Pyrizhky

Name: Pyrizhky
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 3 1/2 cups all-purpose flour; 1 cup whole milk, warmed; 2 1/4 tsp active dry yeast; 1 tbsp granulated sugar; 1 tsp salt; 2 large eggs, beaten; 4 tbsp unsalted butter (for dough), melted; 2 tbsp unsalted butter (for filling); 1 tbsp unsalted butter (for brushing), melted; 1/2 head green cabbage, finely shredded; 1 small yellow onion, finely diced; 2 hard-boiled eggs, chopped; 2 tsp fresh dill, chopped; 1/4 tsp ground black pepper

80 minMediumServes 6470 cal/serving

UkrainianSideOvenVegetarian

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Ingredients

3 1/2 cups all-purpose flour
1 cup whole milk, warmed
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
1 tsp salt
2 large eggs, beaten
4 tbsp unsalted butter (for dough), melted
2 tbsp unsalted butter (for filling)
1 tbsp unsalted butter (for brushing), melted
1/2 head green cabbage, finely shredded
1 small yellow onion, finely diced
2 hard-boiled eggs, chopped
2 tsp fresh dill, chopped
1/4 tsp ground black pepper

Instructions

1

Stir 2 1/4 tsp active dry yeast and 1 tbsp granulated sugar into the warm whole milk. Let it foam for 5 minutes.
2

Mix 3 1/2 cups all-purpose flour and 1 tsp salt into the milk, then beat in 2 beaten large eggs and melted unsalted butter (for dough). Knead 8 minutes until smooth.
3

Cover and let the dough rise until doubled, about 1 hour.
4

Hard-boil 2 hard-boiled eggs for 10 minutes, cool, peel, and chop. Melt 2 tbsp unsalted butter (for filling) in a skillet. Cook 1 small finely diced yellow onion 5 minutes, add 1/2 head finely shredded green cabbage, and cook 12 minutes until very soft and dry. Season with 1/4 tsp ground black pepper, then cool and stir in 2 chopped hard-boiled eggs and 2 tsp chopped fresh dill.
5

Divide the dough into balls about the size of a plum. Flatten each into a 4-inch round, add a tablespoon of filling, and pinch the edges closed.
6

Place the buns seam-side down on a parchment-lined sheet and rise 30 minutes. Bake at 400°F for 18 to 20 minutes, until golden. Brush the hot buns with 1 tbsp melted unsalted butter (for brushing).

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Questions

What is Pyrizhky?

Pyrizhky are small Ukrainian yeast buns filled with buttery cabbage, onion, and chopped hard-boiled egg, baked golden. They are a common side with borscht and soups at Ukrainian family tables. Plan ahead: let the dough rise about 1 1/2 hours in total. This reference files it under Ukrainian side: made in the oven, rated medium and about 80 minutes start to finish.

What temperature do I cook Pyrizhky at?

For Pyrizhky, the oven is set to 400 F (about 205 C) in step 6. The longest stretch at that heat is 20 minutes, in step 6.

Is there a substitute for yeast in Pyrizhky?

The entry for Pyrizhky calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Is Pyrizhky vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, warmed, 4 tbsp unsalted butter (for dough), melted, 2 tbsp unsalted butter (for filling) and 1 tbsp unsalted butter (for brushing), melted. For fully plant-based entries, see the vegan side collection.

Does Pyrizhky contain eggs?

Yes: 2 large eggs, beaten and 2 hard-boiled eggs, chopped. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Pyrizhky can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Cover and let the dough rise until doubled, about 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

Halushky main
Pelau main
Shrimp Salad main

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