Provider Farm

From our fields, for your family

Sara's Piroshki

I made a recipe of piroshkis 20 years ago and they were so good, I've been searching for the same recipe ever since. This one may be it!


  • 1½ cups unbleached white flour
  • ¼ teaspoon salt
  • ¼ pound butter
  • 3 to 5 tablespoons ice water


  • 2 cups sliced potatoes
  • 3 tablespoons butter
  • 2 cups finely chopped cabbage
  • 1 cup finely chopped onions
  • 1 cup cottage cheese
  • 1 cup grated sharp cheddar cheese (3 ounces)
  • 1 egg
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh dill (2 teaspoons dried)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives or scallions
  • ¼ teaspoon ground caraway seeds
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 egg, beaten with 1 tablespoon water
  • sesame seeds or poppy seeds for topping (optional)
  • 1 cup sour cream

Mix the flour and salt thoroughly.
Cut in the butter with knives or a pastry cutter until the mixture resembles coarse cornmeal.
Using a fork and as few strokes as possible, mix in the ice water until the mixture can be formed into a ball.
Chill the dough for 15 minutes.
Boil the potatoes until tender, then drain and mash them in a large bowl.
Sauté the cabbage and onions in butter in a covered skillet until tender, about 15 minutes.
Add them to the potatoes and stir in all the remaining ingredients.
Preheat the oven to 400°.
Divide the dough into six equal balls.
Roll each ball into a thin circle, approximately 6 inches in diameter.
Place two or three heaping tablespoons of the filling in the center of each circle, brush the edges with the beaten egg mixture, and fold over to form a half-moon.
Press the edges with your fingers or a fork to seal.
Carefully lift each piroshki with a spatula and place it on an oiled baking sheet.
Brush the top of each pastry with the egg-water mixture and sprinkle with seeds.
Bake for 25 to 35 minutes or until golden brown.