🌿 Ingredients

Dough

✅ 1 packet Dry Yeast
✅ 500 ml (2 cups) Warm Milk (35-40°C)
✅ 250 g (1 cup) Unsalted Butter, melted
✅ 2-3 tbsp Stevia Blend (same proportion as sugar)
✅ ½ cup Sourdough Starter (for extra flavor, gut health, and fermentation benefits)
✅ Salt, to taste
✅ 525 g (3 ¾ cups) Wholemeal Flour (70%)
✅ 225 g (1 ½ cups) All-Purpose Flour (30%)

Filling

✅ 1 medium Head Cabbage, finely chopped
✅ 1 large Carrot, grated
✅ 7 cloves Fresh Garlic, finely chopped
✅ 2 medium Red Onions, thinly sliced
✅ 1 small Chili, finely chopped
✅ 140 g (5 oz) Tomato Paste
✅ 500 g (1.1 lbs) Premium Beef Mince
✅ 1 large Red Capsicum, chopped
✅ 1 tsp Himalayan Salt
✅ 1 tsp “Eight Spice Sprinkle” (or preferred spice blend)
✅ 1 tsp Olive Oil

Egg Wash

✅ 1 Egg Yolk
✅ 1 tbsp Greek Yogurt or Smetana (Sour Cream)

🛠️ Equipment Needed

✔️ Bread Maker (for kneading & first proofing, optional)
✔️ Large Mixing Bowl
✔️ Rolling Pin
✔️ Large Pan
✔️ Baking Tray & Parchment Paper
✔️ Pastry Brush

👩‍🍳 Instructions

1️⃣ Preparing the Dough (Manual or Bread Maker Option)

🔸 Manual Method:

• Melt the unsalted butter in a large pot (4-5 liters).
• Add stevia blend, salt, and warm milk (35-40°C).
• Mix in ½ cup sourdough starter for extra fermentation benefits.
• Sift the flour over the mixture and sprinkle dry yeast on top.
• Knead the dough in a clockwise direction until it no longer sticks to your hands.
• Lightly dust with flour and place in a warm spot, covered with a napkin.
• Let the dough rise, punching it down twice before shaping into pirozhki.

🔸 Bread Maker Method:

• Important Note: First combine all ingredients by hand and knead lightly until the dough starts coming together.
• Transfer the dough to the bread maker.
• Select the ‘Dough’ mode (~1 hour 30 minutes).
• Once the cycle is complete, remove and proceed with shaping.

2️⃣ Preparing the Filling

🔹 Chop cabbage into thin strips. Slice onions, grate carrot, finely chop garlic and chili.
🔹 Heat olive oil in a large pan over medium heat. Add garlic and chili, stirring until slightly golden.
🔹 Add sliced onions and cook until soft, stirring occasionally.
🔹 Add grated carrot and mix well.
🔹 Add beef mince gradually, breaking it apart with fingers.
🔹 Season with salt and “Eight Spice Sprinkle”, stirring well.
🔹 When mince is halfway cooked, add tomato paste, stirring continuously.
🔹 Gradually add chopped cabbage, mixing well before adding more.
🔹 Continue stirring occasionally until the cabbage is softened and cooked.
🔹 Turn off heat and let the mixture cool completely before using.

3️⃣ Assembling & Proofing

🔺 Divide the dough into small pieces and roll each into a circle.
🔺 Place a spoonful of filling in the center of each dough circle.
🔺 Fold the dough over the filling and pinch the edges tightly to seal.
🔺 Arrange the pirozhki on a baking tray, seam side down.
🔺 Cover with a tea towel and allow to proof for 1 hour in a warm place.

4️⃣ Baking the Pirozhki

🔥 Preheat oven to 180°C (350°F).
🥚 Mix 1 egg yolk with 1 tbsp Greek yogurt or smetana and brush over the pirozhki.
⏳ Bake for 20-25 minutes, or until golden brown.
🧈 Once done, brush with soft butter for extra moisture.