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Russian-Pirozki

List of Ingredients






Makes 36

Preparation time: 1 hour, 20 minutes

Rising time: about 1 hour

Cooking time: 10 minutes


1 pound ground beef

4 medium onions, finely diced

2 small heads green cabbage, about 1 pound each, shredded

Salt, to taste

Black pepper, to taste

For the yeast dough:

1 1/2 cups milk or evaporated milk

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup (1 stick) butter or margarine

2 packages dry yeast

4 eggs plus 2 egg yolks

7 cups all-purpose flour, sifted



Recipe



To make stuffing: Brown meat in a large pot or Dutch oven. Add onions. Cook until translucent. Gradually add cabbage and cook until tender, mixing frequently. Add water as necessary to maintain simmering. Season with salt and pepper. Drain. Set aside.

To make dough: Grease a large bowl and a baking sheet and set aside. Scald milk. Cool about 10 minutes. Add salt, sugar and butter. When mixture cools to between 105 and 115 degrees, add yeast and let stand 5 minutes. Beat in eggs. Add flour 1 cup at a time. When dough begins to pull away from sides of bowl and can be gently kneaded, shape into a ball and place in greased bowl. Cover with waxed paper and allow to rise until doubled in size, about 1 hour. Preheat oven to 400 degrees.

Punch down dough and roll to about 1/8 inch thick. Using a pizza cutter, cut in 4-inch squares. Place a heaping tablespoon of meat filling in center of square. Fold up edges of dough and pinch to seal filling inside. Place pinched-side down on baking sheet. Bake 10 minutes or until browned. Serve warm or cold.

Per pastry: 172 calories (percent of calories from fat, 30), 7 grams protein, 23 grams carbohydrates, 2 grams fiber, 6 grams fat, 46 milligrams cholesterol, 96 milligrams sodium

Recipe tester Lessie Scurry was delighted with this recipe contributed by Jeff Nystrom of Cumming, whose younger sister, Lisa DeCristofano, nominated him for our In the Kitchen With . . . feature. He says it came from his father's Grandma Helzer when she emigrated from Russia. Scurry notes that the versatile yeast dough could accommodate a wide range of fillings.
The Altanta Journal Constitution