Make Russian: Piroski S Lososem I Kapusto – Diabetes

Piroski s Lososem i Kapusto (Piroshki with salmon and cabbage filling)

For the dough, mix flour with baking powder, sift on a board, press a hollow in the center, egg yolks and sour cream into the hollow form and mix with a little flour. Cut cold butter into pieces, spread evenly on the edge of the flour and quickly knead everything together into a smooth dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

For the filling, finely shave white cabbage, rinse and drain. Blanch on top in boiling hot salted water for 3 min, drain in a colander, drain.

Cut salmon fillet into 1cm cubes. Peel and finely dice onion. Melt butter in a frying pan, sauté onion cubes in it until golden. Add cabbage and continue to sauté for 10 minutes. Then add salmon pieces and sour cream, remove from heat, season. Let it cool down a bit.

Then roll out half of the dough thinly (between cling film) and cut out 8 circles (approx. 12 cm ø). Place on a baking tray covered with parchment paper and place a heaping tsp of filling in the center of each circle. Brush the edges of the dough with beaten egg.

Cut out another 8 dough circles from the second half of the dough, cover the first dough circles with them, pressing the edges well together. Decorate the piroshki with leftover dough, brush with the remaining egg and pierce a few times with a gabeoe. Bake at 180-200 °C for about 25-half hours.

Bread units : 2

Other : 1

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