Nikolaevsk-Style Cabbage Piroshki
Small baked buns filled with sautéed cabbage, a tradition kept alive by the Russian Old Believer community of Nikolaevsk, Alaska.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Baking sheet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 30
- protein
- 5
- calories
- 210
Instructions
- 1
Melt butter in a large skillet. Add the onion and cook until soft.
- 2
Add shredded cabbage. Cook and stir often for 12-15 minutes until tender and lightly browned.
- 3
Season with salt and pepper, and stir in chopped hard-boiled egg if using. Let cool completely.
- 4
Divide the risen dough into 12 pieces. Flatten each piece into a small round.
- 5
Spoon cabbage filling into the center of each round.
- 6
Fold the dough over the filling. Pinch the seam tightly to seal.
- 7
Place seam-side down on a sheet pan. Let rest for 15 minutes.
- 8
Brush with egg wash. Bake at 375°F for 20-25 minutes until golden brown.
Chef's tips
Let the cabbage filling cool completely before filling the dough. Pinch the seams firmly so the buns stay closed while baking.
Storage
Store at room temperature for 1 day or refrigerate for up to 4 days.
Reheating
Warm in a 350°F oven for 10 minutes to re-crisp the crust.
Common mistakes to avoid
- •Using warm filling, which steams the dough and weakens the seal.
- •Adding too much filling, which causes the buns to burst open.
Serving suggestions
Cooked Nikolaevsk-Style Cabbage Piroshki?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alaska
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
