Chicken Cabbage Savory Pirog
The softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog will melt in your mouth it's so good. Such a great twist on the traditional baked Ukrainian piroshki. This recipe makes 2 pirogi.
Foto: Natasha's Kitchen
Ingredients
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour (sifted)
- ¾ lb chicken (thighs or breast, cubed finely)
- 1 tsp oil
- ½ large onion (finely chopped)
- 3 Tbsp unsalted butter (divided)
- 3 cups cabbage (shredded finely)
- 2 small carrots (grated)
- 2 g arlic cloves (minced)
- 1/4 cup water
- 1 ½ tsp ketchup
- 1 ½ tsp sour cream
- 3 Tbsp favorite herbs (I mixed parsley and dill)
- 1 egg + 1 tsp water (beaten for egg wash)
- ½ tsp sesame seeds (optional)
Steps
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Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
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Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).
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In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
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Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
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Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.
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On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12” round.
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Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3” of dough uncovered around the edges).
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Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
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Gently, flip the pirog over. Flatten the pirog as needed so it’s even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
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Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
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Bake in a preheated oven to 400°F 18-22 minutes, until golden in color.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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