Best 3 Traditional Russian Pirozhki Recipes

Welcome to the delightful world of traditional Russian pirozhki! These delectable pastries, often described as "little pies" or "stuffed buns," hold a cherished place in the culinary heritage of Russia, passed down from generation to generation. With their golden-brown crust, soft and fluffy interior, and an array of savory and sweet fillings, pirozhki not only tantalize the taste buds but also evoke a sense of nostalgia and comfort.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL RUSSIAN PIROZHKI

Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

Ingredients

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

TRADITIONAL RUSSIAN PIROZHKI

Traditional Russian Pirozhki image

Make and share this Traditional Russian Pirozhki recipe from Food.com.

Provided by seattlelove

Categories Russian

Time 50m

Yield 30 serving(s)

Number Of Ingredients 11

Ingredients

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
1/2 medium cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper

Steps:

Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper.
Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose.
Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 136, Fat 3.3, SaturatedFat 1.5, Cholesterol 54.8, Sodium 111.8, Carbohydrate 21.4, Fiber 1.1, Sugar 1.1, Protein 5

TRADITIONAL RUSSIAN PIROZHKI

TRADITIONAL RUSSIAN PIROZHKI image

I found this delicious-looking dish online, as well as another variation with meat. Recipe: allrecipes.com Photo: jennyeatwellsrhubarbginger.blogspot.com

Provided by Ellen Bales

Categories Vegetable Appetizers

Time 1h50m

Number Of Ingredients 13

Ingredients

CRUST:
2 c milk, warmed
1 Tbsp white sugar
1 Tbsp active dry yeast
2 Tbsp butter, melted
1 egg
1 tsp salt
6 c all purpose flour
FILLING:
1 Tbsp butter
1/2 medium head cabbage, finely chopped
6 hard cooked eggs, chopped
salt and pepper to taste

Steps:

1. Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
2. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
3. Meanwhile, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
4. Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
5. Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
6. Bake in a preheated 400-degree oven for 20 minutes, or until golden brown.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your pirozhki. Use fresh, flavorful ingredients and avoid using processed or pre-packaged foods.
Make sure your dough is well-risen: The dough should be allowed to rise until it is double in size. This will ensure that your pirozhki are light and fluffy.
Don't overfill your pirozhki: The filling should be generous, but not so much that it bursts out of the dough when you bake it.
Seal your pirozhki well: Make sure that the edges of the dough are pinched together tightly so that the filling doesn't leak out.
Fry your pirozhki until they are golden brown: The pirozhki should be fried until they are golden brown on all sides. This will give them a crispy exterior and a tender interior.

Conclusion:

Pirozhki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover ingredients and they can be customized to your liking. With a little practice, you can make perfect pirozhki that will impress your family and friends.