Free Form Cooking: Cabbage Piroshkis

Okay so I’m the type of cook who uses recipes as a general guide or source of inspiration.  It must come from the amateur, but passionate, dancer in me. I’m creating a new work of art that will be gone when the music stops or when the eating’s done.

This recipe is my first attempt at making  a dough pocket inspired by Russian  piroshkis.

They are so delicious ! Every time I am in Seattle ( alas all too rarely) I visit the piroshki place at Pike’s Place. DSC03588My favorite is the smoked salmon- it’s shaped like a salmon!

This recipe is inspired by the Time Life Books- Recipes: Russian Cooking. I created a mixture of Vatrushki ( pot-cheese tartlets) and Pirozhki ( small pastries filled with meat).

 

 

Step 1: Dough:Vatrushki

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Start by mixing these ingredients together.

Then make a well in the center…. drop in the egg, sour cream, and butter. ( used Earth’s Balance- veg oil no trans fat)DSC03590

 


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Mix ingredients together slowly.

Form a ball of dough.

Wrap in wax paper and chill for at least 30 minutes.

NOW for the filling:

I made mine with ground pork ( from my parent’s happy hogs) and cabbage.

Saute oil or butter with spices and herbs, here I used rosemary. DSC03594

Sautee onions ( 3c)DSC03596

Now meat- I used pork as I said above- around 1 pound.DSC03597

Add chopped cabbage.

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Add spices and salt.

Take your dough out of  fridge.

Roll it out very thin. Using wax paper makes this actually do-able.DSC03598

Now  cut out circle or oval shape pieces of dough. DSC03602




Fill with the filling

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Now shape into lovely pockets.

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Brush with egg.DSC03601

Bake at 400 degrees for around 30 minutes.

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