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Pirozhki
Pastry Pockets
2 C milk, warmed
1 TBS granulated sugar
1 TBS active dry yeast
2 TBS butter, melted
1 egg
1 tsp. salt
6 C all-purpose flour
1 TBS butter
1/2 head medium cabbage, finely chopped
6 hard-cooked eggs, peeled & chopped
Salt & black pepper to taste
Aluminum foil
Nonstick cooking spray
Place 1/2 cup milk in a small bowl; stir in the sugar and sprinkle yeast on top. Set aside until foamy, about ten minutes. Pour remaining milk into a large bowl. Add the melted butter, egg, salt and 1 cup of flour. Stir in the yeast mixture. Mix in remaining flour one cup at a time until dough pulls away from the sides of the bowl. Cover the bowl loosely with a dish towel and set in a warm place to rise for about one hour. Dough should almost triple in size. Melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the chopped, hard-cooked eggs and season with salt and black pepper. Continue to cook, stirring occasionally until cabbage is tender. Set aside.
Place risen dough onto a floured surface; gently form into a long snake shape about two inches wide. Cut into one-inch pieces; roll each piece into a ball. Flatten balls by hand until they are four to five inches across. Place a spoonful of cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling. Repeat process with remaining dough and cabbage filling. Preheat oven to 400-degrees F. Line a baking sheet with aluminum foil; coat with non-stick cooking spray. Use a second baking sheet if necessary. Place Pirozhki on baking sheet, leaving space between them for expansion. Bake for about twenty minutes or until golden brown in color.
Suggestions: Serve Pirozhki with Hrin (Beet & Horseradish Relish) or Khrenovina (Horseradish Sauce). Variations: Pirozhki can alternately be filled with meat or fish, cheese, sweet fruits or vegetables; the pockets can also be fried rather than baked.
Note: Pirozhki should not be confused with Pierogi (Polish Dumplings), which are instead similar to Pelmeni (Russian Meat Dumplings).
*Pirozhki image (C) Evil Monkey 0013 (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
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