This post may contain affiliate links. Read my disclosure policy. Hey, hey! This is Valentina with Valentina’s Corner sharing this great twist on the traditional baked Ukrainian piroshki.
What is a pirog?
A pirog is a baked dough with a sweet or savory filling. They come in a variety of shapes and sizes. Mini pirogs are called piroshki and can be either fried (like these Fried Piroshki), or baked (like these Baked Piroshki). A pirog can be either closed (with the filling inside), or open-faced (with the filling on top, similar to an American pie).
How to make a Chicken Cabbage Savory Pirog?
Prepare the dough, set aside to rise. Prepare the chicken, cabbage and veggie filling, set aside to cool. Roll out the dough. Add filling to the center of the dough and close the filling, sealing the edges. Brush with egg wash and sprinkle with sesame seeds. Bake until golden in color and enjoy!
Tip: When closing the dough over the cabbage, it will kind of look like a crunch wrap from Taco Bell (if you’ve ever had one).
Cabbage Filling-
The chicken goes really well with the cabbage filling but if you want to leave the chicken out, you totally may! When sautéing (lightly braising) the cabbage, cook until desired tenderness is reached. I personally like the cabbage to still have a firmer taste to them, while my husband likes them really tender. So, sauté to your personal preference.
Piroshki (mini pirogs) are really common in the Ukrainian but the recipe stems from the Uzbek cuisine where they mostly make their pirogi as a large pirog (instead of the small piroshki we use in our Ukrainian kitchens, though they make them as well). Uzbek food is so delicious and oh so unique.
What filling can you use when making a pirog?
Popular savory fillings include cheesy potato, ground meat, sautéed mushrooms or like these with cabbage. Sweet fillings can be either apples, berries, poppy seed or nuts.
What dough is used for a pirog?
A yeast dough is typically used for any pirog or piroshki. This recipe for baked pirogi is so soft and just melts in your mouth it’s so delicious. Don’t be turned off by the mayo as an ingredient. It is the key ingredients in the dough and you cannot taste it once baked.
More Pirog-Style Recipes to Explore:
Russian Potato Piroshki– do not skip the garlic dip! Cheesy Baked Potato Piroshki– that cheese… Fillo Dough with Brie Cheese– favorite appetizer at parties. Cherubereki Recipe– crowd pleasing easy recipe.
Q: Have you ever explored the Uzbek cuisine? I’d love to hear about your favorite Uzbek recipes in the comments below. 🙂
