Ingredients Serves 8
- 1.8 oz/50 g fresh yeast
- 1/2 cup sugar
- 6 fl oz/180 ml oil
- 1 tbsp vanilla sugar
- 1.8 lb/800 g flour
- 3.3 lb/1.5 kg cabbage
- 3.5 tsp salt
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 3 bay leaves
In a large pan stir together the sugar, yeast and 1.5 cup of warm water. Add the oil, 1.5 tsp salt, 1 tbsp vanilla sugar and flour. Knead until the dough is well mixed. Cover the pan with a lid and put into fridge overnight. The next day the dough will rise and will be light and airy.
Shred the cabbage.
In a large skillet heat up 2 tbsp oil, fry 1/2 tsp turmeric for 1 minute, then add cabbage, 2 tsp salt, 1 tsp sugar, 1/2 tsp pepper, and 3 bay leaves. Stir well, cook covered for 20 minutes over low heat until cabbage is tender. Stir occasionally.
Meanwhile, let's prepare the dough. Place the dough on a lightly floured surface, knead it well.
Pinch off a small amount of dough with your fingers and form it into ping pong size ball. You will get about 30-35 dough balls. Place them on a table, cover with dish towel and set aside for 15 minutes.
Roll each dough piece into a flat circle, place a spoonful of stewed cabbage in the center.
Fold in half and pinch edges together to enclose the filling. Make sure that the filling is completely close.
Pull the ends, bring them together and seal firmly. Flatten the pirozhok.
Turn it over and put aside.
Continue rolling and filling remaining pirozhki.
Arrange the pirozhki on an oiled baking sheet leaving room between them. Optionally you can brush the tops with soy milk and sugar mixture to make them shiny. Bake the pirozhki in preheated 400F/200C oven for 20-25 minutes until golden brown.