Piroshky With Braised Cabbage

Ingredients

• 2 3/4 cup milk
• 1/3 cup oil, canola or avocado
• 1 large egg
• 1 tablespoon dry active yeast
• 1 tablespoon white granulated sugar
• 1/2 teaspoon salt
• 5 -6 cups all-purpose flour
• 6 - 8 cups canola or grape seed oil for frying
• 1 large onion, diced
• 2 medium carrots, grated
• ½ teaspoon each: black pepper, paprika
• 1 small head of cabbage, shredded
• 10 white mushrooms, diced
• 1 ½ teaspoon salt
• 3 garlic cloves, finely minced
• 1 large red bell pepper, diced

Directions

1. Warm milk in microwave or on stove top until lukewarm to touch. Pour into a large bowl and whisk in sugar and yeast. Let the mixture stand for 5 minutes.
2. Whisk in the salt, egg, and oil until smooth. Gradually start adding flour ½ cup at a time, forming a very soft but not sticking dough.
3. Turn out onto well-floured work surface and knead for several minutes until smooth.
4. Place dough into large bowl and cover with towel. Let dough proof until doubled in size, about 1 hour.
5. Punch dough down and divide into 16 even pieces. Keep on well-floured surface and covered.
6. Sauté the carrots, onion, mushrooms and bell pepper in a large pan with a tablespoon of butter or oil, until onion is translucent. Add garlic and cook for one more minute.
7. Transfer mixture into a large pot/pan, if needed, and add cabbage and seasonings.
8. Cover pan and cook over medium heat for about 20 minutes, until cabbage is tender. Let filling cool before using.
9. Preheat 6 to 8 cups of oil over medium heat in a large pan.
10. Roll out prepared and sectioned dough into 6 to 8-inch circles, add a generous amount of filling into the center.
11. To shape piroshky, bring dough together in the center, pinching dough together to create a seam lengthwise. Avoid getting filling onto the seam and work with well-floured hands.
12. Fry piroshky as you make them, do not allow the dough to rise again. Place into preheated oil, seam side down first. It’s helpful to have a few at a time in the oil as they tend to turn over easily. Fry until golden brown. Remove onto paper towels to drain of excess oil and serve warm.