Pirozhki with Sauerkraut
Baking and Desserts • Russian
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 5 oz
- Dry yeast ⅓ teaspoon
- Salt 0 oz
- Sugar 0 oz
- Honey 0 oz
- Butter 0 oz
- Water 5 fl oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Mix the dough starter and let it rise for 3 hours at 85°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 80°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 30–115°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.
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