Braised cabbage piroshki

Preparation

Baking Directions:

For cabbage filling:Heat several tablespoons of canola oil to medium heat in a large frying pan.

Add carrots and onion and sauté until golden brown.

Add bell pepper and mushrooms to pan and continue cooking for another 5 minutes.

Place mixture along with cabbage and seasonings in large pot or Dutch oven and stir until well combined.

Cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender.

Remove from heat and let cool before using.

Divide dough into 16 equal pieces and keep covered.

For each piroshoki, roll out 1 piece of dough on floured surface into 6-inch circle.

Place approximately 1/4 cup filling in the center of prepared dough and seal dough on the top by pinching together and bringing sides in (resembles a large, flat dumpling).

If using a deep fryer, preheat to low/medium heat.

If using a pan, use a medium-size pot and pour enough canola oil to come up 2 inches from the bottom.

Piroshki are a labor of love — they need to be fried slowly otherwise they will be flat and come apart.

Fry piroshki as you make them — do not let the dough rise! Keep piroshki flat and fry seam-side down first over low heat, 2 to 3 at a time until golden brown, turning once.

Remove from oil onto paper towel to drain.

For dough:Add yeast and sugar to warm milk and let dissolve.

Add salt, egg and oil and whisk together.

Gradually add flour, whisking it in at first, then mixing by hand.

Turn dough onto floured surface and knead 4 to 6 minutes until dough is smooth and uniform.

Cover and let the dough rise until doubled.

When ready to make piroshki, divide dough in half and knead.

Divide into needed sections and keep covered with clean towel to prevent it from drying out.

Use lightly floured rolling pin on oiled surface to roll out dough.