Delicious Homemade Cabbage and Potato Pirozhki

First, prepare the filling. You can use any filling you like, but we recommend a mixture of cooked cabbage, onion, tomato paste, spices, and fresh herbs combined with mashed potatoes. Allow the filling to cool completely before using.

In a mixing bowl, combine the quick dry yeast with sugar and warm water. Stir well and place it in a warm, dark place to rise until frothy, which usually takes about 10-15 minutes. This step is important as it activates the yeast for a good dough rise.

In a large bowl, add the melted butter, warm milk, salt, sugar, and the activated yeast mixture. Whisk everything together until combined.

Gradually add the sifted flour while mixing with a whisk until the dough is slightly thicker than pancake batter. Cover the bowl with a cloth and let it rise in a warm place until it doubles in size.

Once the dough has risen, add more flour and knead it by hand until it reaches a soft but elastic consistency. Do not over-add flour; keep the dough soft to ensure fluffy pirozhki.

Cover the dough again and allow it to rise until it doubles once more.

Once the dough has risen a second time, divide it into small pieces. Roll them out and fill each piece with the cooled filling. Pinch the edges to seal and shape them into pirozhki.

As you finish shaping each pirozhok, place them on a tray, allowing them to rise again for a short while.

Heat vegetable oil in a skillet to a depth of 1 to 1.5 centimeters. Fry the pirozhki over medium heat until they are golden brown on both sides, which should take about 3-4 minutes per side. Be careful not to overcrowd the skillet.

Once fried, place the pirozhki on a paper towel to absorb any excess oil.

Your delicious cabbage and potato pirozhki are ready! Serve them warm and enjoy a delightful snack or appetizer that everyone will love.