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Authentic Vegetarian Russian Pirozhki with Mushroom, Cabbage, and Pumpkin-Feta Fillings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 71 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 3 hours
  • Yield: 30 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian

Description

This recipe for Authentic Vegetarian Russian Pirozhki features three delightful fillings: mushroom, cabbage with hard-boiled egg, and pumpkin with feta and caramelized onions. These traditional Russian stuffed buns are made with a soft, fluffy yeast dough and baked to golden perfection, ideal for a savory snack or a hearty appetizer.

Ingredients

Dough

  • 1 TB Active Dry Yeast
  • 2 TBs icing sugar
  • 1 cup water (or enough to cover)
  • 1 liter milk (warmed to lukewarm, around 100-110°F)
  • Few pinches of salt
  • ½ cup oil
  • 1 kg flour (about 8 cups)
  • 2 TBs sugar

Mushroom Filling

  • 2 lb mushrooms
  • 1 onion
  • 2 TBs butter
  • Salt and pepper, to taste

Cabbage Filling

  • 2 large onions
  • 1/2 head of cabbage
  • 2 hard-boiled eggs
  • 2 TBs neutral oil (canola, grapeseed, or vegetable)
  • Salt and pepper, to taste

Pumpkin Filling

  • 1 pumpkin or squash of your choice
  • 1 onion
  • 2 TBs neutral oil (canola, grapeseed, or vegetable)
  • ½ bunch dill
  • 100 g feta cheese
  • Salt and pepper, to taste

For Baking

  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Oil (for greasing baking sheet)

Instructions

  1. Activate yeast: Combine yeast, 2 tablespoons icing sugar, and water in a small bowl. Stir together and set aside for 10 minutes until the yeast becomes frothy and activated.
  2. Prepare dough: In a large bowl, mix half the warmed milk, yeast mixture, 2 tablespoons sugar, salt, and oil. Gradually add flour in batches, stirring to combine until dough is soft but not sticky. Adjust flour or milk as needed.
  3. First rise: Cover the dough with a kitchen towel and place it in a dark, warm, well-ventilated area for 1.5 hours, until the dough doubles in size.
  4. Second rise: Punch down the dough by mixing with a spoon or stand mixer paddle, adding flour if needed. Let the dough rise again for 30 minutes.
  5. Prepare mushroom filling: Slice onion into half-moons. Heat 2 tablespoons butter in a pan over medium heat. Add onions and cook until translucent, about 10 minutes. Add thinly sliced mushrooms and sauté until browned, about 10 minutes. Season with salt and pepper to taste.
  6. Prepare cabbage filling: Slice onions into half-moons. Heat 2 tablespoons neutral oil in a pan over medium heat. Cook onions until golden, about 15 minutes. Chop cabbage into thin strands and place in a bowl with 2 tablespoons water. Microwave for 2 minutes to soften, then cool slightly. Add 2 tablespoons salt and massage cabbage until softened, about 5 minutes. Chop hard-boiled eggs finely and combine with cabbage and sautéed onions. Season with salt and pepper to taste.
  7. Prepare pumpkin filling: Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut pumpkin in half, scoop out seeds, and season with salt, pepper, and a drizzle of oil. Place pumpkin cut-side down on the baking sheet, pierce skin a few times. Bake 30-45 minutes until soft and collapsible. Cool and scoop out flesh.
  8. Caramelize onions: Slice onion into half-moons. Heat 2 tablespoons neutral oil over medium heat. Cook onions until colors change, about 10 minutes, then reduce heat and cook another 15-20 minutes until fully caramelized.
  9. Mix pumpkin filling: Combine baked pumpkin flesh, caramelized onions, chopped dill, and crumbled feta cheese. Adjust seasoning as needed.
  10. Shape pirozhki: Flour a work surface and roll out the dough thinly. Cut circles about 3-4 inches in diameter. Place 1-2 tablespoons of your preferred filling into the center of each circle.
  11. Seal pirozhki: Fold dough over the filling to form a half-moon and pinch edges firmly to seal, or bring all edges together in the center for a round shape.
  12. Bake: Preheat oven to 360°F. Line a baking sheet with parchment paper and brush with oil. Arrange pirozhki 2 inches apart and brush tops with an egg wash made by beating 1 egg with 1 tablespoon water.
  13. Bake until golden: Bake for 20-25 minutes until golden on top. Remove from oven and cover with a soft kitchen towel until ready to serve.

Notes

  • Use lukewarm milk (100-110°F) to activate yeast properly without killing it.
  • Massage cabbage well to release moisture and soften texture for filling.
  • Adjust filling salt and pepper according to taste as fillings have varying saltiness.
  • Let pirozhki cool slightly before serving to avoid burning from hot fillings.
  • Dough can be made by hand or using a stand mixer with a dough hook attachment.
  • Filling quantities can be adjusted based on personal preference or number of servings desired.

Find it online: https://ivysrecipes.com/authentic-vegetarian-russian-pirozhki-with-mushroom-cabbage-and-pumpkin-feta-fillings-recipe/