Ukrainian Piroshki with Cabbage

240 ml warm milk (~110°F / 43°C)

7 g active dry yeast (approx. 1 packet)

25 g sugar (about 2 tbsp)

440–460 g all-purpose flour (start with 440 g, adjust as needed)

2 large eggs (~100 g total)

60 ml olive oil (preferred, for richer dough)

5 g salt (approx. 1 tsp)

This dough is readily available and shockingly good: Bridgford Dough Ready White

½ medium green cabbage (~500 g), shredded (cabbage will shrink)

1 medium onion (~120 g), diced small

1 medium carrot (~100 g), shredded fine

30 ml olive oil (2 tbsp)

Salt & black pepper to taste

1-2 large hard-boiled eggs, chopped small

Optional: 10–15 g fresh dill or parsley, chopped

1 egg, beaten with 15 ml water

Instructions

Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

Whisk eggs, olive oil, and salt in large bowl. Add yeast mixture.

Gradually mix in flour (start with 440 g, add more if dough is too sticky) until soft, elastic dough forms.

Knead on floured surface for 8–10 minutes until smooth.

Place in oiled bowl, cover, rise 1–1.5 hours, until doubled.

Heat olive oil in large pan over medium heat.

Sauté onions and carrots, diced small, until soft (~5 minutes).

Add cabbage, season with salt and pepper. Cook slowly, stirring often, until very soft and reduced, about 10–15 minutes—no crunch remaining.

Cool slightly. Stir in chopped boiled egg and herbs (if using).

Note: Filling must be cool when assembling or it will ruin the dough.

⚠️ The Real Trick:

Dough thickness is key: Thin enough for balance, thick enough to avoid raw centers. Avoid large, doughy pinches on the underside.

Steps:

Preheat oven to 190°C (375°F).

Place piroshki seam-side down on parchment-lined tray.

Brush tops with egg wash.

Bake 20–25 minutes, until golden brown.

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