Pirozhki with Sauerkraut

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The first three items in the ingredients are for the dough starter. Everything else goes into the main dough. You will need 250 grams of filling.

Ingredients

Wheat Flour - 7.1 oz
Dry yeast - ⅓ teaspoon
Salt - 0.2 oz
Sugar - 0.3 oz
Honey - 0.5 oz
Butter - 0.5 oz
Water - 3 fl oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Mix the dough starter and let it rise for 3 hours at 86°F or 8–24 hours in the refrigerator (last time I kept the starter in the fridge, but it didn't work well; this time I kept it at room temperature for 2.5 hours, and the process went much better).

Step 2

Next, add the remaining ingredients to the starter and knead a soft dough, which should rise for 2 hours at 79°F with two folds. Divide the risen dough into 12 pieces and shape them into balls. After 5 minutes, roll them out into flatbreads. Fill each with 20 g of filling, pinch them closed, shape the pirozhki into high boats, and place them on a greased baking sheet. Allow to proof for 30–45 minutes at 30–113°F and brush with egg. Bake at 250–500°F for 8–10 minutes until golden brown.

Step 3

For the filling, sauté the sauerkraut for about 2–2.5 hours, adding a spoonful of tomato paste towards the end (be cautious with it, as the cabbage may be sour), along with salt, pepper to taste, and herbs.