Piroshki

Ingredients for 4 servings:

• 500 g flour
• ½ pack of yeast
• 500 g white cabbage
• 1 stalk(s) leek
• 600 g minced meat
• 1 ½ bunch chives
• 3 eggs
• 1 large onion(s)
• 2 cups sour cream
• 1 ½ packs vegetable broth or meat broth
• 125 ml milk
• 1 tsp sugar
• 100 g butter
• 2 tsp salt
• 2 tbsp honey
• 1 ½ tbsp sesame seeds
• pepper
• Paprika powder

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Dumplings with filling (Polish/Russian)

Put the flour in a large bowl and add 1 1/2 tsp. salt and sesame seeds. Mix briefly and then form a well. Crumble the yeast into a saucepan and add 1/8 l. milk. Add the butter, sugar, salt, pepper and 2 eggs. Heat everything up (do not boil!). Add the warm ingredients to the bowl and knead the dough. Let the dough rest in a warm place for about 30 minutes. In a large saucepan, sauté the cabbage, leek and 1 bunch of chives in about 1/2 l. water. Add the stock. Simmer for about 15 minutes, then reduce the heat to low. Brown the minced meat with the onion and add salt, paprika and a little pepper to season. Add the browned minced meat to the large saucepan, add the cream/sour cream and bring to a boil briefly. Reduce the heat to low. (There shouldn’t be too much liquid left over. It should be “stiff” due to the cream.) Roll out the dough and cut out circles (10 cm in diameter (drinking glass)). Drop the warm filling onto the cut-out dough with a teaspoon and then fold it over. Brush the edges with one egg and a little runny honey. Place everything in the oven and bake at 200°C for about 25-35 minutes until golden brown. Tip: Serve piroshki with a spiced yogurt and herb (chive) dip.