Pirozhki are individual-sized baked buns stuffed with a variety of fillings. Sourdough Pirozhki can be eaten for breakfast, lunch or dinner or as a snack. They are better warm than cold. I have also taken these on potlucks and on long car trips. They always disappear very fast, as everyone who tries them, adores them!
Apples with sugar and cinnamon, sauteed cabbage with salt and hard-boiled eggs, mashed potatoes, sauteed onions with mushrooms, jam of any kind, berries with sugar, chopped hard-boiled egg with green onions, ground cheese or meat are all people’s favorite fillings. I also saute leeks with kale and make a killer pirozhki filling.
When I was little, my grandma used to come over for a week and make enough pirozhki with different fillings to last for a month. It was a lot of fun to bite into one, not knowing what’s inside.
My childhood memories of watching grandma make pirozhki were intense. First, you make a huge amount of fatty, yeast-based, heavy dough. Then, you put it in a warm place to rise ( and hope that it would, indeed, rise, as sometimes it did not!)
Sourdough Pirozhki take a lot less time and effort. They are also lighter and healthier. I usually make them with either cabbage or kale. I also sometimes make some apple sourdough pirozhki to spoil the kids.
To simplify the process of making sourdough pirozhki prep, I mix all the dough ingredients and prepare the preferred fillings the day before. Then I leave the dough to rise overnight. I make pirozhki in the morning. If I do not have the time in the morning, I put the risen dough in the fridge for up to four hours ( I cover it with plastic wrap first) and make pirozhki later. This way, I work for about 20 minutes the day before and 20 minutes on the day of the baking, so I never spend too much time in the kitchen.
You need an active sourdough starter to make pirozhki. I also use my homemade kefir in the recipe. If you do not have kefir, buttermilk is a fine substitute.
Sourdough Pirozhki Recipe
By April 16, 2016Published:
- Yield: 1 cookie sheet full of pirozhki (6 Servings)
Pirozhki are individual-sized baked buns stuffed with a variety of fillings. Sourdough Pirozhki can be eaten for breakfast, lunch …
- 2 cups Sourdough starter
- 2.5 cups Kefir or buttermilk
- 3/4 cup Butter melted
- 1/2 cup Coconut palm sugar or brown sugar
- 2 teaspoons Sea salt
- 4-5 cups Whole wheat or white flour or the mixture of the two
- Filling of Choice
- 1 Free-range organic eggs
- In a large bowl, combine all ingredients, except for the last two and knead the dough with your hands.
- The dough should be somewhat sticky, but not sticky to the point of you not being able to knead it. If way too sticky, add some flour.
- Knead well for about four minutes.
- Leave the dough for about 6-9 hours in room temperature in a large bowl, covered with a thin kitchen towel. The dough should double in size after this time.
- Place palm-sized circles of dough on a lightly oiled, parchment-covered cookie sheet, about 1 inch apart.
- Place the filling in the center of each circle and pinch the edges of the circle together, so that the filling stays inside.
- Crack the egg into a cup and lightly beat it with a fork. Spread the egg mixture in a thin layer onto the pirozhki, using a brush or a spatula.
- Leave the pirozhki to rise some more for 30 minutes.
- Bake at 375 degrees F for about 20 minutes or until the tops are light brown.
- Cool on the cookie sheet for 20 minutes, then serve.