Traditional Russian Pirozhki with Turkey and Cabbage
Introduction
Pirozhki, those delectable pastry pockets filled with a wide array of savory and sweet fillings, have a rich history that spans across various cultures and regions. These beloved treats are not just a culinary delight but also a testament to the centuries-old tradition of hand-held, portable comfort food.
The history of pirozhki can be traced back to ancient civilizations. While the exact origin remains a subject of debate, it is widely believed that these stuffed pastries found their beginnings in Eastern Europe, particularly in Russia and Ukraine. Early versions of pirozhki were baked and filled with ingredients like meat, cabbage, and mushrooms, making them a convenient and nourishing meal for travelers and peasants.
Pirozhki quickly spread across the vast Russian Empire and adapted to the local tastes and ingredients of various regions. In Western Russia, for instance, they became popular as a snack served in tea houses, often filled with sweet fillings like jam or fruit. In contrast, the eastern regions favored savory fillings such as ground meat or potatoes. These regional variations gave rise to a diverse array of pirozhki, each with its own unique flavor profile.
Throughout history, pirozhki have held a special place in the hearts and kitchens of people. During the Soviet era, pirozhki were commonly sold in street stalls and became an integral part of daily life. Many people fondly remember the aroma of freshly baked pirozhki wafting through the streets, especially during harsh winters when they provided a warm and comforting source of sustenance.
Pirozhki share similarities with other stuffed pastries from different parts of the world. For example, in the Balkans, there is a dish known as "burek," which consists of thin layers of dough filled with minced meat, cheese, or spinach. Similarly, in the United States, particularly in the Midwest, there is a dish called "bierocks" or "runzas," yeast bread pockets filled with seasoned ground beef, cabbage, and onions which were brought to the area by Volga Germans.
Russian Pirozhki with Turkey and Cabbage
Ingredients:
For the Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm milk
1/2 cup warm water
2 teaspoons active dry yeast
1 tablespoon sugar
1/4 cup vegetable oil
1 egg, beaten (for egg wash)
For the Filling:
1 pound ground turkey
2 cups finely chopped cabbage
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon paprika
Salt and pepper to taste
Optional: chopped fresh dill or parsley for garnish
Instructions:
Prepare the Dough:
In a small bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare the Filling:
While the dough is rising, prepare the filling. In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and garlic, and sauté until they become translucent.
Add the ground turkey to the skillet and cook, breaking it up with a spatula, until it's no longer pink.
Stir in the chopped cabbage, paprika, salt, and pepper. Cook for another 5-7 minutes until the cabbage has softened and the flavors meld together. Remove from heat and let it cool.
Assemble and Bake:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and then flatten it into a circle about 4-5 inches in diameter.
Place a spoonful of the turkey and cabbage mixture onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
Place the sealed pirozhki on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden-brown finish.
Bake in the preheated oven for 20-25 minutes, or until the pirozhki are golden brown and crisp.
Optional: Garnish with chopped fresh dill or parsley before serving.
These baked pirozhki with ground turkey, cabbage, and onions are a delightful and healthier twist on a classic favorite. Enjoy them as a snack, appetizer, or even as a main course with a side salad.
Additional Reading
