Pirozhki with Cabbage

Ingredients

• 500g all-purpose flour
• 7g instant yeast
• 2 tbsp sugar
• 1 tsp salt
• 1 large egg
• 250ml warm whole milk
• 40g butter, melted
• 1/2 medium green cabbage, finely shredded
• 1 medium onion, finely diced
• 1 medium carrot, grated
• 2 tbsp vegetable oil, for the filling
• 2 hard-boiled eggs, chopped
• Salt and black pepper, to taste
• 750ml vegetable oil, for frying

Before you cook

• Grate the carrot and shred the cabbage finely.
• Hard-boil the two eggs, cool them, and chop them.

Steps

1. Mix the flour, yeast, sugar and salt in a large bowl.
2. Add the egg, warm milk and melted butter to the dry ingredients.
3. Knead the dough for 8 minutes until smooth and slightly tacky.
4. Cover the dough and let it rise for 1 hour until doubled.
5. Heat the 2 tablespoons of oil in a wide pan over medium heat.
6. Add the onion and cook for 4 minutes until soft.
7. Add the shredded cabbage and grated carrot to the pan.
8. Cook, stirring often, for 12 to 15 minutes until the cabbage is fully softened and lightly golden.
9. Season the cabbage mixture with salt and pepper, then let it cool completely.
10. Stir the chopped hard-boiled eggs into the cooled cabbage filling.
11. Punch down the risen dough and divide it into 16 pieces.
12. Flatten each piece into a disc about 10cm across.
13. Spoon a tablespoon of filling into the center of each disc.
14. Pinch the edges together to seal each pie into an oval, pressing firmly so no filling leaks.
15. Let the shaped pies rest, seam side down, for 15 minutes.
16. Heat the 750ml of oil in a deep pan to 170C.
17. Fry the pies in batches for 2 to 3 minutes per side until deep golden brown.
18. Drain the fried pirozhki on paper towel before serving warm.