Vegan Pirozhki with Cabbage and Dill Filling

Ingredients

• 3 cups All-purpose flour
• 2 tbsp Sugar
• 2 1/4 tsp Instant yeast
• 1 tsp Salt
• 1 cup Plant-based milk
• 1/4 cup Vegan butter (melted)
• 1 medium Cabbage
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh dill
• 2 tbsp Olive oil
• 1/4 tsp Black pepper
• 2 tbsp Aquafaba

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 2 tablespoons of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt. In a separate small saucepan, heat the 1 cup of plant-based milk over medium heat until it is lukewarm, about 105-115°F (40-46°C). Stir in the 1/4 cup of melted vegan butter.
2. 2Pour the warm plant-based milk mixture into the bowl with the dry ingredients. Mix everything together with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
3. 3While the dough is rising, prepare the filling. Finely shred the 1 medium cabbage. Dice the 1 medium onion into small pieces. Mince the 2 cloves of garlic. In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and cook for 3-5 minutes, or until the onion is softened and translucent, stirring occasionally.
4. 4Add the shredded cabbage to the skillet with the onion and garlic. Cook for 10-15 minutes, stirring often, until the cabbage is tender. Stir in the 1/4 cup of fresh dill, 1/4 teaspoon of black pepper, and a pinch of salt (if desired, though salt is not listed for the filling). Remove the skillet from the heat and let the filling cool slightly.
5. 5Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 12 equal portions. On a lightly floured surface, roll each portion of dough into a circle about 4-5 inches in diameter.
6. 6Place about 1-2 tablespoons of the cabbage filling in the center of each dough circle. Carefully fold the dough in half over the filling to create a crescent shape. Pinch the edges firmly together to seal, ensuring no filling can escape. You can crimp the edges with a fork if desired.
7. 7Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the shaped pirozhki on the prepared baking sheet, leaving a little space between them. Brush the tops of the pirozhki with the 2 tablespoons of aquafaba.
8. 8Bake for 20-25 minutes, or until the pirozhki are golden brown and puffed up. Let them cool on the baking sheet for a few minutes before serving.

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