Can you Make Authentic Vegan Russian Pirozhki?
It's actually quite easy to veganize Russian pirozhki. For the best
vegan Russian pirozhki, use soy milk in place of regular milk and omit
the egg wash in the end. You will also need to make the following tweaks
in the filling:
- In the cabbage filling, omit the boiled egg for a vegan cabbage pirozhki
- In the pumpkin filling, omit the feta for one-of-a-kind pumpkin,
caramelized onion and dill vegetarian pirozhki. Thats the same advice I
give my readers about veganizing my caramelized onion and pumpkin pizza.
- Omit the butter from the mushroom filling for vegan mushroom pirozhki (similar to my mushroom bourekas)
You can also stuff vegan pirozhki with mixed vegetables, sweet potato or potato filling.
Do you need dipping sauce for Russian Vegetarian Pirozhki?
These vegetarian pirozhki are great on their own! If you're looking for a good dipping sauce, I recommend the sauce from my Ukrainian cucumber salad.
It's super simple! All you gotta do is mix equal parts sour cream and
mayo, add dried dill, salt and pepper. You can even dilute it with a
touch of vinegar if you want a more liquid, pourable sauce. Indians, we can eat with green chutney/ tomato ketchup/ tomato chutney.
Making the Baked Pirozhki Dough Recipe:
First, you have to make the filling. Because this pirozhki recipe
uses a traditional yeasted dough, the dough requires time to rise. While
the dough is rising, make your favourite filling - or make all three to
try them all out!
Make the Dough
Storage Instructions for Baked Vegetarian Pirozhki
Allow the pirozhki to cool completely before storing. Place them in
an airtight container or wrap them tightly in plastic wrap. They will
stay fresh in the refrigerator for up to 4 days. To reheat, warm them in
a 350°F (175°C) oven for about 10 minutes or microwave for 30 seconds
to 1 minute until heated through.
For longer storage, freeze baked pirozhki in a single layer on a
baking sheet until solid, then transfer them to a freezer-safe bag or
airtight container. They will keep for up to 3 months. To reheat, bake
frozen pirozhki at 350°F (175°C) for 15-20 minutes, or microwave for 1-2
minutes, until heated through.
Ingredients for Russian Pirozhki Dough:
1tbsp Active Dry Yeast
2 tbsp icing sugar
1cup water or enough to cover
1liter milk warmed to lukewarm (around 100-110°F)
a few pinches of salt
½ cup oil
1kg flour(about 8 cups)
2 tbsp sugar
Ingredients for Mushroom Pirozhki Filling:
2 lb mushrooms/ 800 gm
1onion finely chopped
2 tbsp butter
Ingredients for Cabbage Pirozhki Filling:
2large onions
½head of cabbage
2 hard-boiled eggs
Ingredients for Pumpkin Pirozhki with Caramelized Onion and Feta:
1onion
1pumpkin or squash of your choice
½ bunch dill
100 gm feta
How to make Russian Pirozhki Dough:
Combine yeast, sugar and water in a small bowl. Mix together and set aside, letting yeast activate for 10 minutes.
Then
in a large bowl, combine ½ the milk, yeast mixture, sugar, salt, and
oil. Mix to combine. Begin adding flour in batches; add more flour or
milk as needed. Dough should be not too sticky and very soft and
elastic. I make this with a Kitchenaid stand mixerf ollow, but you can
also easily do it all by hand (see more on this below!). Cover
with a clean kitchen towel and set aside in a dark, warm but
well-ventilated place. Let dough rise for 1.5 hour, or until doubled in
size (the dough should roughly fill twice the volume it started with). Mix dough again with spoon or stand mixer paddle, and see if need to add flour. Let rise again for 30 minutes. While dough is rising, prepare filling.
How to make mushroom filling for pirozhki:
Slice
onion into half-moons. Heat pan to medium heat. Add 2 tbsp butter. Add
onions and cook until colour changes and onions become translucent,
about 10 minutes.
Slice mushrooms thinly. Add mushrooms to onions and sautee until mushrooms begin to brown, about 10 minutes.
Taste and add salt and pepper, as needed.
How to make cabbage filling for pirozhki: Slice
onion into half-moons. Heat pan to medium heat. Add 2 TBs
neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions
and cook until colour changes and onions become golden, about 15
minutes. Chop
cabbage into thin strands. Add cabbage to large bowl with 2 TBs water.
Put cabbage in microwave for 2 minutes, to soften slightly. Let cool
until easy to handle and add 2 TBs of salt. Proceed to massage cabbage
until it has softened considerably, approximately 5 minutes. Chop hard-boiled eggs into small pieces. ( can be omitted for vegetarians) Combine cabbage, sauteed onions and hard-boiled eggs. Taste and add salt and pepper, as needed.
How to make pumpkin, caramelized onion and feta filling for pirozhki: Set
oven to 400F. Cover baking sheet with parchment paper or a reusable
silicone matfollow. Cut pumpkin or squash in half, scoop out seeds and
sprinkle with salt, pepper and a drizzle of oil. Place pumpkin face-down
on the baking sheet. Pierce skin a few times to let steam escape. Bake
until pumpkin collapses fully when poked with a fork, about 30-45
minutes, depending on the size of the pumpkin. Let cool until safe to
handle and scoop out pumpkin flesh. Set aside. Slice
onion into half-moons. Heat pan to medium heat. Add 2 TBs
neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions
and cook until onions change colour, about 10 minutes. Lower heat and
continue cooking until onions fully caramelize, an additional 15-20
minutes. Mix pumpkin, caramelized onions, dill and feta together.
Continue shaping pirozhki: ( I have put the photos how it is shaped before the ingredients) Divide
dough into portions: Cover counter with flour, and roll dough out into
thin layer. Cut circles using a 3-4 inch round cup or cookie cutter.
Place about 1-2 tablespoons of filling in the center of each circle. Fold
the dough over the filling to create a half-moon shape, then pinch the
edges firmly together to seal. You can also bring all edges to the
center for a round shape. To
bake, cover baking sheet with parchment paper. Add a bit of oil. Place
pirozhki about 2 inches apart on the baking sheet, and brush each with
egg wash (1 egg beaten with 1 tablespoon water). Bake at 360F for 20-25 min, until golden up top. Remove from oven and cover with a soft kitchen towel until ready to serve.
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