.
- Add a cucumber salad.
- Pair with hot tea.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate cooked pies up to 3 days and reheat until hot.
Food safety
Handle hot oil carefully and keep cold filling refrigerated if preparing ahead.
Frequently asked questions
Should the cabbage go in raw?
No. The original cooks it first; cool before enclosing in dough.
How should I store fried cabbage pirozhki?
Refrigerate cooked pies up to 3 days and reheat until hot.
Serve after draining while the crust is crisp.
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