Posted November 7, 2023 by: Admin #Kitchen

Indulge in the exquisite flavors of this delectable Chicken Cabbage Savory Pirog recipe. You’ll savor the softest dough, generously filled with a delightful combination of savory chicken, cabbage, and vegetables. This pirog, reminiscent of baked piroshki, will simply melt in your mouth.

Hey there! It’s Valentina from Valentina’s Corner, and I’m excited to share this delightful twist on traditional Ukrainian piroshki.

Exploring the Pirog:

A pirog is essentially a baked dough enveloping either a sweet or savory filling, available in various shapes and sizes. Smaller versions are called piroshki, which can be either fried (like these Fried Piroshki) or baked (like these Baked Piroshki).

A pirog can be either closed (with the filling inside) or open-faced (with the filling on top, akin to an American pie).

Preparing a Chicken Cabbage Savory Pirog:

• Begin by preparing the dough and allowing it to rise.
• Next, create the filling with chicken, cabbage, and vegetables and set it aside to cool.
• Roll out the dough, add the filling to the center, and seal the edges to encase the deliciousness within.
• Brush the pirog with an egg wash, sprinkle sesame seeds, and then bake it until it achieves a golden hue. Enjoy!

Pro Tip: When sealing the dough over the cabbage, it will resemble a Crunchwrap from Taco Bell.

Cabbage Filling:

While the chicken pairs wonderfully with the cabbage filling, you can omit the chicken if you prefer. When sautéing the cabbage, cook it to your preferred level of tenderness. Some like it firmer, while others prefer it tender. Sauté to your liking.

Piroshki (mini pirogs) are quite popular in Ukraine, but this recipe draws inspiration from Uzbek cuisine, where they often craft large pirogi, in addition to the smaller piroshki commonly found in Ukrainian kitchens. Uzbek cuisine is known for its unique and delicious offerings.

What Fillings Are Suitable for a Pirog?

For savory fillings, options include cheesy potato, ground meat, sautéed mushrooms, or, as in this case, cabbage. Sweet fillings can comprise apples, berries, poppy seeds, or nuts.

What Dough Is Ideal for a Pirog?

Typically, a yeast dough is used for any pirog or piroshki. This recipe features an exceptionally soft and mouthwatering dough, where the presence of mayonnaise may surprise you, but it’s the secret to its delicious texture. You won’t taste the mayo after baking. For a detailed tutorial, check out the video here on how to make the dough.

Discover More Pirog-Style Recipes:

The softest dough recipe, combined with a savory chicken, cabbage, and vegetable filling, ensures that this pirog will be an unforgettable culinary experience. It’s a delightful twist on traditional Ukrainian piroshki. This recipe yields 2 pirogi.

For the Savory Filling:

• ¾ lb chicken, finely cubed (thighs or breast)
• 1 tsp oil
• ½ large onion, finely chopped
• 3 Tbsp unsalted butter, divided
• 3 cups cabbage, finely shredded
• 2 small carrots, grated
• 2 garlic cloves, minced
• 1/4 cup water
• 1 ½ tsp ketchup
• 1 ½ tsp sour cream
• 3 Tbsp favorite herbs (a mix of parsley and dill)
• 1 egg + 1 tsp water (beaten for egg wash)
• ½ tsp sesame seeds (optional)

Preparing the Dough:

• Start by preparing the dough. In a bowl, whisk mayo, oil, salt, water, and milk. Sprinkle yeast over the mixture, and then add sugar over the yeast. Cover the bowl with a kitchen towel and let it sit for 5 minutes to allow the yeast to activate and become foamy.
• Gradually incorporate the flour into the mixture, ensuring it is well combined. Set the dough aside to rise at room temperature, covered, for 1 ½ to 2 hours, or until it doubles, almost tripling in size.

Preparing the Filling:

• In a large skillet over medium-high heat, cook the chicken in 1 tsp of oil until fully cooked (approximately 2-3 minutes), stirring as needed. Remove it from the skillet.
• Sauté the onion in 1 Tbsp of butter until it’s tender, stirring frequently. Add the remaining 2 Tbsp of butter, cabbage, carrots, garlic, and water. Season with salt and pepper, and sauté until the cabbage reaches your desired level of tenderness.
• Add the ketchup, sour cream, herbs, and the cooked chicken. Cook for another minute, stirring frequently. Remove from heat and let it cool.

Assembling the Pirog:

• On a lightly floured surface, divide the dough into 2 equal parts (cover the second piece of dough). Roll it out until it’s approximately 12” round.
• Take half of the cabbage filling and place it in the center of the dough, spreading it evenly (leaving about 3” of dough uncovered around the edges).
• Gently fold the edges of the dough over the filling, bringing them into the center to close the pirog. Continue all the way around until the cabbage is completely covered. Pinch the seams together.
• Carefully flip the pirog over and flatten it as needed to ensure an even size and an even distribution of the filling. Repeat the process with the second pirog.
• Brush with an egg wash, sprinkle with sesame seeds (if desired), and let it rise for 30-45 minutes.
• Bake in a preheated oven at 400°F for 18-22 minutes, or until the pirog achieves a golden hue.