Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, baked piroshki buns- potato, cabbage, & cheese š„š„¬š§. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Baked Piroshki Buns- Potato, Cabbage, & cheese š„š„¬š§ is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Baked Piroshki Buns- Potato, Cabbage, & cheese š„š„¬š§ is something that I’ve loved my whole life. They are nice and they look wonderful.
Fried Russian Meat Piroshki Recipe (buns) with a meat filling. Cabbage, mushrooms or potato filling may also be used if desired. Piroshki are yeast dough buns with a filling and are either baked or fried.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook baked piroshki buns- potato, cabbage, & cheese š„š„¬š§ using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked Piroshki Buns- Potato, Cabbage, & cheese š„š„¬š§:
- Prepare Dough (Check out my "Everything Dough" recipe!)
- Prepare 1/2 Chopped Cabbage
- Take 4 medium sized Potato's chopped into cubes
- Take 2 cups Shredded cheddar cheese
- Get 1 Tbs Vegtable oil
- Prepare 1 beaten egg
- Take 1 Tbs water
- Take 4 cups water
- Prepare 1 Tsp salt
- Get 1 Tsp pepper
- Get 1 Tsp onion powder
- Prepare 1 clove garlic chopped
Make sure to cut your beef small if using for piroshki. How to Make the Baked Piroshki/Buns Piroshki are a popular Russian pastry of filled buns that are either baked or fried. While the dough and preparation differed, the fillings they made were similar: potato with caramelized onion, simply seasoned ground beef or chicken, or braised cabbage and carrot. Piroshki (or Pirozhki) is a word for an individual-sized baked or fried buns stuffed with a variety of fillings.
Steps to make Baked Piroshki Buns- Potato, Cabbage, & cheese š„š„¬š§:
- In a medium pot bring 4 cups of water to boil. Once water is boiling add in the chopped potato's. Let potatoes boil tell tender. When Potato's are close to finish add in chopped cabbage and let blanch in the hot water (do not fully cook). Remove potato's and cabbage and drain. Take beaten egg and add 1 Tbs of water to create an egg wash for the buns, set aside for later.
- In a medium sized skillet add oil and let heat up at medium heat. Once pan is heated add in garlic. Add potato's and cabbage to the pan and then add seasonings: onion powder, salt, pepper. Let mixture sautee for 5-10 minutes on medium- low heat. (Keep an eye on this in order to not overcook cabbage) cabbage should be translucent in appearance. Remove from heat and let sit covered until it cools down.
- Take dough (try my Everything dough recipe!) And roll out into small 3-4' circles. Put the pressed circle in the palm of your hand and add some of the potato and cabbage filling, add a pinch of cheese, then pull the dough up and around the filling and pinch it tightly closed. Repeat.
- Place the bun seam side down on a greased baking sheet. Make sure to space the buns about 2 inch's apart. Brush each bun with the egg wash mixture and let the buns set aside for 30-40min to rise.
- Bake rolls at 375* for 20min, or until buns reach a golden brown color. Let cool then enjoy!
Piroshki can be either baked in the oven or fried in the oil. They also differ in the dough from which they are made, usually yeast or puff pastry dough. Baked Potato Piroshki are simply the plural form of the Russian word pirozhok, meaning small pie. This recipe is a bunch of small meat pies, but Potato Piroshki - baked in the oven. A healthier version of a Russian classic, with an easy bread maker dough and traditional yeast dough recipe!
So that’s going to wrap it up for this exceptional food baked piroshki buns- potato, cabbage, & cheese š„š„¬š§ recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
