Step-by-Step Guide to Prepare Ultimate Baked Piroshki Buns- Potato, Cabbage, & cheese 🥔🥬🧀

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, baked piroshki buns- potato, cabbage, & cheese 🥔🥬🧀. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Baked Piroshki Buns- Potato, Cabbage, & cheese 🥔🥬🧀 is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Baked Piroshki Buns- Potato, Cabbage, & cheese 🥔🥬🧀 is something which I’ve loved my whole life.

This Baked Potato Piroshki recipe is simple and such a great recipe! Homemade dough filled with a creamy potato filling, baked to perfection. A classic piroshki recipe is either baked or fried. There are many different fillings that you can use.

To get started with this recipe, we have to first prepare a few components. You can have baked piroshki buns- potato, cabbage, & cheese 🥔🥬🧀 using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Baked Piroshki Buns- Potato, Cabbage, & cheese 🥔🥬🧀:

1. Get Dough (Check out my "Everything Dough" recipe!)
2. Take 1/2 Chopped Cabbage
3. Prepare 4 medium sized Potato's chopped into cubes
4. Take 2 cups Shredded cheddar cheese
5. Make ready 1 Tbs Vegtable oil
6. Get 1 beaten egg
7. Prepare 1 Tbs water
8. Take 4 cups water
9. Get 1 Tsp salt
10. Get 1 Tsp pepper
11. Get 1 Tsp onion powder
12. Prepare 1 clove garlic chopped

Baked Potato Piroshki - stuffed with Potato & Beef - A healthier version of a Russian classic. Piroshki (or Pirozhki) is a word for an individual-sized baked or fried buns stuffed with a variety of fillings. Piroshki can be either baked in the oven or fried in the oil. They also differ in the dough from which they are made, usually yeast or puff pastry dough.

Steps to make Baked Piroshki Buns- Potato, Cabbage, & cheese 🥔🥬🧀:

1. In a medium pot bring 4 cups of water to boil. Once water is boiling add in the chopped potato's. Let potatoes boil tell tender. When Potato's are close to finish add in chopped cabbage and let blanch in the hot water (do not fully cook). Remove potato's and cabbage and drain. Take beaten egg and add 1 Tbs of water to create an egg wash for the buns, set aside for later.
2. In a medium sized skillet add oil and let heat up at medium heat. Once pan is heated add in garlic. Add potato's and cabbage to the pan and then add seasonings: onion powder, salt, pepper. Let mixture sautee for 5-10 minutes on medium- low heat. (Keep an eye on this in order to not overcook cabbage) cabbage should be translucent in appearance. Remove from heat and let sit covered until it cools down.
3. Take dough (try my Everything dough recipe!) And roll out into small 3-4' circles. Put the pressed circle in the palm of your hand and add some of the potato and cabbage filling, add a pinch of cheese, then pull the dough up and around the filling and pinch it tightly closed. Repeat.
4. Place the bun seam side down on a greased baking sheet. Make sure to space the buns about 2 inch's apart. Brush each bun with the egg wash mixture and let the buns set aside for 30-40min to rise.
5. Bake rolls at 375* for 20min, or until buns reach a golden brown color. Let cool then enjoy!

Piroshki can be either baked in the oven or fried in the oil. They also differ in the dough from which they are made, usually yeast or puff pastry dough. Baked Potato Piroshki are simply the plural form of the Russian word pirozhok, meaning small pie. This recipe is a bunch of small meat pies, but Potato Piroshki - baked in the oven. A healthier version of a Russian classic, with an easy bread maker dough and traditional yeast dough recipe!

So that is going to wrap it up with this special food baked piroshki buns- potato, cabbage, & cheese 🥔🥬🧀 recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!