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


DSC03592 DSC03593

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.


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



Now shape into lovely pockets.


Brush with egg.DSC03601

Bake at 400 degrees for around 30 minutes.

DSC03603 DSC03604 DSC03605